Tuscan Chicken Pasta (Creamy Chicken Pasta)
If you’re a pasta fan like me you will love this tuscan chicken pasta. With a creamy garlic sauce and tomatoes, spinach and grilled chicken there is so much to love about this dish. This is a perfect weeknight meal or a special dinner for a special someone in your life. This recipe is super customizable and you can add whatever veggies or protein you like!
Portion Sizes
This recipe serving size calls for 2 generous portions, however this could technically serve up to 3 people or 4 smaller portions. I made this recipe with the idea it could be a for a couple to eat on a date night but if you happen to have young children, depending on their appetite this may be enough for the whole family!
The Ingredients You Will Need…
The garlic cream sauce is really the star of this recipe here. The combination of the milk and cream really makes this sauce creamy but perfectly luscious to coat the pasta. I like to add extra garlic, this recipe calls for 1 head of garlic however if you do not want such a pungent garlic flavour I would recommend anywhere from 2-4 cloves of garlic.
The Ingredients You Will Need…
- 2 Chicken Breast (Skinless and Boneless)
- 2 Tbs Olive Oil
- 1 Tsp Salt, pepper, garlic powder, onion powder, paprika, dried parsley, each
- 3 Cups Penne
- 3 Tbs Salted Butter
- 1 Head Garlic, minced
- 1/2 Cup Onion, diced
- 3 Cups Whole Milk
- 1/2 Cup Cream
- 1 Medium Tomato, diced
- 1 Cup Spinach, chopped
- 1/4 Cup White Wine
- 1/2 Cup Parmesan Cheese
- 1/4 Cup Parsley, chopped
- 1 Tbs Basil, chopped
- 1/2 Lemon, juiced
- 1/2 Tsp Salt, pepper, garlic powder, onion powder, paprika, each
- 1/2 Cup Pasta Water*
Substitutions
Chicken breast ➡️ shrimp or salmon
Instead of using chicken breast you ca use shrimp or salmon if you prefer. To keep this recipe vegetarian you can omit any animal protein.
Tomatoes and spinach ➡️ sun dried tomatoes, roasted red peppers, or omit the veggies all together
Instead of using tomatoes and spinach you could try to use sun dried tomatoes or roasted red peppers. If you aren’t a veggie person you can just omit the veggies all together.
Method:
Step 1:
Season and pan fry the chicken breasts until the internal temperature reaches 165 degrees.
Step 2:
Make the garlic cream sauce by adding milk, cream and spices.
Step 3:
Add the cooked pasta, tomatoes, spinach, lemon juice and Parmesan cheese.
Step 4:
Slice the chicken breast and add it on top of the pasta skillet. Garnish with more Parmesan cheese and parsley. Enjoy! 🙂
Ingredients:
- 2 Chicken Breast (Skinless and Boneless)
- 2 Tbs Olive Oil
- 1 Tsp Salt, pepper, garlic powder, onion powder, paprika, dried parsley, each
- 3 Cups Penne
- 3 Tbs Salted Butter
- 1 Head Garlic, minced
- 1/2 Cup Onion, diced
- 3 Cups Whole Milk
- 1/2 Cup Cream
- 1 Medium Tomato, diced
- 1 Cup Spinach, chopped
- 1/4 Cup White Wine
- 1/2 Cup Parmesan Cheese
- 1/4 Cup Parsley, chopped
- 1 Tbs Basil, chopped
- 1/2 Lemon, juiced
- 1/2 Tsp Salt, pepper, garlic powder, onion powder, paprika, each
- 1/2 Cup Pasta Water*
Instructions:
- Season the chicken breast on both sides. Then add olive oil to a pan and turn the heat on medium-high. Once the pan is warmed up, add the chicken breast. Cook for 5 minutes on each side until the internal temperature reaches 165 degrees. Remove the chicken and set on a plate for now.2 Chicken Breast (Skinless and Boneless), 2 Tbs Olive Oil, 1 Tsp Salt, pepper, garlic powder, onion powder, paprika, dried parsley,
- In the same pan used for the chicken, add unsalted butter and white wine. This will deglaze the pan and remove the brown buts from the bottom. Add the onion and garlic and sauté until fragrant.3 Tbs Salted Butter, 1/2 Cup Onion,, 1/4 Cup White Wine, 1 Head Garlic,
- Next, add the whole milk, cream, spices. Bring the cream sauce to a light simmer in order for the sauce to thicken. After 5 minutes add the Parmesan cheese. Keep it on a medium simmer while you start cooking the pasta.3 Cups Whole Milk, 1/2 Cup Cream, 1/2 Tsp Salt, pepper, garlic powder, onion powder, paprika,
- In a large pot add water and a few pinches of salt and bring to a boil. Add the penne and cook until al dente (middle is still a little hard but the outside is cooked). Make sure to reserve 1/2 cup of pasta water.3 Cups Penne
- Once the pasta is drained, add the penne to the cream sauce along with the diced tomato, spinach, and lemon juice, mix well. Add a small amount of pasta water. If the sauce doesn't need any water then dont add it but if the sauce is too thick then add all the pasta water until you get a creamy consistency that covers all the noodles. Check to see if you need any other seasonings to taste.1 Medium Tomato,, 1 Cup Spinach,, 1/2 Cup Parmesan Cheese, 1/2 Lemon,, 1/2 Cup Pasta Water*
- Chop the chicken breast into slices and place on top of the pasta in the skillet. Top with chopped parsley and basil and even more Parmesan cheese if you like. Enjoy 🙂1 Tbs Basil,, 1/4 Cup Parsley,
