Tuscan Chicken Pasta + Video
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Tuscan Chicken Pasta is a simple skillet recipe that’s ready in 20 minutes. It’s got tender noodles, veggies, and juicy chicken for an easy, balanced meal. Featuring a rich and creamy Chardonnay cream sauce, this creamy Tuscan chicken pasta is one dish you won’t want to miss!
Tuscan Chicken Pasta
There is nothing quite like a restaurant-style dinner that comes together in a snap.
And you can never go wrong with the classic combo of tender, juicy chicken and a plate full of pasta!
Boasting a silky wine sauce and plenty of cheese, this creamy chicken Tuscan pasta is one for the books — your family will ask for it again and again.
Recipe Video
To see us make this Tuscan chicken pasta recipe from start to finish, watch the video in this post!
I love cooking with Chardonnay — both in the food and maybe with a glass on the side!
Find it in chicken linguine recipes boasting Greek flavors or this homemade version of Chicken Vino Bianco from Olive Garden.
It’s also a delicious addition to shrimp scampi or steamed clams!
Ingredient Notes and Substitutions
- Chicken – Boneless skinless breasts are best in this Tuscan chicken pasta recipe, though thighs would work too.
Keep in mind that thighs take a bit longer to cook, so always test the internal temperature to be sure they’re done. - Pasta – Linguine is my top choice — every strand gets coated in luscious sauce, perfect for slurping! Fettucine is the best substitute since the shape and length are similar.
Cook to al dente according to the package directions, since the noodles will soften a bit more in the sauce. - Wine – I love the buttery flavor of Chardonnay and always have a bottle on hand.
Sauvignon Blanc will work in a pinch, or substitute chicken stock if you are sensitive to alcohol. - Italian Seasoning – This blend of spices comes ready to go in the spice aisle of your grocery store.
You can also make your own with dried basil, oregano, rosemary, thyme, and marjoram — or whichever of those you have on hand.
Tips and Tricks to Make Creamy Tuscan Chicken Pasta
- Boil water in a flash!
After salting the water, cover your pot with a lid — the water will be bubbling in no time.
Just be sure not to leave it unattended, or you may have a boil-over to clean up.
- Add ingredients in just the right order.
Cook the chicken first, then the bell peppers since they take a few minutes to soften. I like to add the garlic here too so it becomes fragrant.
Next comes the wine to deglaze the pan. This loosens all the browned bits stuck to the bottom — those deepen the flavor of the sauce made with cheese, half-and-half, and pasta water!
Spinach goes last with the noodles because it wilts quickly and will continue to wilt the longer it sits.
- Use a meat thermometer.
Since chicken breasts vary in both overall size and thickness, cooking time can vary.
Always be sure that your poultry is cooked through by checking the internal temperature. It’s done when it reaches 165°F in the thickest part.
- Balance the flavors.
If the sauce seems too rich, add another splash of white wine or a squeeze of lemon juice.
And if there’s not enough heat, sprinkle in some extra red pepper flakes. It’s all about making this Tuscan chicken pasta your own!
Prep Ahead
- Mince garlic
- Slice bell peppers
- Chop parsley
Kitchen Tools You Will Need
- Large Pot and Strainer for the pasta
- Use a Ladle to scoop pasta water into a container before draining the noodles, and to add it to the creamy Tuscan chicken pasta sauce.
- Heavy Bottom Skillet – Make sure there’s plenty of room to toss everything together at the end.
- Wooden Spoon – It’s much better at scraping the tasty bits off the bottom of the pan than plastic utensils.
- Tongs – I love this set of 3, and I use every pair of them. They are so handy and grip amazingly well!
Serving Suggestions
Transform this chicken Tuscan pasta into a full Italian spread with a big bowl of salad and some breadsticks or garlic knots.
Roasted veggies like broccoli or green beans are another great addition to Tuscan chicken pasta, or dip grilled asparagus right in the lemon garlic sauce!
And don’t forget dessert! Finish off your meal with an affogato or a big slice of tiramisu cake.
Tuscan Chicken Pasta Recipe FAQ
It sure does! This starchy liquid helps bring the creamy chicken Tuscan pasta sauce together and get it to the right consistency.
Plus, it adds soooooo much flavor to the dish.
If you’re like me, sometimes you get in a flow and maybe forget this step… Luckily, you can make an easy substitute for pasta water!
Mix ¼ teaspoon of cornstarch into 1 cup of water, then microwave for a few minutes until hot.
Absolutely! The poultry cooks separately, so you can use whatever you have on hand.
Tenderloins would also work, especially if you plan on halving the recipe. If your chicken breasts are particularly thick, you may want to cut them into cutlets anyway.
Veggies are always a welcome addition to chicken and pasta. Mushrooms would go well with the sauce, as would zucchini.
To amp up the garlic flavor, toss some finely chopped shallots in with the peppers!
You could also swap fresh bell peppers with a jar of roasted red peppers or sundried tomatoes — just be sure they are julienned or slice larger pieces yourself.
Storing and Reheating Chicken Tuscan Pasta
Allow the dish to cool, then transfer leftovers — noodles and all — into an airtight container. You may want to slice the chicken ahead of time so it’s easier to reheat later.
Store in the refrigerator for 3 to 4 days. I don’t recommend freezing.
To reheat, return chicken Tuscan pasta to a skillet on the stove. Add a splash of water or chicken broth to loosen the sauce, then cover with a lid.
Heat over medium-low heat until everything is warmed through.
Enjoy!
With love, from our simple kitchen to yours.
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Tuscan Chicken Pasta + Video
Ingredients
- 1 teaspoon kosher salt, plus more for pasta water
- 1 pound linguine pasta, uncooked
- 3 tablespoon extra virgin olive oil
- 1 pound boneless skinless chicken breasts
- 1/2 teaspoon freshly ground black pepper
- 4 cloves garlic, minced
- 2 red bell peppers, cored, seeded and cut into thin strips
- 1/4 teaspoon crushed red pepper flakes
- 1 cup Chardonnay
- 2 teaspoons Italian Seasoning Blend
- 2 cups half-and-half
- 1 cup freshly shredded Parmesan cheese
- 5 ounces fresh spinach
- 1/4 cup chopped fresh Italian parsley
Instructions
- Bring a pot of water to a boil over high heat. Add a small handful of salt and the linguine and cook until it’s al dente (has a bite to it). Drain the pasta and reserve 2 cups of the pasta water.
- Meanwhile, warm a 10-inch skillet over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the oil. Season both sides of the chicken with the salt and pepper. Add the chicken to the skillet. Cook the chicken until it’s a deep golden brown and completely cooked through, 3 to 5 minutes on each side. Remove the chicken and place it on a plate.
- Add the garlic, bell peppers and red pepper flakes to the skillet and cook until the peppers are crisp-tender, about 3 minutes, stirring occasionally. Add the wine and seasoning blend to the skillet and scrape the browned bits from the bottom of the pan. Bring the wine to a boil for 2 minutes. Add the half-and-half and the Parmesan cheese. Stir until the cheese melts into the sauce, about 1 minute. Add the reserved pasta water, a ladleful at a time, to thin the sauce if necessary. Sprinkle in the spinach and add the pasta.
- Twirl the pasta and spinach into the sauce with tongs. Top with the cooked chicken. Sprinkle with the parsley.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2017, updated and republished August 2024
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Your Baked Potato Soup is devine! Definitely a family favorite!
We LOVE the slow cooker three cheese Mac n cheese. This recipe works just as easily on the stovetop if you have a large crowd that won t fit in your cooker. Just cook t pasta separately, ready in minutes. Thanks for all the great recipes. [email protected]
My favorite slow cooker recipe is Chipotle Sweet Pulled Pork. It can be eaten in a sandwich, a quesadilla or in a taco.
I like the sugar cookie french toast casserole the most.
My favorite slow cooker recipe remains chili — especially with black beans!
My favorite slow cooker recipe of this blog is your crockpot pulled pork sandwiches, its amazing and a family favorite! My email is [email protected]
For the longest time I did not like my slow cooker and I've had a few over the years. Finally, I received a Cuisinart slow cooker and LOVE it. So it's still a whole new world to me, since I rarely used my other ones. One super easy recipe I've been making a lot (for my picky, elderly parents) is: 1 chuck steak, 1 onion, 1 bell pepper, fresh garlic, 2 cups water. I season the steak with a Cajun seasoning and then brown it in the slow cooker on the brown/saute setting. Then I add all the other ingredients and cook on high until it starts bubbling, then reduce it to low for a total of 6 hours. I serve it over rice.
My favorite is Homemade Chicken and dumplings!Good ol'comortgage food! My email is [email protected].
It's so hard to pick a favorite. I absolutely loved the Slow Cooker Taco Soup. It was good as a soup and also when I wanted something different, I mixed it in with some rice and melted cheese on top. Wonderful.
This is a great recipe and tastes wonderful but… it took me an hour and a half. Lol
What is in the Italian seasoning blend??
This was a phenomenal chicken recipe! I would eat the chicken on it’s own as well as with the linguine!
Basil,oregano,marjoram,sage & garlic.
Could I omit the Parmesan?
I think the wine curdled the cream. It didn’t come out creamy at all.
I used preshredded parm could that have been why it didn’t melt right?
Ali, I’ve used preshredded and freshly shredded Parmesan cheese in sauces. In my experience, there is little difference. Parmesan is such a hard cheese that it doesn’t melt well. I like to use an Italian blend to get a creamier sauce. I used only Parmesan in this recipe because I wanted to follow the recipe as written for my first try. It’s a delicious recipe but I will use the blend next time.
Very good! I made this tonight and we all really enjoyed it. It’s definitely a keeper. After adding the chicken on top, I put a slice of mozzarella on each piece of chicken and put the dish under the broiler to melt them. I’m going to try using a blend of cheeses in the sauce, such as an Italian blend, next time instead of only Parmesan to change it up. Thanks!
Oh, and I used chicken broth instead of wine.