Tuscan Chicken Pasta

Indulge in the ultimate Tuscan Chicken Pasta recipe, a creamy one-pot dish packed with bold Italian flavors. Juicy seared chicken, tender pasta, and fresh spinach are tossed in a rich and velvety sauce made with Parmesan, Romano, garlic, sundried tomatoes, and a hint of white wine. Perfect for a quick weeknight dinner or an elegant family meal, this easy pasta recipe is customizable with your favorite protein and pasta types. Learn how to make this comforting classic with tips for substitutions, variations, and serving ideas. A must-try dish that pairs perfectly with garlic bread and a crisp side salad!

Ingredients

• Main Ingredients:
  • 2–3 tablespoons olive oil
  • 1 large boneless, skinless chicken breast (about 1 lb.)
  • 3 teaspoons Italian seasoning
  • Salt and pepper, to taste
  • 1 tablespoon salted butter
  • 3 cloves garlic, minced
  • ¼ cup dry white wine (see notes for substitutes)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 pinch red pepper flakes (optional)
  • 2 cups chicken broth
  • 1 ¼ cups half-and-half (equal parts cream and milk)
  • ⅓ cup sundried tomatoes, drained and chopped
  • ½ lb. pasta (pappardelle or your favorite type)
  • ½ cup Parmesan cheese, grated
  • ¼ cup Romano cheese, grated
  • 2 cups fresh spinach

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Instructions

Prepare the Chicken

1. Slice the chicken breast into three thinner pieces and pat them dry. Season both sides with Italian seasoning, salt, and pepper.
2. Heat olive oil in a large pot over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown and cooked through. Remove chicken, let it rest for 5 minutes, and cut into bite-sized pieces. Save any juices from the chicken and return them to the pot for extra flavor.

Build the Sauce Base

3. In the same pot, melt butter over medium heat. Add minced garlic, white wine, tomato paste, oregano, and red pepper flakes. Use a spatula to scrape up browned bits from the bottom of the pot for added flavor. Cook for 3–4 minutes until the mixture reduces by half.

Add Liquids and Cook Pasta

4. Pour in the chicken broth and slowly stir in the half-and-half. Add sundried tomatoes and bring the mixture to a gentle boil.
5. Submerge the pasta into the liquid. Cook according to the package instructions, stirring occasionally to prevent sticking. Taste-test the pasta for doneness before proceeding.

Finish the Dish

6. Reduce heat to low and gradually stir in Parmesan and Romano cheese until the sauce is smooth and creamy.
7. Add the chicken and spinach to the pot. Stir gently until the spinach wilts and the chicken is warmed through, about 1–2 minutes.

Serve

8. Plate the pasta and garnish with additional cheese or fresh herbs, if desired. Serve hot and enjoy!

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Why You’ll Love This Recipe

• Creamy Comfort Food: A velvety sauce paired with tender chicken and hearty pasta.
• Bursting with Flavor: Sundried tomatoes, Italian herbs, and a hint of white wine elevate the dish.
• One-Pot Wonder: Minimal cleanup for maximum satisfaction—perfect for busy weeknights or indulgent weekends.

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Tips

• Sear the Chicken: For maximum flavor, make sure to develop a golden crust on the chicken before cutting it.
• Room-Temperature Ingredients: Let cheese and half-and-half warm up slightly before adding them to avoid curdling.
• Customize Pasta Cook Time: Different pasta shapes may require adjustments in cooking time—check often!

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Variations and Substitutions

• Protein Options: Swap chicken for shrimp, turkey, or tofu for a fresh twist.
• Wine Substitute: Use chicken broth or a splash of lemon juice if you prefer not to cook with wine.
• Vegetarian: Omit the chicken and add more spinach, mushrooms, or zucchini for a hearty meat-free version.
• Cheese Swap: Replace Romano with Pecorino Romano or more Parmesan for convenience.

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FAQs

Can I make this ahead of time?
Yes! Store in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of chicken broth if the sauce thickens.

What’s the best pasta for this recipe?
Pappardelle is great for soaking up the sauce, but fettuccine, linguine, or even penne work well.

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Serving

Serve Tuscan Chicken Pasta with warm garlic bread or a side salad for a complete, satisfying meal.

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Suggestions

• Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
• Add extra Parmesan and cracked pepper on top for a bold finishing touch.
• Double the recipe for leftovers—they taste even better the next day!