Go Back
To make Easy Tuscan Chicken Pasta, gather these ingredients: - 2 boneless, skinless chicken breasts, sliced - 12 oz penne pasta - 1 cup cherry tomatoes, halved - 1 cup fresh spinach - 1/2 cup heavy cream - 1/2 cup chicken broth - 1/4 cup sun-dried tomatoes, chopped - 2 cloves garlic, minced - 1 teaspoon dried Italian herbs - 1/2 teaspoon red pepper flakes (adjust to taste) - Olive oil - Salt and pepper to taste - Fresh basil leaves for garnish (optional) - Grated parmesan cheese (optional) If you can’t find some ingredients, don't worry! Here are some good swaps: - Chicken: Use turkey or firm tofu for a lighter option. - Pasta: Any short pasta like fusilli or rotini works well. - Heavy Cream: Substitute with half-and-half or a dairy-free cream. - Spinach: Kale or arugula can add a different green flavor. - Cherry Tomatoes: Regular tomatoes cut into chunks can also work. Using fresh ingredients makes a big difference in taste. Fresh veggies have bright flavors and crisp textures. They also pack more nutrients. For example, fresh basil adds a lovely aroma. Fresh chicken is juicier and tastier than frozen. Always choose the best quality you can find. Your dish will shine with fresh ingredients. Plus, it’s a fun way to support local farmers! Start by boiling a big pot of salted water. This helps flavor the pasta. Once it boils, add the penne pasta. Cook it according to the package. You want it to be al dente, which means it should have a slight bite. This usually takes about 10-12 minutes. When it’s done, drain the pasta and set it aside. Don't rinse it, as you want the starch to help the sauce stick later. For the chicken, heat 2 tablespoons of olive oil in a large skillet. Make sure the oil is hot, but not smoking. Season the sliced chicken with salt, pepper, and dried Italian herbs. Add the chicken to the skillet. Cook it for about 6-8 minutes. It should be golden brown and fully cooked. To check, cut one piece in half to see if it's white inside. When done, remove the chicken and set it aside. This keeps it juicy and tender. In the same skillet, add a little more olive oil if needed. Sauté the minced garlic for about 30 seconds. You want it fragrant, not burnt. Then, toss in the cherry tomatoes and sun-dried tomatoes. Cook them until they soften, which takes about 3-4 minutes. Now, pour in the chicken broth and heavy cream. Stir well and let it simmer for about 5 minutes. This will thicken the sauce. If you want more flavor, try adding a pinch of salt or some red pepper flakes. For the full recipe, refer back to the main article! To boost the flavor of your Easy Tuscan Chicken Pasta, focus on fresh ingredients. Use ripe cherry tomatoes. They add sweetness and brightness. Fresh spinach also enhances the dish with a vibrant green color and nutrients. Don’t skip the garlic; it brings a lovely aroma. A splash of lemon juice can brighten the whole dish. You might also consider adding fresh herbs. Basil and parsley work well. They add depth and freshness. You can also adjust the red pepper flakes for extra heat. If you like cheese, add more parmesan for a rich taste. Some common mistakes can ruin your pasta dish. First, don’t overcook the pasta. It should be al dente, firm to the bite. Overcooked pasta becomes mushy and loses texture. Next, avoid using too much cream. While it makes the sauce rich, too much can drown the flavors. Use just enough to create a creamy texture without overwhelming the dish. Finally, don’t forget to taste as you cook. This helps you adjust seasoning, ensuring a balanced flavor. You can easily make Easy Tuscan Chicken Pasta ahead of time. Cook the pasta and chicken, then store them separately. This keeps the pasta from getting soggy. For the sauce, you can prepare it in advance too. Just store it in the fridge in an airtight container. When you're ready to serve, reheat the sauce and mix in the chicken and pasta. This method allows you to enjoy a delicious meal without the rush. You can find the full recipe linked earlier for more guidance. {{image_2}} You can easily add more veggies to this dish. Try bell peppers, zucchini, or mushrooms. These not only add color but also boost nutrition. You can add them when you sauté the garlic. Cook them until they soften, then mix in the tomatoes. This way, you keep the fresh taste and gain extra vitamins. If you want to switch up the protein, there are great choices. You can use shrimp or cooked sausage instead of chicken. Tofu is also a good option for a meatless dish. Just remember to adjust the cooking time. Shrimp cooks fast, while sausage may need more time to heat through. These swaps add unique flavors and textures. For a gluten-free version, use gluten-free pasta. There are many tasty options made from rice or chickpeas. For a vegan twist, skip the chicken and cream. Use vegetable broth and coconut milk instead. The coconut milk will give you a rich and creamy sauce. These changes keep the dish delicious and friendly for different diets. For the full recipe, check out the Easy Tuscan Chicken Pasta. To keep your Tuscan chicken pasta fresh, let it cool first. Place the pasta in an airtight container. If you used cheese, add it on top after storage. This helps prevent it from getting soggy. Store the container in the fridge. It will last for 3-4 days. When you're ready to eat the leftover pasta, you can reheat it easily. The best way is to use a skillet. Add a splash of chicken broth or water to keep it moist. Heat over medium-low heat, stirring often. You can also use the microwave. Place the pasta in a microwave-safe bowl. Cover it with a damp paper towel and heat in 30-second bursts, stirring in between. If you want to freeze your pasta, use a freezer-safe container. Make sure to leave some space at the top for expansion. You can freeze it for up to 3 months. When you're ready to eat, thaw it in the fridge overnight. Reheat it as mentioned above. This is a great option for quick meals later! For the full recipe, check out the Easy Tuscan Chicken Pasta recipe. Easy Tuscan Chicken Pasta features simple yet fresh ingredients. You will need: - 2 boneless, skinless chicken breasts, sliced - 12 oz penne pasta - 1 cup cherry tomatoes, halved - 1 cup fresh spinach - 1/2 cup heavy cream - 1/2 cup chicken broth - 1/4 cup sun-dried tomatoes, chopped - 2 cloves garlic, minced - 1 teaspoon dried Italian herbs - 1/2 teaspoon red pepper flakes (adjust to taste) - Olive oil - Salt and pepper to taste - Fresh basil leaves for garnish (optional) - Grated parmesan cheese (optional) This mix gives the dish a rich and tasty flair. You can whip up Easy Tuscan Chicken Pasta in about 30 minutes. The prep takes around 10 minutes, and cooking takes roughly 20 minutes. This means you can enjoy a hearty meal without spending hours in the kitchen. Yes, you can make Easy Tuscan Chicken Pasta ahead of time! I recommend cooking the pasta and chicken, then storing them separately. Keep the sauce in a container too. When you're ready to eat, just combine everything in a pan and heat it up. This keeps the pasta from getting soggy. Enjoy the fresh taste even on busy days! For the full recipe, check the earlier section. In this post, we explored the delicious Easy Tuscan Chicken Pasta. We covered the key ingredients, recommended substitutes, and the importance of using fresh items. I shared step-by-step instructions to make the pasta perfectly and tips to enhance flavor. You can also adapt the dish with variations for more nutrients. Lastly, I included storage and reheating tips. Remember, cooking is fun and creative. Enjoy making this dish your own!

Easy Tuscan Chicken Pasta

Discover a deliciously simple Easy Tuscan Chicken Pasta recipe that will make weeknight dinners a breeze! With tender chicken, vibrant cherry tomatoes, fresh spinach, and a creamy sauce, this dish is bursting with flavor. Perfect for a family meal or impressing guests, it's ready in just 30 minutes. Click through to explore the full recipe and surprise your taste buds tonight!
Print Recipe Pin Recipe

Ingredients
  

2 boneless, skinless chicken breasts, sliced

12 oz penne pasta

1 cup cherry tomatoes, halved

1 cup fresh spinach

1/2 cup heavy cream

1/2 cup chicken broth

1/4 cup sun-dried tomatoes, chopped

2 cloves garlic, minced

1 teaspoon dried Italian herbs

1/2 teaspoon red pepper flakes (adjust to taste)

Olive oil

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Grated parmesan cheese (optional)

Instructions
 

Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

    Sauté the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the sliced chicken with salt, pepper, and Italian herbs. Add to the skillet and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

      Prepare the Sauce: In the same skillet, add a little more olive oil if needed and sauté the minced garlic until fragrant, about 30 seconds. Then, add the cherry tomatoes and sun-dried tomatoes, cooking until the tomatoes start to soften, about 3-4 minutes.

        Create Cream Sauce: Pour in the chicken broth and heavy cream, stirring to combine. Allow the mixture to simmer for about 5 minutes to thicken slightly.

          Combine Ingredients: Add the cooked chicken back into the skillet, followed by the fresh spinach. Stir until the spinach wilts, then mix in the cooked pasta. If the sauce is too thick, you can add a little more chicken broth or a splash of water to reach your desired consistency.

            Season and Serve: Taste and adjust seasoning with salt, pepper, and red pepper flakes as desired. Remove from heat and top with grated parmesan cheese and fresh basil, if using.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4