Tuscan Chicken Pasta

Tuscan Chicken Pasta

Enjoy this Tuscan chicken pasta recipe for lunch or dinner any day of the week. Quick and easy creamy pasta recipe made Tuscan Style and ready in 30 minutes.

top view chicken pasta with spinach in an orange skillet

This Creamy chicken pasta recipe is the ultimate comfort meal. It is made with added chicken bites for some added protein, loaded with spinach for a nutrient boost, and infused with creamy Tuscan flavors. Ready in just under 30 minutes, this creamy Tuscan chicken pasta is going to be on your weekly menu because it will be a huge hit. Cheesy, garlicky, full of flavor, and a one-pot meal that’s perfect for everyone.

Why you will love this Pasta dish

  • Easy and complete meal: making this Tuscan chicken pasta is so easy. Not to mention it’s all made in one pot and you don’t have to worry about making any sides.
  • Delicious: It’s packed with creamy goodness and flavor. Everyone will love this pasta recipe and promise to be a huge hit.
  • Vegetarian-friendly: Make this without the chicken and you got yourself a vegetarian meal.
close up chicken pasta in a skillet with parmesan cheese garnish

Ingredients you will need to make this creamy pasta

Any short pasta of choice, gluten-free if needed
boneless chicken breast
olive oil, or use the oil from the sun-dried tomatoes
garlic cloves
Italian seasoning
Salt and pepper
sundried tomatoes in oil
almond milk
gluten-free flour or any other flour
fresh baby spinach
parmesan cheese

ingredients to make the tuscan chicken pasta

How to make Creamy Tuscan Chicken Pasta from scratch

  • Boil and prepare pasta: Bring a large pot of salted water to the boil and cook the pasta according to package directions to al dente.
  • Prepare and cook the chicken: Chop chicken into 1-inch pieces and place into a bowl. Stir in the oil, garlic, Italian seasoning, salt, and pepper.
    Heat a large frying pan over medium-high heat. Once hot, add chicken in a single layer and cook undisturbed for 2-3 minutes, or until golden brown. Stir in the sun-dried tomatoes and continue to cook until cooked through for about 5-7 minutes.
cooked chicken bites
  • Meanwhile, in a small bowl whisk the milk and flour until no visible lumps.
  • Pour the milk mixture over the cooked chicken in the pan, and mix well to combine. Allow the sauce to bubble for a few minutes to thicken up. It should take no more than 3-4 minutes.
spinach added to the creamy chicken sauce
  • Add spinach and cheese: Once the sauce is done, add spinach and stir until wilted. Add cooked pasta together with grated parmesan and stir to combine. Enjoy.
creamy chicken sauce with spinach in a skillet
cooked pasta added to the creamy chicken sauce mix

Recipe notes and tips

  • Pasta: use pasta of choice. Gluten-free, whole wheat, lentil pasta, or chickpea pasta.
  • Chicken: we used chicken breast but you may use boneless thighs. Consider using shrimp instead of chicken if desired.
  • Spinach: we recommend using fresh spinach. Frozen spinach can be used but thaw first and drain to remove excess water.
  • You may use other veggies like kale.
  • Use fresh garlic or replace it with 1 tablespoon of garlic powder.
  • Cook the pasta al dente since it will cook again with everything else to prevent having soft and soggy pasta.
  • Store leftover chicken pasta in a container and store in the fridge for up to 3 days.
top view creamy chicken pasta in a pan

Frequently asked questions

How do you make creamy pasta sauce from scratch?

To make a healthy’ish creamy pasta sauce we recommend skippy any sort of heavy or whipping cream and use milk instead. To make a creamy pasta sauce, you will need a combination of oil/butter, cheese (parmesan or cream cheese), garlic for flavor, salt and pepper, any type of milk, cornstarch or flour to thicken the sauce.

How do i cook chicken before adding the pasta?

You may cook the chicken first in the same skillet until it is thoroughly cooked before adding the pasta. Pasta is usually cooked al dente ahead of time so that when your creamy chicken sauce is almost done cooking, you toss in the pasta with your remaining ingredients like cheese and let it cook together.

Should I cut chicken before cooking?

It depends on what you are making. If you are serving the chicken breast as a whole, you don’t need to cut it. But if the recipe calls for smaller chunks of chicken we recommend you cut them into smaller pieces.

top view chicken pasta in a skillet

Other pasta dishes to try

close up creamy chicken pasta dish

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top view chicken pasta with spinach in an orange skillet
  • Bring a large pot of salted water to the boil and cook the pasta according to package directions to al dente.

  • Chop chicken into 1-inch pieces and place into a bowl. Stir in the oil, garlic, Italian seasoning, salt, and pepper.

  • Heat a large frying pan over medium-high heat. Once hot, add chicken in a single layer and cook undisturbed for 2-3 minutes, or until golden brown. Stir in the sun-dried tomatoes and continue to cook until cooked through about 5-7 minutes.

  • Meanwhile, in a small bowl whisk the milk and flour until no visible lumps.

  • Pour the milk mixture over the cooked chicken in the pan, and mix well to combine. Allow the sauce to bubble for a few minutes to thicken up. It should take no more than 3-4 minutes.

  • Once the sauce is done, add spinach and stir until wilted.

  • Add cooked pasta together with grated parmesan and stir to combine. Enjoy.

  • Pasta: use pasta of choice. Gluten-free, whole wheat, lentil pasta, or chickpea pasta.
  • Chicken: we used chicken breast but you may use boneless thighs. Consider using shrimp instead of chicken if desired.
  • Spinach: we recommend using fresh spinach. Frozen spinach can be used but thaw first and drain to remove excess water.
  • Use fresh garlic or replace it with 1 tablespoon of garlic powder.
  • Cook the pasta al dente since it will cook again with everything else to prevent having soft and soggy pasta.
  • Store leftover chicken pasta in a container and store in the fridge for up to 3 days.

Calories: 368kcal | Carbohydrates: 36g | Protein: 27g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 444mg | Potassium: 914mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1498IU | Vitamin C: 33mg | Calcium: 230mg | Iron: 2mg

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