TUSCAN CHICKEN PASTA UPGRADES ONE OF OUR MOST POPULAR WEEKNIGHT DINNERS

We've incorporated Tuscan flavors into countless of our weeknight dinners, including one of our most popular recipes of all time: creamy Tuscan chicken. I turn to this recipe so often, I decided to transform it into a pasta dinner to shake up your dinner rotation. I tossed crispy bacon, spinach, chicken breasts, and spaghetti in our creamy Tuscan-inspired sauce for a hearty chicken pasta dinner that's just as perfect for date night as it is for a simple and quick weeknight dinner. Ready to upgrade your weeknights? Keep reading on to learn how to ace this weeknight favorite:

What People Are Saying:

"This is a dish that makes you say 'Yummy!' The sauce is creamy and the tomatoes and spinach are a wonderful combination with the chicken and pasta. I have shared this recipe several times, and have had positive responses!!" - nancymick

How To Make Tuscan Chicken Pasta

INGREDIENTS

• Spaghetti: I prefer spaghetti for this dish, but you can swap it out for angel hair or another long pasta. The most important thing is finding a balance. You want a long pasta that will mix and combine with the sauce and vegetables here.
• Chicken: I think chicken breasts are your best bet here. They are easy to find and cook, and absorb all of the Tuscan flavors in the sauce. However, you can use chicken thighs instead of chicken breasts if you prefer, or if you're not feeling chicken, feel free to omit it!
• Bacon: How could you be mad at a pasta with bacon in it? The smoky, meaty pieces of bacon add some extra depth to the dish, and provide a nice textural difference as well. If you aren’t a fan of bacon, feel free to skip it here, but I do highly recommend it.
• Garlic: The aromatic, punchy bite of garlic helps to bring out the other flavors in this pasta, while also adding a nice sweet, slightly spicy background.
• Cherry Tomatoes: I use halved cherry tomatoes in this recipe, but if you prefer, you can use sun-dried tomatoes instead (just like we do in our creamy Tuscan chicken soup). Either way, the tomatoes add a pop of bright, sweet flavor that makes this pasta shine.
• Heavy Cream: Heavy cream is going to be the base of the sauce here. You could substitute it out for milk, but I really believe in the extra creaminess that the heavy cream brings. This will make for a richer, slightly thicker sauce that is full of flavor.
• Parmesan: The go-to cheese for many pastas, Parmesan is going to add a slightly nutty flavor to the pasta while bringing in the nearly-always necessary cheese factor.
• Baby Spinach: Spinach adds a nice textural difference to the dish while also bringing out some of that classic Tuscan flavor. It brings a fresh, earthy flavor and a good dose of iron to that pasta that plays well in the background, while still allowing the larger flavors of the sauce and chicken to shine.
• Basil: Some torn basil for garnish adds just a hint more of fresh flavor. Basil is very aromatic and herbaceous, bringing a slightly peppery, minty flavor.

STEP-BY-STEP INSTRUCTIONS

Start this pasta dish off by preheating your oven to 350° and placing a rack in the middle position. Then, bring a large pot full of salted water up to a boil and cook the pasta to al dente, based on package instructions. Drain the cooked pasta, reserving 1 cup of pasta water for the sauce.

In a large skillet, heat olive oil over medium-high heat, and while it heats, season the chicken with salt and pepper on both sides. Once the oil is hot and slick in the pan, add in the chicken and cook, undisturbed, for 5 minutes on both sides until a nice golden brown color is achieved. Then remove the chicken from the heat and set onto a metal baking sheet.

Transfer the sheet with the chicken into the oven and roast until cooked through, about 5 to 10 minutes more, then remove from the oven and set aside to rest for 10 minutes. When the chicken is done resting, slice it into thin pieces.

In the same skillet, cook the bacon for about 8 minutes, until crispy, then remove and set on a paper towel-lined plate to drain. Once the oil has drained and the bacon has cooled slightly, transfer it to a cutting board and roughly chop it into small pieces.

Add the garlic and halved tomatoes to the same skillet and cook for about 2 minutes. Once the aromatics are fragrant, season with salt and pepper, then add in the heavy cream, Parmesan, and half of the reserved pasta water. Allow the mixture to simmer for about 3 minutes until slightly reduced in volume. Add in the baby spinach and cook it until wilted, about 1 minute.

Return to the sauce first the pasta, tossing to coat, then the chicken and bacon, tossing again. If you want a looser sauce, add in more of the reserved pasta water until the desired consistency is reached.

Garnish the dish with torn basil and serve.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Customize the pasta according to your tastes. While I love this combination of ingredients and flavors, I know everyone has their own preferences, so feel free to swap out or in extra vegetables or aromatics based on your tastes. Not a fan of spinach? Feel free to take it out entirely or swap it for another green like kale. Want a little extra protein? Your favorite mushroom would also be a welcome addition to this pasta. Just have fun with it!

What To Serve With Tuscan Chicken Pasta

I love to serve this dinner alongside all of our favorite side dishes for pasta, but some of my favorites include: homemade focaccia, Parmesan-roasted green beans, and sheet-pan panzanella. Anything to add some extra veggies or to soak up all of that delicious sauce is welcome.

Storage

If you have any pasta leftovers, store them in an airtight container in the fridge for 3 to 4 days.

Yields: 4 servings

Prep Time: 20 mins

Total Time: 45 mins

Ingredients

• 12 oz.

  spaghetti

• 1 tbsp.

  extra-virgin olive oil

• 3

  boneless, skinless chicken breasts (about 1 1/4 pounds)

• Kosher salt

• Freshly ground black pepper

• 6

  slices bacon

• 2

  cloves garlic

• 2 c.

  cherry tomatoes, halved

• 1/2 c.

  heavy cream

• 1/3 c.

  freshly grated Parmesan

• 3 c.

  packed baby spinach

• Freshly torn basil, for garnish

Directions

1. Preheat oven to 350°, rack in the middle position.
2. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water.
3. Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden on both sides, about 5 minutes per side. Remove to a metal baking sheet.
4. Transfer to oven and roast until cooked through, 5-10 minutes more. Let rest 10 minutes, then thinly slice.
5. Meanwhile, in same skillet, cook bacon over medium heat until crispy, 8 minutes. Drain on a paper towel–lined plate, then chop.
6. Add garlic and tomatoes to skillet and cook over medium heat until fragrant and slightly wilted, 2 minutes. Season with salt and pepper, then add heavy cream, Parmesan, and 1/2 cup of reserved pasta water. Simmer until slightly reduced, about 3 minutes. Add spinach and cook until wilted, 1 minute more.
7. Add cooked pasta and toss until fully coated, then add chicken and bacon and toss until combined. (For a looser sauce, stir in more reserved pasta water.)
8. Garnish with basil before serving.

Made This?

Let us know how it went in the comments below!

2025-05-12T21:40:38Z