Servings
Font
Back
Tuscan Chicken Pasta
5 from 12 votes

Tuscan Chicken Pasta

Tuscan Chicken Pasta features diced chicken breast cooked with onions, garlic, sun-dried tomatoes, and tomato paste, then combined with penne pasta, spinach, cream, chicken broth, and Parmesan cheese. The result is a creamy, savory pasta dish with Mediterranean flavors and tender chicken throughout.

Prep Time
10 mins
Cook Time
20 mins
Servings: 4
Calories: 584 kcal
Course: Main Course, Lunch, Dinner
Cuisine: Italian

Ingredients

  • 8 ounces penne pasta (or similar small-shape short pasta like ziti, rotini, ditalini)
  • 2 tablespoons olive oil divided and as needed
  • 1 pound chicken breast diced into bite size pieces, boneless skinless
  • 1 teaspoon oregano or substitute with 1 teaspoon Italian seasoning, dried
  • 1 teaspoon salt or to taste
  • 1 teaspoon black pepper or to taste, freshly ground
  • 1 yellow onion diced small (or white onion, medium
  • 3 to 4 garlic finely minced, cloves
  • ½ cup tomatoes I use oil-packed that I remove from the oil, blot with paper towel, and roughly dice if they're larger pieces, sun dried
  • 1 tablespoon tomato paste (ok to omit if you don't have it, but adds rich flavor)
  • 2 cups spinach or as desired (about 2 heaping handfuls, fresh baby
  • ½ cup heavy cream (half-and-half may be substituted if you don't have heavy cream; do not use lower fat milk)
  • 1 ½ cups chicken broth (I use reduced sodium)
  • ¼ cup Parmesan Cheese for the sauce, plus more for garnishing if desired, freshly grated
  • basil optional for garnishing, fresh or fresh parsley

Instructions

    Cup of Yum
  1. To a large stockpot, cook the pasta according to package directions. When done, reserve about 1 cup pasta water and set it aside. Then drain the pasta and set it aside.
  2. Meanwhile, while the pasta is boiling, to a large skillet or Dutch oven, add 1-2 tablespoons olive oil, and the chicken, evenly season with oregano, salt, pepper, and saute over medium-high heat for about 5 minutes. Stir and flip frequently to ensure even cooking and browning. Remove the chicken and set is aside on plate. It will NOT be fully cooked through at this point and that's fine and what is intended.
  3. Don't remove any of the cooking liquids or juices from the pan and as necessary, add additional olive oil, onion, and saute for about 4-5 minutes, or until it's becoming soft and translucent. Stir frequently.
  4. Add the garlic, sun dried tomatoes, tomato paste, stir to combine, and cook for about 1 minute or until very fragrant; stir nearly constantly.
  5. Slowly add the chicken broth, cream (the liquid will bubble up and steam so use caution), Parmesan, and bring it to just a simmer, taking care not to let it boil too fast.
  6. Add the chicken pieces back in, stir to combine, and let the mixture gently simmer uncovered for about 8-10 minutes, or until the chicken is fully cooked through and the sauce is thickening a bit. Turn the heat down to medium or medium-low to maintain just a simmer. Stir occasionally, making sure to scrape up the bits at the bottom of the pan. Tip - You do NOT want this to boil too fast/hard because you could break the sauce, meaning the dairy proteins denature and the sauce looks like there's white chunks floating in it, and you'd have to start over. So watch the heat output of your stove!
  7. Add the spinach, cooked pasta, and stir to combine. The spinach will wilt in a minute or two; keep stirring until it does.Tip - If the sauce is too thick or doesn't look like there's quite enough to coat everything, add a splash of the reserved pasta water in. This isn't an overly 'saucy' recipe like you'd have with fettuccine alfredo. Rather, it's just enough sauce to nicely coat all the ingredients.
  8. Taste and check for seasoning balance. As necessary, add additional salt, pepper, a pinch of red pepper flakes for heat, additional oregano or Italian seasoning. Seasoning Tips - If it tastes at all flat or boring, it likely needs more salt, so don't be afraid to add more. I also really like red pepper flakes in a dish like this because while they won't make it spicy (unless you add a lot), they give it just a bit more pizazz and flavor pop.
  9. Optionally garnish with additional Parmesan and/or fresh herbs, to taste, and serve immediately.

Notes

  • Store leftovers airtight in the refrigerator for up to 5 days or freeze for up to 3 months.
  • Reheat gently in the microwave to preserve creamy texture.
  • Fresh basil or parsley makes a good garnish if desired.

Nutrition Information

Serving 1serving Calories 584kcal (29%) Carbohydrates 55g (18%) Protein 38g (76%) Fat 24g (37%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 9g (45%) Trans Fat 0.01g (1%) Cholesterol 113mg (38%) Sodium 1220mg (51%) Potassium 1228mg (26%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 2130IU (43%) Vitamin C 13mg (14%) Calcium 145mg (15%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 584

% Daily Value*

Serving 1serving
Calories 584kcal 29%
Carbohydrates 55g 18%
Protein 38g 76%
Fat 24g 37%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 0.01g 1%
Cholesterol 113mg 38%
Sodium 1220mg 51%
Potassium 1228mg 26%
Fiber 5g 20%
Sugar 9g 18%
Vitamin A 2130IU 43%
Vitamin C 13mg 14%
Calcium 145mg 15%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.