Creamy Tuscan Chicken Pasta has the most amazing creamy garlic sauce with spinach, peppers, onions and cheese. This is a restaurant quality meal that can be made in your own home!
Guys, this pasta tastes like it is straight from a restaurant! I couldn’t even get over how amazing the sauce was. I was legitimately eating the pasta before I even added the chicken, that’s how good it was. I mean the way the flavor comes together with the garlic, white wine, fresh herbs, peppers and onions… mmm so good! This is another one of my favorite one pot recipes, however it does require a little arm work. Once you try this Creamy Tuscan Chicken Pastarecipe it will become one of your favorite go-to pasta recipes.
WHAT TYPE OF NOODLES SHOUD I USE?
I used cavatappi noodles because I love the shape! These can be purchased from your local grocery store. You can also use cellentani which typically look very similar to cavatappi noodles or even keep it simple and use penne noodles.
WHAT ARE SOME LOW CARB OPTIONS?
- Zucchini noodles
- Spaghetti squash
Creamy Tuscan Chicken Pasta
- 1½ lb Chicken breast
- 1 lb Cavatappi noodles
- 1½ Tablespoon Flour
- 2 Red peppers, diced
- 1 Medium yellow onion, diced
- 1/2 Cup Dry white wine
- 1 Tablespoon Garlic, minced
- 1½ Tablespoon Fresh thyme, chopped
- 1½ Tablespoon Fresh rosemary, chopped
- 2 Tablespoons Fresh basil, chiffonade
- 2 Cups Warm chicken stock
- 3½ Cups Heavy cream or milk, add more if needed
- 1 Cup Smoked gouda, shredded
- 1 Cup Mozarella cheese, shredded
- 1 Tablespoon Smoked paprika
- Kosher salt and pepper to taste
- 1/2 Tablespoon Garlic Powder
- 3 Tablespoons Canola oil
- 1½ Cup Spinach, rough chopped
- Cook noodles according to package and set aside.
- Season chicken with salt, pepper, smoked paprika and garlic powder.
- Heat 2 tablespoons of canola oil in a large cast iron skillet over medium heat. Sear the chicken for about 6-8 minutes each side, or until golden and cooked through. Remove from the pot and keep warm.
- Add the remaining oil into the skillet and sauté the onions and peppers until onions are translucent and peppers are tender. Add in garlic and cook until fragrant, be careful not to burn.
- Add in fresh thyme and rosemary and stir.
- Deglaze the pot with white wine and let reduce down to half the amount.
- Add in flour and stir.
- Turn heat up to medium high and pour in chicken stock and let simmer for about 5 minutes before adding in heavy cream.
- Once the cream has been added, continue to stir and let sauce thicken.
- Add in fresh basil, smoked gouda and mozzarella cheese. Season with salt and pepper to taste.
- Add in the spinach leaves and allow to wilt in the sauce.
- Allow sauce to simmer for about 5 or so minutes.
- Add the chicken back to the pot. Enjoy!