Tuscan Chicken Pasta

This Creamy Tuscan Chicken Pasta Recipe combines golden brown chicken breast pieces, fresh baby spinach, sundried tomatoes, garlic, and fettuccine pasta in a rich, creamy garlic Parmesan Cheese sauce with Italian seasonings. Comfort food does not get much easier or more delicious than this.

In just a few easy steps, you can surprise your family with this amazing chicken recipe. It is elegant enough for company yet easy enough for a weekday dinner. Enjoy this tasty dish with a simple rocket salad, fruit salad, or cheese garlic bread.

Ingredients Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Olive oil: extra virgin
• Chicken: boneless, skinless chicken breasts cut into thin bite-sized pieces
• Pasta: Any medium pasta that holds the sauce well will work. Think fettuccine, rigatoni, penne, pappardelle, or rotini.
• Chicken broth: preferably, low-sodium
• Heavy cream: You can substitute whipping cream
• Parmesan cheese: Use freshly grated Parmesan Cheese for superior melting and the finest taste.
• Baby spinach:  regular spinach can be used, but remove the large stems
• Sundried tomatoes: I use the julienne-cut sundried tomatoes packed in oil. Drain the excess oil from the tomatoes. You can also use dry-packed sundried tomatoes, but you need to rehydrate them. Place them in a bowl, cover them with warm water, and let them soak for a couple of hours. Drain well and pat dry with paper towels.

How to make Tuscan Chicken Pasta

This is just the nutshell version. See the recipe card below for the complete list of ingredients and instructions.

1. Cook the chicken in a bit of olive oil over medium heat. Plate the chicken.
2. In the same skillet over low heat, cook the garlic, oregano, parsley, basil, marjoram, and red pepper flakes.
3. Add the chicken broth and heavy cream and reduce.
4. Meanwhile, cook the pasta al dente according to the package instructions, then drain well.
5. Slowly add the Parmesan cheese to the cream mixture. Add the spinach and cook for a couple of minutes, until wilted.
6. Add the sundried tomatoes, cooked chicken, and cooked pasta, stirring to warm.

Preparation Tips For Success

• Cut your chicken into relatively thin, uniform pieces rather than cubes so it cooks all the way through as it browns.
• Don’t throw all the pasta water down the drain. Reserve some for thinning the sauce. If you are in the habit of always forgetting this, then simply put a large bowl under your colander. Store a small amount of pasta water in a mason jar in the refrigerator for up to 3 days for heating leftovers.
• Don’t boil the chicken broth and cream. Let it simmer and reduce for about 10 minutes, stirring frequently.

Serving Suggestions

I love to serve this pasta with chopped Italian salad and no-knead Dutch oven bread. Roasted asparagus and sauteed green beans are tasty vegetable sides.

More Pasta Recipes

Tuscan Chicken Pasta

Creamy Tuscan Chicken Pasta with golden brown chicken, baby spinach, and sundried tomatoes in a creamy sauce with garlic and Parmesan.  This dish will please all the pasta lovers in your life.

4.98 from 42 votes

Print Pin Rate

Course: main meal chicken

Cuisine: Italian

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Servings: 6 servings

Calories: 685kcal

Author: Beth Pierce

Ingredients

• 3 tablespoon olive oil
• 1¼ lbs boneless skinless chicken breast cut in bite size pieces
• 12 ounces fettuccine pasta noodles
• 2 cloves garlic minced
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• ¼ teaspoon dried basil
• ¼ teaspoon dried marjoram
• ¼ teaspoon red pepper flakes
• ⅔ cup low sodium chicken broth
• 1½ cups heavy cream
• ¾ cup grated Parmesan cheese
• 4 cups baby spinach
• ⅔ cup sundried tomatoes packed in oil but drained and chopped
• salt and pepper to taste

Instructions

• Add 2 tablespoons olive oil to a large skillet over medium heat.  Add the chicken and cook until browned on both sides and cooked through; approximately 3 minutes each side.  Plate the cooked chicken.  Meanwhile bring a large pot of water to boil. 
• Add remaining tablespoon olive oil to the skillet over low heat. Add the garlic, oregano, parsley, basil, marjoram, and red pepper flakes cooking for 1 minute while stirring constantly.
• Raise the heat to medium low and add the chicken broth and heavy whipping cream. Simmer and reduce for about 8 minutes stirring frequently.
• While it is simmering cook the pasta al dente (according to box directions) and drain well.  
• Reduce the heat as low as it goes and slowly add the parmesan cheese stirring to melt. Add the spinach and continue cooking until wilted. Add the sundried tomatoes, cooked chicken, and cooked pasta stirring to warm.  For best results serve promptly. 

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Heat leftovers in the microwave at reduced power, stirring in a little of the reserved pasta water to thin the sauce, if needed.

Nutrition

Calories: 685kcal | Carbohydrates: 52g | Protein: 36g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.05g | Cholesterol: 186mg | Sodium: 395mg | Potassium: 1130mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3057IU | Vitamin C: 12mg | Calcium: 215mg | Iron: 3mg

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