Uploaded April 2026 | Updated September 2026, 2 weeks ago
This Tuscan Chicken Pasta is a twist on my popular Tuscan Chicken with seasoned pan-fried chicken chunks with pasta in a rich, creamy tomato, parmesan and spinach sauce.
Ingredients
300 g (10.5 oz) pasta shapes (I use rigatoni)
For the Chicken:
2 tbsp olive oil
3 chicken breasts – (approx. 525g/1.1lbs), chopped into bitesize chunks
¼ tsp salt
½ tsp freshly ground black pepper
1 tsp dried oregano
½ tsp dried thyme
1.5 tsp paprika
¼ tsp garlic powder
For the Sauce:
1 onion peeled and sliced
2 cloves garlic peeled and minced
160 g (1 cup) sun-dried tomatoes I like the bright red ones from the deli counter
1 red bell pepper de-seeded and sliced
2 tbsp tomato puree (paste for US)
90 ml (1/3 cup) white wine
240 ml (1 cup) chicken stock
pinch salt and pepper
90 ml (1/3 cup) double (heavy) cream
50 g (1/2 cup) parmesan cheese grated
90 g (3 packed cups) fresh baby spinach
1 tbsp chopped parsley
Instructions
✅Add the pasta to a large pan of salted boiling water and cook as per the pack instructions (usually 10-12 minutes), then drain.
✅Meanwhile heat the oil in a large frying pan over a medium-high heat.
✅Add the chicken pieces to the pan and sprinkle over the, salt, pepper, oregano, thyme, paprika, and garlic powder.
✅Fry for 5-6 minutes, stirring often, until the chicken is lightly browned.
✅Add the onion and cook for 3-4 minutes until the onion starts to soften.
✅Add the garlic, sun-dried tomatoes, red pepper, and tomato puree. Cook for 2 minutes, moving around the pan with a spatula.
✅Next pour in the wine and allow to bubble for 2 minutes.
✅Now add the chicken stock, salt, and pepper. Bring the boil, then simmer for 5 minutes.
✅Add the cooked pasta, cream, parmesan and spinach to the sauce, stir and cook for a couple of minutes until the spinach wilts.
✅Serve topped with a sprinkling of fresh parsley.
This Tuscan Chicken Pasta is a twist on my popular Tuscan Chicken with seasoned pan-fried chicken chunks with pasta in a rich, creamy tomato, parmesan and spinach sauce.
Ingredients
300 g (10.5 oz) pasta shapes (I use rigatoni)
For the Chicken:
2 tbsp olive oil
3 chicken breasts – (approx. 525g/1.1lbs), chopped into bitesize chunks
¼ tsp salt
½ tsp freshly ground black pepper
1 tsp dried oregano
½ tsp dried thyme
1.5 tsp paprika
¼ tsp garlic powder
For the Sauce:
1 onion peeled and sliced
2 cloves garlic peeled and minced
160 g (1 cup) sun-dried tomatoes I like the bright red ones from the deli counter
1 red bell pepper de-seeded and sliced
2 tbsp tomato puree (paste for US)
90 ml (1/3 cup) white wine
240 ml (1 cup) chicken stock
pinch salt and pepper
90 ml (1/3 cup) double (heavy) cream
50 g (1/2 cup) parmesan cheese grated
90 g (3 packed cups) fresh baby spinach
1 tbsp chopped parsley
Instructions
✅Add the pasta to a large pan of salted boiling water and cook as per the pack instructions (usually 10-12 minutes), then drain.
✅Meanwhile heat the oil in a large frying pan over a medium-high heat.
✅Add the chicken pieces to the pan and sprinkle over the, salt, pepper, oregano, thyme, paprika, and garlic powder.
✅Fry for 5-6 minutes, stirring often, until the chicken is lightly browned.
✅Add the onion and cook for 3-4 minutes until the onion starts to soften.
✅Add the garlic, sun-dried tomatoes, red pepper, and tomato puree. Cook for 2 minutes, moving around the pan with a spatula.
✅Next pour in the wine and allow to bubble for 2 minutes.
✅Now add the chicken stock, salt, and pepper. Bring the boil, then simmer for 5 minutes.
✅Add the cooked pasta, cream, parmesan and spinach to the sauce, stir and cook for a couple of minutes until the spinach wilts.
✅Serve topped with a sprinkling of fresh parsley.
