Creamy Tuscan Chicken Pasta Recipe – An easy one-pot recipe for dreamy, incredibly creamy, and delicious Tuscan Chicken Pasta with spinach and red peppers. This rich and comforting meal is ready in under 30 minutes – It’s perfect for a simple, satisfying weeknight dinner!
The Easiest Tuscan Chicken Pasta Recipe
Perfectly creamy, rich, and dreamy Tuscan Chicken Pasta is a one-pot recipe that you are going to love adding to your roster of easy weeknight dinners.
This zesty and comforting dish is loaded with chunks of chicken, roasted red peppers, pasta, and spinach, all tossed with a parmesan creamy sauce. Every luscious bite is bursting with tangy flavor! In fact, this meal is so good that leftovers even taste amazing the next day after sitting in the fridge.
Yet best of all, it is as simple to make as it is delicious to enjoy. Our Italian-inspired creamy chicken and pasta can be made in less than 30 minutes using just one pot. So you know that prepping, cooking, and cleaning up is a breeze!
Ingredients You Need
A handful of simple, quality ingredients are used to make the creamiest, dreamiest Tuscan Chicken Pasta.
For this easy one-pot pasta recipe you need:
- Butter – unsalted (or olive oil)
- Garlic – minced
- Boneless skinless chicken breasts – cut into bite-sized pieces
- Dried pasta – any medium-size shape you prefer, like penne, pipette, or shells
- Chicken broth – we recommend low sodium
- Baby spinach – fresh, tightly packed
- Heavy cream – for the perfect richness
- Parmesan cheese – grated or shaved
- Fresh basil leaves – for the brightest flavor, but can sub with dried basil if needed
How to Make One-Pot Creamy Tuscan Chicken Pasta
Loaded with chicken, spinach, veggies, and pasta, this recipe really is a complete meal made in one pot. It’s ready in less than 30 minutes from start to finish, so it’s perfect for even the busiest weeknights!
Follow this simple recipe to make our comforting and delicious Tuscan pasta with chicken dinner in just 3 easy steps:
- First, set a large sauce pot (or dutch oven) over medium heat/medium-high heat on the stovetop. Add the butter, garlic, and chicken pieces, and sprinkle generously with salt and pepper. Sauté the chicken pieces for a few minutes, stirring each minute or so, until cooked on all sides but still raw in the middle.
2. Next, add the dried pasta and chicken broth, and stir. Cover and bring to a boil. Stir again, then cover and cook for about 8 minutes, until the pasta is al dente. You want the noodles to be slightly soft but still a touch firm on the inside. (You do not want to drain this pot.)
3. Mix in the chopped roasted red peppers, sun-dried tomatoes, baby spinach, heavy cream, parmesan cheese, and basil leaves. Stir and gently simmer the chicken and spinach pasta for 3-4 minutes, until the spinach wilts and the sauce thickens.
Get the Complete (Printable) One-Pot Creamy Tuscan Chicken Pasta Recipe Below. Enjoy!
Serve the pasta warm, topped with shaved parmesan and ribbons of fresh basil leaves. It pairs perfectly with a green side salad and chunks of crusty bread or Homemade Breadsticks! Even feel free to add some red pepper flakes for some heat.
Can’t get enough cheesy goodness? Enjoy this creamy pasta and chicken with Cheesy Garlic Pull Apart Bread or Zucchini Parmesan Bread.
Frequently Asked Questions
How to Store Leftover Tuscan Chicken Pasta
This flavorful pasta with chicken gets even better as all of the ingredients sit together! It’s a great make-ahead recipe that’s delicious to include as part of your weekly meal plan… Prepare a large batch for an easy, satisfying dinner, and enjoy leftovers for a quick and hearty lunch or dinner.
Store the room-temperature leftovers in an airtight container and keep them in the fridge for up to 3-4 days. Reheat the chicken and spinach pasta in the microwave or on the stovetop.
How Can I Make Gluten Free One-Pot Chicken Pasta?
Simply use your favorite GF-friendly pasta to easily make this a gluten-free recipe!
What Can I Do To Make The Sauce Lighter?
If you are looking to make a less creamy or lighter sauce, you can substitute the heavy cream for half & half. The ratio is the same, and it keeps it slightly creamy and less rich.
Do I Have To Cut The Chicken Before Cooking?
Cutting up the chicken makes it cook faster than cooking it whole. However, if you want to brown the chicken breast whole, you can. Then slice and add the slices to make a pretty presentation. Just make sure that you season the chicken well! You could even use chicken thighs if prefer dark meat.
Could you suggest something other than spinach?
Yes, you can omit the spinach or swap it for chopped kale or swiss chard.
Looking for More Delicious One-Pot Recipes?
Check the printable recipe card below for the nutrition information including calories, carbohydrates, protein, saturated fat, trans fat, cholesterol, sodium, potassium, fiber, vitamin c, and calcium percentages. You can also find the prep time, cook time, and total time it takes to make this recipe.
Creamy Tuscan Chicken Pasta (One-Pot!)
Servings: 6 servings
Set a 6 quart saucepot over medium heat. Add the butter, garlic, and chicken pieces. Sprinkle generously with salt and pepper. Sauté the chicken pieces for 3-4 minutes, stirring each minute.
Add in the dried pasta and chicken broth. Cover and bring to a boil. Stir well, then cover again and cook for 7-8 minutes, until the pasta is al dente.
Mix in the chopped roasted red peppers, sun dried tomatoes, baby spinach, heavy cream, parmesan cheese, and basil leaves. Stir and simmer for 3-4 minutes, until the spinach wilts and the sauce thickens. Serve warm.
Store cooled leftovers in an airtight container and keep in the fridge for up to 3-4 days. Reheat the chicken and spinach pasta in the microwave or on the stovetop.
Serving: 1.25cups, Calories: 751kcal, Carbohydrates: 82g, Protein: 46g, Fat: 28g, Saturated Fat: 15g, Trans Fat: 1g, Cholesterol: 148mg, Sodium: 1673mg, Potassium: 2158mg, Fiber: 8g, Sugar: 16g, Vitamin A: 1995IU, Vitamin C: 51mg, Calcium: 267mg, Iron: 6mg
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!