Best Tuscan Chicken Pasta Recipes

SLOW-COOKER CREAMY TUSCAN CHICKEN PASTA

Steps:

• Spray 5-quart slow cooker with cooking spray. In slow cooker, mix broth, Italian seasoning, salt and pepper flakes.
• Stir in chicken. Cover; cook on High heat setting 1 1/2 to 2 hours or until chicken is cooked through (at least 165°F). Stir in pasta and tomatoes. Cover; cook on High heat setting 25 to 30 minutes or until pasta is tender, stirring twice.
• Stir in cream cheese and Parmesan cheese until cheeses melt. Stir in spinach until wilted. Let stand covered 5 to 10 minutes or until slightly thickened. Stir before serving.

20-MINUTE TUSCAN CHICKEN WITH PENNE PASTA RECIPE

Steps:

• Place the oil, garlic, spinach, and onion or onion powder in a 6-quart dutch oven. Simmer over medium heat for 5 minutes. Meanwhile, fill a large pot with salted water. Allow the water to boil, then add the pasta. Add the oregano, thyme, pepper, salt, basil, diced tomatoes, and chicken stock to the dutch oven. Allow the mixture to come to a boil, then stir. Add the chicken and stir. In a small bowl, whisk together the half & half and flour together, making sure there are no clumps. Stir the flour mixture into the sauce, stirring continuously well mixture is combined. Allow the sauce to simmer until the pasta is al dente, about 12 minutes. Drain the pasta, add the pasta to the sauce and stir. Garnish with diced tomatoes, fresh basil, and parmesan cheese. NOTES * You may use regular half & half.

PRESSURE-COOKER TUSCAN CHICKEN PASTA

Steps:

• In a 6-qt. electric pressure cooker, combine the first 4 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Select saute setting; adjust for medium heat. Add the milk, cream cheese and garlic powder. Cook and stir until cream cheese is melted, 3-5 minutes. Stir in spinach, Parmesan cheese, sun-dried tomatoes, basil, salt and pepper, basil. Cook and stir until spinach is wilted. Press cancel. Serve immediately. Garnish with additional basil, if desired.

CREAMY TUSCAN PASTA SAUCE WITH CHICKEN AND BALSAMIC MUSHROOMS

Steps:

• Set out cream cheese to soften. Then prepare your chicken. Precooked chicken strips are very easy, and this would also be a great way to use up leftover rotisserie chicken, by dicing into bite-sized pieces. Or you can bake or pan-fry your chicken breasts and then cut into bite sized pieces.
• Prepare the balsamic mushrooms. First, in a small dish, whisk together the balsamic vinegar, brown sugar and 1 tablespoon water, set aside.
• In a large skillet, heat 1 tablespoon of the butter with the olive oil over medium-high heat. When the butter is melted, add the mushrooms and salt and stir right away with a wooden spoon until the mushrooms have absorbed all the fat.
• Let the mushrooms cook undisturbed for 2 minutes and then stir once. The pan will look dry, but keep the heat at medium-high and continue to cook, stirring infrequently, until the mushrooms are shrunken, glistening, and some sides have developed a deep orange-brown color, 6 to 7 minutes more.
• Turn the heat to low, add the garlic and the remaining 1 tablespoon butter and cook, stirring, until the butter is melted and the garlic is fragrant, 15 to 20 seconds. Carefully add the balsamic mixture. Cook, stirring, until the liquid reduces to a glazey consistency that coats the mushrooms, 15 to 20 seconds. Season with pepper. Set aside mushrooms.
• Prep remaining ingredients - shred parmesan, mince garlic (or use garlic press), halve cherry tomatoes, julienne-slice basil leaves into thin strips, boil pasta.
• In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes.
• Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper, salt, and half of the fresh basil. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes.
• Plate! Layer pasta, then chicken, then mushrooms, then sauce, and top with cherry tomatoes and remaining fresh basil.

INSTANT POT® CREAMY TUSCAN CHICKEN PASTA

Steps:

• Spray 6-quart Instant Pot® insert with cooking spray. Mix broth, tomatoes, Italian seasoning, salt and pepper flakes in insert.
• Stir in chicken and pasta. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
• Immediately stir mixture 1 to 2 minutes or until pasta is completely separated. Pasta will appear to be stuck together but will separate while stirring. Stir in spinach, cream cheese and Parmesan cheese until cheeses melt. Let stand 5 minutes.

TUSCAN CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, about 9 minutes. Add asparagus and cook until pasta is tender yet firm to the bite, about 3 minutes more; drain.
• Heat olive oil in a large skillet over medium heat; cook and stir mushrooms, red bell pepper, and garlic until tender, 5 to 10 minutes. Reduce heat and stir in chicken, artichoke hearts, pesto, salt, and red pepper flakes; cook and stir until heated through, about 5 minutes.
• Mix pasta and asparagus into chicken mixture, adding chicken broth if some moisture is needed. Sprinkle Parmesan cheese over the top.

TUSCAN GARLIC CHICKEN PASTA

Steps:

• Bring 4 quarts water to a boil in a large pot.
• Meanwhile, combine garlic, pepper flakes and oil in bowl and microwave until garlic is golden and fragrant, about 1 minute.
• Pat chicken dry with paper towels and season with salt and pepper.
• Transfer 1 tablespoon garlic oil mixture to large skillet and heat over medium-high heat until just smoking.
• Add chicken and cook until well browned and cooked through, about 5 minutes per side.
• Transfer to cutting board and tent with foil.
• Let rest 5 minutes and then slice thin and set aside.
• Add 1 tablespoon salt and pasta to boiling water and cook until al dente.
• Reserve 1/2 cup cooking water.
• Drain pasta and return to pot.
• Stir in sliced chicken, arugula or spinach, basil, lemon juice, Parmesan and remaining garlic mixture, adding reserved pasta water as needed.
• Season with salt and pepper.
• Serve with sprinkling of grated Parmesan.

INSTANT POT® TUSCAN CHICKEN PASTA

Steps:

• Heat butter and oil in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Add chicken to the hot pot; stir in garlic and oregano. Cook and stir until chicken is golden brown, 5 to 7 minutes.
• Pour chicken broth into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in pasta and whipping cream. Add spinach and sun-dried tomatoes on top. Hit Cancel.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes; quick-release remaining pressure. Unlock and remove the lid.
• Stir in 1 cup Parmesan cheese until melted. Top with soffrito seasoning and extra cheese if desired. Serve immediately.

TUSCAN FOUR CHEESE CHICKEN AND PASTA

Steps:

• Cut chicken breasts into bite-size pieces.
• In skillet, brown chicken pieces in olive oil until cooked thoroughly.
• Cook pasta; drain well.
• In saucepan stir milk, water, and sauce mix until well blended.
• Add butter; stirring constantly, bring to a boil over medium heat.
• Reduce heat and simmer 5 minutes, stirring occasionally.
• Toss pasta, chicken, and cheese sauce together.
• Sprinkle with parsley and Parmesan cheese.

ONE-POT CREAMY TUSCAN CHICKEN PASTA

Steps:

• Heat reserved oil in Dutch oven or large deep skillet over medium heat. Add chicken; cook 6 to 7 min. on each side or until done (165°F). Remove chicken from pan, reserving drippings in pan. Cover chicken to keep warm.
• Stir garlic into reserved drippings; cook and stir 1 min. or until fragrant. Add milk and bouillon cubes; stir. Bring just to simmer over low heat, stirring constantly.
• Add pasta; stir. Simmer, stirring frequently, over medium-low heat 14 to 15 min. or until pasta is cooked to desired doneness. Add remaining ingredients; cook and stir 2 to 3 min. or until cream cheese spread is completely melted and mixture is well blended. Remove from heat.
• Slice chicken. Serve over pasta mixture.

CREAMY TUSCAN TOMATO PASTA WITH CHICKEN

Steps:

• Cook pasta according to package instructions.
• Chop chicken into bite sized pieces.
• Brown chicken in oil in a deep frying pan, set aside and keep warm.
• Fry onion and garlic in oil until soft and fragrant.
• Chop semi-dried tomatoes and olives into small pieces, add to onion and garlic.
• Add can of tomatoes, lemon juice and white wine.
• Mix in dried Italian spices, salt and pepper and chili flakes.
• When pasta is done add to tomato sauce with the chicken.
• Stir in cream and warm through, do not boil.

TUSCAN CHICKEN PASTA

Steps:

• Boil 1 1/2 quart water. Drop in the penne pasta and stir until it is al dente (about 9 to 11 minutes).
• While the pasta cooks, sear the chicken in a skillet on medium-high (about 4-5 minutes per side). Season each side with a pinch of salt and pepper as the other side cooks.
• Reduce skillet heat to medium. Add the spinach, beans, oil, garlic, rosemary, and bell peppers. Turn frequently until the spinach wilts (about 1-2 minutes).
• Slice the chicken and toss it with drained pasta and the spinach-bean mixture.
• Top each serving with 1 tbsp parmesan cheese.