Tuscan Chicken Pasta
This Tuscan Chicken Pasta is creamy, full of flavor, and surprisingly easy to pull together.
If you’re craving a cozy dish that tastes like something you’d order at a restaurant, but made right at home, this one’s for you.
I’ve made this for my closest friends, and every time, the plates are wiped clean.
Ingredients You’ll Need
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1 lb (450g) pasta (penne or fettuccine work great)
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2 tablespoons olive oil
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2 large boneless, skinless chicken breasts, thinly sliced
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Salt and black pepper (to taste)
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1 teaspoon garlic powder
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1 teaspoon Italian seasoning
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3 cloves garlic, minced
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1/2 cup sun-dried tomatoes (drained and chopped)
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2 cups fresh spinach (loosely packed)
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1 cup heavy cream
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1 cup chicken broth
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1/2 cup grated Parmesan cheese
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1 cup shredded mozzarella cheese
How to Make Tuscan Chicken Pasta
Step 1: Boil a big pot of salted water. Cook the pasta according to the package directions. Drain and set aside.
Step 2: While the pasta’s cooking, heat olive oil in a large skillet over medium-high heat.
Step 3: Season the sliced chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
Step 4: Add the chicken to the hot skillet and cook for about 5–7 minutes until golden and cooked through. Remove the chicken from the skillet and set it aside.
Step 5: In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute.
Step 6: Pour in the heavy cream and chicken broth. Stir it up and bring to a gentle simmer.
Step 7: Add the Parmesan and mozzarella. Stir until melted and the sauce is smooth.
Step 8: Toss in the fresh spinach. Let it wilt for a minute.
Step 9: Return the chicken to the pan. Add the cooked pasta and toss everything together until well coated.
Step 10: Taste and adjust salt or seasoning if needed. Serve hot!
Common Mistakes to Avoid
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Don’t overcook the chicken—it gets dry fast.
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Avoid boiling the cream sauce. Keep it at a gentle simmer.
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Don’t skip seasoning the chicken.
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Don’t add the cheese too quickly; melt it slowly into the sauce.
Recipe Best Tips
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Use freshly grated Parmesan for the best flavor and texture.
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Reserve a cup of pasta water before draining—it can help loosen the sauce later if needed.
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Cut the chicken evenly so it cooks at the same time.
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Add crushed red pepper flakes if you like a little heat.
Serving Suggestions
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Serve with warm garlic bread
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Add a crisp green salad on the side
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Sprinkle extra Parmesan on top
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Pair with a glass of chilled white wine (if you’re into that)
Storage and Freezing
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Store leftovers in an airtight container in the fridge for up to 3 days.
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Reheat gently on the stovetop with a splash of milk or broth.
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Not ideal for freezing—the creamy sauce tends to separate.
FAQs
Q: Can I use a different type of pasta?
A: Yes, any short pasta like penne, rigatoni, or even rotini works well.
Q: Can I make this dish ahead of time?
A: Yes, but it’s best served fresh. If reheating, add a little cream or broth to loosen the sauce.
Q: Is there a dairy-free option?
A: You can try coconut cream and dairy-free cheese, though the flavor will change.
Q: Can I add mushrooms or other veggies?
A: Absolutely! Sauté them with the garlic.
Q: How spicy is this recipe?
A: It’s not spicy at all unless you add red pepper flakes.
Q: What if I don’t have sun-dried tomatoes?
A: You can skip them or use cherry tomatoes for a fresher twist.
Q: Can I use rotisserie chicken?
A: Totally! Just add it after making the sauce.
Conclusion
If you make this Tuscan Chicken Pasta, I’d love to hear how it turns out. Share your version in the comments, and let’s keep the good food going.
This one’s always a winner at my table, I’m sure it’ll be the same for you.
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Tuscan Chicken Pasta
Creamy, cheesy, and packed with flavor, this Tuscan Chicken Pasta is a comforting one-pan meal you’ll make again and again.
Ingredients
- 1 lb (450g) pasta (penne or fettuccine work great)
- 2 tablespoons olive oil
- 2 large boneless, skinless chicken breasts, thinly sliced
- Salt and black pepper (to taste)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (drained and chopped)
- 2 cups fresh spinach (loosely packed)
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
Step 1: Boil a big pot of salted water. Cook the pasta according to the package directions. Drain and set aside.
Step 2: While the pasta’s cooking, heat olive oil in a large skillet over medium-high heat.
Step 3: Season the sliced chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
Step 4: Add the chicken to the hot skillet and cook for about 5–7 minutes until golden and cooked through. Remove the chicken from the skillet and set it aside.
Step 5: In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute.
Step 6: Pour in the heavy cream and chicken broth. Stir it up and bring to a gentle simmer.
Step 7: Add the Parmesan and mozzarella. Stir until melted and the sauce is smooth.
Step 8: Toss in the fresh spinach. Let it wilt for a minute.
Step 9: Return the chicken to the pan. Add the cooked pasta and toss everything together until well-coated.
Step 10: Taste and adjust salt or seasoning if needed. Serve hot!
Notes
- Use fresh ingredients for the best flavor.
- Don’t skip the seasoning.
- Leftovers can be just as tasty if reheated gently.
Nutrition Information
Yield 4-5Amount Per Serving Calories About 620 per serving
