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Tuscan Chicken Pasta

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.

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Tuscan Chicken Pasta

Tuscan Chicken Pasta

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4.8 from 17 reviews

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

Scale
  • 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

  1. 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.
  2. To the same pan, add the butter and garlic and stir for 30 seconds before stirring through the tomato paste.
  3. 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.
  4. 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.

  • Author: Nicole
  • Prep Time: 8 mins
  • Cook Time: 20 mins
  • Category: Pasta, chicken pasta
  • Method: pan
  • Cuisine: Italian

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