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Creamy Tuscan Chicken Pasta

A tasty Tuscan chicken pasta dish featuring chicken thighs simmered in a creamy Italian cheese sauce with sun-dried tomatoes and spinach.

4 servings · 508g/servingPrep: 20 minCook: 40 minTotal: 1hItalianOriginal recipe ↗

Ingredients

  • Olive Oil42g≈ 0.75 × 1/4 cup
  • Chicken Thighs - Just Bare460g≈ 2.75 × 6 oz
  • Salt4.5g≈ 0.75 × 1 teaspoon
  • Spices, pepper, black0.57g≈ 5.75 × dash
  • Yellow Onion150g≈ 1 large
  • Garlic, raw12g≈ 1.25 × 3 cloves
  • Dry white wine150g≈ 3.75 × serving 2 tbsp
  • Tomatoes, canned, red, ripe, diced60g
  • CHICKEN STOCK240g≈ 1 cup
  • Italian seasoning2g
  • Baby Spinach120g≈ 2 × 2 cups raw
  • PARMESAN CHEESE80g≈ 2.75 × 1 oz
  • Heavy cream240g
  • Lemon juice, raw15g≈ 1 tablespoon
  • Pasta, white, dry454g≈ 3.75 × cup elbows

Estimated Cost

  • Olive Oil (42g)$0.55
  • Chicken Thighs - Just Bare (460g)$5.06
  • Salt (4.5g)$0.01
  • Spices, pepper, black (0.57g)$0.03
  • Yellow Onion (150g)$0.33
  • Garlic, raw (12g)$0.32
  • Dry white wine (150g)—
  • Tomatoes, canned, red, ripe, diced (60g)—
  • CHICKEN STOCK (240g)$0.42
  • Italian seasoning (2g)—
  • Baby Spinach (120g)$0.93
  • PARMESAN CHEESE (80g)$1.17
  • Heavy cream (240g)—
  • Lemon juice, raw (15g)$0.42
  • Pasta, white, dry (454g)—
Total (4 servings)$9.23(~$2.31/serving)

* Cost estimate based on 10 of 15 ingredients.

Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.

Instructions

  1. 1

    1. Warm the olive oil in a large skillet over medium-low heat.

  2. 2

    2. Season the chicken thighs on both sides with salt and pepper. Once the oil is hot, carefully place the thighs in the skillet. Cook for 8 to 10 minutes per side until they're a golden-brown color and an instant-read thermometer inserted into the thickest part reaches 165°F. Move the chicken to a clean plate.

  3. 3

    3. Reduce the heat to low. Stir in the chopped onion and minced garlic, cooking until both are completely soft, about 5 minutes.

  4. 4

    4. Add the white wine to the pan and use a spoon to scratch up all the browned, caramelized bits from the bottom. Continue simmering until most of the wine has evaporated and only a light glaze remains, 3 to 5 minutes.

  5. 5

    5. Mix in the sun-dried tomatoes and cook for just 1 minute.

  6. 6

    6. Stir in the chicken broth and Italian seasoning. Bring to a simmer and let it cook for about 5 minutes, allowing the liquid to reduce somewhat.

  7. 7

    7. Add all the fresh spinach and cook it down until completely wilted, 1 to 2 minutes.

  8. 8

    8. Turn the heat to low. Add the grated Asiago and cream to the pan, stirring until everything is combined. Finish with the lemon juice. Taste the sauce and adjust the seasoning as needed with salt and pepper.

  9. 9

    9. Put the cooked chicken back into the skillet and let it heat through for 5 to 7 minutes. Turn off the heat and leave the pan sitting while you finish cooking the pasta. As it cools, the sauce will get thicker.

  10. 10

    10. In a separate large pot, bring salted water to a boil. Add the mini farfalle pasta and stir well. Once it returns to a boil, cook uncovered for 7 to 8 minutes, stirring now and then, until the pasta is tender but still slightly firm. Drain it well.

  11. 11

    11. Divide the cooked pasta among four bowls. Top each bowl with one chicken thigh and a generous ladle of the cream sauce.

Nutrition per serving

Based on 4 servings · USDA data

Calories1071
Protein50g
Carbs118g
Fat44g
Fiber6g
Sodium1165mg

Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.

Nutrition values are estimates based on USDA data and may vary.