Creamy Tuscan Chicken Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8
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Calories
368 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Tuscan Chicken Pasta
Description
Creamy Tuscan Chicken Pasta features sautéed chicken breast pieces cooked with garlic, Italian seasoning, and chopped sun-dried tomatoes. A smooth sauce forms when a mixture of milk and gluten-free flour is added to the pan, thickening as it simmers gently. The addition of baby spinach late in cooking provides a fresh, tender contrast, while Parmesan cheese adds subtle sharpness and depth. The pasta is prepared separately to al dente then combined with the sauce, ensuring it retains structure and does not become soggy in the creamy mixture.
The dish offers a balance of flavors from garlic and Italian herbs, the acidity and sweetness of sun-dried tomatoes, and the mild earthiness of spinach. Cooking the sauce with a starch-thickened milk base avoids heaviness while maintaining creamy consistency. The method supports flexibility in ingredients, allowing for substitutions like almond milk or other pasta types to suit preferences and dietary restrictions.
This meal can be served on its own or alongside a green salad for a well-rounded dinner. Leftovers keep well in the refrigerator for up to three days and reheat smoothly without losing texture or flavor.
Ingredients
- 10 ounces short pasta gluten-free if needed, whole wheat, or lentil pasta
- 1.5 pounds chicken breast chopped into bite-sized pieces, boneless, skinless
- 2 tablespoons olive oil or use the oil from the sun-dried tomatoes
- 3-4 garlic minced, cloves
- 2 teaspoons Italian seasoning
- salt to taste, Kosher
- black pepper to taste, Kosher
- 8 ounces sun-dried tomatoes in oil drained and chopped
- 3 cups milk any other milk, or use lite coconut cream, 2%
- 2 tablespoons gluten-free flour or corn starch
- 3 cups baby spinach
- 1/2 cup Parmesan Cheese
Instructions
- 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
- Use any milk type you prefer, such as almond milk or 2% dairy milk; avoid sweetened almond milk for best results.
- To thicken the sauce, cornstarch can substitute gluten-free flour if desired.
- Select your preferred pasta type, including gluten-free, whole wheat, lentil, or chickpea pasta.
- Fresh spinach is recommended; if using frozen, thaw and drain excess moisture before adding.
- Fresh minced garlic gives best flavor, but garlic powder can be used as a substitute.
- Cook pasta al dente as it will be combined with sauce and further warmed, preventing mushy texture.
- Store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 36g | 12% |
| Protein | 27g | 54% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 444mg | 19% |
| Potassium | 914mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 1498IU | 30% |
| Vitamin C | 33mg | 37% |
| Calcium | 230mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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