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tuscan chicken pasta

(1 rating)
Blue Ribbon Recipe by
Beth Pierce
Old Monroe, MO

This Creamy Tuscan Chicken Pasta Recipe combines golden brown chicken breast pieces, fresh baby spinach, sun-dried tomatoes, garlic, and fettuccine pasta in a rich creamy garlic Parmesan Cheese sauce with Italian seasonings. Comfort food does not get much easier or more delicious than this.

Blue Ribbon Recipe

This Tuscan chicken is restaurant-quality and divine. The creamy, flavorful sauce pairs well with the tangy sun-dried tomatoes. Fettuccine pasta soaks up all the goodness of the creamy sauce. Bits of sun-dried tomatoes, spinach, and juicy chicken are in each bite. Pair this with a nice green salad and garlic bread for a fancy, but easy, dinner.

— The Test Kitchen @kitchencrew
(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For tuscan chicken pasta

  • 3 Tbsp
    olive oil
  • 1 ¼ lb
    boneless skinless chicken breasts, cut in bite-size pieces
  • 12 oz
    fettuccine pasta noodles
  • 2 clove
    garlic, minced
  • 1/2 tsp
    dried oregano
  • 1/2 tsp
    dried parsley
  • 1/4 tsp
    dried basil
  • 1/4 tsp
    dried marjoram
  • 1/4 tsp
    red pepper flakes
  • 2/3 c
    low-sodium chicken broth
  • 1 1/2 c
    heavy cream
  • 3/4 c
    grated Parmesan cheese
  • 4 c
    baby spinach
  • 2/3 c
    sun-dried tomatoes packed in oil, drained and chopped
  • salt and pepper, to taste

How To Make tuscan chicken pasta

  • Chicken cooking in a skillet.
    Add 2 tablespoons olive oil to a large skillet over medium heat. Add the chicken and cook until browned on both sides and cooked through; approximately 3 minutes on each side. Plate the cooked chicken. Meanwhile, bring a large pot of water to boil.
  • Cooking garlic, oregano, parsley, basil, marjoram, and red pepper flakes.
    Add the remaining tablespoon of olive oil to the skillet over low heat. Add the garlic, oregano, parsley, basil, marjoram, and red pepper flakes; cook for 1 minute while stirring constantly.
  • Chicken broth and heavy whipping cream cooking.
    Raise the heat to medium-low. Add the chicken broth and heavy whipping cream. Simmer and reduce for about 8 minutes, stirring frequently.
  • Draining cooked fettuccine pasta.
    While it is simmering, cook the pasta al dente (according to box directions) and drain well.
  • Parmesan cheese, spinach, sun-dried tomatoes, cooked chicken, and pasta added to skillet.
    Reduce the heat as low as it goes. Slowly add the Parmesan cheese stirring to melt. Add the spinach and continue cooking until wilted. Add the sun-dried tomatoes, cooked chicken, and cooked pasta stirring to warm. For best results serve promptly.