This Tuscan-inspired Chicken Pasta is an easy weeknight meal. Seasoned pan-fried chicken pieces with pasta in a rich, creamy-tomato, parmesan and spinach sauce.

It’s a modified version of my Tuscan Chicken – which is a reader favourite, using whole chicken breasts and doesn’t include the pasta.

Tall overhead image of Tuscan Chicken Pasta in a black pan on a wooden background. There is parsley and forks scattered around the pan. The pan is next to a blue napkin and there is a bowl of grated parmesan with a spoon sticking out at the top of the frame.

Whilst I absolutely love my original Creamy Tuscan Chicken, sometimes it’s nice have the chicken served up already chopped into nice bite-sized pieces. And it you’ve come that far, why not throw in a nice big pile of cooked pasta shapes, stir it all up and serve it as bowl food (my favourite kind of dinner).

That’s where I was going when I cooked this simple (but a little bit fancy) pasta dish.

📋 Ingredients?

Labeled ingredients for tuscan chicken pasta on a wooden chopping board.

📺 Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

👩‍🍳PRO TIP Save a cup of the pasta cooking water. You can add in splashes if you want to loosen up the sauce a little further.

Serve topped with extra parmesan and black pepper.

A white bowl filled with Tuscan Chicken Pasta on a wooden background. There us a fork sticking out of the dish. There is a further bowl of pasta at the top of the frame, next to a bowl of grated parmesan. There is a also a light napkin to the right of the main bowl and a small silver plate of chopped parsley on the left of the main bowl.

🍽️ What to serve it with

Whilst those serving suggestions above are great, this bowl of pasta is perfectly satisfying served all by itself, no sides required.

A close-up overhead image of a white bowl filled with Tuscan Chicken Pasta on a wooden background.

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Tuscan Chicken Pasta Recipe

This Tuscan chicken pasta is a twist on my popular Tuscan Chicken with seasoned pan-fried chicken chunks with pasta in a rich, creamy tomato, parmesan and spinach sauce.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian



  • 300 g (10.5 oz) pasta shapes (I use rigatoni)

For the Chicken:

  • 2 tbsp olive oil
  • 3 chicken breasts – (approx. 525g/1.1lbs), chopped into bitesize chunks
  • ¼ tsp salt
  • ½ tsp freshly ground black pepper
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • 1.5 tsp paprika
  • ¼ tsp garlic powder

For the Sauce:

  • 1 onion peeled and sliced
  • 2 cloves garlic peeled and minced
  • 160 g (1 cup) sun-dried tomatoes I like the bright red ones from the deli counter
  • 1 red bell pepper de-seeded and sliced
  • 2 tbsp tomato puree (paste for US)
  • 90 ml (1/3 cup) white wine
  • 240 ml (1 cup) chicken stock
  • pinch salt and pepper
  • 90 ml (1/3 cup) double (heavy) cream
  • 50 g (1/2 cup) parmesan cheese grated
  • 90 g (3 packed cups) fresh baby spinach
  • 1 tbsp chopped parsley


  • Add the pasta to a large pan of salted boiling water and cook as per the pack instructions (usually 10-12 minutes), then drain.
    300 g (10.5 oz) pasta shapes (I use rigatoni)
  • Meanwhile heat the oil in a large frying pan over a medium-high heat.
    2 tbsp olive oil
  • Add the chicken pieces to the pan and sprinkle over the, salt, pepper, oregano, thyme, paprika, and garlic powder.
    1/4 tsp salt, 1/2 tsp freshly ground black pepper, 1 tsp dried oregano, 1/2 tsp dried thyme, 1.5 tsp paprika, 1/4 tsp garlic powder, 3 chicken breasts – (approx. 525g/1.1lbs), chopped into bitesize chunks
  • Fry for 5-6 minutes, stirring often, until the chicken is lightly browned.
  • Add the onion and cook for 3-4 minutes until the onion starts to soften.
    1 onion
  • Add the garlic, sun-dried tomatoes, red pepper, and tomato puree. Cook for 2 minutes, moving around the pan with a spatula.
    2 cloves garlic, 160 g (1 cup) sun-dried tomatoes, 1 red bell pepper, 2 tbsp tomato puree
  • Next pour in the wine and allow to bubble for 2 minutes,
    90 ml (1/3 cup) white wine
  • Now add the chicken stock, salt, and pepper. Bring the boil, then simmer for 5 minutes.
    240 ml (1 cup) chicken stock, pinch salt and pepper
  • Add the cooked pasta, cream, parmesan and spinach to the sauce, stir and cook for a couple of minutes until the spinach wilts.
    90 ml (1/3 cup) double (heavy) cream, 50 g (1/2 cup) parmesan cheese, 90 g (3 packed cups) fresh baby spinach
  • Serve topped with a sprinkling of fresh parsley.
    1 tbsp chopped parsley



Can I make it ahead?
I think this tastes best when made and served immediately. That’s when you’re going to get the creamiest sauce. Reheating pasta in a creamy sauce can sometimes cause any oils in the sauce to separate, leading to a slightly more oily, rather than creamy taste. 
However! you can liven it up again on reheating, by adding in an extra splash of cream and an extra sprinkling of parmesan.
If you are looking to make ahead, or reheat leftovers, then make the dish, quickly cool, cover and refrigerate.
Reheat (with extra cream and parmesan) in a microwave for 3-4 minutes, or in a lidded saucepan, over a low heat, for about 6-7 minutes, until the chicken and pasta are piping hot throughout. You’ll need to stir a couple of times during reheating too.
Can I freeze it?
Same rules apply as above. Cook, quickly cool, cover and freeze. Defrost in the refrigerator overnight, then reheat as per the instructions above.
Nutritional Information is approximate per serving.


Calories: 806kcal | Carbohydrates: 89g | Protein: 49g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 120mg | Sodium: 770mg | Potassium: 2394mg | Fiber: 10g | Sugar: 21g | Vitamin A: 4401IU | Vitamin C: 67mg | Calcium: 243mg | Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

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Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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