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The best Tuscan grilled chicken pasta recipe

If you’re looking for a dish that’s hearty, flavorful, and easy to make, I have the best Tuscan grilled chicken pasta recipe for you!

Tuscan chicken pasta
All photos for this recipe are from Erin Hungsberg (IG: erin_hungsberg)

This classic Italian dish combines tender chicken, al dente pasta, and a rich sauce that’s full of herbs, garlic, and sun dried tomatoes. It’s a versatile dish that’s perfect for weeknight dinners, date nights, or even dinner parties with friends. It feels like a restaurant quality dish that has tons of flavor but still easy to make at home.

History of Tuscan Chicken Pasta

Tuscan chicken pasta is a dish that’s rooted in the rich culinary history of Tuscany, a region in central Italy. Tuscany is known for its simple and flavorful cuisine. The dish likely originated as a way for Italian cooks to use up leftover chicken and vegetables, as well as the abundant herbs and garlic that grow in the region.

Over time, it evolved into the rich, creamy dish we know today, with the addition of ingredients like cream, Parmesan cheese, and sun dried tomatoes. This dish has a lot of flavors going on and it’s no surprise why so many people have come to love it.

Ingredients you will need

The key to making delicious Tuscan chicken pasta is using high-quality ingredients that complement each other. Here’s what you’ll need:

Ingredients for Tuscan chicken pasta
  1. Chicken: Use boneless, skinless chicken breasts or boneless skinless chicken thighs, which is what I prefer.
  2. Pasta: Use a short, sturdy pasta. For this recipe I used bow tie, but penne would be a great option.
  3. Sun-dried tomatoes: These flavorful, chewy tomatoes add a burst of sweetness to the dish. You can use either dry-packed or oil-packed sun-dried tomatoes.
  4. Garlic: Use fresh garlic cloves that have been minced or crushed. Garlic is a key ingredient in Tuscan cuisine and adds a delicious, savory flavor to the dish.
  5. Herbs: I used a combination of dried herbs including oregano, parsley and thyme. These herbs add depth and complexity to the sauce.
  6. Cream: Use heavy cream to create a rich, velvety sauce. You can also use half-and-half or whole milk if you prefer.
  7. Parmesan and Asiago cheese: Use freshly grated or shredded Parmesan cheese to add a salty, nutty flavor to the dish. Don’t use pre-shredded Parmesan, as it won’t melt as well.
  8. Spinach: This adds some color, flavor and texture to the dish. The earthy notes in the spinach really combine well with the rest of the dish.

Prepping and cooking your chicken

I like to grill my chicken first before making the pasta or the sauce since this step takes the longest. You can use chicken breast if you like it leaner, but I always opt for chicken thighs because they are more flavorful and will not dry out like breast. Simply season your chicken thighs with salt, pepper, and garlic powder on both sides and place them on a hot grill for a few minutes on each side.

Grilled chicken thighs

Once the internal temperature of the chicken reaches 165°F and they are golden brown in color you can take them off the grill to rest while you boil the pasta and make the sauce. To monitor temps, I use a digital instant read thermometer like a Thermoworks ThermoPop.

Making the Tuscan chicken pasta sauce

Boil your bow tie pasta noodles for the recommended time on the box (Usually 10-12 minutes), strain and set aside. Begin making your sauce, the real star of the show.

Heat up a pan to medium, melt butter or olive oil, and add your minced garlic and chopped sundried tomatoes.

Once those ingredients have cooked for about a minute and are fragrant, add chicken broth, heavy cream, shredded parmesan and asiago cheese, dried Italian seasoning and a pinch of red pepper flakes. Then turn down the heat to low.

You will want the sauce to start simmering lightly as you reduce it down. Add a few tablespoons of flour to thicken up the sauce, and then add the bow tie pasta right into the pan with everything else. Give that a good mix, then add the spinach. Let the spinach wilt for a few minutes and mix it into the creamy sauce.

If you’re not a huge fan of spinach, just skip it this time.
Give the spinach a few minutes to wilt and then stir together.

Turn the heat off on your stove and slice your grill chicken thighs. Serve the pasta right onto a plate with sliced chicken on top and a few spoonfuls of the sauce. Top with a sprinkle of shredded Parmesan Cheese to finish.

If you’re looking for a delicious and easy meal that’s sure to satisfy the entire family, then Tuscan Chicken Pasta is the perfect dish. This recipe is not only simple to prepare, but it’s also bursting with flavor and will quickly become a family favorite.

If you are looking for another great dish with grilled chicken, check out our recipe for Grilled Cornish Hens with chimichurri.

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Tuscan Grilled Chicken Pasta

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5 from 5 reviews

This classic Italian dish combines tender grilled chicken, al dente pasta, and a rich sauce that’s full of herbs, garlic, sun-dried tomatoes and cheese. 

  • Total Time: 45 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 4 boneless skinless chicken thighs
  • 1 cup heavy cream
  • 1 cup of chicken broth 
  • 1/2 cup of shredded parmesan cheese
  • 1/2 cup of shredded Asiago cheese 
  • 1/3 cup of chopped sun-dried tomatoes 
  • 12 ounces of bow tie pasta 
  • 10 ounces of fresh spinach 
  • 2 tablespoons of minced garlic 
  • 2 tablespoons of unsalted butter 
  • 2 tablespoons of flour 
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried thyme 
  • 1 teaspoon of dried parlsey
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder 
  • 1/2 teaspoon of crushed red pepper flakes 

Instructions

  1. Season your chicken thighs with salt, pepper and garlic powder on both sides. 
  2. Grill them on high heat, flipping back and forth until the chicken reaches an internal temperature of 165°F.
  3. Once the chicken is done, remove from the grill and set aside. 
  4. Bring 2 quarts of water to a boil and add your bow tie pasta until it is your preferred doneness. Follow the instructions on the box of pasta for recommended times. 
  5. Heat up a medium-sized pan on medium heat and melt butter, then add minced garlic and chopped sun dried tomatoes. 
  6. After a minute of cooking the garlic and sun dried tomatoes, add in your chicken broth, heavy cream, Parmesan Cheese, Asiago cheese and seasonings. 
  7. Reduce the heat to low and continue to stir until sauce has reaches a light simmer. Then, stir in flour to help thicken the sauce further. 
  8. Add your bow tie pasta into the pan and stir to combine. 
  9. Then add spinach and wait a few minutes until it starts to wilt from the heat and stir to combine. 
  10. Plate the pasta mix and serve with sliced chicken on top. 
  11. Spoon some extra sauce onto the top of the chicken and sprinkle with shredded Parmesan Cheese. 
  • Author: Jordan Hanger
  • Cook Time: 45 minutes
  • Category: Main Course
  • Cuisine: Italian

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12 Comments

  1. I made this last night for picky eaters, and it was a hit! I stayed true to the recipe, and it turned out to be an easy meal that everyone enjoyed.






  2. We absolutely love this pasta. We made it with shrimp, and it will for sure be one of our go-to’s! Must try!






  3. Hey this pasta 🍝 was delicious not entirely same pasta as yours but close and it was delicious 🤤! I enjoy this pasta very much and I consider this too anybody who enjoys this pasta! If was rich i’d higher him as my personal chef!!






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