Yum, yum, yum. I just can’t get enough of this Tuscan Chicken Pasta Bowls recipe! I’ve made it several times, altering it each time, and this is definitely my favorite version that I made. I also tested it out in a crockpot and loved that as well. However, I will admit that it turns out much yummier cooked in a skillet! But if you are interested in the crockpot version, then be sure to read the post to see instructions for how to do that. No matter which way it’s made, the flavors in Tuscan food are incredible. Check out my homemade sun-dried tomato recipe that I posted a couple months ago, because they’ll come in handy for this recipe. Homemade sun-dried tomatoes are much tastier than store-bought in my opinion, but if you have a store-bought brand that you love, then you can of course use that if you want!

Ingredients

Pasta of choice – I used pasta noodles imported from Italy (gotta love Trader Joes!), but you can use whatever you prefer. You can also sub with gluten-free noodles if needed.

Chicken breasts – Use boneless, skinless. You can also sub with chicken tenders or thighs as well.

Spices – Italian seasoning, black pepper, onion powder, salt. For flavor of course!

Olive oil – To sear the chicken.

Heavy cream – For the sauce.

Broth – For deglazing and for the sauce.

Ricotta cheese – For the sauce. It helps thicken it up and make it creamier. You can also sub with parmesan cheese.

Sun-dried tomatoes – The best part in my opinion. Check out my recipe for homemade sun-dried tomatoes.

Garlic cloves – For flavor. I recommend dicing it rather than mincing it because it is less likely to burn in the pan since the pieces are a little larger.

Spinach – For color and nutrients. It’s a classic in tuscan recipes!

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Method

1. Prepare the pasta you are wanting. It’ll take about 20 minutes for the chicken/sauce portion to be done for reference.
2. Slice each breast in half lengthwise to make 4 cutlets (this makes it cook MUCH faster). To do this, place a chicken breast on a cutting board, place one hand flat on top of the chicken breast, then starting on the thicker side of the chicken breast, carefully cut through it horizontally with a sharp knife, slicing all the way through in a clean line.
3. Toss the chicken breast cutlets in 1 tsp salt as well as the italian seasoning, onion power, and cracked black pepper.
4. Preheat a large skillet to medium heat with olive oil.
5. Once preheated, add the seasoned chicken and sear for about 3 minutes on each side. Remove from the skillet and set aside.
6. Turn the heat down to low-medium. Add the sun-dried tomatoes and chopped garlic to the skillet and sauté for 30-60 seconds, stirring constantly. Pour in the broth and deglaze the pan, scraping up any browned pieces to incorporate it back into the dish. Add the cream, spinach, and 1/2 extra tsp of salt and lightly simmer for a couple minutes, don’t let it boil because you don’t want the cream to dissipate too much.
7. Stir in the ricotta cheese.
8. Add chicken back into the skillet, spoon some of the sauce over each piece and simmer for 3-4 minutes until the chicken is cooked through. I recommend using a meat thermometer to check the chicken – that way you don’t accidentally overcook it or undercook it.
9. Every stove cooks different, so if the sauce turned out too thick, add a touch more heavy cream, or if it’s too thin for your preference, add 1 Tbsp of arrowroot starch (or tapioca starch or flour of choice) but also keep in mind the sauce thickens as it cools.
10. To serve: Cut the chicken into slices / bite sized pieces then serve over cooked pasta with several spoonfuls of the sauce over top. Enjoy!

Please be sure to leave a review!

Make it your own

• Add mushrooms for an additional earthy layer of flavor.
• Use white wine instead of broth if you want a slightly lighter, sweeter sauce.
• Add red pepper flakes for a spicy kick.
• Add capers for a salty tang and brininess.
• Sub parmesan in place of the ricotta – Technically parmesan is the more classic way of making Tuscan chicken, but I had ricotta on hand and loooove the creaminess and sweetness of ricotta, so I used it instead. You can use parmesan instead for a richer, more classic flavor.
• Use Pecorino Toscano Cheese for a richer flavor. Pecorino Toscano cheese is the favored cheese in Tuscany. FYI – it’s made out of sheep milk. It tastes similar to parmesan cheese but has a goat cheese undertone to it.

How to cook it in a crockpot (slow-cooker)

I personally prefer the taste and texture of this recipe when cooked in a skillet, but I know it’s also convenient to cook recipes in a crockpot sometimes. This one can definitely be done in a crockpot if you want. A couple things to keep in mind:

The seasoning won’t stick on the chicken like it does when you sear it in a pan, so it’ll mostly just be in the sauce. It’s not a super big deal though because you do still have the seasonings in the meal! It’ll just be in the sauce rather than the chicken.

Another thing is the sauce may turn out slightly thinner, but you can just reduce the broth to accommodate, or add tapioca starch or arrowroot starch at the end to thicken it up a bit.

Instructions for the crockpot:

If you want it done in 2-3 hours, then slice the chicken in half lengthwise. However, if you want it to go for 4-5 hours, then keep the chicken breast whole for the cooking process.

Reduce the broth to 1/4 cup.

Add all of the ingredients (except the cheese, spinach, and pasta) into the crockpot and cook on low (2-3 hours for halved pieces, 4-5 hours for whole).

When it’s ready, add the ricotta cheese and spinach and stir to combine.

Cut the chicken into bite-sized pieces and serve over cooked pasta with several spoonfuls of the sauce and enjoy!

FYI – If the sauce is super thin, then feel free to add 1-2 Tbsp of arrowroot starch or tapioca starch.

Other recipes you’ll love

Homemade Sun-Dried Tomatoes

Pesto Mozzarella Stuffed Chicken

Tomato Basil Stuffed Peppers

Caprese Pesto Pasta

I hope you love this Tuscan Chicken Pasta Bowl recipe! Please be sure to leave a comment on the post and a review on the recipe card. Your support means the world to me.

Easy Tuscan Chicken Pasta Bowls

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5 from 7 reviews

An easy recipe made in just 30 minutes for a creamy, dreamy pasta dinner.

• Author: Christine Manes
• Prep Time: 10
• Cook Time: 20
• Total Time: 30
• Yield: 5 1x
• Category: Entree, Dinner
• Method: Stovetop
• Cuisine: Tuscan

Ingredients

Scale 1x2x3x

8 oz dry pasta of choice

1 1/2 lbs (2 large) chicken breasts (boneless, skinless), sliced in half lengthwise

1 1/2 Tbsp Italian seasoning

1 1/2 tsp salt, divided, to taste

1 tsp granulated onion

Lots of fresh cracked black pepper

1 1/2 Tbsp olive oil

1/3 cup sun-dried tomatoes, sliced if needed

3 large garlic cloves, finely chopped

1/3 cup chicken broth (or sub white wine)

1 1/4 cup heavy cream

1 cup packed spinach

2/3 cup ricotta cheese

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Instructions

1. Prepare the pasta you are wanting. It’ll take about 20 minutes for the chicken/sauce portion to be done for reference.
2. Slice each chicken breast in half lengthwise to make 4 cutlets (this makes it cook MUCH faster). To do this, place a chicken breast on a cutting board, place one hand flat on top of the chicken breast, then starting on the thicker side, carefully cut through it horizontally with a sharp knife, slicing all the way through.
3. Lay the chicken cutlets out on the cutting board and sprinkle with 1 tsp salt and the Italian seasoning, onion powder, and cracked black pepper – keeping in mind you’ll want to season both sides, so reserve enough seasoning to coat both sides of each piece of chicken. 
4. Preheat a large skillet to medium heat with olive oil.
5. Once preheated, add the seasoned chicken and sear for about 2-3 minutes on each side. Remove from the skillet and set aside.
6. Turn the heat down to low-medium. Add the sun-dried tomatoes and chopped garlic to the skillet and sauté for 30-60 seconds, stirring constantly. Add the broth and deglaze the pan, scraping up any browned pieces to incorporate it back into the dish. Add the cream, spinach, and 1/2 extra tsp of salt and stir together. Turn the heat up as needed to lightly simmer for a couple minutes, don’t let it fully boil because you don’t want the liquid to dissipate too much.
7. Stir in the ricotta cheese. Taste test and add salt and/or seasonings if desired.
8. Add the chicken back into the skillet, spoon some of the sauce over each piece, and simmer for 2-4 minutes until the chicken is ready. I recommend using a meat thermometer to check the chicken, it should be 165ºF.
9. The sauce will be thicker at this point, but every stove cooks different, so if the sauce turned out too thick, add a touch more heavy cream, or if it’s too thin for your preference, add 1-3 tsp of arrowroot starch (or tapioca starch or flour of choice) but also keep in mind the sauce does thicken as it cools.
10. To serve: Cut the chicken into slices / bite sized pieces then serve over cooked pasta with a few spoonfuls of the sauce over top (a little goes a long way because it’s so rich!). Enjoy!
11. Please be sure to leave a review!

Equipment

17-inch Cast Iron Skillet

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Bluetooth Meat Thermometer

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Measuring Cups + Spoons

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Meat Thermometer (food thermometer)

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