Best 8 Creamy Tuscan Chicken Recipes

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When you're looking for a quick and flavorful dinner option, creamy Tuscan chicken is always a hit. This delectable dish features tender chicken breasts simmered in a luscious cream sauce made with sun-dried tomatoes, spinach, and savory Italian spices. Served over pasta or mashed potatoes, creamy Tuscan chicken is a cozy and comforting meal that can be enjoyed all year round. With a few simple ingredients and easy-to-follow steps, you can whip up this creamy Tuscan chicken recipe in no time and indulge in a culinary delight that will satisfy your cravings.

Let's cook with our recipes!

SLOW-COOKER CREAMY TUSCAN CHICKEN PASTA



Slow-Cooker Creamy Tuscan Chicken Pasta image

You asked for it, and the Betty Crocker Kitchens are delivering! Now you can make one of our most popular Instant Pot™ recipes, Creamy Tuscan Chicken Pasta, in the slow cooker. This creamy, flavor-rich pasta dish made with campanelle pasta, chicken, spinach and sun-dried tomatoes is incredibly easy but feels extra special. It's as perfect for company as it is for a family night in.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h25m

Yield 8

Number Of Ingredients 10

2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 package (20 oz) boneless skinless chicken thighs, cut in 1 1/2-inch pieces
8 oz uncooked campanelle pasta (2 3/4 cups)
1/2 cup chopped drained oil-packed sun-dried tomatoes with herbs
1 package (8 oz) cream cheese, cut into cubes, softened
1 cup shredded Parmesan cheese (4 oz)
1 package (5 oz) fresh baby spinach leaves

Steps:

  • Spray 5-quart slow cooker with cooking spray. In slow cooker, mix broth, Italian seasoning, salt and pepper flakes.
  • Stir in chicken. Cover; cook on High heat setting 1 1/2 to 2 hours or until chicken is cooked through (at least 165°F). Stir in pasta and tomatoes. Cover; cook on High heat setting 25 to 30 minutes or until pasta is tender, stirring twice.
  • Stir in cream cheese and Parmesan cheese until cheeses melt. Stir in spinach until wilted. Let stand covered 5 to 10 minutes or until slightly thickened. Stir before serving.

Nutrition Facts : Calories 390, Carbohydrate 29 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 9 g, ServingSize 1 Cup, Sodium 760 mg, Sugar 3 g, TransFat 0 g

CREAMY TUSCAN GARLIC CHICKEN



Creamy Tuscan Garlic Chicken image

A creamy garlic chicken dish with a Tuscan twist. Enough sauce to serve over noodles; cut the sauce in half for just the chicken dish.

Provided by CAL

Time 30m

Yield 4

Number Of Ingredients 10

12 ounces penne pasta
1 pound skinless, boneless chicken breast
3 teaspoons garlic powder, or to taste, divided
3 teaspoons Italian seasoning, divided
3 tablespoons olive oil
2 cups heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
2 cups fresh spinach
1 cup chopped sun-dried tomatoes

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
  • Season chicken breasts with 1 1/2 teaspoons garlic powder and 1 1/2 teaspoons Italian seasoning, making sure both sides are coated.
  • Heat oil in a large skillet over medium heat. Add chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken to a plate and cut into strips or chunks.
  • Add cream, chicken broth, Parmesan cheese, remaining garlic powder, and Italian seasoning to the skillet. Whisk over medium heat until it begins to thicken, about 3 minutes. Add spinach and sun-dried tomatoes; simmer until spinach wilts and sauce reaches desired consistency, about 3 minutes more. Add chicken back to the skillet and cook until heated through.
  • Serve over pasta.

Nutrition Facts : Calories 1065.9 calories, Carbohydrate 75.9 g, Cholesterol 246.7 mg, Fat 65.3 g, Fiber 5.5 g, Protein 48 g, SaturatedFat 33.6 g, Sodium 998.1 mg, Sugar 9.1 g

CREAMY TUSCAN CHICKEN MAC AND CHEESE RECIPE BY TASTY



Creamy Tuscan Chicken Mac And Cheese Recipe by Tasty image

This quick and easy one-pot recipe is sure to be a dinner favorite. Chicken and pasta are smothered in a creamy, cheesy sun-dried tomato and garlic sauce. Some of the ingredients are customizable-don't have kale? Use baby spinach. No milk? Use half and half. Throw in your favorite pasta and cheeses and enjoy this melt-in-your-mouth meal!

Provided by Andrew Pollock

Categories     Dinner

Time 55m

Yield 8 servings

Number Of Ingredients 18

1 ½ teaspoons kosher salt, plus more for boiling pasta
1 lb medium shell pasta, penne or bowtie can also be used
1 tablespoon olive oil, plus more for drizzling
2 boneless, skinless chicken breasts
¾ teaspoon freshly ground black pepper
3 tablespoons unsalted butter
1 cup yellow onion, finely diced
4 garlic cloves, minced
¼ cup dry white wine, such as Pinot Grigio
1 cup sun-dried tomatoes in olive oil, julienne-style, drained
2 tablespoons all-purpose flour
3 cups whole milk, or half and half
2 teaspoons dried oregano
1 bunch tuscan kale, stemmed and sliced
2 cups shredded mozzarella cheese
1 cup white cheddar cheese, grated
½ cup grated parmesan cheese, plus more for serving
1 tablespoon fresh parsley, chopped

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain, then transfer to a large bowl, toss with a drizzle of olive oil to prevent sticking, and set aside.
  • Season the chicken breasts on both sides with 1 teaspoon salt and ½ teaspoon black pepper.
  • Heat 1 tablespoon of olive oil in a large pot over medium heat. When the oil is shimmering, add the chicken and cook, flipping halfway, until golden brown on both sides and the internal temperature reaches 165°F (75°C), about 12 minutes. Transfer the chicken to a cutting board and let cool slightly, then chop into ½-inch cubes.
  • In the same pot, melt the butter over medium heat. Add the onion and garlic and cook until softened and fragrant, about 4 minutes. Carefully pour in the white wine. Scrape up any browned bits from the bottom of the pan, then simmer until the liquid has fully evaporated, 2-3 minutes. Add the sun-dried tomatoes and stir to incorporate.
  • Sprinkle in the flour and stir until the vegetables are fully coated. Cook for 2 minutes, until the flour is golden brown and smells nutty. Add the milk, oregano, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and the kale. Cook, stirring often, until the kale has wilted and the sauce has thickened slightly, about 5 minutes.
  • Add the mozzarella, white cheddar, and Parmesan cheeses and stir until fully melted and incorporated, about 2 minutes. Add the cooked pasta to the pan and stir until well coated in the sauce. Stir in the chicken.
  • Remove the pan from the heat. Sprinkle the mac and cheese with the parsley and serve immediately with more Parmesan cheese for topping.
  • Enjoy!

Nutrition Facts : Calories 667 calories, Carbohydrate 68 grams, Fat 25 grams, Fiber 5 grams, Protein 42 grams, Sugar 16 grams

CREAMY TUSCAN GARLIC CHICKEN



Creamy Tuscan Garlic Chicken image

This is a quick recipe worthy of company. My grown kids still request it. I serve it over linguine pasta.

Provided by Chef PotPie

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs boneless skinless chicken breasts, thinly sliced
2 tablespoons olive oil
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon italian seasoning
1/2 cup parmesan cheese
1 cup spinach, chopped
1/2 cup sun-dried tomato

Steps:

  • In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
  • Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.

HOMEMADE CREAMY TUSCAN CHICKEN RECIPE BY TASTY



Homemade Creamy Tuscan Chicken Recipe by Tasty image

Here's what you need: boneless chicken breasts, butter, garlic paste, chili flakes, black pepper, italian seasoning, salt, heavy cream, cheddar mixed cheese, baby spinach, sundried tomato, mushrooms

Provided by Himna Asad

Yield 3 servings

Number Of Ingredients 12

3 boneless chicken breasts, (thinly-sliced)
3 tablespoons butter
1 tablespoon garlic paste
1 teaspoon chili flakes
½ teaspoon black pepper
½ teaspoon italian seasoning
½ teaspoon salt
1 cup heavy cream
¼ cup cheddar mixed cheese, optional
1 cup baby spinach, chopped
½ cup sundried tomato
4 mushrooms, chopped

Steps:

  • Heat the butter in a pan and add garlic paste, saute for 1-2 minutes.
  • Add the chicken breasts and fry for 7-10 minutes, until it is light brown.
  • Sprinkle all the spices on the chicken (salt, chilli flakes, black pepper, Italian seasoning).
  • Now add the chopped spinach, mushrooms and sundried tomatoes and cook for 2-3 mins.
  • Add cream and cheese. Simmer on low heat for 5 minutes and voila, your finger-licking creamy tuscan chicken is ready !
  • Enjoy!

Nutrition Facts : Calories 781 calories, Carbohydrate 21 grams, Fat 57 grams, Fiber 4 grams, Protein 57 grams, Sugar 13 grams

INSTANT POT® CREAMY TUSCAN CHICKEN PASTA



Instant Pot® Creamy Tuscan Chicken Pasta image

Winner, winner chicken dinner! This meal really shows off the talents of our favorite electric pressure cooker. Yes, our Instant Pot Tuscan chicken pasta is made with the multi-talented multi-cooker. What you get is a deliciously creamy and hearty Tuscan chicken pasta that is perfect for any weekday or weekend. Stir in spinach and cheese before serving, and this delicious dinner is done.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 10

1 carton (32 oz) Progresso™ chicken broth
1/2 cup chopped drained oil-packed sun-dried tomatoes with herbs
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch pieces
12 oz uncooked campanelle pasta (4 cups)
1 package (5 oz) fresh baby spinach leaves
1 package (8 oz) cream cheese, cut into cubes, softened
1 cup shredded Parmesan cheese (4 oz)

Steps:

  • Spray 6-quart Instant Pot® insert with cooking spray. Mix broth, tomatoes, Italian seasoning, salt and pepper flakes in insert.
  • Stir in chicken and pasta. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  • Immediately stir mixture 1 to 2 minutes or until pasta is completely separated. Pasta will appear to be stuck together but will separate while stirring. Stir in spinach, cream cheese and Parmesan cheese until cheeses melt. Let stand 5 minutes.

Nutrition Facts : Calories 610, Carbohydrate 56 g, Cholesterol 140 mg, Fat 3 1/2, Fiber 4 g, Protein 40 g, SaturatedFat 12 g, ServingSize 1 Servings, Sodium 1240 mg, Sugar 5 g, TransFat 1/2 g

CREAMY TUSCAN CHICKEN ROLLUPS



Creamy Tuscan Chicken Rollups image

Thin chicken breasts filled with sun-dried tomatoes and whipped cream cheese are topped with a creamy basil sauce and served with Idahoan Signature™ Russets Mashed Potatoes.

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Time 50m

Yield 6

Number Of Ingredients 12

¾ cup whipped cream cheese
½ cup thinly-sliced sun-dried tomatoes
½ teaspoon garlic powder
½ teaspoon onion powder
6 each skinless, boneless chicken breasts - halved horizontally and pounded thin
¾ cup heavy whipping cream
2 tablespoons olive oil
⅛ teaspoon salt
⅓ cup grated Parmesan cheese
4 ounces chopped fresh basil
1 pinch salt and pepper to taste
1 (9.74 ounce) package Idahoan Signature™ Russets Mashed Potatoes

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 x 8-inch baking dish.
  • Combine whipped cream cheese, sun-dried tomatoes, garlic powder, and onion powder in a mixing bowl. Divide mixture among the chicken breast slices. Roll slices and place seam side down into prepared baking dish. Sprinkle with salt and pepper.
  • Bake in preheated oven until internal temperature reaches 165 degrees F, about 35 minutes.
  • Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Cover and keep warm.
  • Combine heavy whipping cream, olive oil, and salt in a saucepan. Bring to a simmer over medium-high heat stirring constantly. Cook until sauce begins to thicken, about 4 minutes. Stir in chopped basil and Parmigiano-Reggiano cheese; remove from heat.
  • Serve chicken topped with sauce and with a side of Idahoan Signature™ Russets Mashed Potatoes.

Nutrition Facts : Calories 527.6 calories, Carbohydrate 39.4 g, Cholesterol 130.2 mg, Fat 28 g, Fiber 2.9 g, Protein 32.3 g, SaturatedFat 12.7 g, Sodium 1179.6 mg, Sugar 3 g

CREAMY TUSCAN TOMATO PASTA WITH CHICKEN



Creamy Tuscan Tomato Pasta With Chicken image

Comfort food plus!! Tender chicken breast and pasta smothered in a delicate creamy semi-dried tomato, garlic, white wine and herb sauce. Tastes like you spent hours in the kitchen, in reality you can have it on the table in 30 minutes! Simple and easy with lots of flavour, serve with hot crusty bread. Even better the next day.

Provided by Carol in Oz

Categories     Chicken

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 cup chopped onion
3 garlic cloves
1 whole boneless skinless chicken breast
250 g fusilli
4 -6 sun-dried tomatoes
1/2 cup dry white wine
2 tablespoons lemon juice
14 ounces diced tomatoes
1 tablespoon italian seasoning
1/3 cup black olives
1 -2 teaspoon dried chili pepper flakes
salt and pepper
1 cup light cream

Steps:

  • Cook pasta according to package instructions.
  • Chop chicken into bite sized pieces.
  • Brown chicken in oil in a deep frying pan, set aside and keep warm.
  • Fry onion and garlic in oil until soft and fragrant.
  • Chop semi-dried tomatoes and olives into small pieces, add to onion and garlic.
  • Add can of tomatoes, lemon juice and white wine.
  • Mix in dried Italian spices, salt and pepper and chili flakes.
  • When pasta is done add to tomato sauce with the chicken.
  • Stir in cream and warm through, do not boil.

Nutrition Facts : Calories 1069, Fat 36.2, SaturatedFat 16.5, Cholesterol 147.6, Sodium 847.3, Carbohydrate 126.6, Fiber 9.4, Sugar 15.8, Protein 50.3

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Tips for Making Creamy Tuscan Chicken:

- For a richer flavor, use a combination of olive oil and butter to cook the chicken. - Use boneless, skinless chicken breasts or thighs for a quick and easy meal. - If you prefer darker meat, you can use bone-in, skin-on chicken thighs. Just be sure to cook them for a little longer. - Season the chicken with salt, pepper, garlic powder, and Italian seasoning before cooking. This will help to enhance the flavor of the dish. - Cook the chicken over medium heat until it is browned on all sides. This will help to lock in the juices and prevent the chicken from drying out. - Add the sun-dried tomatoes, mushrooms, and spinach to the pot and cook until the vegetables are softened. - Stir in the heavy cream and Parmesan cheese and bring to a simmer. Cook for 5-7 minutes, or until the sauce has thickened. - Serve the Creamy Tuscan Chicken over pasta, rice, or mashed potatoes. ###

Conclusion:

Creamy Tuscan Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The combination of creamy sauce, tender chicken, and flavorful vegetables makes this dish a surefire hit. So next time you are looking for a quick and easy meal, give Creamy Tuscan Chicken a try. You won't be disappointed.

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