This recipe for Tuscan chicken pasta is creamy pasta topped with seared chicken, tomatoes, kale and mushrooms. An easy and hearty dinner that’s ready in no time!
I love easy pasta meals, some of my family’s favorites include lemon asparagus pasta, chicken parmesan pasta and this simple yet satisfying Tuscan chicken pasta.
Pasta – it’s what’s for dinner A LOT around here. I love to make pasta dishes that incorporate meat, veggies and noodles because it’s a complete meal without a ton of work. I recently tried out this Tuscan chicken pasta recipe, which was a hit with both the kids and adults alike!
How do you make Tuscan chicken pasta?
This Tuscan chicken pasta is a mixture of chicken, mushrooms, kale and tomatoes, all sauteed and served over creamy pasta. I use cut up chicken breast, although thighs would also work. I prefer to add the tomatoes at the very end so that they’re just lightly cooked and still fresh tasting. While I used Tuscan (also known as dinosaur) kale here, regular curly kale also works great. You could even swap out the veggies for others that you have on hand, zucchini would be a great addition.
This Tuscan chicken pasta is a cinch to put together – while the pasta is boiling, cook up your chicken and veggies. The pasta gets a simple sauce, the chicken mixture goes on top, and done! Looking at these photos right now, I realize that parmesan cheese would be an awesome finishing touch to this dish – so try it that way and report back please!
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More pasta meals
- Cheeseburger Pasta
- Cajun Shrimp and Sausage Pasta
- Chicken Pesto Pasta
- Caprese Pasta
- Philly Cheesesteak Pasta
Tuscan Chicken Pasta
Ingredients
- 1 pound boneless skinless chicken breasts cut into 1 inch pieces
- 2 tablespoons olive oil divided use
- 1 1/2 cups seeded and diced tomatoes
- 1 1/2 cups sliced mushrooms
- 2 cups of kale leaves coarsely chopped
- 10 ounces linguine pasta other long pasta varieties will also work
- 1 cup heavy cream
- 2 tablespoons chopped parsley
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil; add the pasta and cook according to package directions.
- While the pasta is cooking, heat 1 tablespoon of olive oil in a large pan over medium heat.
- Add the mushrooms to the pan and season with salt and pepper to taste. Cook for 4-5 minutes stirring occasionally, until tender and browned. Stir in the kale and cook for 1-2 minutes more, or until kale is just wilted.
- Remove the vegetables from the pan and place on a plate. Cover with foil to keep warm.
- Wipe out the pan with a paper towel and heat the remaining tablespoon of olive oil over medium high heat.
- Add the chicken to the pan and season with and pepper. Cook for 5-6 minutes, stirring occasionally, or until cooked through.
- Add the reserved vegetables to the pan and stir to combine. Add the tomatoes and cook for 1 minute.
- Drain the pasta, reserving 1/4 cup of cooking water and return pasta to the pot it cooked in. Turn the heat on medium high and add the cream along with salt and pepper to taste. Cook for 3-4 minutes or until sauce has started to thicken. Add pasta water if needed to thin the sauce.
- Place the chicken and vegetable mixture on top of the pasta and sprinkle with parsley. Serve immediately.
I added some Italian seasoning and I could have used even more. Also, a healthy dose of shredded parmesan cheese on top.
I made minor changes but the basics were the same and, as you said, loved by old and young alike!! I didn’t have heavy cream so, after cooking the chicken and veg, I removed them from the pan (but didn’t clean it out) and added about 3/4 cup of chicken stock plus 1/2 block of cream cheese cut into cubes. Once this cheese had melted, i sprinkled both chopped garlic (the kind in a jar – about 1 tsp) and parmesan into the pan, heated it up and returned the cooked chicken and veg to this sauce. I added about 2/3 cup of pasta water to help thicken it up. Delicious! Thanks for the inspiration!
Amazing dish! I’m going to try this with shirataki pasta and I’m sure it will turn out great!
This Tuscan Salad looks so flavorful and delicious! I love how easy it seems.
I love this skillet dinner. The kale is great addition and an easy way to sneak some veggies to the fam.
Great pasta dish, flavors were amazing! Can’t wait to share it with some friends at a dinner party.
I love the idea of using kale! Pasta is a regular dish here too, so finding interesting recipes can be a challenge. Thanks for this one, I love it!
This recipe was super easy to make, and most importantly was delicious. Definitely a dish that can be prepared on a date night that is inexpensive and will make you look smart.
I made this a new way I added spinach ,kale and cilantro Italian seasonings, four bay leaves, black Olives, Green Onions, shrimp, I also added four pieces of bacon in and cooked up my chicken cooked in butter . Then I mixed all of it together including drippings and a cup of Parmesan cheese and a little bit of Italian dressing with a cup of heavy cream and chicken stock because I like gravy . I used regular spaghetti noodles but I also did add Italian dressing and a cup of Parmesan cheese and mixed it up then I put the noodles on the plate and added the rest to the top was extremely delicious and worth every bit of time that I put into it .
I made this dish last night. I saluted garlic and added zucchini, used spinach instead of Kale. Not one of my favorite recipes. I thought it was a little bland. Sorry, I really thought it would be really good. Maybe I should have used Kale for better flavor.
Looks delicious! I love all-in-one pasta meals. This recipe is a winner!
Its an amazing wholesome dish. I add sliced garlic at the start. It gives a lovely flavour to the chicken.
I’m going to make this one soon – what a great dish with loads of color and flavor. Who could resist all that chicken and pasta? Not me!
I just can’t stay away from your page, seriously. This pasta looks aaaaahmazing, for real. Something I know the whole family will love!
Great pasta dish! Love using kale and I buy ore washed cut up kale to make it easier!
Lovely dish! Has me craving dinner (at 10 am 🙂 Sounds like a great way to use up odds and ends in the fridge, too.