This easy Tuscan Chicken Pasta recipe includes seasoned, crusted chicken in a creamy tuscan sauce, served over your favorite kind of pasta.
Make it a fancy meal by serving with green salad and homemade breadsticks.
There’s a reason this Tuscan Chicken Pasta has been so popular over the years; it’s delicious! We enjoy it for Sunday dinner but it come together fast enough to enjoy during the week as well.
How to Make Tuscan Chicken Pasta:
- Make Chicken Coating: In a large bowl whisk together ¾ cup flour, 2 tsp salt, 1 tsp pepper, dried basil, oregano, and onion powder.
- Coat Chicken: Dip chicken breasts into bowl and flip to coat completely. Heat olive oil and butter in a large skillet over medium heat.
- Cook: 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 and cover with tinfoil to keep warm.
- Make the sauce: Add a little more oil to the pan, if needed. Add bell pepper and cook for 2-3 minutes. Add garlic and cook for 30 seconds. Add 2 tablespoons oil the pan. Add flour and whisk until smooth. Add chicken broth and whisk until smooth. Bring sauce to a simmer.
- Slowly whisk in cream and milk. Season with garlic powder, Italian seasoning and salt and pepper, to taste. Simmer until just slightly thickened. Stir in fresh spinach, parmesan cheese and cook for 2 more minutes.
Serve over hot cooked pasta and garnish with extra fresh parmesan cheese.
Make Ahead and Freezing Instructions:
To Make Ahead: 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.
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.
Consider trying these popular dinner recipes:
- Slow Cooker Pot Roast
- Sheet Pan Chicken Fajitas
- Honey-Lime Chicken Enchiladas
- Italian Grilled Cheese
- Gourmet Baked Mac N Cheese with Bacon
- Crispy BBQ Chicken Wraps
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Recipe
Tuscan Chicken Pasta
Ingredients
- 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 leaves
- ¼ teaspoon onion powder
For the Tuscan Sauce:
- 1 red bell pepper , chopped
- 1 Tablespoon garlic , minced
- 2 Tablespoons olive oil
- 1 Tablespoon all-purpose flour
- ½ cup low-sodium chicken broth
- ½ cup heavy whipping cream
- 3/4 cup milk
- 1 1/2 cups baby spinach leaves , roughly chopped
- ½ cup freshly grated parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon italian seasoning
- salt and freshly ground black pepper to taste
- 1 lb dry pasta cooked, for serving
Instructions
- In a large bowl whisk together ¾ cup flour, 1 teaspoon salt, 1 teaspoon pepper, dried basil, oregano, and onion powder. Dip chicken into bowl and flip to coat completely.
- 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 and cover to keep warm.
For the Tuscan Sauce:
- While chicken is resting, prepare the sauce. Add a little more oil to the pan, if needed.
- Add bell pepper and cook for 2-3 minutes. Add garlic and cook for 30 seconds. Add 2 tablespoons oil the pan. Add flour and whisk until smooth. Add chicken broth and whisk until smooth. Bring sauce to a simmer.
- Slowly whisk in cream and milk. Season sauce with garlic powder, Italian seasoning and salt and pepper, to taste. Simmer until just slightly thickened. Stir in fresh spinach, 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
Nutrition
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe in January 2014. Updated February 2021.
Any recommendations of how to give the sauce a bit of a stronger taste?
The flour needs a lot more seasoning – a LOT more – and the chicken should be dipped into olive oil or egg before being dipped into the flour…or the flour will not adhere to the chicken. Lame recipe.
Another great recipe!!
Yes, this recipe is worthy of 5 stars! I was looking for a sauce recipe to go with some leftover rotisserie chicken breast, when I ran across this recipe. I didn’t have fresh spinach, so I used frozen. I defrosted it in the microwave and used many paper towels to squeeze the water from it. Luckily, I did have a red bell pepper and plenty of parmesan cheese. And, I used garlic paste. I sliced the chicken breasts and placed them alongside the pasta combined with the sauce. The flavors melded together so beautifully! I’ve never been a fan of cooked spinach, but it sure was good in this sauce! I loved this dish from the very first bite! I’ll definitely make this again … and again!
Please give us more one pan meal recipes. We love your recipes.
Very good. Quick and easy. The whole family loved it.
Sooo good! I added paprika and cayenne pepper to my sauce for a little kick 🙂 thanks for sharing your recipes.