Creamy Tuscan Chicken Pasta (no heavy cream)

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This flavourful yet easy Creamy Tuscan Chicken Pasta is my take on the American-Italian dish, made a little healthier (and more lactose-friendly) but just as luscious without a lick of heavy cream!

Spaghetti twirled in a rich sauce made with ingredients like garlic, shallots, sun-dried tomatoes, dried herbs (oregano, basil, parsley, thyme, etc), spinach and Parmesan.

Chicken adds protein for a heartier and filling meal but this dish can also stand alone without chicken for a meatless main or first course. You can also consider substituting tofu for the chicken too.

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Drop any questions you have about the recipe in the comments section below. I’m always happy to help!

Eat well and be well,

Sonia

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what you’ll need:

Ingredients for Creamy Tuscan Chicken Pasta

• Chicken (optional) - I’ve made this recipe with and without chicken. Both are great! You may also consider substituting chicken with tofu for another protein option

• Dry spaghetti - To save time, cook the pasta at the same time while sauce is cooking - just make sure to time it so your pasta is 2 minutes less than al dente when it goes into the sauce to finish cooking

• Sun-dried tomatoes packed in oil - choose a quality brand of sun-dried tomatoes preferably made from whole tomatoes imported from Italy. Sun-dried tomatoes are a prominent ingredient so the quality kinda makes or breaks this dish. I use jarred sun-dried tomatoes packed in oil but if you have dehydrated version, make sure to soak in water before using

• Shallots - can substitute while or yellow onion

• Garlic - 4 cloves because it tastes good

• Dried herbs - oregano, basil, parsley, thyme and rosemary; you can also substitute with Italian seasoning blend

• Dried red chili flakes - use to taste

• Dry white wine - used to deglaze the pan and adds a little depth of flavour but can be substituted with more broth or water for alcohol-free

• Tomato paste - be patient and make sure to cook it 2-3 minutes until it turns from bright orange-red to deeper hue to awaken all of its flavour

• Alternative milk - I used Earth’s Own The Alt alternative milk to achieve the same creamy results without heavy cream

• Chicken broth

• Grated parmigiano reggiano or parmesan cheese - added at the end to finish

• Baby spinach - added at the end to finish

• Brown sugar, onion powder, garlic powder - for seasoning the chicken

• salt and pepper to taste

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steps at a glance:

How to make Creamy Tuscan Chicken Pasta (scroll down to recipe card for the full recipe)

• If you’re making chicken for the pasta (otherwise skip):

• Lightly pound chicken breasts to even out thickness

• Sprinkle chicken seasonings on both sides

• Pan fry until internal temp reaches 160-165f, set aside to rest at least 5-10 minutes, cut into bite sized pieces

• Add chopped sun-dried tomatoes, shallots, garlic, dried herbs, chili flakes and black pepper to the olive oil and butter to sauté and bloom the flavours

• Deglaze with white wine

• Add tomato paste, making sure to cook it through until the colour deepens from orange-red to a darker hue (2-3 minutes)

• Add broth and alternative milk (I used Earth’s Own The Alt)

• Add par-cooked pasta and simmer to cook to al dente and sauce is slightly thickened

• If you made the chicken, now’s the time to add the chicken pieces in. Toss and briefly warm back through in the sauce

• Off heat, stir in parmesan cheese and baby spinach until cheese is well incorporated and spinach is just wilted (but not too soggy)

• Add splashes of pasta water as needed to adjust sauce consistency

• do a final taste and add salt if needed, depending on salt content of your pasta water and broth

• Serve right away and enjoy!

Tips & FAQs

• Sun-dried tomatoes: Not to be dramatic but there is a huge difference between sun-dried tomatoes imported from Italy made from whole tomatoes, versus cheaper domestic brands made from smaller pieces of tomatoes. The former is sweet and umami-packed while the latter can be bitter. Take a close look through the jar to see if the tomatoes look like whole pieces or thin slivers, and for clues whether they are actually “sun-dried” or dehydrated in a machine. It kinda makes or breaks this dish since it is a prominent ingredient.

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You may also be interested in these other recipes

• chicken meatballs with roasted tomato pepper orzo

• spaghetti napolitan (Japanese ketchup pasta)

• everyday veggie-loaded ragu

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Recipe Notes for Creamy Tuscan Chicken Pasta

1. Dried herbs: If you have Italian seasoning and prefer to use that, you can add 2 teaspoons of Italian seasoning and omit the oregano, basil, parsley, thyme and rosemary in the recipe

Creamy Tuscan Chicken Pasta (no heavy cream)

Yield: 4

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Creamy Tuscan Chicken Pasta

This flavourful yet easy Creamy Tuscan Chicken Pasta is my take on the American-Italian dish, made a little healthier (and lactose friendly) but just as luscious without a lick of heavy cream!

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Cook modePrevent screen from turning off

Ingredients

• 2 tbsp extra virgin olive oil
• 2 tbsp butter

For the chicken (if making):

• 2 chicken breasts (about 1 lb total), lightly pounded to even out its thickness
• ½ tsp kosher salt (increase to 1 tsp for Diamond Crystal brand)
• ½ tsp brown sugar
• ¼ tsp onion powder
• ¼ tsp garlic powder

For the Creamy Tuscan Sauce:

• ¾ lb (340g) dry spaghetti
• ½ C (70g) sundried tomatoes packaged in oil, drained and finely chopped
• 2 medium shallots, finely chopped (about ½ C)
• 4 garlic cloves, minced
• ½ tsp dried oregano - note 1
• ½ tsp dried basil
• ½ tsp dried parsley
• ¼ tsp dried thyme
• ¼ tsp dried rosemary
• ½ tsp dried chili pepper flakes, more or less to taste
• 1/8 tsp black pepper
• ½ C dry white wine
• 1 tbsp tomato paste
• 2 C Earth’s Own The Alt milk
• 1 C broth
• 1 C reserved pasta cooking water to use as needed to thin sauce out
• 1 C grated Parmigiano Reggiano or parmesan cheese
• 1-2 big handfuls of baby spinach
• Salt to taste

Instructions

1. Cook pasta in well-salted water for 2 minutes less than package stated time for al dente. Reserve 1 cup pasta cooking water and drain the pasta.
2. (Skip to step 3 if not making chicken): Mix chicken seasonings salt, brown sugar, onion powder and garlic powder in a small bowl. Lightly pound thickest part of chicken breasts to even out thickness. Sprinkle seasoning evenly over both sides of chicken pieces.
3. Set a large, deep sauté pan (with a lid) on medium heat. Add olive oil and butter.
4. (Skip to step 5 if not making chicken): Add chicken to sear until golden brown, about 3 minutes. Flip, lower heat to medium/medium-low (to avoid burning the butter), cover with lid and cook until internal temperature reaches 160-165f, 6-8 minutes. Set chicken on cutting board to rest at least 5-10 minutes before cutting into bite-sized pieces.
5. Add sundried tomatoes, shallots, garlic, oregano, basil, parsley, thyme, rosemary, chili pepper flakes and black pepper. Cook 2 minutes in the fat to bloom the flavours.
6. Add white wine, scraping pan and simmering until the sharp alcohol smell dissipates and the liquid is significantly reduced.
7. Add tomato paste and cook until the colour deepens from bright red to orange-red, 2 to 3 minutes.
8. Add broth and milk. Bring to a simmer. Add par-cooked pasta and let everything simmer for 2 minutes or when pasta is done to your likeness, adding splashes of pasta water as needed to adjust to desired sauce consistency.
9. (Skip to step 10 if not making chicken): In the final 30 seconds, return chicken pieces to heat back through.
10. Taste and season with salt if needed (this largely depends on saltiness of your broth and pasta water). Remove pan from heat, add grated cheese and baby spinach, tossing well in the residual heat until incorporated. Serve and enjoy!

Notes

1. Dried herbs: If you have Italian seasoning and prefer to use that, you can substitute 2 teaspoons of Italian seasoning and omit the oregano, basil, parsley, thyme and rosemary in the recipe.

Nutrition Facts

Calories

817

Fat

28 g

Sat. Fat

12 g

Carbs

85 g

Fiber

6 g

Net carbs

79 g

Sugar

17 g

Protein

51 g

Sodium

1266 mg

Cholesterol

119 mg

Disclaimer: nutritional information is auto-generated and may not be 100% accurate.

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