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Enjoy this delicious Creamy 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
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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 recipe

  • 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

Recipe Ingredients

ingredients to make the tuscan chicken 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
  • Sun-dried 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.

See the recipe card for full information on ingredients and quantities.

How to make Creamy Tuscan Chicken Pasta

  • 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.
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.
  • 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 the added calories.****
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 skipping 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.

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.

Does this sauce freeze well?

Yes. You can make the sauce ahead and freeze it for up to 3 months. Place in an airtight container before freezing. Allow the sauce to thaw overnight in the fridge before reheating on your stovetop or microwave.

top view chicken pasta in a skillet

Other pasta dishes to try

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4.95 from 416 votes

Creamy Tuscan Chicken Pasta

By: Rena
Servings: 8
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
top view chicken pasta with spinach in an orange skillet
Easy to make Creamy chicken pasta made Tuscan style with sun-dried tomatoes, fresh spinach, and loads of chicken.

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
  • 2 tsp Italian seasoning
  • Kosher salt and ground pepper, to taste
  • 8 oz sun-dried tomatoes in oil drained and chopped
  • 3 cups 2% Milk, any other milk, or use lite coconut cream
  • 2 tbsp gluten-free flour, or corn starch
  • 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!!!!****
  • Flour: you can use cornstarch in place of flour for a thicker consistency.
  • I have remade this dish a few times. Some find it bland maybe because of the almond milk. You can use 2% of full-fat milk. Also, if you are looking for a more creamy texture, use heavy cream or add 1/4 cup of cream cheese while making the sauce. This is meant to be a healthier option. Feel free to modify it.
  • 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.

Nutrition

Calories: 368kcalCarbohydrates: 36gProtein: 27gFat: 13gSaturated Fat: 3gTrans Fat: 1gCholesterol: 59mgSodium: 444mgPotassium: 914mgFiber: 4gSugar: 1gVitamin A: 1498IUVitamin C: 33mgCalcium: 230mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Italian
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

About Rena Awada

Hi, I’m Rena! Welcome to my blog. I am here to help you prepare delicious, light, fresh meals that your whole family will love!

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Recipe Rating




156 Comments

      1. 5 stars
        Ohh my goodness Rena, this recipe is so delicious and easy to make. It’s easy on the pocketbook too. Last but not least.. healthy too. All the ingredients go together so well. This is my first time using sundried tomatoes and I was impressed. This recipe gives you plenty of sauce, which is great. Nobody likes naked pasta. I will be sharing this recipe with all my friends. I added some red pepper flakes. Thanks again for this wonderful recipe and for making dinner time success and yummy!

      1. 4 stars
        Just did this for dinner. Very very blan tasting. I added some sausage as well as chicken I put double and added some fresh vegetables like zucchini broccoli sweet peppers as well as bell pepper just for it to be a little fresher with ingredients. However it was still Bland so I just added some chili pepper more salt garlic and onion hopefully it’ll be great trying it now

  1. 5 stars
    Ahh, I am in love, I spent a couple of years in and around Greece and love their authentic dishes, You remind me so much of the people and country.

  2. 5 stars
    Very good recipes. I find that the dishes turn out very well with your instructions!! Thank you very much

  3. This looks really tasty, but can you make this recipe with a non-dairy milk replacement? My family doesn’t do so well with dairy. Thanks!

    1. Hi there. Yes, you can. We did use almond milk so you need to just replace the parmesan cheese with a dairy-free kind. They are now available at many stores.

    1. I love this meal, and most of all my husband loves it. Its easy to make and cheap too. I’ve made this atleast 4 times since I found the recipe like a month ago lol. It’s great.

  4. 5 stars
    Loved this dish!!!!! It is simple and easy without too many ingredients. The presentation is wonderful as well. I will be adding it to my book of recipes.

    1. 4 stars
      It was kinda bland. I added more garlic more Italian seasoning more salt and pepper. Added nutmeg and oregano and some red pepper. After that it tasted very good.

      1. 3 stars
        I was super stoked to try this recipe. It smelled awesome the whole time it was cooking. But it’s very very bland unfortunately. Even with adding more spices, it really doesn’t help. Pretty bummed. I was so excited to give it a try!

      2. Same! I was so excited, and then I bit into it and it didn’t taste like anything. I thought I had Covid again. (That happened last time with Curry.)

  5. I loved it, i really enjoyed this chicken pasta. i’m trying to stick with healthier pasta and this definitely did not disappoint me.

  6. 5 stars
    So Good! I followed recipe exactly except Mini Penne. I felt the dried tomatoes sealed the deal.; fresh garlic; fresh spinach; Yummy. The nutrition is great also. This will be on my table again soon. Thank you!

  7. 5 stars
    Very good and very easy. Be sure to salt the chicken enough to make up for the added milk and flour – or taste and season again before serving.