Creamy Tuscan Chicken Pasta

Creamy Tuscan chicken pasta combines chicken, spinach and pasta in a rich sauce. Keep a little pasta water to adjust the sauce if needed.

Ingredients and preparation

Gather the ingredients below before starting. The recipe card provides the exact amounts and any optional substitutions.

• 10 ounces short pasta (gluten-free if needed, whole wheat, or lentil pasta )
• 1.5 pounds boneless skinless chicken breast (chopped into bite-sized pieces)
• 2 tablespoons olive oil (or use the oil from the sun-dried tomatoes)
• 3 – 4 garlic cloves (minced)
• 2 teaspoons Italian seasoning
• Kosher salt and ground pepper (to taste)
• 8 ounces sun-dried tomatoes (in oil drained and chopped)
• 3 cups 2% Milk (any other milk, or use lite coconut cream)
• 2 tablespoons gluten-free flour (or corn starch)
• 3 cups baby spinach
• 1/2 cup Parmesan cheese

How to make it

Read the complete directions in the recipe card before beginning. Prepare ingredients first, follow the stated order and check the specified cooking or chilling time. Use the visual result and the card's doneness guidance rather than the clock alone.

Serving and storage

Serve as directed in the card. Cool and store leftovers promptly in a covered container; follow food-safety guidance for ingredients that need refrigeration.

Recipe card

The card below has the complete quantities, times and step-by-step method.

Creamy Tuscan Chicken Pasta

Print Recipe

Creamy Tuscan chicken pasta combines chicken, spinach and pasta in a rich sauce. Keep a little pasta water to adjust the sauce if needed.

• Author: Maya Collins
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 8 1x
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 10 ounces short pasta (gluten-free if needed, whole wheat, or lentil pasta )
• 1.5 pounds boneless skinless chicken breast (chopped into bite-sized pieces)
• 2 tablespoons olive oil (or use the oil from the sun-dried tomatoes)
• 3 – 4 garlic cloves (minced)
• 2 teaspoons Italian seasoning
• Kosher salt and ground pepper (to taste)
• 8 ounces sun-dried tomatoes (in oil drained and chopped)
• 3 cups 2% Milk (any other milk, or use lite coconut cream)
• 2 tablespoons gluten-free flour (or corn starch)
• 3 cups baby spinach
• 1/2 cup Parmesan cheese

Instructions

1. Bring a large pot of salted water to the boil and cook the 10 ounces short pasta according to package directions to al dente.
2. Chop 1.5 pounds boneless skinless chicken breast into 1-inch pieces and place into a bowl. Stir in the 2 tablespoons olive oil, 3-4 garlic cloves (minced), 2 teaspoons Italian seasoning, and Kosher salt and ground pepper.
3. Heat a large frying pan over medium-high heat. Once hot, add the seasoned chicken in a single layer and cook undisturbed for 2-3 minutes or until golden brown. Stir in the 8 ounces sun-dried tomatoes (chopped) and continue to cook until cooked through, about 5-7 minutes over medium heat.
4. Meanwhile, in a small bowl, whisk the 3 cups 2% Milk and 2 tablespoons gluten-free flour until no visible lumps.
5. Pour the milk mixture over the cooked chicken in the pan, and mix well to combine. Allow the sauce to bubble for a few minutes to thicken up. It should take no more than 3-4 minutes.
6. Once the sauce is done, set it on a simmer, add 3 cups baby spinach (chopped) , and stir until wilted.
7. Turn off the heat, add cooked pasta together with 1/2 cup Parmesan cheese, and stir to combine. Enjoy.