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.
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?
📺 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.
🍽️ What to serve it with
- Garlic bread
- An easy salad
- Tangy marinated onions
Whilst those serving suggestions above are great, this bowl of pasta is perfectly satisfying served all by itself, no sides required.
🍲 More fantastic Chicken Pasta recipes
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Tuscan Chicken Pasta Recipe
Ingredients
Pasta:
- 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
Instructions
- 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
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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