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To make Tuscan Chicken Pasta, you need these simple ingredients: - 8 oz. penne pasta - 2 boneless, skinless chicken breasts, diced - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup fresh spinach - 1/2 cup heavy cream - 1/2 cup grated parmesan cheese - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil for garnish You can swap some ingredients if you want. Here are some ideas: - Pasta: Use fusilli or farfalle instead of penne. - Chicken: Try turkey or shrimp instead of chicken. - Olive oil: Use avocado oil or butter if needed. - Heavy cream: Swap with coconut milk or any dairy-free cream. - Parmesan cheese: Nutritional yeast works for a vegan option. These swaps keep the dish tasty and fun! Penne pasta works great for this dish. Its shape holds onto the sauce well. However, other pasta types can also shine in this recipe: - Fusilli: Twists grab sauce nicely. - Farfalle: Bow ties add a fun look. - Rigatoni: Tubes hold sauce with great flavor. Choose your favorite pasta, and enjoy your meal! {{ingredient_image_1}} First, fill a large pot with water. Add salt and bring it to a boil. Once boiling, add 8 ounces of penne pasta. Cook the pasta according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. When the pasta is ready, drain it in a colander and set it aside. Next, grab a large skillet and place it over medium heat. Add 2 tablespoons of olive oil to the skillet. Once the oil is hot, add 2 diced, boneless chicken breasts. Season the chicken with salt, pepper, and 1 teaspoon of dried oregano. Cook the chicken for about 5 to 7 minutes until it turns golden brown and is fully cooked. Remove the chicken from the skillet and set it aside on a plate. In the same skillet, add 3 minced garlic cloves. Sauté the garlic for about 1 minute until it smells great. Then, add 1 cup of halved cherry tomatoes to the skillet. Cook the tomatoes for 3 to 4 minutes until they soften. Next, toss in 1 cup of fresh spinach and stir until it wilts, which takes about 2 minutes. Lower the heat and pour in 1/2 cup of heavy cream, stirring well to combine. Now, return the cooked chicken to the skillet. Add the drained penne pasta and 1/2 cup of grated parmesan cheese. Toss everything together so the pasta gets coated in the creamy sauce. Taste your dish and adjust the seasoning with more salt and pepper if needed. Finally, remove the skillet from heat and garnish with fresh basil before serving. Enjoy your Tuscan Chicken Pasta! To cook chicken well, use fresh, boneless pieces. Cut them into small cubes. This helps them cook faster and more evenly. Heat olive oil in a skillet over medium heat. Add chicken and season with salt, pepper, and oregano. Cook for about 5-7 minutes. Look for a golden color. Make sure the chicken is cooked through. A meat thermometer should read 165°F. This ensures it's safe to eat. For a creamy sauce, start with heavy cream. Pour it in after cooking the garlic and tomatoes. Keep the heat low to avoid boiling. Stir well to mix it with the veggies. The sauce should be silky and smooth. If it feels too thick, add a little pasta water. This helps loosen it up without losing flavor. To boost flavor, use fresh herbs like basil. Add them just before serving for a burst of freshness. You can also mix in red pepper flakes for heat. Taste the sauce as you go. Adjust with extra salt and pepper if needed. For an even richer taste, add more parmesan cheese. This makes the dish even more indulgent and creamy. Pro Tips Perfect Pasta: Make sure to cook the penne pasta until al dente for the best texture and to prevent it from becoming mushy when mixed with the sauce. Chicken Browning: For a nice golden color and flavor, ensure the chicken is dry before adding it to the skillet. This will help achieve a good sear. Fresh Ingredients: Using fresh spinach and cherry tomatoes will enhance the flavor and nutrients of the dish. Opt for organic if possible. Adjust Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with chicken broth or milk for a less rich flavor. {{image_2}} You can easily make a tasty vegetarian version of Tuscan chicken pasta. Simply replace the chicken with hearty mushrooms or chickpeas. Both options add great texture and taste. Use plant-based cream or cashew cream instead of heavy cream. This swap keeps your dish creamy and rich but makes it vegan-friendly. You can also add some protein with tofu or tempeh. If you need a gluten-free option, swap the penne pasta for gluten-free pasta. Many brands offer great alternatives made from rice or chickpeas. They cook similarly and taste just as good. Check the package for cooking times. For the sauce, ensure your cream is gluten-free, and you are ready to enjoy this meal without worry. Want to boost nutrition? Add more vegetables to your dish! Spinach is great, but you can also use bell peppers, zucchini, or broccoli. They add color and crunch. If you like more protein, consider adding shrimp or sausage. Cook them with the chicken for a flavor-packed meal. Mix it all together for a delicious, hearty dinner. To keep your Tuscan Chicken Pasta fresh, store it in an airtight container. Let the pasta cool down first. This helps avoid steam buildup, which can make it soggy. Place the container in the fridge. It’s best to eat the leftovers within three days for the best taste. When you're ready to enjoy your leftovers, reheat them on the stove. Add a splash of water or broth to keep it moist. Heat over medium-low heat. Stir often until hot. You can also use a microwave. Cover the dish and heat in short bursts. Stir between each burst to ensure even warming. You can freeze Tuscan Chicken Pasta for up to three months. Use a freezer-safe container and leave some space at the top. The pasta may change texture after freezing but will still taste great. To thaw, move it to the fridge overnight. Reheat as mentioned before when you're ready to eat. You can use half-and-half or whole milk. Both give a creamy texture. For a dairy-free option, try coconut milk or cashew cream. These will change the taste a bit, but they still work well. Adjust the seasoning to balance the flavors. Yes, you can use frozen chicken. Just ensure to fully thaw it before cooking. If you cook it from frozen, the chicken may not brown nicely. This can affect the taste. Thawing helps to keep it juicy and flavorful. To spice things up, add red pepper flakes. Start with a pinch and adjust to your taste. You can also use spicy sausage instead of chicken. Another option is to add fresh jalapeños for a kick. These add heat without losing flavor. This blog covered how to make a tasty pasta dish. You learned about key ingredients and swaps. Cooking tips helped you get perfect chicken and creamy sauce. We explored variations like vegetarian options and gluten-free swaps. Proper storage info makes leftovers easy to handle. In conclusion, enjoy creating this meal your way. Experiment, adjust flavors, and share it with friends. Happy cooking!

Tuscan Chicken Pasta

A creamy and flavorful pasta dish with chicken, spinach, and tomatoes.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 8 oz penne pasta
  • 2 pieces boneless, skinless chicken breasts, diced
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh spinach
  • 1 2 heavy cream
  • 1 2 grated parmesan cheese
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • for garnish fresh basil

Instructions
 

  • In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken breasts, season with salt, pepper, and dried oregano. Cook for about 5-7 minutes or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Add the halved cherry tomatoes and cook for about 3-4 minutes until they start to soften.
  • Stir in the fresh spinach and cook until wilted, about 2 minutes. Then, reduce the heat to low and pour in the heavy cream, stirring to combine.
  • Add the cooked chicken back to the skillet, along with the cooked pasta and grated parmesan cheese. Toss everything together to ensure the pasta is well-coated in the creamy sauce.
  • Taste and adjust seasoning with additional salt and pepper if necessary.
  • Remove from heat and garnish with freshly chopped basil before serving.

Notes

Fresh basil adds a nice touch of flavor.
Keyword chicken, creamy, Italian, pasta