Creamy Tuscan Chicken Pasta

Enjoy this delicious Creamy Tuscan chicken pasta recipe for lunch or dinner any day of the week. Quick and easy creamy pasta recipe made Tuscan Style and ready in 30 minutes. This Creamy chicken pasta recipe is the ultimate comfort meal. It is made with added chicken bites for some added protein, loaded with spinach for a nutrient boost, and infused with creamy Tuscan flavors.

Why I love this recipe

• Easy and complete meal: making this Tuscan chicken pasta is so easy. Not to mention it’s all made in one pot and you don’t have to worry about making any sides.
• Delicious: It’s packed with creamy goodness and flavor. Everyone will love this pasta recipe, and it promises to be a huge hit.
• Vegetarian-friendly: Make this without the chicken, and you get yourself a vegetarian meal. Just the way I like it. But my kids prefer chicken with it.

Recipe Ingredients

• Pasta of choice: use whatever kind of pasta you already have. You may use gluten-free if needed or lentil pasta for a healthier option.
• Chicken: go with chicken breast for a leaner and healthier option. You may also use boneless and skinless chicken thighs.
• Oil: I used olive oil. You may use avocado oil or grapeseed oil.
• Garlic cloves: I recommend you use fresh garlic cloves and not garlic powder. You may also use the oil from the sun-dried tomatoes.
• Italian seasoning: if you don’t have this handy, use 1/4 tsp of the following seasonings- basil, oregano, rosemary, and thyme. Or you can take a look at my homemade Italian seasoning recipe.
• Salt and pepper to taste
• Sun-dried tomatoes: use the ones that are packed in oil and not the packets.
• Almond milk: if you don’t have almond milk, use any milk of choice.
• Flour: use any flour you have on hand, or use cornstarch.
• Fresh baby spinach: I prefer that you use fresh spinach. If you want to use frozen, you can, but just thaw and drain first.
• Parmesan cheese: grate your own. You may substitute this cheese with grated Romano Cheese.

How to make Creamy Tuscan Chicken Pasta

Step 1: add the seasoned chicken in a single layer and cook undisturbed for 2-3 minutes, or until golden brown. Stir in the sun-dried tomatoes and continue to cook until cooked through for about 5-7 minutes. Step 2: Stir in the sun-dried tomatoes and continue to cook until cooked through about 5-7 minutes. Pour in the flour and milk mixture over the seared chicken. Allow the sauce to bubble for a few minutes to thicken up. It should take no more than 3-4 minutes. Add spinach. Step 3: Once you add the chopped spinach, stir and cook for a few more minutes until wilted. Step 4: Add cooked pasta together with grated parmesan and stir to combine. Enjoy.

Recipe Notes

• Pasta: use pasta of choice. Gluten-free, whole wheat, lentil pasta, or chickpea pasta.
• Chicken: I used chicken breast, but you may use boneless thighs. Consider using shrimp instead of chicken if desired.
• Spinach: I recommend using fresh spinach. Frozen spinach can be used, but thaw first and drain to remove excess water.
• You may use other veggies like kale.
• Use fresh garlic or replace it with 1 tablespoon of garlic powder.
• Cook the pasta al dente since it will cook again with everything else to prevent having soft and soggy pasta.
• Store leftover chicken pasta in a container and store it in the fridge for up to 3 days.

• Bring a large pot of salted water to the boil and cook the 10 ounces short pasta according to package directions to al dente.

• Chop 1.5 pounds boneless skinless chicken breast into 1-inch pieces and place into a bowl. Stir in the 2 tablespoons olive oil, 3-4 garlic cloves (minced), 2 teaspoons Italian seasoning, and Kosher salt and ground pepper.

• Heat a large frying pan over medium-high heat. Once hot, add the seasoned chicken in a single layer and cook undisturbed for 2-3 minutes or until golden brown. Stir in the 8 ounces sun-dried tomatoes (chopped) and continue to cook until cooked through, about 5-7 minutes.

• Meanwhile, in a small bowl, whisk the 3 cups 2% Milk and 2 tablespoons gluten-free flour until no visible lumps.

• Pour the milk mixture over the cooked chicken in the pan, and mix well to combine. Allow the sauce to bubble for a few minutes to thicken up. It should take no more than 3-4 minutes.

• Once the sauce is done, add 3 cups baby spinach (chopped) and stir until wilted.

• Add cooked pasta together with 1/2 cup Parmesan cheese and stir to combine. Enjoy.

Notes

• To make this dish healthier, I used almond milk. But you can use any other milk, heavy cream, or whipping cream if you don’t mind it. Also, be careful not to use sweetened almond milk!!!!****
• Flour: you can use cornstarch in place of flour for a thicker consistency.
  I have remade this dish a few times. Some find it bland, maybe because of the almond milk. You can use 2% of full-fat milk. Also, if you are looking for a more creamy texture, use heavy cream or add 1/4 cup of cream cheese while making the sauce. This is meant to be a healthier option. Feel free to modify it.
• Pasta: use pasta of choice. Gluten-free, whole wheat, lentil pasta, or chickpea pasta.
• Chicken: I used chicken breast, but you may use boneless thighs. Consider using shrimp instead of chicken if desired.
• Spinach: I recommend using fresh spinach. Frozen spinach can be used, but thaw first and drain to remove excess water.
• Use fresh garlic or replace it with one tablespoon of garlic powder.
• Cook the pasta al dente since it will cook again with everything else to prevent having soft and soggy pasta.
• Store leftover chicken pasta in a container and store it in the fridge for up to 3 days

Nutrition Facts

8 servings per container

• Amount Per ServingCalories368
• % Daily Value *
• Total Fat 13g20%
  • Saturated Fat 3g15%
  • Trans Fat 0g
• Cholesterol 59mg20%
• Sodium 444mg19%
• Potassium 914mg27%
• Total Carbohydrate 36g12%
  • Dietary Fiber 4g16%
  • Sugars 1 g
• Protein 27g54%