Creamy Tuscan Chicken Pasta is a one-pot dinner filled with tender chicken bites, fresh spinach, and sun-dried tomatoes in a creamy sauce that feels just right. It’s cheesy, garlicky, and ready in under 30 minutes.
I used to end up with watery sauce and lukewarm spinach on a crazy evening (and my kids would protest). But I felt relieved when it stayed creamy, is vegetarian-friendly, and gives a shortcut for grinding garlic.
Since everything cooks in one pan, you get hot, saucy pasta without extra pots to wash. You’ll smell garlic and Parmesan melding, notice the spinach wilts in under a minute, and have a hearty meal in about 30 minutes that feels truly satisfying.
If you love pasta with tangy twists, try my Tomato Basil Pasta with Chicken for another 30-minute skillet meal that pairs well with a simple green salad.
Why You Will Love This Recipe
- Creamy Sauce Texture I love that whisking two tablespoons of flour into three cups of milk creates a thick sauce in under five minutes for a smooth finish.
- Tangy Tomato Kick I’ve found that frying oil-packed sun-dried tomatoes with garlic and chicken adds a savory bite that cuts through the creamy sauce.
- One-Pot Speed Cooking pasta, sauce, and chicken in one skillet cuts down steps so you’re serving this meal in just 30 minutes from start to finish.
- Veggie Boost Stirring in three cups of fresh baby spinach at the end wilts the greens just enough, adding color and extra nutrients to each forkful.
Ingredient Notes
- Short pasta: pick any short shape, whole wheat or gluten-free if needed, cook al dente so it holds sauce, drain well to avoid watery sauce.
- Chicken breast: choose boneless, skinless pieces and chop into 1-inch chunks for even cooking; season lightly before searing for golden browning.
- Sun-dried tomatoes: use oil-packed kind, chop before adding, toss in pan drippings for flavor; drain excess oil but reserve for cooking.
- Milk: pick 2% or almond milk as in recipe, whisk with flour to thicken; avoid sweetened types to keep sauce savory.
- Baby spinach: grab fresh leaves and chop slightly; stir in last to wilt evenly without turning slimy; sub kale if you like.
- Parmesan cheese: grate it yourself, toss in off-heat pasta to melt gently; Romano cheese works too for sharper bite.
Find the printable recipe with measurements below.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If sauce still seems thin, let it bubble for the full 3 to 4 minutes in Step 2 so the flour and milk mixture thickens properly.
- If almond milk tastes too bland, use 2% or full-fat milk in the milk and flour mixture for Step 2 to boost creaminess.
- If you’re using frozen spinach, thaw and drain it fully before adding in Step 3 to avoid extra water diluting the sauce.
- If pasta turns mushy, cook it al dente in Step 1 according to package directions so it holds texture in Step 4.
- If you plan to save leftovers, store the cooled pasta in an airtight container in the fridge for up to 3 days.
Serving Suggestions
- Place garlic bread beside this pasta. Toss arugula with lemon juice and olive oil. Offer spicy shrimp pasta at the table.
- Roast asparagus spears in olive oil. Place rolls beside asparagus. Add baked chicken cutlets to fill plates. Offer chicken pesto pasta salad at the side.
Storage Guidelines
- Refrigeration: Place fully cooled pasta in an airtight container and refrigerate for up to 3 days. Warm on the stovetop or in the microwave.
- Freezing: Transfer pasta to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently.
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Creamy Tuscan Chicken Pasta
Enjoy this delicious Creamy Tuscan chicken pasta recipe for lunch or dinner any day of the week. Quick and easy creamy pasta recipe made Tuscan Style and ready in 30 minutes.
Ingredients
- 10 ounces short pasta gluten-free if needed, whole wheat, or lentil pasta
- 1.5 pounds boneless skinless chicken breast chopped into bite-sized pieces
- 2 tablespoons olive oil or use the oil from the sun-dried tomatoes
- 3-4 garlic cloves minced
- 2 teaspoons Italian seasoning
- salt to taste
- ground pepper to taste
- 8 ounces sun-dried tomatoes in oil drained and chopped
- 3 cups milk 2% Milk, any other milk, or use lite coconut cream
- 2 tablespoons gluten-free flour or corn starch
- 3 cups baby spinach
- ½ cup Parmesan cheese grated
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente, then drain and set aside to prevent soft and soggy noodles.
- Chop chicken into bite-sized pieces and toss in a bowl with olive oil, garlic, Italian seasoning, salt, and pepper so each piece is well coated before cooking.
- Heat a large frying pan over medium-high, add the chicken in a single layer, and leave undisturbed for 2 to 3 minutes until golden before stirring.
- Stir in drained, chopped sun-dried tomatoes and cook with the chicken for about 5 to 7 minutes until the chicken is cooked through.
- In a small bowl, whisk together milk and gluten-free flour until smooth, making sure there are no lumps.
- Pour the milk mixture over the chicken, bring it to a gentle bubble, and let it cook for 3 to 4 minutes until it thickens into a creamy consistency.
- Reduce heat, add the baby spinach and stir until wilted, then turn off the heat, toss in the drained pasta and Parmesan, and stir until everything is well coated and creamy.
Notes
- If sauce still seems thin, let it bubble for the full 3 to 4 minutes in Step 2 so the flour and milk mixture thickens properly.
- If almond milk tastes too bland, use 2% or full-fat milk in the milk and flour mixture for Step 2 to boost creaminess.
- If you’re using frozen spinach, thaw and drain it fully before adding in Step 3 to avoid extra water diluting the sauce.
- If pasta turns mushy, cook it al dente in Step 1 according to package directions so it holds texture in Step 4.
- If you plan to save leftovers, store the cooled pasta in an airtight container in the fridge for up to 3 days.
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