Creamy Tuscan Chicken Pasta

By Rena Awada | Updated On December 25, 2023

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


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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top view chicken pasta with spinach in an orange skillet

Easy Tuscan Chicken Pasta

Easy to make Creamy chicken pasta made Tuscan style with sundried tomatoes, fresh spinach, and loads of chicken.
4.96 from 409 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 368kcal
Author: Rena

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.

Nutrition

Calories: 368kcal | Carbohydrates: 36g | Protein: 27g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 444mg | Potassium: 914mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1498IU | Vitamin C: 33mg | Calcium: 230mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @HealthyFitnessMeals or tag #HealthyFitnessMeals!

Reader Interactions

Comments

  1. Jasmine G. says

    5 stars
    Made this last night and it was very good. I did add more seasonings as the base did taste a little bland. But delicious. I also used chick pea pasta. This was super easy to make and will definitely make again.

  2. Marie Gross Swope says

    5 stars
    Our daughter made this for Christmas Eve dinner. It was delicious. And making it for New Year’s Eve dinner tonight. I don’t find it bland at all. Our daughter added different seasonings to give it a lot of flavor.

  3. Taylor says

    It’s okay I guess, I won’t be making it again but I will eat what I made. Not any flavor at all and I added A LOT of extra Italian seasoning and garlic. The texture of the sauce is great.

  4. Natalie Dimercurio says

    5 stars
    I have made this at least 20 times. It is a favorite in our house. I use regular milk and flour. I also add onion and mushrooms. So, so, so good! I also cook the chicken in the oil from the sun dried tomatoes. Adds great flavor.

  5. Connie says

    5 stars
    I made this exactly by the recipe with one exception, I used whole milk because a family member has trouble digesting alternative milks. It turned out great, very delicious and we kind of over-ate it was so good.

  6. Tradisha says

    5 stars
    Made with almond milk and added a few seasonings and it was perfect and healthier than using heavy cream or whole milk. Thank you.

  7. Destiny says

    5 stars
    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.

    • Jb says

      5 stars
      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!**

  8. Dustin A. says

    5 stars
    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.

  9. 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.

    • Mike says

      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.

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