You may not find this in Tuscany, but you can find it on your plate in under 30 minutes. Try this Tuscan Chicken Pasta Salad today!
Tuscan chicken pasta salad
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.
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 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 salad recipe a try!
What is tuscan chicken sauce made of?
Italian cuisine is some of the best in the world, and tuscan chicken is no exception! Typically, a tuscan chicken sauce is made with heavy whipping cream, butter, or cream cheese.
My version has been lightened up with a homemade vineaigrette dressing! It is a healthier substitute that doesn't compromise on any of the flavor.
Tuscan chicken pasta salad ingredients
PASTA
- 8 oz box chickpea noodles uncooked
- 3 oz sun dried tomatoes julienne-cut (84 grams)
- 1 cup spinach (29 grams)
- ¼ cup parmesan cheese grated (30 grams)
- 12 oz chicken breast cooked & shredded
- 4 pieces bacon cooked & chopped (30 grams)
VINAIGRETTE DRESSING
- ¾ cup apple cider vinegar
- 1 tbsp brown mustard
- 2 tbsp olive oil
- 3 tsp brown sugar
- ¼ tsp salt
- ¼ tsp pepper
How to make tuscan chicken pasta salad
- Gather all ingredients. If you have not cooked + chopped the bacon and cooked + shredded the chicken, do so before proceeding.
- Prepare chickpea noodles according to instructions on package.
- Add cooked noodles back to pot after draining. Add the spinach and stir to wilt.
- Add all of the pasta salad ingredients (everything not in the dressing) to a large bowl. Mix well.
- To make the dressing, add all ingredients except olive oil to a jar. While whisking, slowly drizzle in olive oil to emulsify.
- Pour the dressing over the pasta salad. Mix until fully coated.
- Chill in the fridge before serving.
Tuscan chicken pasta salad substitution ideas
This recipe is already gluten-free! To make dairy free, simply omit the cheese or select a dairy-free version. I used packaged sun-dried tomatoes; you could also use jarred sun-dried tomatoes removed from the oil.
How long does tuscan chicken pasta salad last in the fridge?
This pasta salad will last up to 5 days in the fridge. Make it on a Sunday afternoon and have your lunches done and dusted for the entire week. There is nothing better!
How to reheat
Pop your desired amount into the microwave and heat in minute-long increments until the perfect temperature is achieved.
How to meal prep this recipe
To meal prep this recipe, simply make according to instructions. Store in an airtight container in the fridge for up to 5 days.
You can split into 6 containers (one serving each) or store in a big container and serve as needed. This recipe works very well for lunches!
What to pair with tuscan chicken pasta salad
Some delicious sides that come to mind immediately:
- crusty bread
- roasted broccoli or zucchini
- fresh salad
Other delicious pasta salad ideas
If you're on a pasta salad kick, try out these other delicious recipes right here at Jordo's World:
Tuscan Chicken Pasta Salad
Ingredients
PASTA
- 8 oz box chickpea noodles uncooked
- 3 oz sun dried tomatoes julienne-cut (84 grams)
- 1 cup spinach (29 grams)
- ¼ cup parmesan cheese grated (30 grams)
- 12 oz chicken breast cooked & shredded
- 4 pieces bacon cooked & chopped (30 grams)
VINAIGRETTE DRESSING
- ¾ cup apple cider vinegar
- 1 tablespoon brown mustard
- 2 tablespoon olive oil
- 3 teaspoon brown sugar
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Gather all ingredients. If you have not cooked + chopped the bacon and cooked + shredded the chicken, do so before proceeding.
- Prepare chickpea noodles according to instructions on package.
- Add cooked noodles back to pot after draining. Add the spinach and stir to wilt.
- Add all of the pasta salad ingredients (everything not in the dressing) to a large bowl. Mix well.
- To make the dressing, add all ingredients except olive oil to a jar. While whisking, slowly drizzle in olive oil to emulsify.
- Pour the dressing over the pasta salad. Mix until fully coated.
- Chill in the fridge before serving.
Notes
- To meal prep: Make according to instructions. Store in an airtight container in the fridge for up to 5 days. You can split into 6 containers (one serving each) or store in a big container and serve as needed. 1 serving is 203 grams (7 oz) or about 1.3 cups
- This recipe is GF.
- To make DF: Omit parmesan cheese.
- I used packaged sun-dried tomatoes; you could also use jarred sun-dried tomatoes removed from the oil.
- To track on MyFitnessPal and MacrosFirst: Search "Jordo’s World Tuscan Chicken Pasta Salad”
sarah says
This is a lighter version of one of my restaurant favorites! This is on repeat in the summer season.
Melissa stack says
I make this a few times a month and it’s always a hit