Tuscan Chicken Pasta

Creamy Tuscan Chicken Pasta is easy to make and so delicious.

This Tuscan pasta is an elegant and upscale main dish that’s ready in minutes! Cooked chicken is heated in a delicious Alfredo sauce with sun-dried tomatoes, garlic, and spinach, then tossed with tender pasta. It’s an impressive and decadent dish that everyone will ask for again and again!

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Creamy Tuscan Chicken Pasta

Creamy Tuscan chicken pasta is perfect for a cozy night in or when company is coming. Serve with these Pizza Dough Breadsticks that are perfect for soaking up that flavorful sauce, and a bright Easy Greek Salad in keeping with the multi-cultural theme. For dessert, offer a decadent German Chocolate Pie. Don’t forget some light and fresh libations like this Raspberry Lime Wine Spritzer.
Cooked chicken and pre-made alfredo sauce are what make this recipe a winner! With a few ingredients and in a couple of steps, Tuscan chicken pasta can also be assembled and baked as a casserole at 350°F until heated through. Sprinkle the top with parmesan cheese and place under the broiler for a crispy, golden-brown topping.

Ingredients and Variations

CHICKEN: Cooked chicken saves the day (and time!) for this recipe! Rotisserie chicken is already cooked and pre-seasoned (remove the skin) and simply needs to be cut or shredded before adding to the pan. Leftover diced ham, Italian sausage, even meatballs still make this a delish dish.

VEGETABLES: Sun-dried tomatoes and spinach add a punch of color, texture, and flavor to this dish. Other ideas are drained diced tomatoes, green peas, or mushrooms.

PASTA: Choose a pasta that the sauce will cling to, like bowtie, penne, rigatoni, or wide egg noodles. For a low-carb version, use zucchini ‘zoodles’ in place of the pasta.

How to Make Tuscan Chicken Pasta

Easy creamy pasta comes together like a dream in a few easy steps:

Prepare pasta, drain, and reserve ½ cup of pasta water.
Sauté garlic in oil and then add sundried tomatoes and spinach and cook (per recipe below).
Add alfredo sauce and cooked chicken and cook until hot.
Toss with drained pasta and parmesan cheese.

PRO TIP: Add reserved pasta sauce, milk, or cream to thicken the sauce as needed. Adjust seasonings.

Best Pasta Tips & Tricks

Freeze leftover pasta water in ice cube trays then transfer the cubes to a zip top bag. Pop one or two out to thicken a soup, stew, or sauce.

Leftover Solutions

Leftover Tuscan chicken pasta will keep in the refrigerator up to 4 days. Reheat on the stovetop and adjust seasonings.
Make a hearty slow cooker soup by adding enough milk or cream to extend it and some extra meat and veggies.
Freeze portions in zip top bags labeled with the date for up to 4 weeks. Thaw on the stovetop and loosen the sauce with a little milk or cream. Add fresh parmesan and salt and pepper before serving.

Other Easy Pasta Recipes!

Tuscan Chicken Pasta in a bowl with a fork

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Tuscan Chicken Pasta

Creamy Tuscan Chicken Pasta is loaded with chicken and spinach, garlic and sun-dried tomatoes, in a delish Alfredo sauce for a dinner to remember!

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Servings servings

Author The Shortcut Kitchen

Ingredients

12 ounces medium pasta penne or bowtie
1 Tablespoon olive oil
1 Tablespoon garlic minced
½ cup sun-dried tomatoes in oil, drained and chopped
2 cups fresh spinach
16 ounces Bertolli Alfredo sauce
2 cups cooked chicken or rotisserie chicken
salt and pepper to taste
1 cup grated parmesan cheese
¼ cup cream or milk as needed

Instructions

Bring a large pot of salted water to a boil. Add pasta and cook until al dente (tender but firm). Drain and reserve ½ cup pasta water.
Heat oil in a skillet over medium-low heat. Add garlic and cook until fragrant, about 30 seconds.
Stir in the sun-dried tomatoes and spinach. Cook until the spinach is wilted.
Add the pasta sauce and chicken, then turn heat up to medium until hot, about 5 minutes.
Toss with drained pasta and parmesan cheese. Add extra pasta water if needed and season to taste.

Notes

Freeze leftover pasta water in ice cube trays. Pop one or two out to thicken soups, stews, or sauces.
Refrigerate leftover Tuscan chicken pasta for up to 4 days.
Reheat on the stovetop and adjust seasonings.
Freeze portions in airtight containers for up to 4 weeks.
Thaw on the stovetop and loosen the sauce with a little milk or cream.