Name: Tuscan Chicken Pasta Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2-3 tablespoons olive oil; 1 large boneless skinless chicken breast (about 1 lb.); 3 teaspoons Italian seasoning; Salt and pepper, to taste; 1 tablespoon salted butter; 3 cloves garlic, minced; 1 teaspoon dried oregano; 1 pinch red pepper flakes (optional); ¼ cup dry white wine (see notes); 1 tablespoon tomato paste; 2 cups chicken broth; 1 ¼ cups half and half (half cream, half milk); ⅓ cup sundried tomatoes, drained and chopped; ½ lb. pasta (any kind; pappardelle recommended); ½ cup Parmesan cheese, grated; ¼ cup Romano cheese, grated; 2 cups fresh spinach

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Introduction

Tuscan Chicken Pasta is a creamy, flavorful dish that brings the taste of Italy right to your kitchen. Tender chicken, sun-dried tomatoes, and spinach come together in a rich sauce to create a comforting, satisfying meal perfect for any night of the week.

A white plate holds a serving of creamy pasta with thick, flat noodles coated in a light orange sauce. There are chunks of tofu seasoned with herbs scattered throughout, along with green spinach leaves and strips of sun-dried tomatoes adding hints of red and green color. The pasta looks rich and smooth, with the sauce clinging well to each noodle and ingredient. The plate rests on a white marbled surface with a white cloth visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2-3 tablespoons olive oil
1 large boneless skinless chicken breast (about 1 lb.)
3 teaspoons Italian seasoning
Salt and pepper, to taste
1 tablespoon salted butter
3 cloves garlic, minced
¼ cup dry white wine
1 tablespoon tomato paste
1 teaspoon dried oregano
1 pinch red pepper flakes (optional)
2 cups chicken broth
1 ¼ cups half and half (half cream, half milk)
⅓ cup sun-dried tomatoes, drained and chopped
½ lb. pasta (any kind; pappardelle recommended)
½ cup Parmesan cheese, grated
¼ cup Romano cheese, grated
2 cups spinach

Instructions

Step 1: Slice the chicken breast into three thinner pieces and pat dry. Season both sides with Italian seasoning, salt, and pepper.
Step 2: Heat olive oil in a large pot over medium-high heat. Add the chicken and sear each side for 4-5 minutes until a golden crust forms and the chicken is cooked through. Remove the chicken and set aside. Discard excess oil but keep the browned bits in the pot. Let the chicken rest for 5 minutes, then cut into bite-sized pieces. Add any juices from the resting plate back into the pot.
Step 3: Melt butter in the pot over medium heat. Add the minced garlic, white wine, tomato paste, oregano, and red pepper flakes (if using). Use a spatula to scrape and mix the browned bits from the bottom and sides. Cook for 3-4 minutes until the mixture thickens and reduces by half.
Step 4: Pour in the chicken broth, then slowly stir in the half and half. Add the chopped sun-dried tomatoes and bring the mixture to a gentle boil. Submerge the pasta in the sauce and cook according to package directions, stirring occasionally to prevent sticking. Test a noodle for doneness before moving on.
Step 5: Reduce the heat to low and gradually add the Parmesan and Romano cheeses, stirring continuously until the sauce is smooth and creamy.
Step 6: Stir in the cooked chicken pieces and spinach. Heat for 1-2 minutes until the chicken is warmed through and the spinach wilts. Serve immediately.

Tips & Variations

Use dry white wine suitable for cooking like Sauvignon Blanc or Pinot Grigio; if you prefer no alcohol, substitute with additional chicken broth.
Swap the spinach for kale or arugula for a different leafy green flavor and texture.
For a richer sauce, add a splash of heavy cream instead of half and half.
Try different pasta shapes like fettuccine or rigatoni if you don’t have pappardelle on hand.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream to refresh the sauce if it has thickened. Avoid microwaving at high heat to keep the sauce smooth.

How to Serve

A white pot filled with creamy yellow pasta ribbons is shown from above, with the left side image topped with a generous layer of grated white cheese sprinkled evenly over the noodles, some sundried tomato bits scattered throughout. The right side image shows the same creamy pasta but mixed with vibrant green spinach leaves and light golden-brown chicken chunks distributed evenly across the noodles. Both images rest on a white marbled surface, highlighting the rich textures and colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, substitute the half and half and cheeses with dairy-free alternatives such as coconut cream and vegan Parmesan to keep the creamy texture while making it dairy-free.

What pasta works best for Tuscan Chicken Pasta?

Wide noodles like pappardelle or fettuccine are ideal to hold the creamy sauce, but you can use any pasta you prefer, including penne, rigatoni, or even spaghetti.