Tuscan Chicken Pasta

why make this recipe

This dish gives warm, creamy flavor with quick cooking time. It uses simple ingredients and fills the table fast. It works for weeknights or a small dinner with friends.

introduction

Tuscan Chicken Pasta blends chicken, cream, spinach, and tomatoes for a rich meal that feels like home. If you enjoy similar pasta-and-chicken meals, try the helpful notes in this Bruschetta Chicken Pasta recipe for more ideas.

how to make Tuscan Chicken Pasta

Follow these steps to cook the dish. For a creamier twist, you can look at the texture ideas in the Cheesy Ranch Chicken and Broccoli Pasta Skillet and adapt them to this recipe.

Ingredients :

• 8 oz pasta (penne or fettuccine)
• 2 tablespoons olive oil
• 1 pound chicken breast, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup spinach
• 1 cup cherry tomatoes, halved
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Directions :

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the sliced chicken and cook until browned and cooked through.
3. Add garlic and cook for 1 minute until fragrant.
4. Pour in the chicken broth and bring to a simmer.
5. Stir in the heavy cream, spinach, cherry tomatoes, and Parmesan cheese.
6. Let it simmer for about 5 minutes until the sauce thickens slightly.
7. Add the cooked pasta to the skillet and toss to coat.
8. Season with salt and pepper to taste.
9. Garnish with fresh basil before serving.

how to serve Tuscan Chicken Pasta

Serve hot on plates. Add extra Parmesan on top if you like. A simple green salad and warm bread go well with it.

how to store Tuscan Chicken Pasta

Cool the pasta to room temperature for up to 1 hour. Put it in an airtight container and refrigerate for 3 to 4 days. Reheat on the stove over low heat with a splash of broth or cream to bring back the sauce.

tips to make Tuscan Chicken Pasta

• Use penne or fettuccine as stated for best texture.
• Cut chicken into even slices so it cooks evenly.
• Cook pasta a minute less if you plan to finish it in the sauce.
• Add a splash of pasta water if sauce needs thinning.
• Taste and add salt last after the cheese and broth.

variation (if any)

• Add mushrooms or sun-dried tomatoes for more flavor.
• Use half-and-half instead of heavy cream for a lighter sauce.
• Swap chicken for shrimp for a seafood version.

FAQs

Q: Can I use frozen spinach?
A: Yes. Thaw and drain extra water before adding to the sauce.

Q: Can I make this dairy-free?
A: Use a dairy-free cream and a vegan Parmesan to keep similar taste.

Q: How long does it take to cook?
A: About 25 to 30 minutes from start to finish.

Q: Can I freeze leftovers?
A: You can freeze, but cream sauces may change texture. Freeze for up to 2 months and thaw slowly.

Conclusion

For a full original version and more tips, see the detailed recipe at Tuscan Chicken Pasta – I Am Homesteader.

Tuscan Chicken Pasta

A rich and creamy pasta dish featuring chicken, spinach, and tomatoes, perfect for weeknight dinners or gatherings with friends.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 600

Ingredients Method Notes

Ingredients

  

Pasta and Chicken

• 8 oz pasta (penne or fettuccine) Use penne or fettuccine for best texture.
• 1 lb chicken breast, sliced Cut chicken into even slices for even cooking.
• 2 tablespoons olive oil For cooking the chicken.
• 3 cloves garlic, minced Adds flavor to the dish.

Sauce Ingredients

• 1 cup heavy cream For a rich sauce; can substitute with half-and-half for a lighter version.
• 1 cup chicken broth Use low-sodium for less salt.
• 1 cup spinach Fresh spinach, can use thawed frozen spinach if drained.
• 1 cup cherry tomatoes, halved Adds sweetness and color.
• 1/2 cup grated Parmesan cheese Adds flavor and creaminess.
• Salt and pepper to taste Season to your preference.
• Fresh basil for garnish Add freshness and visual appeal.

Method

 

Cooking Instructions

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the sliced chicken and cook until browned and cooked through.
3. Add garlic and cook for 1 minute until fragrant.
4. Pour in the chicken broth and bring to a simmer.
5. Stir in the heavy cream, spinach, cherry tomatoes, and Parmesan cheese.
6. Let it simmer for about 5 minutes until the sauce thickens slightly.
7. Add the cooked pasta to the skillet and toss to coat.
8. Season with salt and pepper to taste.
9. Garnish with fresh basil before serving.

Notes

Cool the pasta to room temperature for up to 1 hour before storing in an airtight container. It can be refrigerated for 3 to 4 days. Reheat on the stove over low heat with a splash of broth or cream to bring back the sauce.