Tuscan Chicken Pasta is made with vegan chicken, spinach, sun dried tomatoes and is cooked in a pasta sauce that is rich, creamy and oh boy so satisfying. Big flavor on your plate and ready in around 20 minutes.
I call myself proudly a pasta lover.
Do I need say more? I don’t think so.
If there is one meal that I would always cook and enjoy it is this Tuscan Chicken Pasta recipe.
It really checks all the boxes in no time, because it has it all: creaminess, texture, flavor in each and any bite.
Tastes like you will eat in an amazing restaurant, but really, really easy to make in 20 minutes.
What you need for this Tuscan Chicken Pasta recipe
First of all, you will need some pasta.
The beauty of this recipe is that you can use any pasta you like.
As you can see in my step by step pictures, I use precooked pasta. Even better if you have leftover pasta, it will work here perfectly.
In addition, you will need to have the following ingredients:
Vegan chicken: I cook it with olive oil, along with garlic, and onions. That is our Tuscan Chicken for the creamy pasta sauce that has a lot of amazing flavor. It is tender, juicy and oh yet so satisfying with just the right amount of taste.
Dairy free parmesan cheese makes this sauce so cheesy and incredibly delicious. It really adds a ton of flavor and makes everything so good as you can find also in my Alfredo Sauce.
I keep making the pasta sauce really simple and use dairy free cream cheese and oat milk. Let me tell you this clearly: this sauce is so rich, creamy and absolutely delicious. Both ingredients form a luxuriously, silky and incredibly amazing tasting sauce.
To add more flavor, I mix in a bit of Italian seasoning and for a little heat red pepper flakes.
Sun dried tomatoes of course add a lot of great flavor and texture. Spinach gives this pasta a lot of brightness and freshness.
How to make Tuscan Chicken Pasta
As I mentioned before, I precook my pasta.
So if you don’t have any pasta ready at this point, go ahead and prepare them to the package directions.
In a pan heat olive oil. Wait until hot and add garlic, chopped onions and chicken. Cook for 4 minutes.
Next. add cream cheese, Italian seasoning, red pepper flakes, parmesan, milk, sun dried tomatoes, and a pinch of salt and pepper. Cook everything on medium heat for 5 minutes more.
Finally add spinach and pasta, mix well. Warm it for another 2 minutes, then serve the Tuscan Chicken Pasta in bowls or on plates.
Tips and tricks
Any leftovers? They will be great for around 4 days.
For freezing, always let the Tuscan Chicken Pasta cool completely before giving it in a freezer friendly bag or container. This way the food will last for around 4 months. Thaw completely and reheat slowly.
Spinach: you can use fresh or frozen. Keep in mind if you use frozen, thaw completely and drain properly. You really want to remove as much water as you can.
Use sun dried tomatoes in oil. These are great, delicious and don’t require any soaking to soften them up.
Other recipes to try
- 8 oz pasta, uncooked
- 4 cloves garlic, pressed
- 1/2 cup onions, finely chopped
- 1/4 cup olive oil
- 12 oz vegan chicken
- 1 cup spinach
- 10 oz dairy free cream cheese
- 1/2 cup oat milk
- 5 oz sun dried tomatoes, drained
- 1 cup dairy free parmesan cheese
- 1 tsp Italian Seasoning
- 1/2 tsp red pepper flakes
- salt, pepper to taste
- If you don't have leftover pasta, cook pasta according to the package directions.
- Heat olive oil in a pan. Wait until it is hot, then add garlic, onions and chicken. Cook for 4 minutes.
- Add cream cheese, Italian seasoning, red pepper flakes, parmesan, milk, sun dried tomatoes, and a pinch salt and pepper.
- For 5 minutes more, cook everything and finally add spinach and pasta, mix.
- Cook it for another 2 minutes.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 687Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 952mgCarbohydrates: 45gFiber: 7gSugar: 2gProtein: 42g