5.0 from 1,281 votes
Creamy Tuscan Chicken Pasta
Easy to make Creamy chicken pasta made Tuscan style with sun-dried tomatoes, fresh spinach, and loads of chicken.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8
Calories: 368 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 10 ounces short pasta gluten-free if needed, whole wheat, or lentil pasta
- 1.5 pounds boneless skinless chicken breast chopped into bite-sized pieces
- 2 tablespoons olive oil or use the oil from the sun-dried tomatoes
- 3-4 garlic cloves minced
- 2 teaspoons Italian seasoning
- Kosher salt and ground pepper to taste
- 8 ounces sun-dried tomatoes in oil drained and chopped
- 3 cups 2% milk any other milk, or use lite coconut cream
- 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.
Cup of Yum
Notes
- NOTE: *****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 Information
Calories
368kcal
(18%)
Carbohydrates
36g
(12%)
Protein
27g
(54%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
59mg
(20%)
Sodium
444mg
(19%)
Potassium
914mg
(26%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
1498IU
(30%)
Vitamin C
33mg
(37%)
Calcium
230mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 368
% 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.