This Creamy Tuscan Chicken Pasta is the ultimate one-pan weeknight dinner. We’re talking tender mini chicken meatballs, sun-dried tomatoes, spinach, and ditalini pasta all simmered in a rich tomato cream sauce. It’s a Tuscan chicken pasta recipe that delivers big comfort without leaving you with a sink full of dishes. The mini meatballs stay juicy while the pasta cooks right in the sauce, soaking up all the garlic, parmesan, and sun-dried tomato flavour. It’s the kind of pasta you’ll make once and crave again the next week.
If you’ve tried my Marry Me Chicken Meatballs or Blackened Chicken Alfredo, you already know the vibe: big flavour, no unnecessary fuss. The sauce builds in layers: shallot and garlic for a mellow, savoury base, sun-dried tomatoes for concentrated sweetness, and a splash of wine to keep the richness in check. The pasta cooks directly in that tomato-cream blend, absorbing every bit of it, while the spinach and cherry tomatoes bring colour and freshness. It’s hearty without being heavy, with enough contrast in textures and flavours to keep you coming back for another bite.
😍 Why You’ll Love This Creamy Tuscan Chicken Pasta
One-pan wonder: this Tuscan chicken pasta recipe comes together in a single pan, so cleanup is quick and easy.
Customizable: easy to adapt with your favourite pasta shape, extra veggies, or a protein swap.
Crowd-pleasing: a pasta dish that everyone will happily dig into.
Weeknight-friendly: ready in about 40 minutes, it’s perfect for busy evenings when you still want something comforting.
🍝 Ingredients To Make This Creamy Tuscan Chicken Pasta
For the mini chicken meatballs, you’ll need:
Ground chicken: the base of the mini chicken meatballs; they’re tender, lean, and quick to cook.
Sun-dried tomato oil: adds rich, tangy flavour. For the meatballs and to fry them.
Italian seasoned breadcrumbs: help bind the meatballs and add herby, savoury flavour.
Fresh parsley: finely chopped for brightness in both the meatballs and as garnish.
Grainy mustard: adds a little tang and depth to the meatballs.
Old Bay seasoning: for a subtle savoury kick that pairs great with the chicken.
Garlic powder: brings gentle, all-over flavour to the meatballs.
Onion powder: adds mild, sweet savouriness.
Dried oregano: a classic Tuscan-inspired herb.
Dried basil: sweet and fragrant, balancing the acidity of the tomatoes.
Salt and pepper: essential for seasoning.
For the sauce, you’ll need:
Ditalini pasta: a small, sturdy pasta perfect for soaking up the creamy Tuscan chicken pasta sauce.
White wine (Chardonnay): deglazes the pan, lifting all those flavour-packed meatball bits.
Chicken stock: salted for depth and the main liquid for cooking the pasta.
Heavy cream: the silky, rich heart of this Tuscan chicken pasta recipe.
Parmesan cheese: melts into the sauce for salty, nutty richness.
Shallot: milder than onion, it brings a sweet, savoury base.
Garlic cloves: finely chopped and sautéed until fragrant.
Cherry tomatoes: add pops of freshness and acidity.
Sun-dried tomatoes: tangy, concentrated tomato flavour in every bite.
Canned tomatoes: the base of the sauce, giving body and extra tomato richness.
Spinach: stirred in at the end for colour, nutrients, and freshness.
Smoked paprika: adds warmth and smokiness to the sauce.
Chili powder: for a gentle, balancing heat.
✔️ How To Make This Creamy Tuscan Chicken Pasta
To start, begin by making the mini chicken meatballs. In a medium mixing bowl, add the ground chicken, one tablespoon of sun-dried tomato oil, breadcrumbs, parsley, mustard, and all of the meatball seasonings. Mix gently until everything is just combined. Then, roll the mixture into small bite-sized balls. I made about 55-60, but you can make them larger if you prefer (see Notes for cooking adjustments).
Next, heat a large deep skillet or sauté pan over medium heat. Add the remaining one tablespoon of sun-dried tomato oil, and once it’s shimmering, place the meatballs in the pan. Fry them for 4-5 minutes, turning occasionally, until golden on all sides. Once browned, transfer them to a plate and set aside.
Meanwhile, in the same pan, add one tablespoon of sun-dried tomato oil. Stir in the shallot, garlic, cherry tomatoes, smoked paprika, and chili powder. Cook for 1-2 minutes, stirring often, just until fragrant and the tomatoes start to soften. Make sure to scrape up any golden bits from the bottom of the pan, where all the flavour lives.
🤝 Sammy’s Tips for Creamy Tuscan Chicken Pasta
- Stir frequently to avoid the pasta from sticking to the bottom of the pan.
- Add a splash of chicken stock if you need to thin out the sauce.
Now, deglaze the pan by pouring in the white wine. Let it bubble away for 1-2 minutes, reducing by half so the alcohol cooks off and you’re left with a concentrated flavour base. After that, stir in the sun-dried tomatoes, canned tomatoes, and salt.
At this point, add the uncooked pasta directly into the sauce along with the chicken stock. Stir well so every piece of pasta is coated, then bring to a gentle simmer. Allow the pasta to cook, stirring frequently to prevent sticking, until it’s al dente and most of the liquid has been absorbed.
Once the pasta is nearly ready, return the browned mini meatballs to the pan. Reduce the heat to low, then pour in the heavy cream and stir in the parmesan cheese and spinach. Let everything simmer together for 2-3 minutes, just until the sauce thickens slightly and the chicken is fully cooked. If the sauce feels too thick, add a splash of chicken stock to loosen it to your liking.
Finally, give the sauce a taste and adjust the seasoning if needed. To finish, top your creamy Tuscan chicken pasta with extra parmesan and a sprinkle of fresh parsley. Serve immediately!
🗒️ Variations
Make it spicy: add more chili powder or red pepper flakes for more kick.
Extra veggies: add some diced zucchini, mushrooms, or bell peppers with the tomatoes for more colour and nutrients.
🗒️ Substitutions
Meat sub: swap the ground chicken with ground turkey for a similar lean, mild flavour, or ground pork for a richer taste.
Pasta swap: any small pasta shape works. Try mini shells, macaroni, or orecchiette.
🍴 Leftovers? Lucky you.
If you happen to have leftover creamy Tuscan chicken pasta, store it in an airtight container in the fridge for up to 3 days. The sauce will thicken as it cools, so when reheating, add a splash of chicken stock, cream, or even a bit of water to loosen it.
🤔 FAQ’S
Can I use a different type of pasta?
Absolutely. While ditalini is classic here, any small pasta shape like macaroni, mini shells, or orecchiette works well in this Tuscan chicken pasta recipe.
Can I make this creamy Tuscan chicken pasta gluten-free?
Yes, use gluten-free pasta and swap the Italian seasoned breadcrumbs for a gluten-free version in the meatballs.
How do I keep the pasta from sticking while it cooks in the sauce?
Stir frequently as the pasta simmers. The starches can cause it to stick to the bottom, so frequent stirring keeps it moving and evenly coated.
Can I make this without wine?
Yes! Simply replace the white wine with an equal amount of chicken stock for a wine-free version of creamy Tuscan chicken pasta.
Can I make the meatballs bigger?
Yes. If you make bigger ones, I would recommend to cook them fully before removing them from the pan (versus letting the small ones simmer in the sauce).
👩🏻🍳 Hungry For More?
If you loved this Creamy Tuscan Chicken Pasta recipe, then make sure to check out a few of my other favourites you may also love:
- Tuscan Chicken Pasta
- Marry Me Chicken Pasta
- Marry Me Chicken Meatballs
- Blackened Chicken Alfredo
- Yogurt Marinated Chicken
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this tuscan chicken pasta recipe (or any recipe of mine) don’t forget to leave a review.
Creamy Tuscan Chicken Pasta
Equipment
- 1 large/deep frying pan
Ingredients
Meatballs
- 1 lb ground chicken
- 2 tbsp sun-dried tomato oil, 1 tbsp added to the meatball mixture and 1 tbsp to fry the meatballs
- 3 tbsp Italian seasoned breadcrumbs
- 2 tbsp fresh parsley, finely chopped
- 1 tsp grainy mustard
- 1 tsp old bay seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
Sauce
- 1 tbsp sun-dried tomato oil
- 2 cups ditalini pasta, uncooked
- 1/3 cup white wine, chardonnay
- 2 cups chicken stock, salted
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese
- 1 shallot, finely chopped
- 3 garlic cloves, finely chopped
- 1 cup cherry tomatoes, cut in half
- 1/3 cup sun-dried tomatoes in oil, roughly chopped
- 1 398mL can tomatoes
- 2 cups spinach, roughly chopped
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
- 1/4 tsp salt
- fresh basil, to garnish
Instructions
- Prepare the meatballs: to a medium sized mixing bowl, add all of the meatball ingredients and mix to combine. Form the meatball mixture into small, bite-sized balls. (I made 55-60 mini meatballs).Repeat until you've used up all of the mixture.
- Fry the meatballs: next, bring a large deep pan to medium heat. Add 1 tbsp of sun-dried tomato oil and once hot, add the meatballs.Fry on all sides until golden. Around 4-5 minutes. Don't worry about fully cooking the meatballs, they will finish cooking in the sauce. (See FAQs if you want to make bigger meatballs).Remove the meatballs from the pan and set aside until ready to use.
- Make the sauce: if the pan seems dry, add 1 tbsp of sun-dried tomato oil.Next, fry the shallot, garlic, tomatoes, smoked paprika and chili powder, ensuring you scrap the bottom of the pan to pick up any bits left from frying the meatballs. Let sauté for 1-2 minutes, just until fragrant.Deglaze with the white wine, and let simmer for 1-2 minutes, just until the wine has reduced by half.Add the sun-dried tomatoes, can of tomatoes, and salt. Next add the pasta and chicken stock.Allow the pasta to simmer until the pasta is al dente and the majority of the liquid has been absorbed. Sammy's tip: stir frequently to avoid the pasta from sticking to the bottom of the pan.
- Finish: return the meatballs back to the pan then add the heavy cream, parmesan cheese and spinach. Simmer until the sauce has thickened and the chicken is cooked through. About 2-3 minutes.Sammy tips: add a splash of chicken stock if you need to thin out the sauce.
- Garnish: with more cheese and fresh basil if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loved this! Soooo much flavour!!
This worked exactly as written, thanks!
Amazing! I used radiatore pasta instead which was fine with a little more chicken broth and boiling time.
Amazing!
I haven’t found a recipe of yours I haven’t loved yet. This is one of my favorites for sure! So yummy!
My family loved this! I panfryed lightly breaded chicken cutlets and shredded them after braising them in the sauce. also used Small Penne instead of the Ditalini. It came out great, wifey even said it was very good and she hates cooking with wine, no substitute there just used cheep barefoot pinot.