Tuscan Chicken Pasta

5 from 3 votes
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Tuscan Chicken Pasta is the ultimate weeknight meal when you aren’t sure if you should make a plate of pasta, or fry up some chicken. Why not have the best of both worlds?

This pasta is a bit out of my comfort zone; I usually keep my pasta dishes fairly simple and there’s kind of a lot going on in this one; but it works! It’s hearty and comforting and will likely leave everyone in your house asking for another plate!

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My tips before getting started

Try to find the ziti noodles if you can, it makes all the difference in this dish! I get so many questions every time I cook with this pasta about where I get it and most of the time it’s from my local Italian grocery store. They always seem to have the best options. If you can’t find the long ziti, I recommend buying bucatini; it also goes really well with this dish.

5 from 3 votes

Tuscan Chicken Pasta

This is my 20 minute Tuscan Chicken Pasta recipe and YES I think this type of pasta (ziti) is a must for this dish. If you are deciding between pasta and chicken, then make the best of both worlds and whip up this delicious comfort meal. I promise it won't dissapoint!
Prep: 10 minutes
Cook: 10 minutes
Servings: 3



  • 3 tbsp olive oil, extra virgin
  • 2 chicken breasts, sliced in half or 4 small thinly sliced breasts
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp sweet paprika
  • 1/2 tsp chilli powder


  • 250 grams ziti pasta
  • 1/4 cup reserved pasta water


  • 3 garlic cloves, chopped
  • 1/3 cup yellow onion, chopped
  • 1/4 cup butter
  • 1/3 cup dry white wine
  • 1.5 cups heavy cream
  • 1/2 cup cherry tomatoes, chopped
  • 1 cup sun-dried tomatoes, chopped
  • 2 tbsp sun-dried tomato oil , from the jar
  • 2 cups spinach
  • 3/4 cup parmesan, grated
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp sweet paprika


  • Combine all seasonings in a small bowl and rub on both sides of the chicken.
  • To a large pan add your olive oil and fry your chicken on medium/high heat for about 3 minutes per side, or until cooked through. Remove chicken from the pan, and set aside while you make your sauce and cook your pasta.
  • Cook your pasta in a large pot of salted water until al dente; making sure to keep about 1/4 cup reserved pasta water. In the meantime make your sauce.
  • To the same pan that you fried the chicken, add your butter, onion and garlic. Sauté for 2-3 minutes on medium heat.
  • Deglaze the pan with your white wine and cook on medium heat for 1-2 minutes, or until the wine has been reduced by half.
  • Add your cherry tomatoes, sun-dried tomatoes (and oil) and sauté for 2-3 minutes before adding your cream.
  • Bring cream to a boil for 2-3 minutes until it thickens slightly.
  • Add your seasonings, parmesan cheese and mix well until sauce has thickened, about 2 minutes.
  • Add your cooked pasta and spinach. You can add the pasta water here if you need to thin out your sauce.
  • Chop the chicken into bite sized pieces and add it back to the sauce to re-heat for just a minute or two.
  • Enjoy right away!

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

Additional Info

Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Main Course
Cuisine: Italian
Servings: 3

About Sammy Montgoms

I am so glad you are here. I am a BIG foodie gal. I am one of those people who lives to eat, rather than eats to live. I love to create nostalgic Italian dishes (especially pasta), but I also love to whip up simple and quick recipes for my family. Hopefully, my page inspires you to do the same. Thank you for being here, and happy eating!

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Recipe Rating


  1. 5 stars
    This was freakin delicious. Thank you for this recipe. I’m not super confident with cooking, but your light-hearted style and humor in your videos (and the much-needed glass of wine) have inspired me to step outside my comfort zone. So far this and the pretzel chicken are wins! Can’t wait to try more recipes!