Creamy Tuscan Chicken Pasta

Creamy Chicken Tuscan Pasta is a rich and satisfying one-pot dinner that’s bursting with Italian flavors. Tender chicken, sun-dried tomatoes, baby spinach, and penne pasta come together in a creamy Alfredo sauce, all baked to perfection with gooey mozzarella cheese. This easy recipe is perfect for busy weeknights or comforting family meals.

Ingredients

• 2 tablespoons butter
• 1 clove garlic, minced
• 1 pound boneless skinless chicken breasts, cut into cubes
• 1 teaspoon oregano
• 1 teaspoon Italian seasoning
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• ¼ cup sun-dried tomatoes, drained and chopped
• 3 cups baby spinach
• 8 oz penne pasta, uncooked
• 1 jar (15 oz) Alfredo sauce
• 2 cups boiling water
• 1½ cups mozzarella cheese
• Fresh basil or parsley, for garnish (optional)

Directions

1. Preheat oven to 400°F (200°C).
2. In a medium bowl, combine chicken, garlic, oregano, Italian seasoning, salt, and pepper. Toss to coat evenly.
3. In a deep oven-safe skillet, melt butter over medium heat.
4. Add the seasoned chicken and cook for 7–10 minutes until fully cooked.
5. Turn off the heat and add sun-dried tomatoes, spinach, uncooked pasta, Alfredo sauce, and boiling water.
6. Stir everything well to combine.
7. Cover the skillet and bake in the oven for 30 minutes, or until pasta is tender.
8. Remove from the oven and sprinkle mozzarella cheese evenly over the top.
9. Return to the oven and bake uncovered for 5–10 more minutes, until the cheese is melted and bubbly.
10. Garnish with chopped basil or parsley if desired and serve hot.

Serving and Storage Tips

Serving Tips

• Serve the Creamy Chicken Tuscan Pasta hot, straight from the oven, for the best flavor and texture.
• Garnish with fresh chopped basil or parsley to add a pop of color and freshness.
• Pair with garlic bread, a green salad, or roasted vegetables for a complete meal.
• Add a sprinkle of grated Parmesan cheese on top for extra richness.

Storage Tips

• Allow leftovers to cool completely before storing.
• Store in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of milk, cream, or chicken broth to restore the creamy texture. Warm gently on the stovetop over medium-low heat or in the microwave in 30-second intervals, stirring in between.
• Freezing is not recommended as the creamy sauce may separate and the pasta may become mushy when thawed.

Variations

Add ½ teaspoon of crushed red pepper flakes while seasoning the chicken for a gentle heat. For even more spice, stir in a dash of cayenne pepper or top with hot sauce before serving.

Sausage Tuscan Pasta
Replace the chicken with cooked Italian sausage (mild or spicy). Slice or crumble the sausage and cook it with garlic and seasonings before adding the rest of the ingredients. This variation brings a bold, savory flavor to the dish.

Shrimp Tuscan Pasta
Use peeled, deveined shrimp instead of chicken. Sauté the shrimp in butter with garlic and seasonings for 3–4 minutes until pink, then proceed with the rest of the recipe. Add the shrimp back in after baking to avoid overcooking.

Vegetarian Tuscan Pasta
Omit the chicken and increase the amount of spinach to 4 cups. Add mushrooms, artichoke hearts, or zucchini for extra texture and nutrients. Use a plant-based Alfredo sauce for a fully vegetarian version.

Low-Carb Tuscan Pasta
Swap penne pasta with spiralized zucchini noodles or cooked cauliflower florets. Reduce the water to ½ cup or omit it entirely. This version is lower in carbs but still creamy and flavorful.

Cheesy Baked Variation
Add a blend of cheeses for extra richness—try ½ cup grated Parmesan and ½ cup provolone or fontina mixed with the mozzarella. You can also top the dish with buttered breadcrumbs before the final bake for a golden, crispy crust.

Pesto Tuscan Pasta
Stir 2 tablespoons of basil pesto into the Alfredo sauce before combining with the other ingredients. This adds a herby, garlicky boost that complements the sun-dried tomatoes and spinach beautifully.

Gluten-Free Tuscan Pasta
Use your favorite gluten-free penne or rotini pasta. Be sure to check that the Alfredo sauce is also gluten-free. Cooking time may need slight adjustments based on the pasta brand.

Creamy Tomato Tuscan Pasta
Mix in ½ cup of tomato sauce or crushed tomatoes with the Alfredo for a rosé-style sauce. It balances the richness with a slight tang and deepens the flavor profile.

One-Skillet Stovetop Version
Instead of baking, simmer everything on the stovetop. After cooking the chicken, add the uncooked pasta, Alfredo sauce, and boiling water. Cover and simmer until the pasta is tender, then stir in cheese and let it melt over low heat.

FAQs

1. Can I use pre-cooked chicken for this recipe?
Yes, you can use leftover cooked or rotisserie chicken. Simply skip the cooking step and add the shredded or cubed chicken when mixing all the ingredients before baking.

2. Can I use fresh tomatoes instead of sun-dried tomatoes?
You can, but sun-dried tomatoes provide a richer, more concentrated flavor. If using fresh, try grape or cherry tomatoes and roast them slightly to enhance their sweetness.

3. What type of Alfredo sauce works best?
A high-quality jarred Alfredo sauce works well, but you can also use homemade Alfredo for a richer, fresher taste. Look for one with minimal additives and full-fat cream for best results.

4. Can I make this ahead of time?
Yes, assemble the dish (without baking), cover, and refrigerate for up to 24 hours. When ready to bake, add 5–10 extra minutes to the cooking time.

5. Can I freeze Creamy Chicken Tuscan Pasta?
Freezing is not recommended as the creamy sauce may separate and the pasta may become overly soft when thawed and reheated.

6. How can I make this dish lighter?
Use light Alfredo sauce, low-fat mozzarella cheese, and consider adding more vegetables to increase volume without adding too many calories.

7. Can I use different pasta shapes?
Absolutely. Rotini, rigatoni, ziti, or fusilli all work well. Just ensure the pasta is a similar size and cook time to penne.

8. How do I keep the pasta from drying out when reheating?
Add a splash of milk, cream, or chicken broth before reheating to restore the creaminess. Heat gently on the stovetop or in the microwave.

9. Is this recipe kid-friendly?
Yes, it’s creamy, cheesy, and mild in flavor—perfect for kids. If your child is picky about spinach or tomatoes, you can reduce or chop them smaller.

10. Can I make this on the stovetop instead of baking?
Yes, after cooking the chicken, add the remaining ingredients and simmer covered on low heat for about 20–25 minutes, stirring occasionally, until the pasta is tender. Then stir in the cheese and cook a few more minutes until melted.

Creamy Chicken Tuscan Pasta is a comforting, flavorful, and easy meal your whole family will love. With simple ingredients and a one-pan method, it’s perfect for busy nights yet elegant enough for guests. Save this recipe for a satisfying dinner that’s always a hit.

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