Ready in under 30 minutes, this delicious Tuscan Chicken with Penne Pasta is flavorful and easy to make. Shredded chicken, is combined with onion, spinach, tomato, herbs and seasoning to make the perfect pasta dish for a busy weeknight meal!
Tuscan Chicken with Penne Pasta
We try to have at least one new dish each week in our home. This helps us falling into a rut of eating the same dishes over and over, especially on busy weeknights when we are all pushed for time!
I’ve been trying to test out recipes using just one or two pots, so there is less to clean up. I’m also always on the look out for recipes I can prepare and have ready in 30 minutes or less.
This Creamy Tuscan Chicken Pasta is one such dish. I like to gather all the ingredients together ready to start, as this is a really quick cook.
For ease I suggest picking up a rotisserie chicken at the supermarket, saving you time as you don’t have to cook the chicken first. This Easy Chicken Pasta Recipe is also a great way to use up leftovers from the weekend’s roast.
So if you are looking for a Creamy One Pot Pasta Recipe that’s quick and easy to make, look no further. Why not give this great tasting recipe a try?
What is Tuscan Chicken
Tuscan Chicken is a chicken dish that originates from Tuscany in Italy. This dish combines chicken breast with spinach and tomatoes in a creamy and delicious sauce. I’ve used Tuscan Chicken as my inspiration for this flavorful pasta dish.
How to make my Tuscan Chicken with Penne Pasta recipe:
- Place olive oil and butter in 5.5 Qt Dutch Oven (or large Pot) with minced garlic, diced onion, and Spinach.
- Saute over medium heat for about 5 minutes, until onions are cooked through and clear.
- Stir to make sure garlic doesn’t burn while cooking.
- Boil Pasta according to package directions.
- I used Barilla gluten free penne pasta, but any variety would work fine.
- Add basil, Italian seasoning, oregano, salt & pepper, thyme, diced tomatoes and chicken broth to the Dutch Oven.
- Once it reaches a boil, add in the shredded or diced chicken.
- Reduce the heat to medium/low, and allow to simmer.
- Mix the flour with half & half in a small bowl to make sure it isn’t lumpy, then add to the Dutch Oven.
- Simmer about 10 minutes or until pasta is done.
- Drain pasta once it is al dente, then add to the Dutch Oven.
- Simmer until ready to serve.
- Once plated, top with shredded Parmesan cheese.
- Garnish with additional diced tomatoes, basil, or parsley if desired.
Creamy Tuscan Chicken Pasta ingredients & substitutions:
- OIL: I use olive oil as it has the best flavor but you can use any other variety of light flavored oil.
- BUTTER: you can use either salted or unsalted butter. If using salted butter just watch with the seasoning.
- VEGETABLES: garlic, onion and spinach as all added to the pasta sauce.
- HERBS & SEASONING: a combination of fresh basil, dried thyme, oregano, Italian seasoning, salt and black pepper add depth of flavor to the finished sauce.
- TOMATOES: I use a can of Hunt’s diced tomatoes with basil, garlic and oregano for extra flavor. If you don’t want it too hot just use regular diced tomatoes.
- BROTH: I use chicken broth in the sauce, you could substitute with vegetable stock or even add a splash of white wine too.
- CHICKEN: this recipe uses diced or shredded cooked chicken. I used a rotisserie chicken, but you could also use leftovers from the weekend’s roast. If cooking with fresh chicken, cook it first before you make the sauce. Then add it back into the pan when finishing the sauce.
- CREAM: I recommend using Half & Half, but on this occasion I used Fat Free because it’s what I had on hand and it works well too.
- FLOUR: all purpose flour helps to thicken the sauce.
- PASTA: I used Barilla Gluten Free pasta, but you can also use regular pasta in this dish. I opted for penne pasta but fettuccine, spaghetti, shells, farfalle or fusilli would all work in this dish so use what you have in the larder.
- GARNISH: I finish the pasta with a sprinkling of shredded Parmesan cheese and a crack of black pepper.
What to serve with Tuscan Chicken Penne Pasta:
This bowl of pasta packs a real flavor punch, so I keep any side dishes simple. A green salad or tomato salad would work a treat and there is always room for some garlic bread of crusty bread on the table.
How to store leftover Tuscan Chicken Pasta?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When ready to eat, heat up gently on the stove or pop into the microwave for a couple of minutes. Add a little water or chicken broth to loosen the sauce if it needs it.
Can I freeze Creamy Tuscan Chicken Pasta?
This is a great dish to batch cook. Make double the quantity, enjoy some now and freeze the second batch to enjoy at a later date. Once cooked allow the pasta to cool completely. Store in an airtight container in the refrigerator for up to 3 months.
When ready to enjoy defrost thoroughly and heat up gently to warm through, adding a little water or chicken broth if the sauce is too thick. Finish with a topping of shredded Parmesan cheese.
Can this Tuscan Chicken pasta dish be made ahead of time?
As this pasta dish can be cooked and on the table in less than 30 minutes I like to make it fresh. However, we all have those days when we need to get ahead of the game. So I recommend preparing the veggies and chicken earlier in the day and storing everything in airtight containers in the refrigerator until you are ready to start cooking.
To save additional time and money, I’ll often freeze leftover broth when I make chicken in 1/2 cup portion size, ready to add to sauces and soups any time I need it.
I also freeze leftover roast chicken. Dice or shred extra chicken next time you are cooking a roast, ready to add to this and other dishes.
Don’t miss these additional delicious Pasta Recipes here at When Is Dinner:
- Chicken Carbonara
- Gnocchi with Tomatoes
- Chicken Parmesan
- Instant Pot Creamy Italian Chicken Pasta Casserole
- Instant Pot Spaghetti and Meatballs
- 2 Tbsp Olive Oil
- 2 Tbsp Butter
- 5 garlic cloves, minced
- 1 medium onion, diced
- 2 cups spinach (I used frozen)
- 1 tsp Basil
- 1 tsp Italian Seasoning
- 1 tsp Oregano
- 1/4 tsp Pepper
- 1/4 tsp Salt (I used Sea Salt)
- 1/2 tsp Thyme
- 2 cans Diced Tomatoes (I used Hunt’s with Basil, Garlic & Oregano)
- 2 cups Chicken Broth
- 2 cups Diced or Shredded Cooked Chicken (I used a Rotisserie Chicken)
- 1/2 Cup Half & Half (I used Fat Free because it’s what I had on hand)
- 4 tbsp Flour
- 1 Box Penne Pasta (I used a 12 oz box of Barilla Gluten Free Pasta)
- 1/2 cup Shredded Parmesan Cheese
Place Olive Oil & Butter in 5.5 Qt Dutch Oven (or large Pot) with minced garlic, diced onion, and Spinach. Saute over medium heat for about 5 minutes, until onions are cooked through and clear. Stir to make sure garlic doesn’t burn while cooking.
Boil Pasta according to package directions.
Add Basil, Italian Seasoning, Oregano, Salt & Pepper, Thyme, Diced Tomatoes, and Chicken Broth to the Dutch Oven. Once it reaches a boil, add in the shredded or diced chicken.
Reduce to Medium Low heat, and allow to simmer.
Mix Flour with Half & Half in a small bowl to make sure it isn’t lumpy, then add to the Dutch Oven.
Simmer about 10 minutes or until pasta is done.
Drain Pasta once it is Al Dente, then add to the Dutch Oven.
Simmer until ready to serve.
Once plated, top with Shredded Parmesan Cheese
Garnish with additional diced tomatoes, basil, or parsley if desired.
Amount Per Serving: Calories: 238Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 50mgSodium: 532mgCarbohydrates: 14gFiber: 3gSugar: 3gProtein: 14g