Creamy Tuscan Chicken and Pasta Recipe

4.50 from 4 votes
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This creamy Tuscan chicken recipe served over pasta is something both pasta AND chicken lovers can get behind. Creamy Tuscan chicken is a straightforward recipe comprised of heavy cream, white wine, cherry tomatoes, shallots, garlic, Parmesan cheese, butter, and spinach.

Creamy Tuscan Chicken and Pasta Recipe

You’ll find a handful of different variations of this recipe online, but I couldn’t resist the urge to add both shallots and garlic for enhanced aromatics and flavor. My recipe features pan-seared chicken (you could use chicken thighs or breast) and Gemelli pasta—it’s a creamy and delicious meal that comes together in under 30 minutes.

If you loved this recipe, I highly recommend my creamy mushroom pasta, chicken and broccoli ziti, or my very popular chicken carbonara recipe. If you’re looking for a really simple and authentic Italian recipe, don’t miss my pappardelle cacio e pepe!

Renditions and Substitutions

What I love about the general flavor of the sauce is how well it can be adapted to a handful of different spinoffs. If you’re looking for a “pasta-only” dish, you can skip the chicken and add more pasta for a simple creamy pasta dish bursting with flavor.

You could also turn this into an awesome seafood pasta dish by using shrimp or mussels (or both). Lastly, you can skip the pasta altogether and just nestle the chicken in the rich and creamy sauce. I would also consider bone-in, skin-on chicken thighs for a chicken-only spin. Crispy-seared chicken skin will really give the sauce something to cling to.

Important Chicken Prep

As I mentioned above, this recipe works with both chicken breast and chicken thigh. Regardless, I would stress the importance of flattening your chicken before cooking. Whenever I use chicken breast, I typically cut it in half horizontally to form two thinner uniform slices. This helps speed up the cooking process greatly.

You can also use a rolling pin to hammer the chicken into thinner pieces. I’ve found this both tenderizes and also renders thinner pieces. The simplest option is to buy thinly sliced chicken breast.

Creamy Tuscan Chicken and Pasta Recipe

More Pasta Recipes

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4.50 from 4 votes

Creamy Tuscan Chicken and Pasta Recipe

Servings: 4
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Creamy Tuscan chicken and pasta is a simple and delicious meal featuring pan-seared chicken, Gamelli pasta, and a fresh creamy sauce.

Ingredients 

  • 2 10- ounce chicken breasts, halved into 4 thinner uniform slices
  • 8-10 ounces Gemelli pasta
  • 3 cups baby spinach
  • 1 cup cherry tomatoes, halved
  • 3/4 cup heavy cream
  • 1/2 cup white wine or chicken broth
  • 1/3 cup shredded parmesan cheese
  • 2 tablespoons butter
  • 2 shallots, minced
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • Minced Italian parsley for garnish
  • Salt and pepper, to taste
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Instructions 

  • Bring a large pot of salted water to a boil. Cook pasta al dente. Strain and set aside.
  • Meanwhile, use a rolling pin to hammer slices of chicken into 1/2 inch thick slices. Season all over with salt and pepper. 
  • Heat oil in a large skillet over medium heat. Cook chicken undisturbed for 3-4 minutes per side or until no longer pink and fully cooked through. Depending on the thickness of your chicken, the more or less time it will take. Remove chicken from heat and place on a plate.
  • Add butter to the skillet and let melt. Add garlic and shallot, and cook for 1 minute. Add tomatoes, and cook for 2-3 minutes. Add spinach and cook until wilted.
  • Stir in cream, wine, and Parmesan cheese and bring to a simmer. Simmer for about 3 minutes or until sauce begins to reduce and thicken. Add pasta and mix until fully coated in the sauce. Return the chicken to the pasta and nestle it in the sauce. Flip to coat in the sauce and let heat through. Sprinkle all over with parsley.
  • Serve chicken sliced over pasta with extra parmesan cheese and parsley if desired.

Notes

As I mentioned above, this recipe works with both chicken breast or chicken thighs. Regardless, I would stress the importance of flattening your chicken before cooking. Whenever I use chicken breast, I typically cut it in half horizontally to form two thinner uniform slices. This helps speed up the cooking process greatly.
You can also use a rolling pin to hammer the chicken into thinner pieces. I’ve found this both tenderizes and also renders thinner pieces. The simplest option is to buy thinly sliced chicken breast.
See the section in the written post for variations!

Nutrition

Calories: 752kcalCarbohydrates: 49.1gProtein: 54.4gFat: 35.8gSaturated Fat: 14.7gCholesterol: 182mgSodium: 472mgFiber: 3.1gSugar: 3.5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: Italian
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About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

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Recipe Rating




4 Comments

  1. 5 stars
    We tried this last night- it was absolutely amazing and it made chicken feel like an event- delicious! My two kids both loved it too and the house smelled amazing. I used what I had on hand and left out the tomato since I was out- still fabulous. Thank you!

  2. 4 stars
    I made this exactly how the recipe was written. I thought it could use a little more flavour so next time I will add some sun-dried tomatoes, a little tomato paste and possibly Italian seasoning or some oregano. It was definitely easy and quick to make and dinner was ready in no time.

  3. I’m going to give this a go tonight. I have a can of cherry tomatoes I bought by accident. Do you think I could substitute for the fresh?