This Tuscan Chicken Pasta is the ultimate family dinner for when you are time-strapped on a busy weeknight! Tender chicken and al dente pasta are all cooked in one pan with a creamy, garlicky tomato sauce. I love that there is minimal prep with this one so that I can get dinner on the table fast. The vegetables can also be substituted to suit your family’s tastes, or you could add extra if you have some you need to use up. Zucchini (courgette), silverbeet (Swiss chard), peas, green beans or broccoli all work really well!
Can you add extra veggies to Tuscan Chicken Pasta?
Yes! Add additional vegetables like zucchini (courgette), silverbeet (Swiss chard), peas, green beans or broccoli (cut into small bite-sized pieces) at the same time as the sundried tomatoes.
Can you make Tuscan Chicken Pasta ahead of time?
Tuscan Chicken Pasta is best made fresh and eaten immediately.
Is Tuscan Chicken Pasta suitable for leftovers?
Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months. Thaw completely in the fridge overnight before reheating in the microwave.
Print Tuscan Chicken Pasta
This easy and elegant Tuscan Chicken Pasta recipe is just as ideal to feed a family on a busy weeknight as it is to serve to guests. Chicken and pasta are cooked in a delicious creamy sauce, all in one pan in less than 30 minutes.
- Total Time: 28 mins
- Yield: 4 1x
Ingredients
- 2 tbsp olive oil
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs or chicken breast, cut into bite-sized pieces
- 1 tsp sea salt flakes
- ½ tsp cracked black pepper
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 1 tbsp unsalted butter
- 1 tsp freshly minced garlic
- 1 tbsp tomato paste (concentrated puree)
- ⅔ cup (100 g) sundried tomatoes (see note 1 for substitutions)
- 3 cups (750 ml) chicken stock
- 1 cup (250 ml) thickened (heavy) cream
- 250 g (9 oz) pasta (see note 2)
- 1 cup (100 g) grated parmesan
- 2 cups (90 g) baby spinach leaves
Instructions
- Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Add the chicken, salt, pepper, paprika and oregano. Cook for 6–8 minutes, then remove from the pan and set aside.
- To the same pan, add the butter and garlic and stir for 30 seconds before stirring through the tomato paste.
- Add the sundried tomatoes, chicken stock and cream and bring to a gentle boil. Add the pasta and submerge it in the liquid. Cook as per the pasta packet instructions minus 1 minute, stirring regularly.
- Once the pasta is cooked, stir through the parmesan, spinach and chicken. Serve and enjoy!
Notes
Note 1 – The sundried tomatoes can be substituted with fresh cherry tomatoes, fresh diced tomatoes, canned crushed tomatoes or can be omitted completely. If you do choose to substitute the sundried tomatoes or omit them, you may need to add more salt and pepper at the end to season.
Note 2 – A pasta that takes between 8–9 minutes (or less) to cook (according to the packet instructions) is ideal. Penne, fusilli or thin spaghetti all work well.
MAKE AHEAD
Tuscan Chicken Pasta is best made fresh and eaten immediately.
LEFTOVERS
Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months. Thaw completely in the fridge overnight before reheating in the microwave.
- Prep Time: 8 mins
- Cook Time: 20 mins
- Category: Pasta, chicken pasta
- Method: pan
- Cuisine: Italian
Ange says:
A very tasty pasta dish that was very simple to make. It’s flavourful and my family loved it. Nice one! (I cooked the chicken in my airfryer with a supermarket tuscan chicken spice mix on it, worked beautifully).
Nicole says:
So glad you enjoyed this, Ange, and I loved hearing how you cooked it. Nic x
Erin says:
Absolutely delicious! Quick and easy to make and full of flavour.
Nicole says:
So great to hear, Erin, and thanks for the rating! Nic x
Michelle says:
So yummy! I used Campari tomatoes in the sauce and it was delicious!
Nicole says:
Sounds fantastic, Michelle! Nic x
Amanda says:
Thinking about doubling the recipe. Any thoughts on how much liquid to use (strictly double?) and what to cook it in? Thanks
Nicole says:
Hi Amanda, yes, it will be safe to double the liquid. It’s important to use a heavy-based pot (like a crockpot ideally – a cast-iron casserole pot) as this will retain heat and also fit it all in! Hope this helps. Nic x
Brooke says:
Quick, easy and Delicious! I bulked it out with an extra 300g of chicken and still works great. I’m sure a shredded rotisserie chook would work too
Nicole says:
Hi Brooke, I love hearing how other cooks tweak the recipes, so this is such great and useful feedback. So glad you enjoyed it and thanks for the rating. Nic x
JodieC says:
Cooked this for dinner tonight and can’t believe how easy and delicious it tasted! Will be cooking this one again for sure….
Amy says:
Made this for the first time the other night but definitely won’t be the last. We all enjoyed eating this and took leftovers to work the next day… I think it tasted even better!
This recipe will definitely be on rotation in our house 😊
Karis Howard says:
This one is a family favourite and so easy! We have had this many times now. I haven’t ever made it with the pasta in the one pot (out of habit I just end up pre-cooking it) but I must remember to try this next time!
marisajane13 says:
Great flavour. I will cook the pasta separately because it was too chalky and so i had to add more water and let it cook longer which then changed the taste a bit. Will try it again. Thank you.
yurenevamarina85 says:
Delicious!
taliac says:
An absolute winner in our house! My husband calls it ‘gourmet Mac and cheese’ lol. I added in sliced zucchini and mushrooms after the butter/garlic for some extra and deliciously hidden veg.
tenkateemma says:
I’m sorry I really wanted to love this but it just was not a hit in our house. I didn’t like the cooking process of cooking the pasta in the one pot, I prefer to add it once cooked. I wanted to love this one so much.