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Creamy and flavorful Tuscan Chicken Pasta featuring tender, pan-seared chicken breasts, sun-dried tomatoes, and spinach tossed with al dente pasta in a rich garlic-Parmesan cream sauce. This comforting dish is packed with the savory flavors of Italian herbs and the freshness of spinach, creating the perfect balance of creaminess and zest. Ideal for an easy weeknight meal or a special dinner, this pasta is sure to satisfy
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Tuscan Chicken Pasta

Whether you’re preparing a special dinner for guests or looking for a comforting meal to enjoy at home, Tuscan Chicken Pasta is a versatile choice. It’s elegant enough for a dinner party yet simple enough for a weeknight meal.
Course Main Course
Keyword Tuscan Chicken Pasta
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 5

Ingredients

Chicken:

  • 1.5 pounds chicken tenders or maybe halved chicken breasts
  • 1 tbsp olive oil
  • 1 tbsp butter
  • ¾ cup all-purpose flour
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp dried basil
  • ½ tsp dried oregano leaves
  • ¼ tsp onion powder

Sauce:

  • 2 tbsp olive oil
  • 1 red bell pepper minced
  • 1 tbsp garlic minced
  • 1 1/2 tbsp all-purpose flour
  • 3/4 cup low-sodium chicken broth
  • 1 cup milk
  • ½ cup heavy whipping cream
  • 1 cup chopped baby spinach
  • ½ cup freshly grated parmesan cheese
  • 1/4 tsp garlic powder
  • 1/4 tsp Italian seasoning or more to taste
  • salt and freshly ground black pepper to taste
  • 1 lb fettuccine pasta

Instructions

Season the chicken:

  • In a large ziplock bag, combine ¾ cup flour, 1 teaspoon salt, 1 teaspoon pepper, dried basil, oregano, and onion powder. Add the chicken to the bag and shake to coat it.
  • Cook the pasta according to the package instructions. Once cooked, drain it and set it aside.
  • Cook the chicken: Heat olive oil and butter in a large skillet over medium heat. When hot, add the chicken to the pan and cook for a few minutes on each side until golden brown and just cooked through. Transfer the chicken to a plate to rest.

Make the sauce:

  • In the same pan, add 2 tablespoons of oil over medium heat. Scrape up any browned bits from cooking the chicken. Add bell pepper and cook for 2-3 minutes. Then add garlic and cook for 30 seconds. Mix in flour, then whisk in chicken broth. Bring the sauce to a simmer, then stir in cream, milk, garlic powder, Italian seasoning, salt, and pepper. Simmer until slightly thickened. Taste and adjust seasonings as needed.
  • Stir in spinach and parmesan cheese, and cook for an additional 2 minutes.
  • Serve the chicken and sauce over the hot-cooked pasta. Garnish with extra fresh parmesan cheese and parsley if desired.

Notes

  • To prepare ahead, you can make the sauce 1-2 days in advance and store it in the refrigerator. The chicken can be coated in the flour mixture a few hours ahead of time.
  • For freezing: You can make the sauce and freeze it before adding the milk and cream. However, it's not recommended to freeze the cream sauce as the texture may change.