EASY TUSCAN CHICKEN PASTA

Imagine twirling your fork around perfectly cooked pasta, each strand coated in a rich, creamy sauce bursting with the bright flavors of sun-dried tomatoes, garlic, and spinach, all complemented by tender pieces of chicken. This Tuscan Chicken Pasta is comfort food elevated, a dish that’s surprisingly simple to make but tastes like it came straight from a fancy Italian restaurant. I promise, this will become your new go-to weeknight dinner!

The Star Players: Ingredients for Your Tuscan Chicken Pasta

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Tuscan Sauce:

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
• 1 (10 oz) package frozen spinach, thawed and squeezed dry
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for garnish
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

For the Pasta:

• 1 lb pasta of your choice (fettuccine, linguine, or penne work well)
• Water for boiling
• Salt for pasta water

Let’s Get Cooking: Step-by-Step Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to package directions until al dente.
3. Reserve about 1 cup of pasta water before draining.
4. Drain the pasta and set aside.

Step 2: Prepare the Chicken

1. In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, Italian seasoning, garlic powder, salt, and pepper.
2. Heat a large skillet over medium-high heat.
3. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 3: Make the Tuscan Sauce

1. Add 2 tablespoons of olive oil to the same skillet.
2. Add the minced garlic and cook for about 30 seconds, until fragrant (be careful not to burn it!).
3. Stir in the chopped sun-dried tomatoes and thawed, squeezed spinach. Cook for 2-3 minutes, stirring occasionally.
4. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
5. Reduce the heat to low and stir in the heavy cream and Parmesan cheese.
6. Add the red pepper flakes (if using), salt, and pepper to taste.
7. Simmer for 5-7 minutes, or until the sauce has thickened slightly, stirring occasionally.

Step 4: Combine Everything

1. Add the cooked chicken back to the skillet with the sauce.
2. Add the cooked pasta to the skillet and toss to coat everything evenly.
3. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.

Step 5: Serve and Enjoy!

1. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of red pepper flakes (if desired).
2. Enjoy your delicious Tuscan Chicken Pasta!

Pro Tips for Perfect Tuscan Chicken Pasta

• Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Make sure to cook it just until it’s no longer pink inside and the juices run clear.
• Squeeze the Spinach Dry: This is crucial! Excess moisture from the spinach will make the sauce watery.
• Adjust the Sauce to Your Liking: Feel free to add more or less Parmesan cheese, red pepper flakes, or other seasonings to suit your taste.
• Fresh is Best (Garlic Edition): While garlic powder is a fine substitute in a pinch, using freshly minced garlic will give your sauce a much better flavor.
• Don’t Skip the Pasta Water: This starchy water helps to thicken the sauce and bind it to the pasta, creating a creamy and cohesive dish.

Variations to Spice Things Up

• Add Veggies: Consider adding other vegetables like sliced mushrooms, bell peppers, or zucchini to the sauce.
• Use Different Protein: If you’re not a fan of chicken, you can substitute it with shrimp, sausage, or even chickpeas for a vegetarian option.
• Make it Spicy: Increase the amount of red pepper flakes or add a pinch of cayenne pepper for an extra kick.
• Add Herbs: Fresh basil or oregano would be lovely additions to the sauce.
• Cheese Please: Mix in some mozzarella or provolone cheese for extra cheesy goodness.

Serving Suggestions: What to Serve with Your Pasta

Tuscan Chicken Pasta is a complete meal on its own, but here are a few ideas for side dishes to round out your dinner:

• Garlic Bread: For sopping up all that delicious sauce!
• Side Salad: A simple green salad with a light vinaigrette dressing.
• Roasted Vegetables: Asparagus, broccoli, or Brussels sprouts would be great choices.
• Caprese Salad: A classic Italian salad with tomatoes, mozzarella, and basil.

Storing and Reheating Leftovers

Leftover Tuscan Chicken Pasta can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave it until heated through, or warm it in a skillet over medium heat. You may need to add a splash of chicken broth or milk to loosen the sauce as it tends to thicken up in the refrigerator.

Other Delicious Recipes You Might Enjoy

If you loved this Tuscan Chicken Pasta, you might also enjoy these other flavorful pasta and chicken dishes!

• Check out this Chicken Zucchini Pasta Skillet for a quick and easy meal packed with veggies.
• Craving something comforting? This Chicken Stroganoff is ready in just 30 minutes!
• Warm up with a bowl of Tuscan Chicken Soup, perfect for a chilly evening.
• For a simple yet satisfying dish, try this Garlic Parmesan Chicken Pasta.
• Indulge in the richness of Creamy Tuscan Chicken, a restaurant-quality meal made easy.
• Looking to impress? This Marry Me Chicken Pasta is sure to win hearts.

Frequently Asked Questions (FAQ)

Can I use a different type of pasta?

Absolutely! Fettuccine, linguine, penne, rotini, and even bow-tie pasta all work well in this recipe. Choose your favorite!

Can I make this recipe vegetarian?

Yes! Simply omit the chicken and add a can of drained and rinsed chickpeas or white beans. You can also add extra vegetables like mushrooms or bell peppers.

Can I use milk instead of heavy cream?

While heavy cream provides the richest and creamiest sauce, you can substitute it with half-and-half or milk. However, the sauce will be thinner and may not cling to the pasta as well. You might want to add a tablespoon of cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to help thicken the sauce if you use milk.

Can I freeze this pasta?

While you *can* freeze this pasta, the texture of the sauce may change slightly after thawing. Dairy-based sauces sometimes separate when frozen. If you do freeze it, make sure to cool it completely before transferring it to an airtight container. When reheating, you may need to add a little extra cream or chicken broth to restore the sauce’s creamy consistency.

How can I prevent the pasta from sticking together?

Make sure to cook the pasta al dente, and don’t overcook it. After draining, toss the pasta with a little olive oil to prevent it from sticking together before adding it to the sauce.

The Last Bite

This Tuscan Chicken Pasta is more than just a recipe; it’s an invitation to create a delicious and memorable meal in your own kitchen. With its vibrant flavors and simple steps, it’s perfect for busy weeknights or special occasions. So, gather your ingredients, put on some music, and get ready to enjoy a taste of Tuscany right at home!

Easy Tuscan Chicken Pasta

This Easy Tuscan Chicken Pasta recipe is a comforting and flavorful dish that’s surprisingly simple to make. Tender chicken and perfectly cooked pasta are coated in a creamy, sun-dried tomato and spinach sauce, creating a restaurant-quality meal in your own kitchen. It’s the perfect weeknight dinner that the whole family will love.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil for chicken
• 2 tablespoons olive oil for sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt for chicken
• 1/4 teaspoon black pepper for chicken
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for garnish
• 1/4 teaspoon red pepper flakes optional
• Salt to taste for sauce
• Pepper to taste for sauce
• 1 lb pasta of your choice fettuccine, linguine, or penne
• Water for boiling
• Salt for pasta water

Equipment

• Large pot
• Medium bowl
• Large Skillet
• Colander
• Measuring cups
• Measuring spoons
• Wooden spoon or spatula
• Knife
• Cutting board

Method

 

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
3. Drain the pasta and set aside.
4. In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, Italian seasoning, garlic powder, salt, and pepper.
5. Heat a large skillet over medium-high heat.
6. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
7. Add 2 tablespoons of olive oil to the same skillet.
8. Add the minced garlic and cook for about 30 seconds, until fragrant (be careful not to burn it!).
9. Stir in the chopped sun-dried tomatoes and thawed, squeezed spinach. Cook for 2-3 minutes, stirring occasionally.
10. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
11. Reduce the heat to low and stir in the heavy cream and Parmesan cheese.
12. Add the red pepper flakes (if using), salt, and pepper to taste.
13. Simmer for 5-7 minutes, or until the sauce has thickened slightly, stirring occasionally.
14. Add the cooked chicken back to the skillet with the sauce.
15. Add the cooked pasta to the skillet and toss to coat everything evenly.
16. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
17. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of red pepper flakes (if desired).

Notes

Don’t overcook the chicken; cook just until no longer pink. Squeeze the spinach dry to avoid a watery sauce. Adjust seasoning to your taste. Fresh garlic is preferable. Reserve pasta water to adjust sauce consistency. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or skillet, adding broth or milk to loosen the sauce. For variations, consider adding sliced mushrooms, bell peppers, or zucchini. Substitute chicken with shrimp, sausage, or chickpeas. Add fresh basil or oregano.