Julie Clark
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Tuscan Chicken Pasta
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Creamy Tuscan chicken pasta brings together tender chicken breasts, fresh tomatoes, fresh spinach, and crispy bacon in a simple creamy alfredo sauce to make the perfect dinner for pasta night!
Chicken and pasta recipes are great to have on hand for those nights you want a quick and easy dinner to serve the family. Chicken and alfredo pasta is our go to when I crave simplicity.
On the days I want to enjoy vibrant flavors, I love making our Copycat Olive Garden chicken piccata recipe that has a zesty lemon based sauce and small chunks of sun-dried tomatoes throughout.
What is Tuscan chicken pasta?
Our easy Tuscan chicken pasta recipe is inspired by the Mediterranean. Tuscan food consists of fresh vegetables, lean proteins, and is overall fresh and healthy.
This Tuscan chicken pasta recipe is made with chunks of chicken breast, fresh spinach leaves, juicy grape tomatoes and crispy crumbled bacon. It is folded into perfect al dente linguine and tossed with a creamy white sauce that is made with garlic, ricotta cheese, Parmesan, and heavy cream.
TOTAL. COMFORT. DISH.
Is Tuscan chicken pasta healthy?
For a healthy Tuscan chicken pasta recipe, swap out the linguine and replace it with a whole grain pasta, or forego the pasta and replace with zoodles for a low carb Tuscan chicken recipe!
We’ve also been LOVING Banza pasta. It is made with chickpeas so is gluten free, high in fiber and high in protein.
How To Make Tuscan Chicken Pasta
To make Tuscan chicken pasta, we’re going to make use of having more than one burner by cooking the pasta and making the Tuscan chicken at the same time.
- Start by cooking your pasta according to package and reserve a cup of the water before draining. Set pasta aside.
- While the pasta is cooking, in a small mixing bowl whisk together the cream, Ricotta cheese, and ⅓ cup freshly grated Parmesan cheese.
- Mixing this in a bowl instead of adding it all at once keeps the the sauce smooth and lump free!
- Place a large skillet over medium heat with the olive oil. Add the garlic, tomatoes, and spinach and cook for about 2 minutes.
Remember, the spinach, as it cooks will shrink (in case you’re worried there is too much).
- Stir the cream and cheese mixture into the skillet with about ½ of the reserved pasta water. Season with salt and let simmer for 3 minutes. (If sauce seems thick add a bit more pasta water to get a desired consistency).
- Once the creamy Tuscan sauce has simmered and you’re happy with the consistency, taste for seasoning. Adjust with salt and pepper, if desired.
- Now, toss in the pasta into the creamy Tuscan pasta sauce. We used linguine, but you can also use any pasta you have on hand!
- Fold in the crumbled bacon and the chopped cooked chicken breast. Garnish with fresh basil and serve right away!
You can use shredded chicken from a rotisserie for this creamy chicken pasta. (And you can switch it for shrimp if you’re in the mood for seafood!)
**Pro Tip: If you are not using leftover chicken, and need to cook it, I suggest you cook the chicken before making the Tuscan chicken pasta.**
How To Cook Chicken Breast
Making chicken breasts is pretty simple. There are endless ways to cook chicken breasts, here are some tips for success:
- Cook until chicken reaches an internal temperature of at least 165 degrees Fahrenheit.
- Season with salt and pepper.
- Let the chicken rest for 5 minutes before cutting.
Here are three ways to make chicken breast:
Cook chicken breast in the oven– 400 degrees for 18-22 minutes (depending on how thick breasts are).
Cook chicken breast in Instant Pot– Add chicken breast to a trivet or basket with ½ cup of water. Set on high pressure for 10 minutes and then do a quick release.
Cook chicken breast in a slow cooker– Grease slow cooker, line chicken on bottom of slow cooker and cook on low for 3 hours.
Cook chicken breast on a grill– Heat grill to medium high, and cook chicken for 6-7 minutes per side, until chicken is done.
What To Serve With Tuscan Chicken Pasta
Here are some great recipes to serve with chicken pasta:
- Italian Sub Salad
- Seven Layer Salad
- Cucumber Tomato Salad
- Strawberry Spinach Salad
- Grilled Peach and Bacon Salad
And maybe this delicious crack cake recipe for dessert!
Can you freeze leftover Tuscan chicken pasta?
It is best to refrigerate leftover chicken pasta, than it is to freeze.
To reheat chicken and pasta, you can either microwave it in a minute increments until hot or warm in a pan over medium to medium high heat with melted butter until warmed through (about 3-5 minutes).
More chicken breast recipes to make:
Tuscan Chicken Pasta
Creamy Tuscan chicken pasta brings together tender chicken breasts, fresh tomatoes, fresh spinach, and crispy bacon in a simple creamy alfredo sauce to make the perfect dinner for pasta night!
Servings 8
Prep Time 15 minutes
Cook Time 20 minutes
Ingredients
- 1 tablespoon olive oil
- 3 cups cooked & sliced chicken breasts
- 16 ounces dry linguine pasta
- 2 cups cherry tomatoes (halved)
- 4 cloves garlic (minced)
- 1 cup heavy cream
- ½ cup ricotta cheese
- 1/3 cup Parmesan cheese (freshly grated)
- 1 teaspoon salt
- 4 cups baby spinach
- 8 slices bacon (cooked and crumbled)
- Freshly ground black pepper
- Freshly grated Parmesan
- Freshly torn basil (for garnish)
Instructions
- Cook the linguini pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set aside.
- While the pasta is cooking, in a small mixing bowl whisk together the cream, Ricotta cheese, and ⅓ cup freshly grated Parmesan cheese.
- Place a large skillet over medium heat with the olive oil. Add the garlic, tomatoes, and spinach and cook for about 2 minutes.
- Stir the cream and cheese mixture into the skillet with about ½ of the reserved pasta water. Season with salt and let simmer for 3 minutes. (If sauce seems thick add a bit more pasta water to get a desired consistency).
- Add the cooked pasta tossing to coat fully.
- Stir in the sliced chicken and bacon and heat for 2 minutes adding more pasta water if needed.
- Season with black pepper and garnish with basil and additional Parmesan cheese.
Notes
The calories shown are based on the recipe serving 8, with 1 serving being ⅛ of the pasta dinner. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 567kcal | Carbohydrates: 47g | Protein: 23g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 98mg | Sodium: 577mg | Potassium: 459mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2194IU | Vitamin C: 14mg | Calcium: 139mg | Iron: 2mg
Photography by Siân C Photography
Had some chicken breast to use up. Tried this receipt and loved it. Will make it again.
Delicious but will adjust proportions next time. Not enough sauce for 16 Oz of pasta. 8 Oz would be better and I will add more pasta water to the sauce. Should break linguine in half. Used fresh garlic but will add some garlic powder.