Tuscan Chicken Pasta

This creamy Tuscan Chicken Pasta recipe includes crispy chicken in a creamy tuscan sauce, served over your favorite kind of pasta. It's easy to make and will impress any guests.

My family loves this meal, and it's a great meal to bring families. I also recommend Homemade Lasagna, Teriyaki Chicken, Chicken and Rice Enchiladas, or Sloppy Joes.

Why I love this meal:

• Delicious – A creamy and flavorful Italian chicken pasta recipe that will become a family favorite! It is so comforting and delicious.
• Pantry Ingredients – I usually have everything I need on hand for this popular dish, so I often whip it up for a quick dinner when everyone is hungry.
• Fancy – It's easy to make, but fancy enough to serve guests, alongside homemade breadsticks and a wedge salad.

How to make Tuscan Chicken Pasta:

Season Chicken: Add ¾ cup flour, 1 teaspoon salt, 1 teaspoon pepper, dried basil, oregano, and onion powder to a large ziplock bag. Add chicken and shake to coat. 

Cook Pasta according to package instructions. Drain and set aside.

Cook Chicken: Heat olive oil and butter in a large skillet over medium heat. Once hot, add chicken to the pan. Cook chicken for a few minutes on each side, flipping only once, until golden brown and just cooked through. Remove chicken to a plate to rest.

Make Sauce: Add 2 tablespoons oil to the pan over medium heat, scraping up any browned bits from cooking the chicken. Add bell pepper and cook for 2-3 minutes. Add garlic and cook for 30 seconds. Mix in flour. Whisk in chicken broth. Bring sauce to a simmer. Stir in cream, milk, garlic powder, Italian seasoning and salt and pepper. Simmer until just slightly thickened. Taste and adjust seasonings as needed.

Stir in spinach and parmesan cheese and cook for 2 more minutes.

Serve Tuscan chicken and sauce over hot cooked pasta. Garnish with extra fresh parmesan cheese and parsley, if desired.

Make Ahead and Freezing Instructions:

To Make Ahead: The creamy tuscan chicken pasta sauce could be made 1-2 days ahead of time, stored in the refrigerator. The chicken can be coated in flour mixture a few hours ahead of time.

To Freeze: The sauce can be made and frozen before adding the milk and cream. I don't recommend freezing the cream sauce because the texture will be a little off.

More Pasta Recipes:

• Pastalaya
• Sun-dried Tomato Pasta
• Pasta Carbonara
• Chicken Noodle Casserole
• Harissa Pasta
• Truffle Mac and Cheese
• Baked Ziti
• Peanut Noodles
• Chicken Parmesan
• Short Rib Ragu

Recipe

4.82 from 65 votes

Tuscan Chicken Pasta

This creamy Tuscan Chicken Pasta recipe includes seasoned, crusted chicken in a creamy tuscan sauce, served over your favorite kind of pasta. It's easy to make and will impress any guests!

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Author Lauren Allen

Course Main Course

Cuisine Italian

Servings 5

Calories 796

Cost 6

Prep 20 minutes mins

Cook 20 minutes mins

Total 40 minutes mins

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Ingredients

 

US CustomaryMetric

 

1x2x3x

Chicken:

• ▢ 1.5 pounds chicken tenders , or halved chicken breasts
• ▢ 1 Tablespoon olive oil
• ▢ 1 Tablespoon butter
• ▢ ¾ cup all-purpose flour
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon freshly ground black pepper
• ▢ 1/2 teaspoon dried basil
• ▢ ½ teaspoon Dried oregano
• ▢ ¼ teaspoon onion powder

Sauce:

• ▢ 2 Tablespoons olive oil
• ▢ 1 red bell pepper , diced
• ▢ 1 Tablespoon minced garlic
• ▢ 1 1/2 Tablespoons all-purpose flour
• ▢ 3/4 cup low-sodium chicken broth
• ▢ 1 cup milk
• ▢ ½ cup heavy whipping cream
• ▢ 1 cup baby spinach leaves , chopped
• ▢ ½ cup freshly grated parmesan cheese
• ▢ 1/4 teaspoon garlic powder
• ▢ 1/4 teaspoon Italian seasoning , or more, to taste
• ▢ salt and freshly ground black pepper to taste
• ▢ 1 lb fettuccine noodles

Instructions

 

• Season Chicken: Add ¾ cup flour, 1 teaspoon salt, 1 teaspoon pepper, dried basil, oregano, and onion powder to a large ziplock bag. Add chicken and shake to coat. 
• Cook pasta according to package instructions. Drain and set aside.
• Cook Chicken: Heat olive oil and butter in a large skillet over medium heat. Once hot, add chicken to the pan. Cook chicken for a few minutes on each side, flipping only once, until golden brown and just cooked through. Remove chicken to a plate to rest.
• Make Sauce: Add 2 tablespoons oil to the pan over medium heat, scraping up any browned bits from cooking the chicken. Add bell pepper and cook for 2-3 minutes. Add garlic and cook for 30 seconds. Mix in flour. Whisk in chicken broth. Bring sauce to a simmer. Stir in cream, milk, garlic powder, Italian seasoning and salt and pepper. Simmer until just slightly thickened. Taste and adjust seasonings as needed.
• Stir in spinach and parmesan cheese and cook for 2 more minutes.
• Serve chicken and sauce over hot cooked pasta. Garnish with extra fresh parmesan cheese and parsley, if desired.

Notes

Make Ahead Instructions: The sauce could be made 1-2 days ahead of time, stored in the refrigerator. The chicken can be coated in flour mixture a few hours ahead of time.

Dairy Free: Replace butter with oil. Replace milk and cream with a dairy free substitute, like soy, almond or coconut milk. 

Gluten-free Adaptations: use gluten-free all-purpose flour, and fettuccine noodles.

Nutrition

Serving: 5gCalories: 796kcalCarbohydrates: 89gProtein: 51gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 192mgSodium: 886mgPotassium: 1007mgFiber: 5gSugar: 6gVitamin A: 1735IUVitamin C: 35mgCalcium: 238mgIron: 4mg

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I originally shared this recipe in January 2014. Updated February 2021 and February 2024.

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