Heavenly Tuscan Chicken Pasta Recipe: Italian Comfort Classic

Why You’ll Love This this Heavenly Tuscan Chicken Pasta

This gorgeous pasta dish brings together tender, perfectly seared chicken with earthy cannellini beans and vibrant spinach, all tossed in a fragrant blend of garlic and rosemary that’ll make your kitchen smell like a charming Italian trattoria. You get restaurant-quality flavors without the fuss – because honestly, who’s time for complicated recipes when you’re already juggling dinner, homework help, and that pile of laundry that’s been giving you the stink eye all week. The best part is how everything comes together in about 20 minutes, so you can go from “what’s for dinner” panic to sitting down with a satisfying, hearty meal faster than you can say “penne pasta.”

Ingredients List

You’ll need just a handful of simple ingredients to create this comforting Italian-inspired dish that tastes way more complicated than it actually is.

• 2 ounces penne pasta
• 10 ounces chicken breasts
• 4 cups spinach leaves
• 1 (15 1/2 ounce) can cannellini beans, rinsed
• 1 teaspoon olive oil
• 1 garlic clove, crushed
• 1/2 teaspoon rosemary, dried and finely chopped
• 2 tablespoons red bell peppers, diced and roasted
• 2 tablespoons parmesan cheese, grated
• This recipe packs a serious nutritional punch with lean protein from the chicken, fiber-rich cannellini beans that’ll keep you satisfied for hours, and iron-loaded spinach that makes you feel like you’re actually adulting properly
• The olive oil provides heart-healthy fats while the garlic brings both flavor and immune-boosting properties
• At roughly 2 ounces of pasta per serving, you’re getting plenty of satisfaction without going overboard on the carbs
• Those cannellini beans are basically little powerhouses of plant-based protein and fiber, making this dish surprisingly filling

Step by Step Directions

Here’s how to make this restaurant-quality Tuscan chicken pasta in about 15 minutes with minimal cleanup required.

• Start the pasta water – Bring 1 1/2 quarts of water to a rolling boil, then drop in the penne pasta and stir until al dente (about 9-11 minutes)
• Sear the chicken – While pasta cooks, heat a skillet over medium-high heat and sear chicken breasts for 4-5 minutes per side, seasoning each side with salt and pepper as the other side cooks
• Add the vegetables and seasonings – Reduce skillet heat to medium, then add spinach, rinsed cannellini beans, olive oil, crushed garlic, dried rosemary, and diced roasted red bell peppers
• Wilt the spinach – Turn the mixture frequently until spinach wilts completely (about 1-2 minutes)
• Combine everything – Slice the cooked chicken and toss with drained pasta and the spinach-bean mixture until evenly distributed
• Finish and serve – Top each serving with 1 tablespoon of grated parmesan cheese

For easier preparation and consistent results, a professional stand mixer can help you prepare homemade pasta dough if you prefer making fresh penne from scratch.

Substitutions and Variations

• Cheese upgrades – Pecorino Romano brings more sharpness than parmesan, or crumble in some goat cheese for creamy tanginess that’ll make your taste buds do a little dance.
• Add some heat – A pinch of red pepper flakes or a diced jalapeño transforms this into something with a gentle kick, perfect for those who like their comfort food with attitude.
• Make it creamy – Stir in a splash of heavy cream or half-and-half during the last minute of cooking for restaurant-style richness.

Additional Things to Serve With This Dish

This hearty pasta pairs beautifully with lighter sides that won’t compete for attention on your plate.

• Crusty bread – A warm baguette or focaccia is perfect for soaking up every last drop of those garlicky, herby flavors that cling to the bottom of your bowl.
• Simple green salad – Mixed greens with a lemon vinaigrette cuts through the richness, and honestly, we could all use more vegetables in our lives.
• Roasted vegetables – Zucchini, bell peppers, or cherry tomatoes tossed with olive oil and herbs complement the Tuscan theme without overwhelming your palate.
• Caesar salad – The crisp romaine and tangy dressing create a nice contrast to the warm, comforting pasta, plus you get extra parmesan which is never a bad thing.
• Garlic knots – Because sometimes you just want to lean into the carb situation completely, and life’s too short for regrets.
• Antipasto platter – Olives, roasted peppers, and a few slices of salami turn this into a proper Italian feast that’ll make you feel fancy on a Tuesday night.

Cooking Tips & Tricks (Chef’s Notes)

Let me share the secrets that’ll turn your good Tuscan chicken pasta into something that makes people ask for the recipe.

• Don’t skip the pasta water magic – Before you drain that penne, grab a cup of the starchy cooking water because it’s liquid gold for bringing everything together, and trust me, a splash of it will make your sauce cling like it’s supposed to.
• Season the chicken properly – Salt and pepper both sides while it’s cooking, not after, because seasoning hot protein means those flavors actually penetrate instead of just sitting on top like an afterthought.
• Get your spinach timing right – Those leaves go from perfect to soggy faster than you can say “Tuscany,” so watch them like a hawk and pull them off the heat the second they wilt.
• Don’t overcook the garlic – Burnt garlic tastes bitter and ruins everything, so add it when the heat’s at medium and give it just enough time to smell amazing, maybe 30 seconds tops.
• Let the chicken rest – Give it a minute or two before slicing because cutting into it immediately sends all those juices running across your cutting board instead of staying where they belong.
• Toss, don’t just plop – Really get in there and mix everything together so every piece of pasta gets coated with those beans and herbs, because nobody wants a bite that’s just plain noodles.
• Save some cheese for the end – Sure, the recipe says one tablespoon per serving, but having extra parmesan on standby never hurt anyone’s feelings.

Nutritional Facts

This hearty Tuscan chicken pasta delivers a well-balanced mix of protein, fiber, and essential nutrients in every serving.

• Calories: Approximately 485 per serving
• Protein: 38 grams (from chicken breast and parmesan cheese)
• Carbohydrates: 52 grams (primarily from penne pasta and cannellini beans)
• Fiber: 12 grams (thanks to the beans and spinach)
• Fat: 12 grams (mostly from olive oil and cheese)
• Iron: 15% daily value (spinach and beans are excellent sources)
• Calcium: 18% daily value (from parmesan cheese and leafy greens)
• Folate: 25% daily value (spinach and beans pack a folate punch)
• Vitamin A: 35% daily value (spinach and red bell peppers contribute)
• Vitamin C: 20% daily value (bell peppers and spinach deliver)
• Potassium: 18% daily value (beans and spinach help heart health)
• Magnesium: 22% daily value (beans and spinach support muscle function)
• Sodium: Approximately 320mg (keep an eye on added salt during cooking)

Fun “Did You Know?”

Beyond the impressive nutritional profile, this Tuscan chicken pasta carries fascinating stories from its Mediterranean origins.

Did you know cannellini beans earned the nickname “white kidney beans” because they’re shaped like tiny kidneys? I find it amazing that these beans were actually brought to Europe from the Americas in the 16th century, yet they became a Tuscan staple.

Here’s another fun fact: rosemary was considered sacred by ancient Greeks, who believed it improved memory. They’d wear rosemary wreaths during exams!

Today, you’re combining centuries of culinary wisdom in one delicious, brain-boosting bowl.