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Linguine noodles, chicken, tomatoes and basil in a stainless steel pan with a fork.

Tuscan Chicken Pasta Recipe

This delectable Tuscan Chicken Pasta recipe is a harmonious blend of succulent chicken, aromatic herbs, and vibrant vegetables that captures the essence of Italy. Ready in one pan in around 30 minutes and perfect for busy weeknights or special weekends.

Course Main Course
Cuisine Italian
Keyword kid friendly dinner ideas, one pot chicken pasta recipe, tuscan pasta recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4 servings
Calories 352 kcal
Author Kelly

Ingredients

  • 2 medium boneless skinless chicken breasts about 1/2 lb, cut into strips or chunks. Can sub with other protein of choice or omit for a meatless version.
  • salt and pepper to taste
  • 1/2 teaspoon dried oregano
  • 3 cloves garlic minced
  • 1/2 cup sun dried tomatoes in oil sliced thinly
  • 1 cup sliced cremini or button mushrooms
  • 1 red bell pepper sliced thinly
  • 1 cup cherry tomatoes halved (or use 14.5 ounces can diced tomatoes, drained)
  • 2 cups chicken broth
  • 8 ounces gluten-free linguine or thin pasta of choice broken in half, we like Jovial - can also sub with grain-free pasta of choice such as Jovial Cassava flour pasta, Cappello's almond flour pasta, hearts of palm noodles or Kaizen. Can also use regular wheat pasta of choice if not dairy-free.
  • 1-1/3 cups finely chopped kale
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes to taste
  • 1/4 cup basil leaves thinly sliced plus more for garnishing
  • 1/2 cup full-fat coconut milk or sub heavy cream of choice if not dairy-free
  • 1/4 cup grated dairy-free or regular Parmesan, to taste - we like Violife or Miyokos

Instructions

  1. Season chicken with salt, pepper, and dried oregano and add to a large greased skillet/pan over medium heat. Saute until browned and cooked through (about 4-6 minutes).Transfer to a plate.
  2. Return the pan back to the heat and add a little bit of olive oil.
  3. Add garlic, mushrooms and sundried tomatoes and saute over medium heat for about 1-2 minutes until garlic is fragrant. Add red peppers and cherry/diced tomatoes and saute for another 2 minutes. Add pasta and broth and turn up the heat to bring to a boil. Lower the heat back to medium, cover with the lid and cook for about 8-11 minutes (stirring pasta half way and add in more broth as needed if pasta is sticking or seems dry) until the pasta is tender and most of the liquid has absorbed.
  4. Toss in kale, basil, Italian seasoning, red pepper flakes, and salt and pepper to taste.
  5. Pour in the coconut milk / cream and nestle the chicken back to the pan, stir to coat and allow to bubble andl heat through.
  6. Top with grated Parmesan and garnish with extra basil leaves.
  7. Plate and serve while still hot.
Nutrition Facts
Tuscan Chicken Pasta Recipe
Amount Per Serving (1 serving)
Calories 352 Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 50g17%
Fiber 3g12%
Sugar 3g3%
Protein 23g46%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.