Enjoy this delicious 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.
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 Tuscan chicken pasta recipe 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 chicken 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.
Ingredients you will need to make this creamy pasta
- Pasta of choice: use whatever kind of pasta you already have. You may use gluten-free if needed or lentil pasta for a healthier option.
- Chicken: go with chicken breast for a leaner and healthier option.
- Oil: we used olive oil. You may use avocado oil or grapeseed oil.
- Garlic cloves: we recommend you use fresh garlic cloves and not garlic powder. You may also use the oil from the sun-dried tomatoes
- Italian seasoning: if you don’t have this handy, use 1/4 tsp of the following seasonings- basil, oregano, rosemary, and thyme.
- Salt and pepper to taste
- Sundried tomatoes: use the ones that are packed in oil and not the packets.
- Almond milk: if you don’t have almond milk, use any milk of choice.
- Flour: use any flour you have on hand, or use cornstarch.
- Fresh baby spinach: we prefer that you use fresh spinach. If you want to use frozen, you can but just thaw and drain first.
- Parmesan cheese: grate your own. You may sub this cheese with grated Romano Cheese.
How to make This Creamy and delicious 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 the chicken into 1-inch pieces and place it 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.
- 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.
- 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.
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.
- PLEASE NOTE: *****To make this dish healthier we used almond milk. But you can use any other milk, heavy cream, or whipping cream if you don’t mind it.****
Frequently asked questions
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, pepper, any type of milk, cornstarch, or flour to thicken the sauce.
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.
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.
Other pasta dishes to try
- Baked Feta Pasta with Shrimp
- Creamy Salmon Pasta
- Buffalo Chicken Pasta Salad
- Creamy Chicken Pesto Pasta Salad
- Creamy Tuna Pasta Salad
- Easy Creamy Shrimp Pasta
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Easy Tuscan Chicken Pasta
Ingredients
- 10 oz short pasta gluten-free if needed, whole wheat, or lentil pasta
- 1.5 lb boneless skinless chicken breast chopped into bite-sized pieces
- 2 tbsp olive oil or use the oil from the sun-dried tomatoes
- 3-4 garlic cloves minced
- 1 tsp Italian seasoning
- Kosher salt and ground pepper to taste
- 8 oz sun-dried tomatoes in oil drained and chopped
- 3 cups almond milk ( not sweetened) any other milk, or use lite coconut cream
- 2 tbsp gluten-free flour
- 3 cups baby spinach
- 1/2 cup Parmesan cheese
Instructions
- 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.
Video
Notes
- NOTE: *****To make this dish healthier we used almond milk. But you can use any other milk, heavy cream, or whipping cream if you don’t mind it. Also, be careful not to use sweetened almond milk!!!!****
- 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 it in the fridge for up to 3 days.
Stephanie says
I followed the recipe exactly with almond milk and 8oz jar of sundried tomatoes. I did use regular flour though, that’s the only change I made. I was really disappointed. It was bland. Even with all the garlic I could barely taste it. This was only the second time I have cooked with sun-dried tomatoes and the last time I used the kind that comes in a bag and it was delicious. Maybe it’s just that the jarred kind lacks any flavor? The texture was perfect, nice and creamy. I will say that.