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
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Recipe
Tuscan Chicken Pasta
Ingredients
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
Nutrition
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I originally shared this recipe in January 2014. Updated February 2021 and February 2024.
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I made this for Father’s Day luncheon and it was a hit! It was easy enough for me to follow, and my father had seconds! Thank you so much for sharing!
Wow, this was a little difficult to execute, but boy does it taste delicious! (I am not too experienced in the kitchen)
Will have to try some other veggies with the pasta, my husband and I didn’t care for
the bell pepper flavor. I have made several of your recipes and am so grateful I stumbled across your
site! Thank you 🙂
Hi Lauren,
Due to intolerance to cream, Is there something you can suggest I could replace it with?
Thank you. Fiona
You could try coconut milk, evaporated milk, soy milk, almond milk…hopefully one of those would work for you!
The recipe says “While chicken is cooking, prepare the sauce. Add a little more oil to the pan, if needed.” Is it supposed to say after the chicken has cooked? I assume the sauce is made in the same pan? Thanks! I am excited to try it!
Thanks, it should say “resting”. Fixed! Hope you enjoy it.
I have made this recipe about 5 times now. Never disappoints, its delicious!
I love all your 30-minute meals! It’s amazing to be able to make something so delicious in such a short time. It felt like we were eating at a fancy Italian restaurant! Delish
I do not consider myself a chef, but I thought I would try and make something outside my comfort zone for my wife for her birthday. I came across this recipe and decided this is just what I was looking for. I followed the recipe exactly and I was amazed by the results. My wife could hardly believe I made it. It was delicious! She loved it, I loved it, it was a huge win. Thank you for making me look good on her special day.
What a great compliment, and well done cooking dinner for your wife! I’m so glad you both enjoyed it.
Absolutely delicious…A nice combination of ingredients. Lauren, I have teenage boys and I have not missed with any of your recipes yet. Thank you for doing the hard work. I look forward to cooking your recipes.
What an amazing compliment–thank you Dave! I’m so happy you and your boys have enjoyed some of my recipes. Thanks so much for commenting and for following me on TBFS.
I’ve made the Olive Garden version a few different times. Found use a good wine as oppossed to a cooking wine, as it destroys the flavor the cheaper you go. This recipe looks good, I may just have to try it, although I’ll have to go to store again. I love this dish and will try it without the wine and the higher fat content.
I made this last night. It was delish! I used whole wheat penne pasta since I did not have fettuccine. I also added mushrooms because we do not like peppers. I have to say it was a lot of steps, but worth it. My husband said this is definitely a keeper.
Thanks for sharing Mary Ann! And I like your additions!