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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.

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 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.
close up chicken pasta in a skillet with parmesan cheese garnish

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
  • 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.
ingredients to make the tuscan chicken pasta

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 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.

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

close up creamy chicken pasta dish

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4.95 from 416 votes

Easy 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 sundried 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!

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Recipe Rating




156 Comments

  1. 5 stars
    Easy to follow, tasty pasta recipe. For the first time in my life a pasta recipe I tried turned out to be palatable. Thank you

  2. 5 stars
    It turned out so good! I used 1 cup of heavy cream and 2 cups of 2% milk rather than the almond milk. I also used whole wheat flour. I will definitely be making this again soon!

  3. 5 stars
    I made this pasta this weekend and it was delicious! Since it calls for 3 cups of milk, I used one cup of heavy cream and two cups of almond milk, and the sauce was perfectly creamy without being overwhelmingly rich. Excited to make it again soon!

  4. 5 stars
    I made this last night for my son and myself, it was so delicious. The meal is easy to make and very tasty to eat. My son is a personal trainer and body builder and this dish fit right into his meal planning

  5. 5 stars
    YUM! I made this with oat milk because the only almond milk I had on hand was vanilla flavored. Even with the oat milk it came out perfect! My boyfriend would not stop raving about it. Definitely going to be a regular at our house.

  6. 4 stars
    Quick and easy meal! We used regular milk and flour. It turned out great and it had a lot of sauce. The sauce could’ve been a little more flavorful, but still was good.

  7. 5 stars
    Loved this recipe… we will definitely make it again. Hubby added some crushed pepper flakes to his… loved mine as is. Thanks so much for sharing your recipe ♥️

    1. 5 stars
      I made this last night and it was amazing! Of course the salt and pepper were to my liking but everything was fairly the same. Used milk and heavy cream .

      1. 5 stars
        I messed up guys!!! I used Almond milk with vanilla flavor It ruined the dish. I wasn’t thinking strait after a long day from work. Don’t use ALMOND MILk WITH VANILLA FLAVOR!!!

  8. I did not enjoy this at all. The almond milk simply does not belong here. My wife and I had to wash the sauce off and make a new one. There are cream and butter in this traditionally for a very good reason.

    1. Hi Matt. This was intended to be made healthier. The almond milk can be substituted with a richer alternative like heavy cream, whole milk, or even lite coconut cream.

  9. 5 stars
    This was quick, easy and delicious! I used left over rotisserie chicken I had as a substitute and was worried that would take away from the quality but it came out great! I will defiantly be keeping this recipe to make again.

  10. 5 stars
    Yeah it was yum. Surprised with the almond milk – but thankful as my husband had recently realised he’s lactose intolerant. So this was perfect.

    1. Great! BTW a couple of my kids are lactose intolerant too and thankfully there are many lactose free milk out there now.

  11. If I wanted to add some peppers, at what stage would I add them in? I’m just a beginner and I don’t know how long they would need to cook.

    1. Hi there. You can do this two ways. Either cook the peppers before the chicken and set them aside until you are ready to add the spinach, or you can cook the chicken first, then remove the chicken from the pan, cook the peppers with a bit of oil and bring the chicken back in and continue with the instructions.

  12. 5 stars
    Made this for dinner tonight. It was Fabulous! After reading a few of the reviews, I added a little extra seasoning and some crushed red pepper flakes. It did take somewhere around 8 minutes for the sauce to thicken, but it may have been that I didn’t have the heat up high enough? Either way, my husband and I thought it was delish! I’ll definitely be making this again. Thank you!