Creamy Tuscan Chicken Pasta

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Give me any large bowl with a creamy Tuscan Chicken Pasta and it’s on!

Creamy Tuscan Chicken Pasta from www.whatsgabycooking.com (@whatsgabycookin)

Creamy Tuscan Chicken Pasta was another one of my childhood favs along with that Garlic Buttered Angel Hair from a few weeks back. The creamy tomato sauce made with both canned tomatoes and sun dried tomatoes is heavenly. And makes the perfect sauce for some pasta to swim in. The chicken is simple and just adds a bit of protein. If you want to amp it up, and use a blackened chicken recipe, use the spice rub from here. It certainly spices things up a bit and that’s not always everyones jam.

Either way though… YOU’LL BE OBSESSED!
Creamy Tuscan Chicken Pasta from www.whatsgabycooking.com (@whatsgabycookin)

Need more chicken/pasta recipes…

Creamy Tuscan Chicken Pasta

4.7 from 6 votes
Another one of my childhood favs – this Creamy Tuscan Chicken Pasta is the perfect quick and easy weeknight meal
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Mediterranean, Italian
Servings 6 people

Ingredients
  

  • 1 pound spaghetti or linguini
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts
  • Kosher salt and freshly cracked black pepper to taste
  • 4 slices bacon
  • 8 cloves garlic, roughly chopped
  • 1 15-ounce can canned diced tomatoes
  • 1/2 cup sun dried tomatoes, roughly chopped
  • 1 handful baby spinach
  • 1/2 cup heavy cream
  • 1/2 – 1 cup freshly grated parmesan cheese
  • 1 lemon, zested and juiced
  • basil to garnish

Instructions
 

  • Cook the pasta until al dente. Reserve 1 cup of pasta water once cooked, drain and set aside.
  • Heat a large skillet over medium-high heat with the olive oil. Liberally season the chicken with salt and pepper and cook until golden on the outside and no longer pink inside, about 7-8 minutes per side. Remove from the pan, let rest for 10 minutes before thinly slicing.
  • In the same skillet, add the bacon and cook until crispy. Drain on a paper towel lined plate and then tear into bite sized pieces.
  • If there is a lot of bacon fat leftover, drain most of it off. Add the garlic, tomatoes, sun dried tomatoes and spinach to the skillet and cook over medium heat until fragrant, about 2 minutes. Season with salt and pepper to taste, then add heavy cream, Parmesan, and a few tablespoons of reserved pasta water. Simmer for 5 minutes until saucy and combined.
  • Add the reserved pasta, chicken, bacon, lemon juice and lemon zest and toss until combined. If it's too thick, add a few more tablespoons of the reserved pasta water. Garnish with basil and serve.

9 Comments

  1. 4 stars
    Nice recipe. Will make it again. I used 1lb of pasta as the recipe said and next time I think I will make more sauce since it soaks up in the pasta, but not to the point of a spaghetti meal. I also added some spice to sauce, and cut the chicken in bites, added spices before cooking. It is a great dish to take to someone or serve to company.

  2. 4 stars
    It was good, but as someone else mentioned, it could use a kick so I added a tiny bit of red pepper flakes. It wasn’t spicy but just added a bit more flavor. Also as someone else mentioned, 1 lb. of pasta is too much for the sauce. I only used about 3/4 of the pasta because I could tell it was going to be too dry. Next time I will double the sauce or use 1/2 lb. of pasta.

  3. 5 stars
    I have made this twice in the last 2 weeks, the first time with the chicken as it was our main dish and the second time without the chicken with our main dish as steak. Both times was amazing, my husband just loved it and it is even better the next day. I did make 1.5 of the sauce as one rating thought it needed more sauce with I recommend.

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