Tuscan Chicken Pasta + Video

Tuscan Chicken Pasta is a simple skillet recipe that’s ready in 20 minutes. It’s got tender noodles, veggies, and juicy chicken for an easy, balanced meal. Featuring a rich and creamy Chardonnay cream sauce, this creamy Tuscan chicken pasta is one dish you won’t want to miss!

 

Tuscan Chicken Pasta

There is nothing quite like a restaurant-style dinner that comes together in a snap.

And you can never go wrong with the classic combo of tender, juicy chicken and a plate full of pasta!

Boasting a silky wine sauce and plenty of cheese, this creamy chicken Tuscan pasta is one for the books — your family will ask for it again and again.

I love cooking with Chardonnay — both in the food and maybe with a glass on the side!

Find it in chicken linguine recipes boasting Greek flavors or this homemade version of Chicken Vino Bianco from Olive Garden.

It’s also a delicious addition to shrimp scampi or steamed clams!

Ingredient Notes and Substitutions

• Chicken – Boneless skinless breasts are best in this Tuscan chicken pasta recipe, though thighs would work too.
  
  Keep in mind that thighs take a bit longer to cook, so always test the internal temperature to be sure they’re done.
  
• Pasta – Linguine is my top choice — every strand gets coated in luscious sauce, perfect for slurping! Fettucine is the best substitute since the shape and length are similar.
  
  Cook to al dente according to the package directions, since the noodles will soften a bit more in the sauce.
  
• Wine – I love the buttery flavor of Chardonnay and always have a bottle on hand.
  
  Sauvignon Blanc will work in a pinch, or substitute chicken stock if you are sensitive to alcohol.
  
• Italian Seasoning – This blend of spices comes ready to go in the spice aisle of your grocery store.
  
  You can also make your own with dried basil, oregano, rosemary, thyme, and marjoram — or whichever of those you have on hand.

Tips and Tricks to Make Creamy Tuscan Chicken Pasta

• Boil water in a flash!

After salting the water, cover your pot with a lid — the water will be bubbling in no time.

Just be sure not to leave it unattended, or you may have a boil-over to clean up.

• Add ingredients in just the right order.

Cook the chicken first, then the bell peppers since they take a few minutes to soften. I like to add the garlic here too so it becomes fragrant.

Next comes the wine to deglaze the pan. This loosens all the browned bits stuck to the bottom — those deepen the flavor of the sauce made with cheese, half-and-half, and pasta water!

Spinach goes last with the noodles because it wilts quickly and will continue to wilt the longer it sits.

• Use a meat thermometer.

Since chicken breasts vary in both overall size and thickness, cooking time can vary.

Always be sure that your poultry is cooked through by checking the internal temperature. It’s done when it reaches 165°F in the thickest part.

• Balance the flavors.

If the sauce seems too rich, add another splash of white wine or a squeeze of lemon juice.

And if there’s not enough heat, sprinkle in some extra red pepper flakes. It’s all about making this Tuscan chicken pasta your own!

Prep Ahead

• Mince garlic
• Slice bell peppers
• Chop parsley

Kitchen Tools You Will Need

• Large Pot and Strainer for the pasta
• Use a Ladle to scoop pasta water into a container before draining the noodles, and to add it to the creamy Tuscan chicken pasta sauce.
• Heavy Bottom Skillet – Make sure there’s plenty of room to toss everything together at the end.
• Wooden Spoon – It’s much better at scraping the tasty bits off the bottom of the pan than plastic utensils.
• Tongs – I love this set of 3, and I use every pair of them. They are so handy and grip amazingly well!

Serving Suggestions

Transform this chicken Tuscan pasta into a full Italian spread with a big bowl of salad and some breadsticks or garlic knots.

Roasted veggies like broccoli or green beans are another great addition to Tuscan chicken pasta, or dip grilled asparagus right in the lemon garlic sauce!

And don’t forget dessert! Finish off your meal with an affogato or a big slice of tiramisu cake.

Tuscan Chicken Pasta Recipe FAQ

Storing and Reheating Chicken Tuscan Pasta

Allow the dish to cool, then transfer leftovers — noodles and all — into an airtight container. You may want to slice the chicken ahead of time so it’s easier to reheat later.

Store in the refrigerator for 3 to 4 days. I don’t recommend freezing.

To reheat, return chicken Tuscan pasta to a skillet on the stove. Add a splash of water or chicken broth to loosen the sauce, then cover with a lid.

Heat over medium-low heat until everything is warmed through.

Enjoy!

With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram 

Other One Pot Recipes

Tuscan Chicken Pasta + Video

Donna Elick

Make Tuscan Chicken Pasta for a restaurant-style dinner at home. It's a simple recipe with fresh ingredients, ready in just 20 minutes!

5 stars from 2 reviews

Cook ModePrevent your screen from going dark

Tried this recipe?Please comment and review!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Main

Cuisine Italian

Method Stovetop

Servings 4

Ingredients

 

1x2x3x

• ▢ 1 teaspoon kosher salt, plus more for pasta water
• ▢ 1 pound linguine pasta, uncooked
• ▢ 3 tablespoon extra virgin olive oil
• ▢ 1 pound boneless skinless chicken breasts
• ▢ 1/2 teaspoon freshly ground black pepper
• ▢ 4 cloves garlic, minced
• ▢ 2 red bell peppers, cored, seeded and cut into thin strips
• ▢ 1/4 teaspoon crushed red pepper flakes
• ▢ 1 cup Chardonnay
• ▢ 2 teaspoons Italian Seasoning Blend
• ▢ 2 cups half-and-half
• ▢ 1 cup freshly shredded Parmesan cheese
• ▢ 5 ounces fresh spinach
• ▢ 1/4 cup chopped fresh Italian parsley

Instructions

 

• Bring a pot of water to a boil over high heat. Add a small handful of salt and the linguine and cook until it’s al dente (has a bite to it). Drain the pasta and reserve 2 cups of the pasta water.
• Meanwhile, warm a 10-inch skillet over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the oil. Season both sides of the chicken with the salt and pepper. Add the chicken to the skillet. Cook the chicken until it’s a deep golden brown and completely cooked through, 3 to 5 minutes on each side. Remove the chicken and place it on a plate.
• Add the garlic, bell peppers and red pepper flakes to the skillet and cook until the peppers are crisp-tender, about 3 minutes, stirring occasionally. Add the wine and seasoning blend to the skillet and scrape the browned bits from the bottom of the pan. Bring the wine to a boil for 2 minutes. Add the half-and-half and the Parmesan cheese. Stir until the cheese melts into the sauce, about 1 minute. Add the reserved pasta water, a ladleful at a time, to thin the sauce if necessary. Sprinkle in the spinach and add the pasta.
• Twirl the pasta and spinach into the sauce with tongs. Top with the cooked chicken. Sprinkle with the parsley.

Video

Donna’s Notes

Covering your pot while bringing it to a boil will cut your cooking time. Be sure not to leave it unattended, or you may have a boil-over to clean up.

If you are sensitive to alcohol, you can substitute the Chardonnay for chicken stock.

Nutrition

Serving: 1 | Calories: 989cal | Carbohydrates: 101g | Protein: 52g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 137mg | Sodium: 1270mg | Sugar: 11g | Fiber: 6g | Calcium: 453mg | Iron: 4mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published October 2017, updated and republished August 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.