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This Creamy Tuscan Chicken Pasta is expertly crafted to create an accessible yet indulgent-tasting dinner that could easily be on a five-star menu. Each element is designed for maximum flavor, from the tender, perfectly seasoned chicken to the rich, velvety sauce that clings to the penne. Let’s dive into the key ingredients, tips, tricks, and variations that make this dish a standout in any kitchen.
You will love this Creamy Tuscan Chicken Pasta Recipe
Restaurant-Quality Flavor: “This tastes better than any restaurant” were the first words out of my husbands mouth as he sunk his teeth into this pasta recipe. It delivers the taste of a gourmet dish right in your own kitchen, making it perfect for special occasions or a luxurious weeknight meal.
Easy to Make: Uses simple, easy-to-find ingredients, ensuring you can create a standout meal without the stress.
Quick, uber juicy chicken: Pounding the chicken to a uniform thickness makes them uber tender without the need for a marinade!
A lighter yet luxurious sauce: The sauce is made with a roux (flour cooked in some butter), which allows us to use chicken broth and half and half instead of heavy cream. If you want to go even lighter, you can swap the half-and-half for evaporated milk.
Versatile and Customizable: Offers numerous variations and tips, allowing you to tailor the recipe to your taste, dietary needs, or what you have on hand.
Expertly Crafted: Designed with detailed tips and techniques to ensure every component, from the tender chicken to the velvety sauce, is perfectly cooked for maximum flavor.
Tuscan Chicken Pasta Recipe ingredients
This Tuscan Chicken Pasta is easy to make with easy-to-find ingredients. Let’s take a closer look at what you will need (full recipe with measurements in the recipe card at the bottom of the post):
Chicken: Use two medium chicken breasts, about one pound, pounded to an even thickness. Pounding the chicken is crucial to break down the muscle tissue, creating super tender chicken without a marinade.
Penne: This is my favorite pasta shape for this recipe. Its ridged surface and hollow center capture and hold the rich, velvety sauce.
Half and Half: This is half milk and half heavy cream, so feel free to create your own.. You can also use regular milk or evaporated milk whisked with cornstarch (directions in the recipe)-the recipe will be tasty, just not quite as decadent.
Chicken Broth: Use reduced-sodium chicken broth so we can control the amount of salt in the sauce and have room to add chicken bouillon.
Chicken Bouillon: Two teaspoons of chicken bouillon imparts the sauce a complex, savory goodness. You may use granulated chicken bouillon, crushed bouillon cubes (crushed), or a base (like Better Than Bouillon or Zoup!). Add the bouillon to the sauce without dissolving it in water first.
Flour: This creates a roux, which thickens the sauce. It also allows us to use half chicken broth instead of all half and half.
Parmesan Cheese: The cheeseinfuses the sauce with its fantastic salty nuttiness. For best results, use ONLY freshly grated Parmesan cheese. It is much more flavorful and melts into silky oblivion, unlike powdered or pre-shredded cheese.
Sun-Dried Tomatoes: Purchase sun-dried tomatoes in a jar packed in oil, not water for their juicy flavor. They are usually located near the olives or pickles at your grocery store.
Cherry or Grape Tomatoes: I love the combination of tangy sun-dried tomatoes with fresh tomatoes—their sweet pops of flavor add so much!
Spinach: Look for baby spinach. The leaves are sweeter and more tender than mature spinach. I suggest removing the stems, but it’s up to you.
Shallot: Use one for its mild onion flavor, or you may substitute with ¼ of a yellow onion. One shallot is considered the entire bulb, regardless of how many cloves the bulb contains.
Garlic: I use six cloves of garlic, and it is divine, but feel free to use less if you prefer. You may also use one teaspoon of garlic powder–but the real stuff is much better.
Seasonings: The recipe is seasoned with parsley, oregano, basil, salt, and pepper. You’ll want to season with salt after adding the Parmesan.
How to make Tuscan Chicken Pasta
Let’s take a closer look at how to make this Tuscan Chicken Pasta recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Step 1: Cook Chicken. Lightly drizzle the chicken breasts with olive oil, then rub the seasonings over both sides of the chicken. Cook the chicken in a skillet until it reaches 160 degrees F. Rest for 5 minutes before chopping.
Step 2:Sauté Aromatics. Melt two tablespoons of butter in two tablespoons of sun-dried tomato oil over medium-low heat in the same skillet. Add sun-dried tomatoes and shallots and sauté 3-4 minutes, until shallots are tender, scraping up any brown bits left from the chicken. Add the garlic and red pepper and cook an additional 30 seconds.
Step 3:Make Roux. Sprinkle in the flour and cook while stirring for 1 minute (it will be thick).
Step 4:Add Sauce Ingredients. Slowly whisk in the chicken broth and half-and-half, stirring constantly until smooth. Stir in the chicken bouillon and spices, then bring to a simmer. Once simmering, stir in the tomatoes and simmer until thickened.
Step 5:Add Parmesan. Reduce the heat to low and stir in the Parmesan cheese a handful at a time until it is melted.
Step 6: Add Spinach. Stir in the chicken and spinach. Cook over low until the spinach is wilted, about one minute.
Step 7: Add Pasta. Add the pasta until well coated. Add additional reserved pasta water a little at a time if needed to reach the desired consistency.
TIPS for Making Tuscan Chicken Pasta
Use a hot pan. Add your chicken only once the pan is hot–you should hear it sizzle when it touches the pan. Searing the chicken results in the Maillard reaction, also known as the flavor reaction, in which amino acids and reducing sugars produce browning and complex flavor. Note that hot doesn’t mean high heat, but it means it’s reached full temperature (medium-high in this case).
Scrape up golden bits. After you cook the chicken, there will be golden bits on the bottom of the pan – these are flavor gold! Make sure to scrape up the bits while you sauté the aromatics and add the broth.
Don’t overcook the chicken. Chicken, especially chicken breasts, is juiciest when not overcooked. The best and most efficient way to check for doneness is to insert a meat thermometer into the chicken. Chicken breasts are done when they register 160 degrees F and are allowed to rest for 5 minutes to carry over to 165 degrees F.
Don’t cook tomatoes in aluminum or cast iron. These metals can chemically react with the tomatoes, making them taste bitter and metallic. Enameled cast-iron or stainless steel is ideal (it is a much stronger metal than aluminum) because it never reacts with food.I love this enameled braiser that’s large enough to hold the pasta.
Use fresh Parmesan. Use freshly grated Parmesan for the best flavor and the best melting ability, this is my favorite grater. Pre-shredded cheeses are coated in anti-clumping chemicals, which inhibits their melting ability.
Don’t overcook spinach. Spinach cooks extremely quickly and should not be overcooked to maintain its flavor. For best results, cook spinach on low just until it starts to wilt.
Don’t overcook the pasta! I recommend testing your pasta about two before the box recommends it, then continuing to cook if needed. The pasta should be al dente, meaning it should still be a little firm in the center and have a “bite” to it. To stop the pasta from cooking, strain and rinse it with cold water.
Thin the sauce if needed. If it’s simmered for too long, the sauce can become too thick, but don’t worry—it’s SO easy to fix! Simply stir in a little reserved pasta water until it reaches the desired consistency.
Season to taste. I left a little wiggle room in this recipe to add salt and pepper. Adjust the seasonings after you add the Parmesan.
Chicken Tuscan Pasta variations
Lighter Option: Swap the half-and-half for milk mixed with one tablespoon of cornstarch or evaporated milk mixed with two teaspoons of cornstarch. Just remember that fat equals flavor, so the sauce won’t taste quite as decadent.
Swap Protein: Substitute chicken with shrimp or Italian sausage for a different flavor profile. See my Tuscan Shrimp recipe for reference.
Add vegetables: Add chopped vegetables such as asparagus, broccoli, zucchini, green beans, bell peppers etc., and sauté them after you’ve cooked the shallots for a few minutes.
Add mushrooms: If you’re a mushroom lover, consider pan-frying slicedbaby Bella mushrooms, removing them from the skillet, and adding them back to the sauce at the end of cooking. Check out my mushroom chicken recipe to see exactly how I cook perfect mushrooms.
Cheese Variations: Use a blend of Parmesan, mozzarella, or even Asiago or Gouda for a richer, cheesier sauce.
Spice it Up: Add additional red pepper flakes for a spicy kick. I always add at least ¼ teaspoon but ½ teaspoon will lean towards the spicy side.
Pasta Alternatives: Try fettuccine, rigatoni, or even zucchini noodles for a different texture.
Gluten-Free Option: Use gluten-free penne or another gluten-free pasta to cater to dietary needs.
Dairy Free Option: Instead of flour, use 2 tablespoons cornstarch whisked with the chicken broth until smooth before adding it to the pan. Use regular coconut milk (not light) in place of the half and half or swap in cashew or oat milk whisked with 1 tablespoon of cornstarch.
Tuscan Chicken Pasta should be stored in an airtight container in the refrigerator for up to five days. I do not recommend freezing the pasta because the creamy sauce can break and become a funny texture.
How to reheat chicken tuscan pasta
Microwave: Transfer small portions to a microwave-safe dish, microwave for 1 minute, stir, then continue to heat at 15-second intervals.
Stove: Transfer to a skillet and heat over medium heat, stirring often. You may want to add a splash of milk if the pasta seems dry.
Tuscan Chicken Pasta FAQs
What is Tuscan Chicken Pasta?
Tuscan Chicken Pasta is a creamy, flavorful dish that combines tender chicken, sun-dried tomatoes, spinach, and penne pasta in a rich, Parmesan-infused sauce. It’s inspired by the bold, rustic flavors of Tuscan cuisine, making it a comforting and delicious meal that’s easy to prepare at home.
How do you make Creamy Tuscan Chicken Pasta?
To make Creamy Tuscan Chicken Pasta, start by seasoning and cooking chicken breasts until golden and tender. Sauté aromatics like garlic and shallots with sun-dried tomatoes, then create a rich sauce with half-and-half, chicken broth, and Parmesan cheese. Add the cooked chicken, spinach, and al dente pasta, and toss until everything is coated in the creamy sauce.
What pasta is best for Tuscan Chicken Pasta?
Penne is the best pasta for Tuscan Chicken Pasta because its ridged surface and hollow center capture and hold the creamy sauce, ensuring each bite is packed with flavor. However, you can also use fettuccine, rigatoni, or even zucchini noodles as alternatives.
Can you make Tuscan Chicken Pasta ahead of time?
Yes, you can make Tuscan Chicken Pasta ahead of time. Prepare the dish as directed, then store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat gently on the stovetop, adding a splash of chicken broth, milk or reserved pasta water to loosen the sauce.
How can I make Tuscan Chicken Pasta healthier?
To make a lighter version of Tuscan Chicken Pasta, substitute the half-and-half with evaporated milk mixed with 2 teaspoons cornstarch or use a dairy-free alternative like coconut milk. You can also add more vegetables, such as zucchini or broccoli, to boost the nutritional value.
What makes Tuscan Chicken Pasta so flavorful?
Tuscan Chicken Pasta gets its rich flavor from a combination of tender, seasoned chicken, sun-dried tomatoes, fresh spinach, and a creamy Parmesan sauce. The use of chicken bouillon and a blend of Italian herbs adds depth and complexity, making this dish irresistibly delicious.
This Creamy Tuscan Chicken Pasta is expertly crafted to create an accessible yet indulgent-tasting dinner that could easily be on a five-star menu. Each element is designed for maximum flavor, from the tender, perfectly seasoned chicken to the rich, velvety sauce that clings to the penne. Let’s dive into the key ingredients, tips, tricks, and variations that make this pasta dish a standout in any kitchen.
Servings: 6-8 servings
Total Time: 45 minutesmins
Prep Time: 25 minutesmins
Cook Time: 20 minutesmins
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Chicken: Whisk the Chicken seasonings together. Lightly drizzle the chicken breasts with olive oil, then rub the seasonings over both sides of the chicken. Let the chicken rest while you prep the rest of the ingredients.
Pasta:Cook the pasta al dente according to the package directions in salted water. Remove 1 cup of pasta water before draining. Toss the pasta with a drizzle of olive oil to prevent it from sticking, then set aside.
Cook Chicken: Heat 2 tablespoons olive oil in a large braiser (3.5 Liter) or Dutch over medium-high heat until hot. Cook the chicken for 4 minutes or until nicely seared. Flip the chicken, cover, and reduce the heat to medium. Cook for approximately 3-5 more minutes (depending on the thickness of the chicken) or until the chicken is cooked to 160 degrees F. Transfer to a cutting board and rest for at least 5 minutes before chopping.
Sauté Aromatics: Melt 2 tablespoons butter in 2 tablespoons sun-dried tomato oil over medium-low heat in the same skillet. Add sun-dried tomatoes and shallots and sauté 3-4 minutes, until shallots are tender, scraping up any brown bits left from the chicken. Add the garlic and red pepper and cook an additional 30 seconds. Sprinkle in the flour and cook while stirring for 1 minute (it will be thick).
Add Sauce Ingredients: Reduce the heat to low, then slowly whisk in the chicken broth and half-and-half, stirring until smooth. Stir in chicken bouillon and spices, then increase the heat to medium-high to bring the sauce to a simmer. Add the tomatoes. Simmer until thickened, stirring often.
Add Parmesan: Reduce the heat to low and stir in the Parmesan cheese a handful at a time until it is melted.
Add Spinach: Stir in the spinach and cook over low until the spinach is wilted, about one minute.
Add Chicken and Pasta: Stir inthe chicken and pasta until well coated. Add reserved pasta water a little at a time, if needed, to reach the desired consistency. Taste and season with additional salt, pepper, and red pepper flakes to taste (we like freshly cracked salt). Garnish with freshly grated Parmesan if desired.
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