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–+ servings

Tuscan Chicken Pasta (Creamy Chicken Pasta)

Victoria DeMelo
If you are a pasta lover you will love this creamy rustica chicken pasta! With a creamy garlic sauce, fresh tomatoes, spinach and seasoned chicken there is so much to love!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 2
Calories 1362 kcal

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,

Video

Notes

*Make sure to reserve at least 1/2 cup of pasta water before draining the noodles. 

Nutrition

Calories: 1362kcal
Keyword alfredo, chicken, creamy pasta, pasta
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