Creamy Tuscan Chicken Pasta is the one-pot pasta dish that's full of flavour and on the table in 35 minutes.
With seasoned chicken in a rich, luscious sauce full of garlic, semi-dried tomatoes, parmesan cheese and spinach, this deliciously creamy Tuscan chicken pasta recipe is also quick enough to toss together for a weeknight dinner.
I have a few Tuscan chicken recipes here on the blog (because I LOVE the taste combination), like my Tuscan chicken thighs and oven-baked Tuscan chicken - this recipe holds true to that Tuscan taste but stands out because it's a one-pan wonder! Did someone say less washing up?
Table of Contents
Why I think you will love this recipe
- One-pot.
- 35-minute recipe.
- I could seriously DRINK the sauce.
What you need to make this recipe
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- chicken thighs (skinless and boneless)
- garlic powder
- paprika
- onion powder
- olive oil
- bacon
- semi-dried tomatoes - slightly milder in flavour than sundried tomatoes
- fresh garlic cloves
- chicken stock
- thickened cream - heavy cream
- milk
- dijon mustard
- penne pasta
- baby spinach
- parmesan cheese
- salt
- fresh ground black pepper
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
Substitutions
- chicken thighs - sub with chicken breast or chicken tenders
- semi-dried tomatoes - use sun-dried tomatoes or halved cherry tomatoes (fresh)
- fresh parmesan - swap with pecorino (romano) cheese
- penne pasta - use another kind of pasta of a similar size, such as rigatoni
- chicken stock - use chicken broth
How to make creamy Tuscan chicken pasta
- Season both sides of the chicken thighs with the spices.
- In a large skillet/pan, fry on both sides until just cooked through and set aside.
- Cook bacon.
- Then add sun-dried tomatoes and fresh garlic.
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- De-glaze the pan with chicken stock.
- Add milk, cream, mustard and salt, then bring to a simmer.
- Stir in pasta and simmer until cooked.
- Add in spinach, parmesan and reserved chicken.
My top tips for the best result
- Don't wipe out the pan after the chicken is finished cooking, this is flavour we don't want to lose!
- The creamy sauce will thicken slightly as it cools.
Storage
Store any leftovers of this creamy pasta in an airtight container in the fridge for up to 3 days.
The pasta will absorb some of the moisture; you may need to add a splash of water or stock. Reheat in the microwave until piping hot.
This creamy Tuscan chicken pasta is suitable for freezing.
Other recipes you may enjoy
Crab Pasta with Chilli and Basil - another one of my faves (I eat this a lot), this creamy seafood pasta dish is made with fresh lemon, garlic, chilli and white wine. It also uses angel hair pasta, so it's super quick!
Chicken and Tomato Pasta - chicken breasts are oven-baked with cherry tomatoes and a mixture of fresh herbs including thyme, oregano, basil and butter, then served with pasta.
📖 Recipe
Creamy Tuscan Chicken Pasta
Ingredients
- 500 g skinless and boneless chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon onion powder
- ¼ teaspoon cooking salt
- ¼ teaspoon fresh ground black pepper
- 1 tablespoon olive oil
- 50 g bacon chopped
- ⅓ cup chopped semi-dried tomato drained of oil
- 2 fresh garlic cloves crushed
- 2 cups chicken stock hot (see my notes)
- 1 cup milk
- 1 cup thickened cream
- 1½ tablespoons dijon mustard
- ½ teaspoon cooking salt extra
- 250 g penne pasta
- 60 g baby spinach
- ½ cup freshly grated parmesan cheese
- grated parmesan cheese extra to serve
Watch me make this recipe
Instructions
- Combine garlic powder, sweet paprika, onion powder, salt and pepper and sprinkle over both sides of each chicken thigh.1 teaspoon garlic powder1 teaspoon sweet paprika½ teaspoon onion powder¼ teaspoon cooking salt¼ teaspoon fresh ground black pepper500 g skinless and boneless chicken thighs
- Heat the olive oil in a large heavy-based pan/skillet and fry the chicken thighs on both sides until cooked through.1 tablespoon olive oil
- Remove the chicken from the pan and set it aside.
- Add the chopped bacon to the pan, and fry for 2-3 minutes, then add sun-dried tomatoes and fresh garlic, and cook for a further 30 seconds.50 g bacon⅓ cup chopped semi-dried tomato2 fresh garlic cloves
- Pour chicken stock into the pan to de-glaze, scraping up any flavour spots from the base of the pan.2 cups chicken stock
- Add milk, cream, mustard and extra salt, then mix to combine and bring to a simmer.1 cup milk1 cup thickened cream1½ tablespoons dijon mustard½ teaspoon cooking salt
- Stir in the pasta and continue to simmer for 10 - 12 minutes (stirring occasionally) until the pasta is cooked.250 g penne pasta
- While the pasta is cooking, slice the chicken into bite-sized pieces.
- Add spinach, parmesan and the reserved chicken (including any resting juices) to the pan with the cooked pasta, and stir over low heat until the spinach is wilted and the chicken is heated through.60 g baby spinach½ cup freshly grated parmesan cheese
- Serve immediately sprinkled with extra parmesan cheese.grated parmesan cheese
Notes
- Don't wipe out the pan after you finish cooking the chicken, this is flavour we don't want to lose!
- I heat the chicken stock in a Pyrex jug in the microwave.
- This cream-based sauce will thicken as it cools.
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Email yourself a link to this page and come back later.
What a great easy delicious meal!
Thanks Sheenagh!