This Healthy Tuscan Chicken Pasta recipe is creamy one pot meal packed with sun-dried tomatoes, Parmesan cheese and spinach! Plus, this healthy chicken pasta recipe can be made gluten-free and is ready in 30ish minutes!
It’s just one option on my weekly rotation along with chicken pasta primavera, healthy chicken alfredo and creamy chicken spinach pasta.
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Would you believe me if I said you could make a restaurant-quality healthy Tuscan chicken pasta recipe at home using one pot and in 30ish minutes?! Because that’s what I’m sharing with you today!
Unfortunately, while the Tuscan pasta at Olive Garden and White Spot might taste delicious, they don’t exactly fit a definition of a healthy dinner! Luckily, after spending some time in my kitchen, this pasta dish was born and it came out wonderfully creamy without the extra calories.
By cooking it all in one pot, it’s a no-fuss dinner, the sauce soaks up all the flavor from the chicken and herbs, and the chicken becomes wonderfully tender and juicy.
Why You’ll Love This Recipe
- Lighter: We use whole milk and just enough super flavorful Parmesan cheese for an injection of flavor without making this dish heavy. The result is a midweek meal that the entire family will go for seconds!
- Made in one pot: Chicken, vegetables, pasta and sauce cook in same pot for less dishes to clean.
- Quick to make: Ready in 30ish minutes for a quick, low-effort weeknight dinner.
- Perfect year round: With a combination of spinach, bell pepper and sun-dried tomatoes, you can enjoy this healthy chicken pasta recipe year-round with delicious results!
Ingredients for Healthy Tuscan Chicken Pasta
- Chicken: I like to use boneless skinless chicken breasts but thighs will work as well.
- Pasta: Use any short pasta that can hold the sauce like penne, fusilli or bow ties. Use gluten-free option, if preferred, and adjust the cooking time accordingly. Whole wheat or whole foods pasta is more nutritious than white pasta but truly you can use any.
- Spinach: I always have fresh baby in my fridge. Frozen spinach can be used but thaw it first, then drain to remove excess water.
- Sun-dried tomatoes: If using packed in oil, make sure to drain well. For dried tomatoes, place them in a small bowl, cover with boiling water and let sit for 10 minutes. Drain and slice.
- Bell pepper: Any color sweet bell pepper.
- Milk: I recommend using whole milk for the creamiest results, but 2% milk will also work. I don’t recommend skimmed or 1% milk as the sauce will taste flat.
- Broth: Use low sodium vegetable broth, chicken broth or Instant Pot chicken broth.
- Cornstarch: Is needed to thicken the sauce. Arrowroot powder or tapioca is OK as well.
- Garlic: Adjust the amount to personal preference. You can use 1-2 teaspoons of garlic powder, if you don’t have fresh one.
- Parmesan cheese: Or another sharp cheese like mature white cheddar or Pecorino Romano. Buy a hunk of Parmesan and grate it yourself. Store-bought grated cheese is not mature and thus not flavorful. Also avoid the green and red shaker please!
- Oil: Any neutral cooking oil like olive oil or avocado oil works.
- Spices: I used a combination of Italian seasoning, salt, and pepper. Instead of Italian seasoning, you can use the individual dried herbs like basil, oregano, rosemary, thyme, and marjoram. Or even just 2-3 of them.
How to Make Healthy Tuscan Chicken Pasta
I like to use my 6 quart Lodge Dutch oven for one pot meals. But you can also use large heavy bottom stainless steel pot with a tight fitting lid.
- Sear the chicken breasts: First, preheat your pot on medium heat with a little oil. Then add chicken breasts, sprinkle with a bit of salt and pepper and sear for 3-4 minutes per side. They don’t have to be cooked through.
- Cook the pasta: Add the pasta, broth, bell pepper, Italian seasoning, remaining salt and pepper and stir. Bring to a boil, reduce to a simmer, cover and cook for 10 minutes.
- Remove the chicken: Place cooked chicken breasts on a cutting board. You will roughly chop them into pieces while pasta is resting.
- Prepare the creamy sauce: Mix milk and cornstarch and pour it over pasta. Stir, bringing the mixture to a boil, and then simmer for a minute or so until sauce has thickened.
- Let it rest: Add sun-dried tomatoes, Parmesan cheese, spinach and garlic. Stir gently, cover and let it all sit to develop flavors while you are slicing the chicken.
- Finish the dish: Add back cooked chicken. Stir and serve right away!
Pasta Cooking Time Tip
Keep in mind that the type of pasta you use will impact the cooking time. For example, gluten-free pasta will take less time than regular wheat flour. You’re aiming for pasta that’s al dente, so it’s not too mushy.
Tips for Best Results
- If using gluten free pasta: Cook by a few minutes less as it cooks faster than wheat pasta.
- Avoid the pasta burning: Make sure to stir it every few minutes, so it doesn’t stick to the bottom of the pan.
- Allow flavors to develop: I love to let all soups and stews, casseroles and pasta dishes to sit for a few minutes before serving. It gives flavors a chance to “calm down and marry each other”.
- Using chicken thighs: Use boneless skinless chicken thighs and no other recipe changes are necessary.
- If your sauce isn’t thickening: Close the lid and let pasta dish sit for extra 2-3 minutes. It will thicken with starches in pasta.
Variations
- Heavy cream: For creamier Tuscan chicken pasta, you could swap out 1/4 cup of the milk for heavy cream.
- Cream cheese: Alternatively, instead of heavy cream, add a little cream cheese to the sauce for additional creaminess.
- Other vegetables: You can add these or substitute the spinach for asparagus, zucchini, or broccolini. Mushrooms would also work well in this recipe.
- Leftover cooked chicken: Skip searing the breasts, and add 2-3 cups of cubed or shredded chicken at the end. You can leftover chicken like rotisserie chicken or slow cooked chicken.
- Another protein: This creamy Tuscan pasta works well with shrimp or salmon too! Adjust the cooking process accordingly, seafood needs a sear for 3-4 minutes.
- Olives: I recommend 1/3 cup of pitted and sliced black or Kalamata olives.
- Legumes: You can boost this dish with additional fiber and protein with the addition of chickpeas, butter beans, or white beans. Legumes also work well in turning this recipe vegetarian (use vegetable broth too).
Serving Recommendations
Thanks to the hearty addition of chicken breast, you can enjoy this healthy chicken pasta recipe alone or with a simple side. I recommend garlic bread, focaccia, no yeast dinner rolls, a leafy green salad or spinach salad.
You can also serve it alongside some crusty bread like Greek yogurt bread or cottage cheese bread with a simple olive oil bread dip.
How to Store and Reheat
Store: This pasta dish tastes best fresh, while the spinach isn’t too wilted and it’s most saucy before the pasta absorbs it. I recommend eating as much as possible immediately.
Store leftovers in an airtight container in the fridge for up to a day. Don’t freeze!
Reheat: Add an extra splash of milk and reheat on the stovetop until warmed through.
FAQs
Yes, you can use the dairy-free milk of your choice like almond milk, oat milk, or even Silk non-dairy half & half, etc. Just note that different milk options will change how creamy the sauce is.
I haven’t tried, so I can’t guarantee results. Though, it may be possible. I would recommend par-cooking the chicken and pasta first before transferring all of the ingredients to a large baking dish and baking until bubbly and fully cooked.
Yes, you can replace the spinach with kale, broccolini, asparagus or zucchini.
More Healthy Pasta Dishes
- Healthy pesto pasta
- Zucchini ricotta pasta
- Chicken lemon pasta
- One pot lemon chicken orzo
- One pot Pad Thai
You might also like this list of healthy pasta recipes!
Healthy Tuscan Chicken Pasta
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts or thighs
- 3 cups vegetable or chicken broth low sodium
- 3 cups short pasta like penne , fusilli or bow ties
- 1 large red bell pepper diced
- 1 tablespoon oil for frying
- 1 teaspoon Italian seasoning
- 1/2 cup sun dried tomatoes chopped
- 2 cups spinach
- 2 cups whole milk
- 1 tablespoon cornstarch
- 1/2 cup Parmesan cheese grated
- 1 large garlic clove grated
- 1/2 teaspoon salt divided
- 1/2 teaspoon ground black pepper
Instructions
- Preheat large Dutch oven or heavy bottom pot on medium heat and swirl oil to coat. Add chicken and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Sear for 3-4 minutes per side.
- Add broth, pasta, bell pepper, Italian seasoning and remaining 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Gently stir, cover and bring to a boil.
- Reduce heat to medium and cook for 10 minutes, stirring once after 2 minutes to prevent pasta from sticking. Keep in mind gluten free pasta cooks faster than wheat pasta. Pasta should be al dente – not too soft, so it doesn’t become a mush.
- Remove chicken onto a plate or cutting board.
- In a large measuring cup whisk cold milk with cornstarch and pour over pasta. Stir gently, bring to a boil and simmer for a minute until sauce thickens a bit.
- Turn off heat and add sun dried tomatoes, Parmesan cheese, spinach and garlic. Cover for a few minutes to let flavors develop. Meanwhile, slice chicken into thin pieces.
- Add chicken back to the pot, stir gently and serve immediately. Tuscan chicken pasta is one of those dishes that tastes best right after cooking. That's when it's most saucy, spinach is not too wilted and it's just fresh.
Notes
- Store: Refrigerate for up to 1 day and do not freeze. If you are serving later, add a splash of milk and simmer for a few minutes to rehydrate the dish.
- Freeze: Pasta doesn’t freeze well.
Dear Olena,
Thank you so much for this recipe, it’s a keeper. I made this afternoon, I say afternoon because I’m sort of slow on the prep time, but being an 85 year old male, I have the time. I’ve been putting this recipe off because I don’t have a Dutch oven pot, just a Power pressure cooker. Cooked the bell pepper & chicken in a fry pan, then in the pressure cooker with the pasta & the broth & (didn’t any milk) so used 2 cups of whipping cream, for 6 minutes, then put in the spinach & (didn’t have sun dried tomatoes) so used 14 oz can of diced tomatoes. I didn’t see any need for the cornstarch, it did cook for an extra couple on minutes after adding spinach & tomatoes. It was so good, here’s the kicker, I have a border, she said it smells so good, can I have some, she said it was so good & to make it again with your changes & she never eats anything I make. I put 4 pint containers in the freezer. Thanks again for a great recipe.
It’s my absolute pleasure to hear you enjoyed this recipe so much! Your comment made my day! Glad to hear everyone loved it!
Dear Olena, The same day I made the Healthily Tuscan Chicken Pasta, I made the Apple Waffle recipe, (but forgot to comment) & now I can’t find the recipe, but wanted to say, I made it & the same border said it smell so good & wanted a waffle, afterward she said it tasted so good & wanted another one. Where can I find that recipe? I want to make it again
I think it’s this one https://ifoodreal.com/almond-flour-waffles/ So glad to hear everyone enjoys your cooking.:)
Love this recipe so yummy and full of amazing flavours. I love all your pasta dishes as they transform plain old pasta into an delicious meal that everyone enjoys. Thank you for sending me a variety of different meals that all my family enjoys. AMAZING. Thank you Olena the busy lady.
My pleasure, glad you enjoyed it!
I’d like to make this for a friend who’s allergic to corn and wheat. Can cassava or tapioca starch be used to thicken?
Sure!
Hi there! The dish was really yummy! My sauce never thickened though, it stayed very brothy. Any ideas where I could have went wrong? Is turning the heat off and letting it sit what thickens it? Thank you!
Did you swap the cornstarch for a different thickener? It is a saucy pasta, but if you want it thicker you could add additional cornstarch, or let it cook for a bit before removing from stovetop.
Thank you so much for responding! I did use cornstarch. I tried adding a 3rd teaspoon to thicken it more but I wasn’t sure how much I could add as I’ve never used cornstarch before to thicken anything.
Regardless, It was a delicious flavor! I willl definitely be making it again.
So glad you enjoyed it, yes if you want it thicker, I would let it cook on the stovetop for a bit with the sauce, heat will activate the cornstarch to thicken the sauce. Enjoy!