This Healthy Tuscan Chicken Pasta is creamy, delicious, and may just trick you into thinking you're in Central Italy. In just 30 minutes you'll have this ready for you and your family!
What is Tuscan chicken made of?
Tuscan chicken originated in - you guessed it - Tuscany, a central region in Italy. Traditionally, this dish is served with a creamy Parmesan sauce, chicken, spinach, mushrooms, and of course, delicious sun-dried tomatoes.
This recipe incorporates most of those ingredients and more! It also uses pasta as a base to add some more depth and substance to the dish.
Healthy Tuscan chicken pasta
I love the delicious, hearty flavors of Tuscan chicken, and as it goes around here at Jordo's World, I took it upon myself to create a healthier, lighter version. Bring on the veggies, flavor, and protein!
It is a yummy choice for your weekly meal prep, and your whole family is going to love this dish. You won't regret giving this tuscan chicken pasta recipe a try!
Tuscan chicken pasta ingredients
- chicken breast
- spinach
- sundried tomatoes
- chickpea pasta
- cornstarch
- almond milk
- bacon
- olive oil
- salt
- pepper
- Italian seasoning
- garlic powder
- Toppings: parmesan cheese red pepper flakes
Substitution ideas
- Milk: For this recipe, you can use any kind of milk or heavy whipping cream.
- Pasta: Feel free to substitute any type of pasta in this recipe. I use Banza chickpea pasta for the extra protein!
- Mushrooms: You can add mushrooms to this recipe. (I personally just don't like them). Mushrooms are traditionally in Tuscan chicken recipes.
- Sun-dried Tomatoes: If you can't find sun-dried tomatoes in the bag you can use the jar ones just remove them from the oil.
- To make DF: Use dairy-free cream cheese.
How to make Healthy Tuscan Chicken Pasta
- Make pasta according to instructions.
- While the pasta is cooking, chop chicken breast into 1-inch pieces.
- Heat olive oil in a skillet over medium-high heat.
- After around 30 seconds, add the chicken pieces to the skillet. Allow to brown without moving them for about 4 minutes.
- Flip the chicken pieces and cook for another 4 minutes.
- Add the sundried tomatoes to the skillet and cook for about 3 more minutes, until chicken comes to temperature (165 degrees internally).
- While chicken is cooking, combine almond milk, corn starch, and seasonings into a bowl. Whisk thoroughly.
- Once the chicken is finished cooking, pour the milk mixture into the skillet. Cut the heat to low and cook for 3-4 minutes, until the sauce thickens.
- Add spinach to the skillet. Stir and let the spinach wilt, about 2-3 minutes.
- Stir in the cooked pasta. Mix until sauce coats everything and it’s well combined.
- Top the pasta with bacon, parmesan cheese, and red pepper flakes.
- Enjoy!
How to make pasta healthier
There are a few ways you can make pasta a healthier meal option. Using a chickpea pasta like Banza will add more protein to the dish, and it also has fewer carbs.
This recipe uses almond milk instead of heavy cream or butter, which reduces the overall fat content. Healthy Tuscan Chicken Pasta is also made with tons of veggies which adds to the nutritional value as well!
How many calories are in Tuscan chicken pasta?
This Healthy Tuscan Chicken Pasta recipe makes a total of 6 servings with each serving containing 373 calories. When you partake in a bowl of this delicious pasta, you'll also gain a whopping 37 grams of protein!
How to meal prep Tuscan chicken pasta
This is a perfect meal to add to your meal prep rotation. It's full of protein, keeps well in the fridge, and is so flavorful.
When you're done preparing the pasta, simply add it to six airtight containers and store in the fridge. Then when you're ready to eat for lunch or dinner, simply reheat the pasta and enjoy!
How to store and reheat pasta
Make sure to store your pasta in an airtight container and place leftovers in the fridge. When you're ready to reheat, do so in a skillet on the stove or in the microwave. I usually microwave for 1-2 minutes depending on how much I'm warming up.
What do you serve with Tuscan chicken?
Some delicious sides for this recipe could include a side salad, fresh vegetables, or a big hunk of crusty bread.
More chicken pasta recipes
Healthy Tuscan Chicken Pasta
Equipment
- Large Skillet
- small bowl
- whisk
- small pot
- stirring spoon
Ingredients
- 1.5 lb chicken breast raw, cut into 1 inch pieces
- 2.5 cups spinach
- 3 oz sundried tomatoes julienne-cut (I used packaged tomatoes; you could also use jarred tomatoes removed from the oil)
- 8 oz box chickpea pasta
- 2 tablespoon cornstarch
- 2.5 cups almond milk unsweetened, unflavored
- 4 pieces bacon cooked & chopped into small pieces
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Toppings: parmesan cheese red pepper flakes
Instructions
- Make pasta according to instructions.
- While the pasta is cooking, chop chicken breast into 1-inch pieces.
- Heat olive oil in a skillet over medium-high heat.
- After around 30 seconds, add the chicken pieces to the skillet. Allow to brown without moving them for about 4 minutes.
- Flip the chicken pieces and cook for another 4 minutes.
- Add the sundried tomatoes to the skillet and cook for about 3 more minutes, until chicken comes to temperature (165 degrees internally).
- While chicken is cooking, combine almond milk, corn starch, and seasonings into a bowl. Whisk thoroughly.
- Once the chicken is finished cooking, pour the milk mixture into the skillet. Cut the heat to low and cook for 3-4 minutes, until the sauce thickens.
- Add spinach to the skillet. Stir and let the spinach wilt, about 2-3 minutes.
- Stir in the cooked pasta. Mix until sauce coats everything and it’s well combined.
- Top the pasta with bacon, parmesan cheese, and red pepper flakes.
- Enjoy!
Hayley says
So delicious! I’ve been a big fan of Jordo’s other pasta bakes and was so excited to try this one. I was blown away how tasty the sauce was as simple as it is! This will definitely be in my repeat meal prep rotation!
Jordan Smith says
So glad the simple sauce worked its magic!
Chelsea Coretti says
Just take my word for it and double the recipe. So good for dinner, even better the next day for lunch.
Karen says
The recipe is delicious! I have made it several times. My husband and parents both love it too! I pair it with a salad. It’s so simple and quick to make and get on the table! It’s great heated up the next day for lunches or leftovers for dinner.
Jordan Smith says
Hi Karen, I'm pumped to hear you and your family enjoy this recipe! Easy to make, great leftovers, delicious — you nailed all the reasons I love this recipe too!
Aissa says
This is SOOO good! Just made it tonight 😀 thanks for sharing.
Jordan Smith says
Hey Aissa, I'm so glad you enjoyed this recipe!
Kim says
This was delicious! We substituted chicken cheese sausage instead of chicken. We cooked the pasta first and set it aside in order to make it a one pan meal. Thanks for the great recipe!
Jordan Smith says
Hi Kim, I love that the substitutions worked for you and that this was a recipe you enjoyed. Hope the leftovers are great, too!
Janice says
Made Healthy Tuscan Chicken Pasta this was delicious. My husband, who is a fussy eater liked it and said he would eat it again, so good. This is 5 stars but don’t have a bubble next to 5 star rating to select.
Lisa Jean says
I just made this for dinner tonight with a few changes only because I didn't have everything. I added fresh crushed garlic, subbed coconut oil for olive oil, bacon bits for bacon and only had 1 cup of almond milk so used water for the rest! It was delicious! Can't wait of lunch tomorrow and will def make this again!
Jordan Smith says
Hey Lisa, so awesome this recipe worked for you with all the substitutions! It sounds like you have a delicious week coming your way 🙂
Krystal says
Love the site and the recipes just wish the actual serving sizes were listed.
Jordan Smith says
Hi Krystal, so glad to hear you love the recipes! The serving size for each recipe is listed at the top of each recipe card. For this particular recipe, there are 6 servings. The nutrition information is on the recipe card as well. To portion out the recipe for the serving size, you can either estimate 6 portions or you can weigh the entire recipe, divide by 6, and that number will give you the weight for each serving. Hopefully that works for you and I hope you enjoy!