Tuscan Grilled Chicken Pasta
Tuscan Grilled Chicken Pasta combines juicy grilled chicken with perfectly cooked penne, fresh spinach, sun dried tomatoes, and a creamy, rich, garlic Parmesan sauce. It’s hearty, colorful, and packed with Italian-inspired flavors.
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I love my Italian-inspired dishes. They're great for big family dinners, just like my Garlic Alfredo Cheese Tortellini and my Spicy Italian Sausage Baked Rigatoni. Pair them with your favorite salad and breadsticks to dip in the creamy sauce and you have a wonderful, filling meal that the whole family will enjoy.
Let's Gather The Ingredients
- Dried pasta- I used penne pasta, but you can use other small-shaped pasta. Even better if it has ridges to hold some of the sauce.
- Chicken- boneless skinless chicken breast or chicken tenders
- Fats- olive oil and butter
- Spices- garlic powder, salt, black pepper, minced garlic cloves, Italian seasoning, and Italian parsley or fresh basil as a garnish
- Veggies- fresh spinach, diced onion, and sundried tomatoes
- Creamy factor- half and half, shredded Parmesan cheese
How To Make Tuscan Chicken Pasta
- Step 1: Cook penne pasta to al dente using the instructions on the package, drain, and set pasta aside. Lay chicken on cutting board and rub with olive oil, garlic powder, salt, and pepper.
- Step 2: Carefully place seasoned chicken on the grill to cook.
- Step 3: Use tongs to flip the chicken and cook.
- Step 4: Once skinless chicken breasts are cooked, transfer to a cutting board and use a knife to slice the chicken into bite-sized pieces. Set chicken aside.
- Step 5: Heat olive oil in a large skillet and add fresh baby spinach. Cook until wilted, remove from the skillet and set aside.
- Step 6: Add butter and diced onions to skillet and saute until soft.
- Step 7: Add garlic to cooked onions and cook.
- Step 8: Pour in half and half and bring to a low simmer. Do not let it boil.
- Step 9: Reduce heat, add in Italian seasoning, and Parmesan cheese. Whisk so the cheese melts.
- Step 10: Add in cooked pasta and chicken, sun-dried tomatoes, and cooked spinach. Mix to combine everything before serving.
Recipe Tips
- Freshly grated Parmesan cheese melts best and gives the best flavor.
- Let your tender chicken rest for a few minutes before slicing to keep the chicken moist and juicy.
- If your sauce is too thick, add a splash of milk to help loosen it up.
- Cook pasta just to al dente so it doesn’t get mushy and start to break when tossed with the sauce.
- Swap out the chicken for grilled shrimp or Italian sausage.
- You can cook chicken on an outdoor grill or an indoor grill plate.
Recipe Faq's
Yes, you can prepare the veggies, sauce, and grilled chicken in advance. Store them separately and then combine with freshly cooked pasta. When ready to serve, for the best texture.
Store leftovers in an airtight container
in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or cream to loosen the sauce. I don't suggest trying to freeze this as the cream sauce
may separate upon thawing. If you freeze it, store it in a freezer-safe container and reheat slowly while stirring to help lower the risk of separation.
If you don't like sundried tomatoes or don't have any, try making some Garlic Roasted Cherry Tomatoes with fresh cherry tomatoes
instead.
More Pasta Recipes
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Tuscan Grilled Chicken Pasta
Ingredients
- 8 ounces dried Penne pasta 2 1/2 cups
- 2 boneless skinless chicken breasts or 6 tenders
- 4 tablespoon olive oil divided
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups fresh spinach
- 2 tablespoon butter
- 1/2 cup diced onion
- 6 garlic cloves minced
- 2 cups half and half
- 2 teaspoons Italian seasoning
- 1 1/2 cups Parmesan cheese shredded
- 1 cup sun dried tomatoes see notes
- Italian Parsley or Basil for garnish
Instructions
- Cook pasta to al dente according to the pkg directions, drain and set aside.
- Heat a grill on medium-high heat. Rub 2 tablespoons olive oil over chicken and season with garlic powder, salt and pepper. Grill for 5-6 minutes on each side for breasts and 3-5 minutes each side for tenders. Let rest 10 minutes then slice.
- Heat a large skillet on medium heat and add 2 tablespoons of olive oil. Add spinach and cook 3-4 minutes until wilted. remove and set aside.
- In the same skillet add butter and onions and saute for 2-3 minutes or until softened.
- Add garlic and cook another minute
- Add in half and half and bring just to a simmer but don't boil.
- Reduce heat to low, and add in Italian seasoning, and parmesan cheese and whisk until melted.
- Add in cooked pasta, chicken, sun dried tomatoes, and spinach. Mix until combined.
- Add more salt and pepper to taste and garnish with Italian Parsley or basil.
Fantastic I'm so happy everyone loved it 🙂
Made this tonight for family and company. Everyone loved it and pronounced it restaurant worthy. I followed the recipe exactly which I don't always do lol. Made a double batch to give everyone some to take for lunch tomorrow. Thanks so much Wendie!