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Homemade Creamy Tuscan Chicken Pasta Recipe photo

Creamy Tuscan Chicken Pasta Recipe

This Creamy Tuscan Chicken Pasta is a comforting Italian dish that’s easy to prepare and bursting with flavor!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 2 medium chicken breasts (approx. 1 pound), pounded to an even thickness
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Olive oil for drizzling
For the Pasta:
  • 16 oz. penne pasta
  • 2 tablespoons oil from sun-dried tomatoes jar
  • 2 tablespoons unsalted butter
  • 1 large shallot (chopped, about 1/2 cup; may sub 1 tsp onion powder)
  • 4 oz. sun-dried tomatoes in oil (rinsed and chopped, 1 heaping cup)
  • 4-6 cloves garlic (minced)
  • 1/4-1/2 tsp red pepper flakes
  • 1/4 cup flour
  • 2 cups low-sodium chicken broth
  • 2 cups half and half or milk (whisked with 1 TBS cornstarch, or evaporated milk mixed with 2 tsps cornstarch)
  • 2 teaspoons chicken bouillon
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 pint grape or cherry tomatoes
  • 1 1/2 cups freshly grated Parmesan cheese (packed, use micro grater)
  • 4 cups baby spinach (optional)

Equipment

  • Large pot for boiling pasta
  • Skillet for cooking chicken and sauce
  • Whisk for mixing liquids
  • Measuring cups and spoons
  • Sharp knife and cutting board for chopping ingredients
  • Wooden spoon or spatula for stirring

Method
 

Cooking Steps:
  1. Start by seasoning the pounded chicken breasts with garlic powder, onion powder, paprika, salt, and pepper. Drizzle a little olive oil over the chicken to help the spices adhere.
  2. In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set it aside.
  3. In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the seasoned chicken breasts. Cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.
  4. In the same skillet, add the sun-dried tomato oil and unsalted butter. Once melted, add chopped shallots and cook for about 2-3 minutes until softened. Stir in minced garlic and red pepper flakes, cooking for an additional minute until fragrant.
  5. Sprinkle flour over the shallot and garlic mixture, stirring to combine. Gradually whisk in the chicken broth, half and half (or milk mixture), and chicken bouillon. Bring the mixture to a simmer, allowing it to thicken for about 3-5 minutes.
  6. Stir in the dried parsley, basil, oregano, additional salt, and pepper. Then, add the chopped sun-dried tomatoes and grape or cherry tomatoes, cooking for another 2-3 minutes.
  7. Reduce the heat to low and add the freshly grated Parmesan cheese, stirring until melted and creamy. If the sauce is too thick, add some reserved pasta water to reach your desired consistency. Finally, fold in the baby spinach until wilted.
  8. Slice the cooked chicken and add it back to the skillet, along with the cooked penne pasta. Toss everything together until well coated in the creamy sauce. Adjust seasoning if necessary.
  9. Serve the creamy Tuscan chicken pasta warm, garnished with extra Parmesan cheese and a sprinkle of fresh herbs if desired. Enjoy your delicious creation!

Notes

  • Cook the chicken and sauce ahead of time, then store separately from the pasta until ready to serve.
  • This recipe keeps well in the fridge for up to 3 days in an airtight container.
  • To reheat, warm the pasta and sauce gently on the stovetop or in the microwave, adding a splash of water or broth to loosen it up as needed.