Get ready to put this Tuscan chicken pasta on repeat. It’s cozy, flavorful, and somehow manages to feel comforting without being heavy or complicated. Everything comes together in one skillet (plus a pot for pasta), which means less stress, fewer dishes, and a meal that fits beautifully into real-life meal prep.
This is one of those pasta dishes that actually gets better after a few days in the fridge. The sauce thickens, the flavors settle in, and suddenly your leftovers are the thing you’re most excited to eat. If you love meals that feel a little fancy but are secretly very doable on a weeknight, this one’s for you.
The core of this recipe is simple: chicken, pasta, mushrooms, spinach, fire-roasted tomatoes, and a quick milk-and-flour slurry for a lightly creamy sauce. No complicated steps, no juggling multiple pans. Just a reliable, cozy skillet meal you can count on.
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How to Customize This Recipe
This Tuscan chicken pasta is flexible by design. Use what you have, swap what you don’t love, and make it work for your week.
Easy swaps and add-ins:
- Protein swaps:
Use shrimp or chicken sausage instead of chicken breast. Both cook faster, so keep an eye on them. - Vegetable ideas:
Artichokes, asparagus, cherry tomatoes, sun-dried tomatoes, broccoli, cauliflower, red bell pepper, shallots, olives, capers, eggplant, zucchini, summer squash, kale, or Swiss chard. - Greens:
Spinach cooks down quickly, but heartier greens like kale work well too.
This recipe is very forgiving, so feel free to adjust based on what’s in your fridge.
Pasta and Carb Options
We’re using spaghetti here, but you have options.
You can easily swap in:
- Penne
- Rotini
- Orzo
- Any short pasta you love
Want to change things up even more? Farro or quinoa work nicely as the carb base. Just cook them separately and stir them in at the end.
Can you make Tuscan chicken pasta without milk?
Yes, with a few notes…
So we’re using milk in this recipe and while you CAN use almond, cashew, soy, rice or coconut milk, note that this will add an um… interesting sweetness to the sauce. You can balance it out with onion or garlic powder, OR you can head over to our vegan version in the WWL Program to see how we achieve a creamy sauce with pasta water, aquafaba (the liquid from canned beans), and a little cornstarch. It’s still made in the same skillet as the recipe is written below, but just with different ingredients. This recipe is pretty simple and straightforward and I hope you love it!
You can also try out this vegan version of the recipe which uses soy curls and cashew milk.
Equipment you’ll need:
- Medium skillet or dutch oven
- Medium pot
- Meal prep containers
- Quality chef knife
- Cutting board
Storage & reheating notes
- Store in airtight containers in the fridge for up to 4 days.
- This recipe is not freezer-friendly.
- Reheat on the stove or in the microwave until warmed through.
- Add a splash of water or milk if the sauce thickens too much after chilling.
1faOther delicious pasta recipes to try:
- Meal Prep Friendly Antipasto Pasta Salad
- Meal Prep Pasta Primavera
- 20-Minute Ground Beef Pasta With Swiss Chard
- Sheet Pan Ratatouille Pasta
- Veggie Pesto Pasta With Chickpeas (No-Reheat!)
- Green Tuna Pasta Salad Recipe| No Reheat!
FAQs
Is this recipe good for meal prep?
Yes. This is one of those meals that tastes even better after a few days in the fridge.
Can I use chicken sausage or shrimp?
Absolutely. Both work well and cook a bit faster than chicken breast.
What pasta shape works best?
Any shape works. Use what you have — long or short pasta both hold the sauce well.
Can I make this dairy-free?
Yes. Use plant-based milk or try the vegan version in the Workweek Lunch Meal Prep Program.
How long does it last in the fridge?
Up to four days when stored properly.
Related Recipes
If you love meal-prep-friendly pasta dishes, try these next:
- Meal Prep Salad Recipes: https://workweeklunch.com/meal-prep-salads/
- Cold Lunch / No-Reheat Meal Prep: https://workweeklunch.com/no-reheat-meal-prep/
- Meal Planning for Beginners: https://workweeklunch.com/meal-prep-recipes/
Want more cozy, flexible meals that actually fit into your week?
Join the Workweek Lunch Meal Prep Program for supportive planning tools, customizable recipes, and zero-diet energy — just good food that works.
Quick Tuscan Chicken Pasta Skillet
Ingredients
- 2 TBSP olive oil sub oil of your choice
- 16 oz chicken breast chopped into chunks, sub chicken sausage
- salt and pepper to taste
- 8 oz baby bella mushrooms sliced
- 1/2 onion chopped
- 2 clove garlic minced
- 1 tsp oregano
- 1 tsp dried sage
- 6 oz spaghetti sub any pasta you like
- 1/2 cup basil chopped
- 6 cups spinach chopped
- 1/2 cup pasta water
- 15 oz can of fire roasted diced tomatoes drained
- 1/2 cup milk of your choice
- 3 tsp all-purpose flour
- 1/2 cup parmesan cheese optional
Instructions
- Cook the chicken: Heat up a skillet for 2-3 minutes and pat the chicken dry with a paper towel. Add 1/2 of the olive oil to the pan and let it heat up for 1-2 minutes until it looks “shimmery” when you tilt the pan. Carefully add the chicken to the pan and immediately season it with salt and pepper. Let it cook on each side for 3-4 minutes over medium heat. You’re looking for a little golden color on the edges. Remove the chicken from the pan (it’s okay if it’s not fully cooked through – you’ll add it back later).
- To the same pan over medium heat, add a splash of water and scrape any bits of chicken residue with a spatula. Add the mushrooms, chopped onion, garlic, salt, pepper, oregano and sage to the pan. Saute for about 10 minutes, until very fragrant.
- Meanwhile, cook the spaghetti according to the package.
- Add the chicken, drained tomatoes, basil, spinach, pasta water (if you remembered, if not, sub water or broth), milk and flour. Stir and bring the mixture to a low boil. Stir occasionally and cook over medium heat for 5-7 minutes or until the sauce has thickened to your desired consistency.
- You can add the cooked pasta to the skillet and mix it in with the sauce and divide it between the containers OR you can divide the pasta between 3 containers and add the chicken mixture on top – up to you! Top with parmesan cheese if desired.
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