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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.
You may also like my oven-baked chicken cutlets or my BBQ Baked Chicken Breasts.
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.
My kids love pasta and this is one of their favorite meals. When I first started to make it , I used to make it without chicken because sometimes I just like meatless dishes. But one day my kid asked me why I didn’t put chicken in it, so I figured why not? I love how simple it is to make it too. It is 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 I 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 it promises to be a huge hit.
- Vegetarian-friendly: Make this without the chicken, and you get yourself a vegetarian meal. Just the way I like it. But my kids prefer chicken with it.
Recipe Ingredients
- 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. You may also use boneless and skinless chicken thighs.
- Oil: I used olive oil. You may use avocado oil or grapeseed oil.
- Garlic cloves: I 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. Or you can take a look at my homemade Italian seasoning recipe.
- 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: I 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 substitute this cheese with grated Romano Cheese.
See the recipe card for full information on ingredients and quantities.
How to make Creamy Tuscan Chicken Pasta
Step 1: add the seasoned 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.
Step 2: Stir in the sun-dried tomatoes and continue to cook until cooked through about 5-7 minutes. Pour in the flour and milk mixture over the seared chicken. Allow the sauce to bubble for a few minutes to thicken up. It should take no more than 3-4 minutes. Add spinach.
Step 3: Once you add the chopped spinach, stir and cook for a few more minutes until wilted.
Step 4: Add cooked pasta together with grated parmesan and stir to combine. Enjoy.
Recipe Notes
- Pasta: use pasta of choice. Gluten-free, whole wheat, lentil pasta, or chickpea pasta.
- Chicken: I used chicken breast, but you may use boneless thighs. Consider using shrimp instead of chicken if desired.
- Spinach: I 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 it in the fridge for up to 3 days.
PLEASE NOTE: *****To make this dish healthier, I used almond milk. Some people find this a bit bland and not creamy enough. Feel free to use any other milk, heavy cream, or whipping cream if you don’t mind the added calories.****
Frequently asked questions
To make a healthy-ish creamy pasta sauce I 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.
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 I recommend you cut them into smaller pieces.
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.
More pasta Recipes
- 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
Chicken recipes you may like
- Maple glazed whole chicken
- Sheet Pan Baked Chicken Breast
- Baked Teriyaki Chicken Breast
- Baked Buffalo Chicken Breast
- Greek Chicken Bowl
- Creamy Chicken and Broccoli Skillet
Creamy Tuscan Chicken Pasta
Ingredients
- 10 ounces short pasta, gluten-free if needed, whole wheat, or lentil pasta
- 1.5 pounds boneless skinless chicken breast, chopped into bite-sized pieces
- 2 tablespoons olive oil, or use the oil from the sun-dried tomatoes
- 3-4 garlic cloves, minced
- 2 teaspoons Italian seasoning
- Kosher salt and ground pepper, to taste
- 8 ounces sun-dried tomatoes , in oil drained and chopped
- 3 cups 2% Milk, any other milk, or use lite coconut cream
- 2 tablespoons 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 10 ounces short pasta according to package directions to al dente.
- Chop 1.5 pounds boneless skinless chicken breast into 1-inch pieces and place into a bowl. Stir in the 2 tablespoons olive oil, 3-4 garlic cloves (minced), 2 teaspoons Italian seasoning, and Kosher salt and ground pepper.
- Heat a large frying pan over medium-high heat. Once hot, add the seasoned chicken in a single layer and cook undisturbed for 2-3 minutes or until golden brown. Stir in the 8 ounces sun-dried tomatoes (chopped) and continue to cook until cooked through, about 5-7 minutes.
- Meanwhile, in a small bowl, whisk the 3 cups 2% Milk and 2 tablespoons gluten-free 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 3 cups baby spinach (chopped) and stir until wilted.
- Add cooked pasta together with 1/2 cup Parmesan cheese and stir to combine. Enjoy.
Video
Notes
- NOTE: *****To make this dish healthier, I 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: I used chicken breast, but you may use boneless thighs. Consider using shrimp instead of chicken if desired.
- Spinach: I 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 one 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks really simple and delicious. Thanks
This looks delicious and I absolutely need to try this!!! But the only thing is I’m new to trying to eat healthy and watch what I eat and count calories. You know the whole shabang. So can someone tell me how many ounces is a serving when I make this and serve. I know the recipe says makes 8 servings but doesn’t say how much is one.
9/10, but make sure you’re a bit heavy handed with salt. Hard to “add to taste” when you are suggested to include it. (So keep that in mind!) Also agree with above, in adding red pepper flakes to give it some heat.
**Restaurant quality!**
This was awesome! I give it a 8.5/10. I added a 1/2 tsp Crushed Red Pepper, 1/2 tsp Onion Powder, and about 7 fresh Basil Leaves. Fantastic recipe and super easy to prepare and cook.
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.
When I’m not using heavy cream, I add 1/3 cup romano cheese. It adds tons of flavor and helps everything stick to the noodle.
I’m going to be completely honest here, I’m pretty disappointed with this dish. It is just plain dull. I’m a beginner chef, so maybe I’m to blame, but the sauce is more like a soup, a milk soup with pasta and chicken. I used milk instead of almond milk, I definitely would’ve preferred cream
It’s fine, but a better Italian Tuscan chicken pasta uses a chicken broth base finished with a little heavy cream and gives it more depth if flavor. This seemed thin.
I wanted to love this….I made this exactly as it called for. I used unsweetened Silk almond milk for the milk. There were so many good ingredients and layers of flavor in here. I thought it would be amazing and it was just ok. The sauce tasted sour, almost bitter with the almond milk. I tried at the end to stir in fresh grated parmesan to give it a better flavor but it still wasn’t that good. Use dairy milk if you can. I think that would help improve the flavor. I noticed most of the 5 star reviews used regular milk. I think that makes the difference because all the flavors were there but the almond milk couldn’t carry them.
I will be making this week, I’m on a calorie counting program so how much is a serving maybe like one cup?
I adjusted a few things but all4 kids and husband loved this. Added shrimp and seasoned a little differently for some spice. Made it heavier with cream But this was awesome!!
Perfect. Glad they loved.
I was really impressed with how this came out. I used 2% milk instead of almond milk, regular flour, and red lentil pasta. Will be adding to my recipe book.
Happily surprised at the outcome of this dinner! I didn’t have a full jar of sun dried tomatoes so I threw in a handful of fresh grape tomatoes.
My neighbor cut and gave me a large bag of spinach from her garden yesterday so I was looking for a dinner idea with spinach.
This was a nice treat along with my roasted Brussel sprouts and french bread.
I am saving the recipe! Thanks for the inspiration!
Thanks for the feedback. Glad you loved it
A new favorite in our recipe rotation!
Delicious and very quick recipe to fry a healthy dinner on the table. Both my boys ate it without complaint. I think adding a little bacon next time would make it even better.
Excellent recipe packed with so many nutrients and so delicious! I modified it by adding just a handful of sundried tomatoes and blanched chopped broccoli. Next time I will substitute the flour with almond flour. I will use this recipe again, even sharing it with my sister, who lives on the West Coast. Thank you for sharing!
Excellent recipe packed with so many nutrients and so delicious! I modified it by adding just a handful of sundried tomatoes and blanched chopped broccoli. I will use this recipe again, even sharing it with my sister, who lives on the West Coast. Thank you for sharing!
Very good recipe! I would add more sun-dried tomatoes next time though, 8oz wasn’t enough. We used half and half and just loved it. Thank you for the recipe 🙂
We love this recipe. I am making for dinner tonight for the 10th or so time. I add mushrooms and onion as well and just use regular milk. My 4 year old requested it this week. So most definitely kid friendly.
This makes me so happy