If you’re craving a meal that combines comfort, vibrant flavors, and a touch of elegance, this Tuscan Chicken Pasta Recipe is an absolute winner. Creamy, cheesy, and brimming with sun-dried tomatoes and fresh spinach, every forkful sings with the essence of Tuscany. It’s a perfect blend of tender chicken, hearty pasta, and a luscious sauce that makes dinner feel like a special occasion any night of the week.
Ingredients You’ll Need
Gathering these simple but essential ingredients will set you up for success. Each one plays a crucial role in building the creamy texture, rich flavor, or colorful appeal that makes this Tuscan Chicken Pasta Recipe so unforgettable.
- 2 boneless, skinless chicken breasts: The protein powerhouse, tender and easy to cook evenly.
- 1/2 teaspoon paprika: Adds a subtle smoky warmth that enhances the chicken’s flavor.
- 1/2 teaspoon onion powder: Boosts savory depth without overpowering the dish.
- 1/2 teaspoon black pepper, ground: For just the right amount of aromatic spice.
- 1/2 teaspoon dried parsley: A hint of herbal brightness to balance the richness.
- 1/2 teaspoon salt: Essential for seasoning and bringing out the natural flavors.
- 2 tablespoons olive oil: The base for searing chicken and adding fruity notes.
- 8 ounces sun-dried tomatoes (from a jar), thinly sliced: Tangy, sweet bursts that elevate every bite.
- 1 medium yellow onion, chopped finely: Provides sweetness and texture for the sauce.
- 2 tablespoons unsalted butter: Adds silky richness and helps soften the aromatics.
- 4 cups fresh baby spinach: Introduces freshness and vibrant green color.
- 2 teaspoons Italian seasoning, dried: A fragrant medley of herbs that transports you to Italy.
- 2 1/2 cups chicken stock: Builds the savory base of the sauce, adding complexity.
- 16 ounces uncooked elbow macaroni pasta: The perfect pasta shape for holding creamy sauce and tender chicken.
- 3 cloves garlic, chopped finely: Delivers aromatic warmth and flavor depth.
- 3 tablespoons plain flour: Thickens the sauce to a luscious, clingy consistency.
- 3 3/4 cups half-and-half cream: Creates the indulgently creamy texture that coats every ingredient.
- 3/4 cup finely shredded mozzarella cheese: Melts beautifully for stringy, gooey goodness.
- 3/4 cup grated Parmesan cheese: Adds salty, nutty complexity to the sauce.
- 3/4 cup grated cheddar cheese: Gives a sharp, rich flavor punch and vibrant color.
- 2 tablespoons chopped fresh Italian parsley: A fresh finishing touch to brighten the dish.
How to Make Tuscan Chicken Pasta Recipe
Step 1: Season and Cook the Chicken
Start by generously seasoning the chicken breasts with salt, black pepper, onion powder, paprika, and dried parsley on both sides. This blend infuses the meat with a warm, herbaceous flavor that hints at classic Tuscan spices. Heat olive oil in a large pan over medium-high heat and cook the chicken for 4 to 5 minutes on each side until golden and cooked through. Let it rest under foil; this step keeps the chicken juicy and tender. Once rested, slice it into thin strips that will mix perfectly into the pasta later.
Step 2: Sauté Onions, Garlic, and Sun-Dried Tomatoes
Using the same skillet, melt butter over medium heat and add the finely chopped onion and garlic. Stir occasionally until the onion softens and becomes translucent. This aromatic base is essential for flavor development. Next, toss in the thinly sliced sun-dried tomatoes and cook them for a few minutes. Their tangy sweetness will seep into the oil and mingle beautifully with the aromatics.
Step 3: Create the Sauce Base
Sprinkle the flour over the onion mixture and stir well to combine. Cooking it for about a minute will eliminate the raw flour taste and help thicken your sauce later. Slowly pour in the chicken stock and half-and-half cream, stirring constantly to avoid lumps. Add the dried Italian seasoning and bring the mixture to a gentle simmer. This is where the sauce starts to develop its creamy, herbal character.
Step 4: Cook Pasta in the Sauce
Add the uncooked elbow macaroni directly into the skillet. This one-pan trick means the pasta absorbs all those beautiful flavors while it cooks. Stir occasionally and let it simmer over low heat for about 10 minutes until the pasta is tender but still has a pleasant bite. Cooking pasta this way locks in robustness and creates a thick, luscious consistency.
Step 5: Add Spinach and Cheese
Once the pasta is nearly done, toss in the fresh baby spinach and stir continuously. The spinach will quickly wilt, adding vibrant color and a fresh, earthy note to the dish. Then, reduce the heat and incorporate the mozzarella, Parmesan, and cheddar cheeses. Stir until the cheeses melt fully, enveloping the pasta and spinach in a gooey, flavorful blanket.
Step 6: Combine Chicken and Finish
Return the sliced chicken to the pan and gently stir it into the creamy pasta mixture. This ensures every bite has a perfect balance of tender chicken and rich sauce. Heat everything through for a minute or two, then sprinkle chopped fresh Italian parsley over the top for a burst of freshness and color. Your crave-worthy Tuscan Chicken Pasta Recipe is ready to glow at the table.
How to Serve Tuscan Chicken Pasta Recipe
Garnishes
For that extra touch of elegance, add a sprinkle of freshly ground black pepper and a few shavings of Parmesan cheese right before serving. A drizzle of good-quality olive oil over the top adds subtle fruitiness and shine. Fresh parsley or basil leaves bring brightness that balances the creamy sauce beautifully.
Side Dishes
This pasta stands strong on its own but pairs wonderfully with a crisp green salad dressed lightly in lemon vinaigrette. Garlic bread or crusty Italian bread is perfect for soaking up any leftover sauce. Roasted vegetables like asparagus or zucchini complement the richness and add delightful texture contrasts.
Creative Ways to Present
For a fun family-style meal, serve the Tuscan Chicken Pasta Recipe in a large, shallow casserole dish and let everyone help themselves. To impress guests, plate portions individually with a small side salad and a lemon wedge, which adds a zest that cuts through the creamy richness. You can even top each plate with a grilled lemon slice for a charming, rustic touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover Tuscan Chicken Pasta in an airtight container in the refrigerator. It will keep well for up to 3 days, and the flavors tend to meld even more deliciously overnight. Make sure to cool it completely before sealing to preserve the sauce’s creamy texture.
Freezing
This dish freezes beautifully for up to 2 months. When freezing, portion it out into freezer-safe containers, leaving some space for expansion. To maintain the best texture, avoid freezing the pasta for too long, as it might become mushy once thawed.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally to prevent sticking. You may need to add a splash of milk or chicken stock to loosen the sauce. Alternatively, microwave on medium power in short bursts, stirring between each to heat evenly without drying out.
FAQs
Can I use a different type of pasta for this Tuscan Chicken Pasta Recipe?
Absolutely! While elbow macaroni works perfectly, you can swap in penne, rigatoni, or even fusilli. Just keep in mind that cooking times might vary slightly depending on the pasta shape and size.
Is this dish suitable for meal prepping?
Yes, it makes a fantastic meal prep option. Portion it out into containers after cooking and refrigerate. It reheats well, making busy weeknight dinners a breeze.
What can I substitute for half-and-half cream?
If you don’t have half-and-half, you can use a mixture of equal parts whole milk and heavy cream, or just heavy cream thinned with a bit of milk. This keeps the sauce creamy without being overly heavy.
Can I make this recipe vegetarian?
Definitely! To make a vegetarian version, swap the chicken with hearty mushrooms or roasted vegetables like zucchini and bell peppers. Use vegetable stock in place of chicken stock for the best flavor.
How spicy is the Tuscan Chicken Pasta Recipe?
This recipe isn’t particularly spicy; the paprika adds mild warmth rather than heat. You can adjust by adding a pinch of red pepper flakes if you want a bit of a kick.
Final Thoughts
This Tuscan Chicken Pasta Recipe is one of those dishes that feels like a warm hug on a plate. With its creamy sauce, tender chicken, and vibrant vegetables, it’s easy to see why it quickly becomes a favorite. I can’t wait for you to try it and see just how simple ingredients come together to create something truly special for your table.
Print
Tuscan Chicken Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This creamy Tuscan Chicken Pasta is a comforting one-pan dish featuring tender chicken breasts cooked in a flavorful sauce with sun-dried tomatoes, fresh spinach, and a blend of mozzarella, Parmesan, and cheddar cheeses. Perfectly tender elbow macaroni is simmered right in the sauce, making it a foolproof meal ready in just 45 minutes.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Sauce and Pasta
- 8 ounces sun-dried tomatoes (from a jar), thinly sliced
- 1 medium yellow onion, finely chopped
- 2 tablespoons unsalted butter
- 4 cups fresh baby spinach
- 2 teaspoons dried Italian seasoning
- 2 1/2 cups chicken stock
- 16 ounces uncooked elbow macaroni pasta
- 3 cloves garlic, finely chopped
- 3 tablespoons plain flour
- 3 3/4 cups half-and-half cream
- 3/4 cup finely shredded mozzarella cheese
- 3/4 cup grated Parmesan cheese
- 3/4 cup grated cheddar cheese
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Season and Cook Chicken: Sprinkle half the salt, black pepper, onion powder, paprika, and dried parsley on one side of the chicken breasts. Flip and season the other side with the remaining spices. Heat olive oil in a large pan over medium-high heat and cook the chicken for 4 to 5 minutes on each side until golden brown. Remove from the pan, cover with foil, and let rest for a few minutes before slicing into thin strips.
- Sauté Aromatics: In the same skillet, melt the unsalted butter. Add the finely chopped onion and garlic and stir occasionally for about two minutes until the onion becomes soft and translucent.
- Add Sun-Dried Tomatoes: Stir in the thinly sliced sun-dried tomatoes and cook for a couple of minutes, stirring occasionally to combine flavors.
- Create the Sauce Base: Sprinkle the plain flour into the pan and stir constantly until it is fully incorporated, cooking it for about one minute. Gradually pour in the chicken stock, half-and-half cream, and dried Italian seasoning while stirring continuously. Bring the mixture to a gentle simmer.
- Cook Pasta in Sauce: Add the uncooked elbow macaroni pasta directly into the skillet. Stir occasionally and simmer gently over low heat for approximately 10 minutes until the pasta is tender but still firm to the bite.
- Add Spinach: Toss in the fresh baby spinach, stirring continuously until it wilts down significantly and is fully incorporated into the sauce.
- Incorporate Cheeses: Reduce the heat to low and stir in the shredded mozzarella, grated Parmesan, and cheddar cheeses. Mix well until all the cheese is melted evenly into the sauce.
- Combine Chicken and Serve: Return the sliced chicken strips to the skillet and stir to combine. Heat everything through once more, then garnish with freshly chopped Italian parsley. Serve hot.
Notes
- Use half-and-half cream for a rich and creamy sauce; whole milk can be substituted but will be less thick.
- Sun-dried tomatoes packed in oil give the best flavor; if using dry ones, rehydrate before use.
- Make sure to stir frequently when cooking pasta in the sauce to prevent sticking.
- For a lower-fat option, reduce the amount of cheese or use part-skim versions.
- This dish pairs well with a simple green salad or garlic bread.
