Tuscan Chicken Pasta

This post is all about Tuscan Chicken Pasta. Perfectly cooked juicy seasoned chicken breasts are smothered in a garlicky cream sauce that is full of Tuscan flavors from the Calabrian peppers to the sun-dried tomatoes. This recipe is quick and easy for a cozy weeknight dinner but tastes fancy enough to serve for a special occasion. 

Tuscan Chicken Pasta

Here is a new creamy chicken pasta to add to your recipe rotation. Tuscan Chicken Pasta is a 30 minute meal that tastes like it took hours. All of the flavors pair so well together in this pasta – the tangy sun-dried tomatoes, Calabrian peppers, red pepper, and spinach all smothered in a garlicky parmesan cream sauce. 

If this sounds good to you, be sure to check out my Chicken Scampi Stuffed Shells, Chicken Tetrazzini, or my Baked Chicken Alfredo.

This recipe post is all about how to make Tuscan Chicken Pasta, a creamy chicken pasta that is ready in 30-minutes!

Key Ingredients in Tuscan Chicken Pasta

Chicken & Bacon – I used boneless, skinless chicken cutlets for this recipe. If you’re using breasts, I recommend slicing them into cutlets so they cook evenly. Then I top the finished pasta with crisp bacon.

Pasta – tube shaped pasta or any short pasta of your choice. I used Ziti.

Veggies & Aromatics – garlic, red onion, red bell pepper, spinach, Calabrian peppers and sun-dried tomatoes.

Cream Sauce – heavy cream, seasonings, tomato paste, and parmesan. 

Tuscan Chicken Pasta

How to Make Tuscan Chicken Pasta

Step 1 – Cook the Chicken 
We start by seasoning our chicken breast with an all-purpose chicken seasoning. I use paprika, onion powder, garlic powder, cayenne, salt and pepper. Heat 2 tablespoons of olive oil in a large cast iron skillet or pan over medium heat. Add the chicken breast cutlets and cook them about 3 minutes per side, flipping them just once. Once you flip them, drop in two tablespoons of butter and all it to melt on the chicken as it cooks. I like to baste it repeatedly with a spoon as they finish cooking.  Remove the chicken from the pan and set aside on a plate with tented foil. 

Step 2 – Make the Sauce 
In the same buttery skillet, add in the onion and garlic, sautéing until fragrant, about 1 minute. Add the diced bell peppers and continue to cook for a few minutes. Then add in the sun-dried tomatoes and Calabrian peppers, stirring to incorporate. Lastly, add in the seasonings and tomato paste followed by the heavy cream and chicken stock. Allow the cream to come to a simmer, about 5 minutes then add the parmesan cheese and chopped spinach. Meanwhile, boil your pasta to al dente and cook the bacon in the oven.

Step 3 – Assemble Pasta
The cream sauce should be thickening as it continues to simmer. Add the cooked pasta directly into the cream sauce and toss well until it’s incorporated. Top with crispy back and the sliced the chicken cutlets. I like to grab spoonfuls of the pan sauce and spoon it over the chicken breasts. To reheat, be sure to add a splash of cream or chicken stock and a dollop of butter to each portion before microwaving. 

Tuscan Chicken Pasta

Tools I Love:

Prep Bowls for Ingredients

Calabrian Chili Peppers

Wooden Spatulas

Lodge Cast Iron

Tuscan Chicken Pasta

Looking for More Pasta Recipes?

Louisiana Pasta Bake
Louisiana Chicken Pasta Bake

Chicken Scampi Stuffed Shells
Stuffed pasta shells

Baked Chicken Alfredo
Baked chicken alfredo

I hope you enjoyed this recipe for my creamy Tuscan Chicken Pasta. Be sure to comment below with any questions or feedback! If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!

Tuscan Chicken Pasta

Juicy chicken and tender noodles are smothered in a dreamy garlicky cream sauce rich with Tuscan flavors.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Servings: 4 portions
Author: Mallory Austin

Ingredients

  • 4 chicken cutlets or two breasts sliced horizontal
  • 5 slices cooked bacon, diced
  • 10 oz. ziti noodles any tube-pasta of your choice
  • 2 tablespoons butter
  • 1/2 red onion, diced
  • 5 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1/4 cup sun-dried tomatoes, diced from a jar
  • 2 tablespoons Calabrian peppers, crushed whole peppers work too, just finely mince
  • 1 tablespoon tomato paste
  • 2 cups heavy cream
  • 1/2 cup chicken stock or pasta water will work too
  • 2 cups fresh spinach leaves, roughly chopped about two handfuls
  • 1 cup parmesan cheese, grated
  • olive oil

Pasta Sauce Seasoning

  • 1 tsp paprika
  • 1/2 tsp red pepper flakes
  • 1 tsp garlic powder
  • 1.5 tsp Italian seasoning
  • 1/2 tsp each salt and pepper

Chicken Seasoning

  • 2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp each salt and pepper

Instructions

Make the Chicken

  • Combine the chicken seasonings together and season chicken breast on both sides. Heat 2 tablespoons of olive oil in a large cast iron skillet or pan over medium heat. Add the chicken and cook about 3 minutes per side, flipping them just once.
    Once you flip them, drop in two tablespoons of butter and allow it to melt. I like to baste the chicken repeatedly with a spoon as they finish cooking.  Remove the chicken from the pan once internal temp reaches 165 degrees and set aside on a plate with tented foil.

Prep the Sauce

  • In the same buttery skillet, add in the onion and garlic, sautéing until fragrant, about 1 minute. Add the diced bell peppers and continue to cook for a few minutes. Then the sun-dried tomatoes and Calabrian peppers go into the pan, stirring to incorporate.
    Lastly, add in the seasonings and tomato paste followed by the heavy cream and chicken stock. Carefully mix well and allow the cream sauce to come to a simmer, about 5 minutes. Slice up the chicken and pour any of the juices from the plate into the cream sauce.
    Add the parmesan cheese and chopped spinach into the sauce. Meanwhile, boil your pasta to al dente.

Assemble Pasta

  • The cream sauce should be thickening as it continues to simmer. Add the cooked pasta directly into the cream sauce and toss well until it's incorporated. Top with crispy bacon and a sprinkling of grated parmesan cheese.
    Add the sliced chicken on top of the creamy pasta and spoon any excess cream sauce over the chicken breasts. Enjoy!
    **To reheat, be sure to add a splash of cream or chicken stock and a dollop of butter to each portion before microwaving.
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