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!
Tuscan Chicken Pasta
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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 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!
- Cheesy Ground Beef Pasta – easy 5 minute prep!
- Veggie Feta Pasta Recipe – one pan recipe.
- Boursin Cheese Pasta – creamy and delicious!
- Sausage and Peppers Pasta – 30 minute recipe.
- Cheesy Chicken Stuffed Shells – delicious!
Tuscan Chicken Pasta
- 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
- 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.
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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