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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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe in January 2014. Updated February 2021 and February 2024.
Wow, this was delicious!!!
We really expected to love this but it had no flavor. We cooked it for guest and they weren’t impressed either.
Delicious! The sauce is fantastic!
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.