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.