Tuscan Chicken Pasta

Tuscan chicken pasta served in a bowl with a fork and spoon

5 from 2 reviews

This easy Tuscan chicken pasta recipe is full of hearty chicken, tomatoes, and baby spinach. Serve it with plenty of shredded parmesan cheese on top.



  • 2 boneless skinless chicken breasts, cut into cubes
  • 4 tablespoons olive oil, divided use
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1/2 cup vegetable broth


  • 12 ounces fettucini pasta noodles, cooked al dente according to package instructions
  • 4 tablespoons (½ stick, 57g) unsalted butter
  • ¼ cup yellow onion, finely diced
  • ¼ cup sun-dried tomatoes in oil, chopped
  • 1 teaspoon garlic minced
  • 2 tablespoons tomato paste
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 cups half and half
  • 1 cup fresh baby spinach
  • 1 cup cherry tomatoes, halved
  • 1 1/2 cups parmesan cheese, grated or shredded (both work)
  • fresh parsley, chopped finely, for garnish


Cook the Chicken

Mix your spices. In a small bowl combine the paprika, garlic powder, salt, and pepper.

Season the chicken. Add the cubed chicken to a large bowl and toss with 2 tablespoons of olive oil. Add the seasoning mixture and mix with a spoon to combine.

Sear the chicken. Warm the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and sear on all sides until browned, about 3 minutes.

Cook. Add the vegetable broth, cover the skillet and reduce the heat to medium-low. Cook until the chicken reaches an internal temperature of 165F and the liquid has reduced, about 10 minutes.

Set aside. Spoon into a large bowl and set aside while you make the pasta noodles.

Make the Pasta

Cook the pasta. Bring a large pot of salted water to boil and cook the fettucine according to the package instructions.

Cook onions and garlic. In the same skillet that you used to cook the chicken, melt the butter over medium heat. Add the yellow onion and sun-dried tomatoes. Cook, stirring frequently, until the onions are softened and somewhat translucent, about 4-5 minutes. Add the garlic and cook for 1 more minute, stirring constantly.

Make the sauce. Add the tomato paste, oregano, smoked paprika, garlic power, salt and pepper. Mix into the other ingredients, then add the half and half. Stir well to combine.

Add the baby spinach and the cherry tomatoes. Mix in with a spoon, then reduce the heat to medium low and cook, stirring frequently, until the spinach has wilted. This will take about 5-8 minutes.

Stir in 1 cup of the parmesan cheese. Reduce the heat to low and simmer until the cheese has melted, about 3-4 minutes.

Add the cooked pasta. With tongs, toss the pasta with the sauce to evenly coat the noodles.

Add the cooked chicken. Incorporate into the pasta by continuing to toss the pasta with the sauce.

Serve. Once the chicken has warmed back up, serve. Use the remaining 1/2 cup parmesan cheese for sprinkling on top of the pasta. Sprinkle freshly chopped parsley on top too, if desired.

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