Creamy Tuscan Chicken Pasta

There’s something so comforting about a bowl of pasta, and when it comes to the Creamy Tuscan Chicken Pasta, it’s a warm hug in a dish! I still remember the first time I made this tantalizing recipe; it was a rainy evening, and I craved something hearty yet simple. I gathered my ingredients, each one promising to add depth and flavor, and as I cooked, the aromas filled my kitchen, making it feel like home. This dish has a way of transporting you to a sunny Tuscan villa, even if you’re just in your cozy kitchen. Whether you’re celebrating a special occasion or just enjoying a comforting weeknight dinner, this pasta recipe never disappoints.

What You Need for Creamy Tuscan Chicken Pasta

The ingredients for Creamy Tuscan Chicken Pasta are a harmonious blend of flavors that complement each other beautifully. Each component plays a crucial role, ensuring a rich and satisfying dish. Key players like chicken, sun-dried tomatoes, and Parmesan cheese create a savory foundation, while fresh spinach adds a pop of color and nutrition.

• 2 medium chicken breasts (approx. 1 pound), pounded to an even thickness – Tender and juicy, these are the stars of the dish.
• 1 tsp EACH garlic powder, onion powder, paprika – These spices elevate the flavor profile remarkably.
• 1/4 tsp EACH salt, pepper – Essential seasonings that bring out the natural flavors.
• Olive oil for drizzling – Adds a rich, fruity note.
• 16 oz. penne pasta – This shape holds the creamy sauce beautifully.
• 2 tablespoons oil from sun-dried tomatoes jar – Infuses additional flavor into the dish.
• 2 tablespoons unsalted butter – For sautéing and adding richness.
• 1 large shallot, chopped, about ½ cup – A sweet and mild onion that enhances the sauce.
• 4 oz. sun-dried tomatoes in oil, rinsed and chopped (1 heaping cup) – Provides a tangy punch.
• 4-6 cloves garlic, minced – A bold flavor that’s essential in Italian cuisine.
• 1/4-1/2 teaspoon red pepper flakes – Adds a hint of heat.
• 1/4 cup flour – Thickens the sauce beautifully.
• 2 cups low-sodium chicken broth – A flavorful base for the sauce.
• 2 cups half and half or milk whisked with 1 TBS cornstarch – Ensures the sauce is creamy.
• 2 teaspoons chicken bouillon – Enhances the savory flavors.
• 1 tsp EACH dried parsley, dried basil – Herbs that add freshness.
• 1/2 teaspoon dried oregano – Complements the other herbs.
• 1/4 tsp EACH salt, pepper – To season the dish perfectly.
• 1 pint grape or cherry tomatoes – A sweet addition that bursts with flavor.
• 1 1/2 cups (100g) FRESHLY grated Parmesan cheese, packed (use micro grater) – The ultimate cheesy finish to this creamy dish.
• 4 cups baby spinach (optional) – For added nutrition and color.

Step by Step Instructions for Creamy Tuscan Chicken Pasta

Making Creamy Tuscan Chicken Pasta is a delightful adventure that fills your kitchen with beautiful aromas. Each step brings you closer to a comforting, creamy dish that’ll impress anyone at your table. Let’s dive into the steps to create this masterpiece!

1. Chicken: Whisk the chicken seasonings together in a small bowl. Lightly drizzle the chicken breasts with olive oil, then rub the seasonings over both sides of the chicken. Let them rest while you prep the remaining ingredients. This step allows the flavors to penetrate the meat.
2. Pasta: Cook the penne pasta al dente according to package directions in salted water. Remember to reserve 1 cup of pasta water before draining. Toss the pasta with a drizzle of olive oil to prevent sticking, then set aside. This will keep your pasta from clumping together.
3. Cook Chicken: Heat 2 tablespoons of olive oil in a large braiser or Dutch oven over medium-high heat until hot. Add the chicken and cook for about 4 minutes, or until it is nicely seared. Flip the chicken, cover, and reduce the heat to medium. Cook for approximately 3 to 5 more minutes, depending on the thickness of the chicken, or until the internal temperature reaches 160 degrees F. Transfer it to a cutting board and let it rest for at least 5 minutes before chopping. This resting period keeps the chicken juicy.
4. Sauté Aromatics: In the same skillet, melt 2 tablespoons of butter with 2 tablespoons of sun-dried tomato oil over medium-low heat. Add the sun-dried tomatoes and shallots and sauté for 3 to 4 minutes, until the shallots are tender. Scrape up any brown bits left from the chicken; they add extra flavor! Add the minced garlic and red pepper flakes and cook for an additional 30 seconds. Sprinkle in the flour and stir continuously for 1 minute until thickened.
5. Add Sauce Ingredients: Lower the heat and slowly whisk in the chicken broth and half and half, stirring until smooth. Add the chicken bouillon and spices, then increase the heat to medium-high to bring to a simmer. Stir in the grape tomatoes. Let it simmer until thickened, stirring often. Look for a nice, creamy consistency.
6. Add Parmesan: Reduce the heat to low and add the Parmesan cheese a handful at a time, stirring until melted and combined. Make sure it’s well incorporated for that creamy texture.
7. Add Spinach: Stir in the baby spinach and cook over low heat until it wilts, about one minute. This step adds freshness and color.
8. Add Chicken and Pasta: Gently fold in the chopped chicken and pasta until well coated with the sauce. If the mixture seems too thick, add reserved pasta water a little at a time to reach your desired consistency. Taste and adjust seasoning with additional salt, pepper, and more red pepper flakes if you like it spicier. Garnish with freshly grated Parmesan if desired.

Make It Your Own

Every dish is an opportunity to express your creativity! Here are some tips to personalize your Creamy Tuscan Chicken Pasta experience:

• Storage: Leftovers can be stored in the refrigerator for up to 3 days. Make sure to use an airtight container to keep it fresh.
• Freezing: If you want to freeze this dish, make it without the spinach and freeze before adding it. When ready to eat, thaw and add the spinach while reheating.
• Pairing: This dish pairs beautifully with a crisp salad or garlic bread. A simple green salad with a light vinaigrette complements the richness of the pasta nicely.
• Vegetarian Option: For a vegetarian twist, substitute the chicken with grilled vegetables like zucchini or bell peppers.
• Spice Level: Adjust the spicy kick in the dish by modifying the amount of red pepper flakes to suit your taste.

Serve This Creamy Tuscan Chicken Pasta With

Serving is an art, and the Creamy Tuscan Chicken Pasta deserves to be showcased beautifully. Here are some fantastic ideas:

• Garlic Bread: Nothing beats the classic pairing of garlic bread with pasta. Its crispy, buttery texture complements the creamy sauce perfectly.
• Side Salad: A fresh salad with mixed greens, cherry tomatoes, and a zesty dressing adds a refreshing crunch to the meal.
• Occasions: This dish is perfect for family gatherings, dinner parties, or even a cozy date night in. It brings a touch of elegance to any dining experience.
• Storage Tips: If you have leftovers, store them in an airtight container. Reheat gently on the stove, adding a splash of broth if the sauce thickens.
• Seasonal Pairing: In the summer, serve with grilled vegetables on the side for a light and flavorful addition.

FAQ

Conclusion

The Creamy Tuscan Chicken Pasta is a wonderfully satisfying dish that combines savory flavors with a creamy texture, making it truly special. It’s perfect for any occasion and is sure to impress your family and friends. I encourage you to try making this delightful recipe; you won’t be disappointed! Enjoy every delicious bite!

Creamy Tuscan Chicken Pasta

The ultimate comfort food, Creamy Tuscan Chicken Pasta combines savory chicken, creamy sauce, and sun-dried tomatoes for a rich weeknight dinner. With its delightful flavors and easy preparation, it's sure to satisfy your cravings. Make it tonight for a taste of Italy at home!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 7 servings

Course: Dinner

Cuisine: Italian

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 2 medium chicken breasts (approx. 1 pound), pounded to an even thickness
• 1 tsp garlic powder EACH
• 1 tsp onion powder EACH
• 1 tsp paprika EACH
• 1/4 tsp salt EACH
• 1/4 tsp pepper EACH
• Olive oil for drizzling
• 16 oz penne pasta
• 2 tablespoons oil from sun-dried tomatoes jar
• 2 tablespoons unsalted butter
• 1 large shallot chopped, about ½ cup
• 4 oz sun-dried tomatoes in oil, rinsed and chopped (1 heaping cup)
• 4-6 cloves garlic minced
• 1/4-1/2 teaspoon red pepper flakes
• 1/4 cup flour
• 2 cups low-sodium chicken broth
• 2 cups half and half or milk whisked with 1 TBS cornstarch
• 2 teaspoons chicken bouillon
• 1 tsp dried parsley EACH
• 1 tsp dried basil EACH
• 1/2 teaspoon dried oregano
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 pint grape or cherry tomatoes
• 1 1/2 cups FRESHLY grated Parmesan cheese (packed, use micro grater)
• 4 cups baby spinach (optional)

Equipment

• Saucepan
• Skillet
• Grater
• Wooden Spoon
• Chef's Knife
• Mixing Bowl
• Whisk

Method

 

1. Whisk the chicken seasonings together in a small bowl. Lightly drizzle the chicken breasts with olive oil, then rub the seasonings over both sides of the chicken. Let them rest while you prep the remaining ingredients.
2. Cook the penne pasta al dente according to package directions in salted water. Remember to reserve 1 cup of pasta water before draining. Toss the pasta with a drizzle of olive oil to prevent sticking, then set aside.
3. Heat 2 tablespoons of olive oil in a large braiser or Dutch oven over medium-high heat until hot. Add the chicken and cook for about 4 minutes, or until it is nicely seared. Flip the chicken, cover, and reduce the heat to medium. Cook for approximately 3 to 5 more minutes, depending on the thickness of the chicken, or until the internal temperature reaches 160 degrees F. Transfer it to a cutting board and let it rest for at least 5 minutes before chopping.
4. In the same skillet, melt 2 tablespoons of butter with 2 tablespoons of sun-dried tomato oil over medium-low heat. Add the sun-dried tomatoes and shallots and sauté for 3 to 4 minutes, until the shallots are tender. Scrape up any brown bits left from the chicken; they add extra flavor! Add the minced garlic and red pepper flakes and cook for an additional 30 seconds. Sprinkle in the flour and stir continuously for 1 minute until thickened.
5. Lower the heat and slowly whisk in the chicken broth and half and half, stirring until smooth. Add the chicken bouillon and spices, then increase the heat to medium-high to bring to a simmer. Stir in the grape tomatoes. Let it simmer until thickened, stirring often.
6. Reduce the heat to low and add the Parmesan cheese a handful at a time, stirring until melted and combined.
7. Stir in the baby spinach and cook over low heat until it wilts, about one minute.
8. Gently fold in the chopped chicken and pasta until well coated with the sauce. If the mixture seems too thick, add reserved pasta water a little at a time to reach your desired consistency. Taste and adjust seasoning with additional salt, pepper, and more red pepper flakes if you like it spicier. Garnish with freshly grated Parmesan if desired.

Notes

• Storage: Leftovers can be stored in the refrigerator for up to 3 days. Make sure to use an airtight container to keep it fresh.
• Freezing: If you want to freeze this dish, make it without the spinach and freeze before adding it. When ready to eat, thaw and add the spinach while reheating.
• Pairing: This dish pairs beautifully with a crisp salad or garlic bread. A simple green salad with a light vinaigrette complements the richness of the pasta nicely.
• Vegetarian Option: For a vegetarian twist, substitute the chicken with grilled vegetables like zucchini or bell peppers.
• Spice Level: Adjust the spicy kick in the dish by modifying the amount of red pepper flakes to suit your taste.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.