Easy Tuscan Chicken Pasta

There might not be anything authentically Tuscan about this pasta recipe but it’s a delicious dish inspired by American-Italian restaurants. We love this creamy Tuscan chicken pasta recipe with juicy chicken, sun-dried tomatoes and spinach for a simple, weeknight dinner.

Easy Tuscan Chicken Pasta

Ingredients

The sauce is the star of the show here. Sun-dried tomatoes, spinach and garlic flavor the cream sauce and coat the pasta, making every bite delectable. The chicken is seasoned with garlic and Italian seasoning or Italian herbs (I use a store-bought mix).

  • Chicken. I used boneless skinless chicken breasts but boneless chicken thighs also work well.
  • Olive oil. 
  • Garlic powder. 
  • Italian seasoning / Italian herbs. 
  • Onion.
  • Fresh garlic cloves. 
  • Baby spinach. 
  • Sun-dried tomatoes. 
  • Cream. Heavy cream or whipping cream.
  • Lemon juice. 
  • Parmesan cheese. 
  • Salt and black pepper. 
  • Pasta. I used spaghetti, Linguine, penne pasta, tagliatelle or rigatoni are all good options.

Chicken breasts in creamy spinach and sun-dried tomato sauce.

How to make Tuscan chicken pasta

  1. Prepare the chicken: Slice the chicken breasts in half horizontally, creating two thin cutlets. Season with olive oil, garlic powder, Italian seasoning, salt and pepper. Heat a large frying pan or skillet over medium-high heat then cook the chicken 2-3 minutes per side until golden brown on both sides. Remove from the pan and set aside.
  2. Make the creamy sauce: In the same pan, heat a tablespoon of olive oil then cook the onion and garlic until fragrant. Add the spinach, allowing to wilt. Roughly chop the sun-dried tomatoes and add to the pan then pour in the cream and lemon juice. Season with salt and black pepper and allow to simmer until the sauce has thickened slightly and coats the back of a spoon easily. Stir in the Parmesan cheese.
  3. Cook the pasta: Bring a large pot of salted water to the boil. Add the pasta and cook for 8-10 minutes, until al dente. Reserve 1 cup of the pasta water and drain the pasta.
  4. Serve: Toss the pasta with the sauce, slice the chicken and add then serve with grated Parmesan and fresh basil.

Can I make this ahead?

The sauce can be made up to an hour in advance before tossing with the pasta and serving. Leftovers can be kept in an airtight container in the fridge for up to 3 days.

What can I serve with pasta

Pasta is a delicious meal on its own but if you want a side dish or two, garlic bread or a simple salad are always good ideas.

  1. Cheesy garlic bread
  2. Easy side salad

Easy Tuscan Chicken Pasta

Chicken pasta recipes

  1. Garlic butter chicken pesto pasta
  2. Easy Chicken Alfredo Pasta
  3. Creamy Lemon Chicken Pasta Primavera
  4. Marry Me Chicken Pasta
Easy Tuscan Chicken Pasta

Easy Tuscan Chicken Pasta

This Tuscan chicken pasta recipe with juicy chicken, sun-dried tomatoes and spinach is the perfect easy weeknight dinner.
4.67 from 3 votes
Print Pin Rate
Course: Dinner
Cuisine: American, Italian
Keyword: Chicken pasta, Tuscan chicken pasta, Tuscan chicken pasta recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
0 minutes
Total Time: 45 minutes
Calories: 528kcal
Author: Alida Ryder
Servings: 6

Ingredients

  • 500 g (1lb) pasta
  • 500 g (1lb) chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tbsp Italian seasoning / Italian herbs
  • 1 tsp salt

For the sauce

  • 1 tbsp olive oil
  • 1 small onion finely chopped (approximately ½ cup)
  • 4 garlic cloves minced
  • 3 cups baby spinach washed and dried
  • 6 sun-dried tomatoes chopped
  • 1 cup cream
  • 1-2 tsp lemon juice
  • salt and black pepper to taste
  • ½ cup Parmesan cheese grated

Instructions

  • Bring a large pot of salted water to the boil. Add the pasta and cook for 8-10 minutes, until al dente.
  • Reserve 1 cup of the pasta water and drain the pasta.
  • Slice the chicken breasts in half horizontally, creating two thin cutlets.
  • Season with olive oil, garlic powder, Italian seasoning, salt and pepper.
  • Heat a large frying pan or skillet over medium-high heat then cook the chicken 2-3 minutes per side until golden brown on both sides.
  • Remove from the pan and set aside.
  • In the same pan, heat a tablespoon of olive oil then cook the onion and garlic until fragrant.
  • Add the spinach, allowing to wilt. Roughly chop the sun-dried tomatoes and add to the pan then pour in the cream and lemon juice.
  • Season with salt and black pepper and allow to simmer until the sauce has thickened slightly and coats the back of a spoon easily.
  • Remove from the heat and stir in the Parmesan cheese. 
  • Toss the pasta with the sauce and a few tablespoons of the pasta cooking water, slice the chicken and add then serve with grated Parmesan and fresh basil.

Nutrition

Calories: 528kcal | Carbohydrates: 70g | Protein: 31g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 666mg | Potassium: 606mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1619IU | Vitamin C: 8mg | Calcium: 151mg | Iron: 3mg

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2 Comments

  1. I am about to make this but Reading the recipe, I do not see what I am supposed to do with the one cup of reserved pasta water.