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    Nov 17, 2015 · Modified: Apr 2, 2021 by Chelsea · This post may contain affiliate links ·

    20-Minute Tuscan Chicken with Penne Pasta

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    20-Minute Tuscan Chicken with Penne Pasta - The easiest and most flavorful weeknight meal! Comforting, warming, and delicious. Did I mention how quickly ever gobbles it up? Oh yeah. 

    20-Minute Tuscan Chicken with Penne Pasta - The easiest and most flavorful weeknight meal! Comforting, warming, and delicious. Did I mention how quickly ever gobbles it up? Oh yeah.

    This time of year, saucy kinds of pasta are my best friends. We mingle together almost every night, sometimes every other night just to make sure the hubs doesn't see us getting a little too close. Ha. Seriously. Saucy carbs this time of year is heaven. It's a stick to your ribs, almost, kind of meal. It's warming and hearty.

    Lately, I have been devouring one-pot chicken and mushroom fettuccine alfredo, 15-minute one pot taco pasta (one of our favorites), and our beloved spinach lasagna roll-ups! See how saucy or even cheesy carbs are delicious this time of year?


    20-Minute Tuscan Chicken with Penne Pasta - The easiest and most flavorful weeknight meal! Comforting, warming, and delicious. Did I mention how quickly ever gobbles it up? Oh yeah.

    Spinach Lasagna Roll-Up Recipe: An incredible easy weeknight or weekend dinner the entire family will enjoy! Step-by-step photos included!

    Spinach Lasagna Roll-Ups

    The sauce is the mastermind behind this entire recipe. It's this sauce. It has diced tomatoes, frozen spinach, rotisserie chicken, garlic, Italian spices, homemade chicken stock, and, of course, the cream. It's so delicious, and you will not believe how quickly it comes together. Can be made in just 20 minutes!

    All you need out of your busy schedules is just 20 minutes to have a saucy dinner on the table ready for your family to scarf it down.

    It's even easier when you purchase a rotisserie chicken on your way home from running errands or coming from work. Not time to make homemade stock? No worries, pick up a carton while you are picking up the other ingredients.

    20-Minute Tuscan Chicken with Penne Pasta - The easiest and most flavorful weeknight meal! Comforting, warming, and delicious. Did I mention how quickly ever gobbles it up? Oh yeah.

    There is one time I do know! We all need this incredibly easy 20-minute Tuscan chicken and penne pasta in our lives. No need to go out to a fancy restaurant when we can make it at home, even better!

    I have been eyeing this pasta cookbook forever and my taste buds are telling me I need it now. Then again my brain kicks in and says, "Chelsea. Do you need it? I mean your body?" Ha. The story of my life people. I always crave and make the things I do not need, but who can resist saucy pasta? Not me.

    So instead of using heavy cream, I thought I would do myself a little favor and use fat-free half & half. It just made me feel a little better. So that's just go with that. Mmmkay?

    20-Minute Tuscan Chicken with Penne Pasta - The easiest and most flavorful weeknight meal! Comforting, warming, and delicious. Did I mention how quickly ever gobbles it up? Oh yeah.

    I thought you needed to get a little up close and personal to see just how delicious this pasta is. Another thing I want to mention, see the red dutch oven? Yep. I am still in love with this thing and use it every single day. You can see it used in many of my most recent pasta and soup recipes!

    4.9 from 28 votes
    20-Minute Tuscan Chicken with Penne Pasta - The easiest and most flavorful weeknight meal! Comforting, warming, and delicious. Did I mention how quickly ever gobbles it up? Oh yeah.
    Print
    20-Minute Tuscan Chicken with Penne Pasta
    Prep Time
    5 mins
    Cook Time
    20 mins
     

    20-Minute Tuscan Chicken with Penne Pasta – The easiest and most flavorful weeknight meal! Comforting, warming, and delicious. 

    Course: Main Course
    Cuisine: American
    Keyword: chicken, italian pasta, penne, tuscan
    Servings: 8 people
    Calories: 266 kcal
    Ingredients
    • 1 tbsp olive oil
    • 4 garlic cloves, minced
    • 2 cups frozen spinach
    • ½ large onion, finely diced
    • 1 tsp dried oregano
    • ¼ tsp dried thyme
    • ¼ tsp pepper
    • ½ tsp salt
    • ½ tsp dried basil
    • 28 oz can diced tomatoes, drained
    • 2 cups chicken stock
    • 2 cups rotisserie chicken
    • ½ cup half & half
    • 3 tbsp all-purpose flour
    • 16 oz box penne pasta
    • diced tomatoes, to garnish
    • fresh basil, to garnish
    • parmesan cheese to garnish
    Instructions
    1. Place the oil, garlic, spinach, and onion or onion powder in a 6-quart dutch oven. Simmer over medium heat for 5 minutes.

    2. Meanwhile, fill a large pot with salted water. Allow the water to boil, then add the pasta.

    3. Add the oregano, thyme, pepper, salt, basil, diced tomatoes, and chicken stock to the dutch oven. Allow the mixture to come to a boil, then stir. Add the chicken and stir.

    4. In a small bowl, whisk together the half & half and flour together, making sure there are no clumps. Stir the flour mixture into the sauce, stirring continuously well mixture is combined.

    5. Allow the sauce to simmer until the pasta is al dente, about 12 minutes.

    6. Drain the pasta, add the pasta to the sauce and stir.

    7. Garnish with diced tomatoes, fresh basil, and parmesan cheese.

    Recipe Notes

    Nutrition estimated is based upon the brands I used. Yours may vary depending on brands.

    Nutrition Facts
    20-Minute Tuscan Chicken with Penne Pasta
    Amount Per Serving
    Calories 266 Calories from Fat 105
    % Daily Value*
    Fat 11.7g18%
    Cholesterol 64.8mg22%
    Sodium 775.6mg34%
    Carbohydrates 22.7g8%
    Fiber 2.7g11%
    Sugar 6.3g7%
    Protein 18.3g37%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    Reader Interactions

    Comments

    1. SaraLily says

      December 01, 2015 at 4:59 pm

      oh hello, my pretty! This looks delicious! Did you throw the spinach in frozen? Or did you thaw it and dry it out first? Thanks!!

      Reply
      • Chelsea says

        December 06, 2015 at 11:45 am

        I used frozen spinach from our local warehouse, BJ's, and their frozen spinach is measured into smaller chunks. If you are using a 10-ounce block of chopped spinach, I would thaw it before adding it into the dish. Enjoy, SaraLily!

        Reply
      • Jo VonRue says

        March 21, 2016 at 4:15 pm

        I am wondering if it would be possible to substitute Orzo pasta for the Penne... I don't really like Penne, but could to Bow tie instead if you think that the small Orzo would not work, going to try this tomorrow!!

        Reply
        • Chelsea says

          March 23, 2016 at 9:20 am

          Hi, Jo! You can swap out the penne for the orzo! Enjoy! 🙂

          Reply
        • Kerstin says

          June 20, 2016 at 10:01 am

          I used mini Farfalle (bowtie) pasta. It worked nicely, I also used 2 chickens, and 3 cans of DelMonte basil, garlic and oregano diced tomatoes. I added garlic powder, fresh basil and oregano to my family's taste. Came out great! Thanks!

          Reply
          • Suzanne says

            June 16, 2020 at 11:09 am

            This looks delicious! I am going to make it tonight. Do you think fat free half and half would also work?

            Reply
            • Chelsea says

              June 16, 2020 at 12:52 pm

              Sure, Suzanne! Enjoy!

        • Marg B says

          June 27, 2018 at 4:28 pm

          I used shells because that’s what I had, and it turned out fine. I also used fresh spinach.

          Reply
    2. Pat Strube says

      December 03, 2015 at 3:44 am

      need to print a friendly small receipe

      Reply
      • Chelsea says

        December 06, 2015 at 11:39 am

        Hi, Pat. You can print just the recipe on the recipe card under the photo, should say PRINT. Hope that helps! 🙂

        Reply
    3. Megan says

      December 05, 2015 at 10:08 pm

      Tried out this recipe last night and I can proudly attest that this pasta recipe is THE BOMB! I swapped out the chicken for shrimp, clam, ans mussel. (: This one is a keeper!

      Reply
      • Chelsea says

        December 06, 2015 at 11:36 am

        I'm coming over to your house for dinner, Megan! Seriously. That sounds AMAZING!

        Reply
    4. Jackie says

      January 11, 2016 at 5:31 pm

      Hi I'm just wondering if you drained the cans of tomatoes or left the fluid...

      Reply
      • Chelsea says

        January 26, 2016 at 10:14 am

        Hi Jackie! You should drain the tomatoes.

        Reply
    5. Christie says

      January 13, 2016 at 6:15 pm

      I love recipes that use a rotisserie chicken, so easy for a weeknight dinner!

      Reply
    6. Karen Ruprecht says

      January 13, 2016 at 8:53 pm

      Made this for my family of diverse picky eaters and it was a hit with everyone! Very simply to put together and the outcome was full of complex flavor light but satisfying. Defiantly a keeper! Thanks!

      Reply
      • Chelsea says

        January 26, 2016 at 10:13 am

        So glad you and your family enjoyed it, Karen!

        Reply
    7. Lauren Gaskill | Making Life Sweet says

      January 14, 2016 at 9:06 am

      That sauce looks heavenly!

      Reply
    8. Cynthia says

      January 14, 2016 at 8:14 pm

      Love!!! I scaled it down to a two person serving. It didn't come out as creamy as I'd hope. Any suggestions for thickening the sauce?

      Reply
      • Chelsea says

        January 26, 2016 at 10:12 am

        Hmmmm. I would say maybe use a little more half and half and for thickening the sauce make sure you are using enough flour.

        Reply
        • Iris says

          February 12, 2021 at 7:15 pm

          I needed something that I could make with my Rotisserie Chicken & came on Pinterest for a recipe. I’m so glad I found I made this for tonight’s dinner. It was so easy to make & the taste delicious. 🌟🌟🌟🌟🌟 I plan to share it with my girls so they can make it for their families.
          Thank you for sharing, Chelsea.

          Reply
    9. nicole @ I am a Honey Bee says

      January 14, 2016 at 9:31 pm

      I want to dig right in!

      Reply
      • Chelsea says

        January 26, 2016 at 10:11 am

        Me too, Nichole!

        Reply
    10. Denise says

      January 14, 2016 at 11:48 pm

      Great sauce on this pasta dish - reminds me of an old place in San Rafael called Carlos - they had a similar house pasta that was to die for. Creamy tomato goodness.

      Reply
    11. Christina says

      January 16, 2016 at 2:10 pm

      Can I use fresh spinach?

      Reply
      • Chelsea says

        January 26, 2016 at 10:10 am

        Sure, Christina. Use about 2-3 cups. Enjoy.

        Reply
    12. Amber says

      January 16, 2016 at 2:36 pm

      This looks amazing! Have you ever tried it using zucchini noodles instead of regular pasta?

      Reply
      • Chelsea says

        January 26, 2016 at 10:10 am

        Great question, Amber. I have not tried it with zucchini noodles. I would think there would be too much sauce because the pasta noodles do soak up a little of the sauce.

        Reply
      • Debbie says

        June 11, 2023 at 5:30 pm

        Instead of diced tomatoes I added a 28oz can of fire roasted crushed tomatoes!!

        Reply
        • Chelsea says

          July 13, 2023 at 10:37 am

          Sure!

          Reply
    13. Katie says

      January 17, 2016 at 6:44 pm

      Made this tonight, thought it was great! Used a whole 16 oz bag of cut leaf spinach and petite diced tomatoes as per preference. The whole bag made the recipe look different than yours but I enjoy a lot of spinach. Next time I would add more chicken, maybe close to double, and possibly some roasted red peppers! Thanks for dinner!

      Reply
      • Chelsea says

        January 26, 2016 at 10:06 am

        Yum! So glad you enjoyed it, Katie!

        Reply
    14. Samantha Kent says

      January 18, 2016 at 11:46 pm

      First of all let me say that my fiance and I hate tomatoes but are trying to venture out of our comfort zone and this dish was a hit!! It was EASY and tasted like something from a restaurant. I used fresh herbs and spinach and just winged the amount of all them and added some mozzarella. Very good thanks for sharing!

      Reply
      • Chelsea says

        January 26, 2016 at 10:04 am

        Sounds like my hubby! So glad you both enjoyed it, Samantha! 🙂

        Reply
    15. Kathy says

      January 19, 2016 at 6:14 pm

      Made this last night - quick and YUMMY! My picky 24 year old son even like it!

      Reply
      • Chelsea says

        January 26, 2016 at 10:03 am

        That's great to hear, Kathy!! It's a favorite around here. 🙂

        Reply
    16. C.k says

      February 03, 2016 at 4:35 pm

      Hi I know might be dumb but curious did you use a rotisserie chicken uncooked or did you buy one already cooked?

      Reply
      • Chelsea says

        February 06, 2016 at 12:12 pm

        Great question, C.K! The chicken needs to be cooked already. 🙂

        Reply
    17. Rania says

      February 12, 2016 at 2:45 am

      Do you have to use chicken?

      Reply
      • Chelsea says

        March 16, 2016 at 2:17 pm

        You can omit the chicken, Rania.

        Reply
    18. barbara says

      February 24, 2016 at 1:42 pm

      I want to make this but could I use heavy cream I already have?

      Reply
      • Chelsea says

        March 16, 2016 at 2:14 pm

        Sure, Barbara!

        Reply
    19. Megan @ MegUnprocessed.com says

      February 24, 2016 at 9:55 pm

      This is a great recipe for a week night meal!

      Reply
    20. Serena (Serena Bakes Simply From Scratch) says

      February 26, 2016 at 2:33 pm

      Seriously delicious! I can't wait to try this!

      Reply
    21. Wanda Lopez says

      February 26, 2016 at 3:06 pm

      What an amazing and hearty recipe!

      Reply
    22. Debbie says

      February 27, 2016 at 7:19 pm

      Looks great! Trying it tomorrow! Thanks for sharing!

      Reply
    23. Gail says

      March 02, 2016 at 2:24 am

      I'm unable to eat spinach/kale/other leafy dark green vegetables. What vegetable would you suggest as a replacement or just leave it out?

      Reply
      • Chelsea says

        March 16, 2016 at 2:10 pm

        Hi, Gail! I would recommend leaving it out.

        Reply
    24. Tami G says

      March 07, 2016 at 12:10 am

      Checkout Dreamfield pasta...low carb item...it's pretty good stuff for a little bit healthier pasta. This recipe looks amazing...ty for sharing.

      Reply
      • Chelsea says

        March 16, 2016 at 2:04 pm

        Thanks for sharing, Tami!

        Reply
    25. Savannah H says

      March 14, 2016 at 1:47 pm

      Can this be made in the morning, put in the fridge, and reheated during dinner?

      Reply
      • Chelsea says

        March 16, 2016 at 1:59 pm

        Hi, Savannah! Sure! Enjoy!

        Reply
    26. Dorothy says

      March 15, 2016 at 8:53 am

      Would kielbasa or italian sausage go well with this dish or is it better with a white meat like chicken?

      Reply
      • Chelsea says

        March 16, 2016 at 1:57 pm

        Hi, Dorothy! I haven't tried it with kielbasa or Italian sausage. They both sound like delicious options! Please let me know how you like it with either of those meats! 🙂

        Reply
    27. Lizzy says

      March 30, 2016 at 3:06 pm

      Can the stock be substituted for water?

      Reply
      • Chelsea says

        May 26, 2016 at 3:50 pm

        It can, Lizzy. I do not recommend substitute it for water, though.

        Reply
    28. Lauren says

      April 11, 2016 at 9:51 pm

      I made this tonight and my family loved it! I forgot to drain the tomatoes so I just let it cook down a little longer. My kids scarfed it up and my husband kept going back for more! Great wholesome work night dinner. I'm new to your blog, but have noticed you don't use processed foods in your recipes...and I LOVE that! Thanks!

      Reply
      • Chelsea says

        April 21, 2016 at 9:02 am

        So glad you and your family enjoyed it, Laura! It's a staple in our family, as well. We try to stay away from processed foods as much as we can, sometimes I do use them occasionally. But we love making our food from scratch, tastes so much better!

        Reply
    29. Jasmine says

      May 14, 2016 at 12:58 pm

      Mmmm! I know what I'm making tonight!! I will do chicken and shrimp, but can I use fresh spinach?! My boyfriend doesn't care for frozen spinach. 🙂

      Reply
      • Chelsea says

        May 26, 2016 at 3:43 pm

        You certainly can, Jasmine.

        Reply
    30. Lauren says

      May 15, 2016 at 4:33 pm

      Why frozen spinach as opposed to fresh?

      Reply
    31. Marissa says

      May 19, 2016 at 1:32 pm

      We made this last night and LOVED IT! I'm horrible at burner multitasking though and completely forgot to turn the burner on for the water! So the sauce mixture cooked for awhile and sat for a bit covered while I cooked the pasta, but everything was still great! <3

      Reply
      • Chelsea says

        May 26, 2016 at 3:39 pm

        That's me when too many things are going on...HA! So glad you enjoyed it, Marissa!

        Reply
    32. TL says

      May 25, 2016 at 8:59 pm

      Is it possible to make this recipe gluten free?

      Reply
      • Chelsea says

        May 26, 2016 at 3:33 pm

        Hi TL. I'm not familiar with gluten-free cooking, but if you can substitute it with gluten-free pasta and flour, then I think you can. Good luck! 🙂

        Reply
    33. kristen says

      June 21, 2016 at 9:42 pm

      I made this tonight and we loved it! I just had rotini pasta and it worked well. I didn't have heavy cream or half and half so I melted down an equal amount of cream cheese, which worked great. All of the tomatoes and basil were from our garden- no canned stuff. Instead of rotisserie chicken, I used 2-3 large boneless chicken breasts (thawed) x 375 degrees for 25 mins in the oven, and then cut them into cubes. The real parmesan cheese grated thick on top was a big hit. Thanks for the recipe!!

      Reply
    34. Katie says

      July 08, 2016 at 11:17 pm

      If you do not have a Dutch oven can you use a deep large skillet with a lid?

      Reply
      • Chelsea says

        July 12, 2016 at 9:07 am

        You most certainly can, Katie! Enjoy.

        Reply
    35. crystina says

      January 04, 2017 at 2:27 am

      Made this tonight and it was delicious! Even my kids liked it.
      Used fresh spinach instead of frozen, but otherwise followed it exactly as written.

      Reply
    36. Susan says

      March 02, 2017 at 8:10 pm

      Oh my, delicious!!!! Will make again for sure! I used fresh spinach and it was great!!!

      Reply
    37. Barbra says

      April 16, 2018 at 12:14 pm

      Sounds delicious. I have everything except the spinach. Think I have broccoli in the fridge though so...Thanks for the recipe.

      Reply
    38. Christine says

      May 15, 2018 at 2:35 pm

      Made this with some leftover smoked chicken and homemade smoked chicken broth. I subbed brussel sprouts for spinach (it's what we had on hand) and used fresh herbs from my garden. Was quite tasty. I've been eating out the dish even though it's about five hours until dinner. 😀

      Reply
    39. Pamela42 says

      May 15, 2018 at 7:28 pm

      Awesome recipe!!!!!!!

      Reply
    40. Barb says

      June 07, 2018 at 4:35 pm

      Husband and I loved it! Followed the directions and it turned
      out great. Will make again and maybe even try other meats in
      this excellent sauce! Will share, for sure!

      Reply
      • Chelsea says

        June 11, 2018 at 2:12 pm

        Yay. So glad you and your family enjoyed it, Barb! It's a family favorite with us.

        Reply
    41. Diane says

      January 18, 2019 at 12:37 pm

      I cooked my pasta in the sauce by not draining the tomatoes and adding 2 additional cups of chicken broth (4 cups total). Yea for one pot meals!

      Reply
    42. Kathy says

      March 25, 2019 at 4:06 pm

      Well, I have to say, that was a pleasant surprise. I never made a red sauce that I didn’t simmer for an hour or more, as I was sure it was necessary to let the flavors meld, and to thicken the sauce. But, hey, I had a rotisserie chicken and not much time, so I gave it a try. Delicious! The flavor was excellent, and the sauce thickened nicely, even though I only used regular milk in the flour. Thanks for proving me wrong!

      Reply
      • Chelsea says

        April 06, 2019 at 9:48 am

        So glad you enjoyed it, Katy! It's one of my favorites. 🙂

        Reply
    43. Suzanne says

      June 16, 2020 at 12:51 pm

      Can you substitute fat free half and half?

      Reply
      • Chelsea says

        June 16, 2020 at 12:52 pm

        Sure, Suzanne! Enjoy!

        Reply
    44. Amy says

      August 09, 2020 at 9:21 pm

      5 stars
      WOW! I made this tonight for the family and they all loved it! I modified based on what we had because COVID, but tried to hold true to the recipe as a start. I changed/modified by adding some chicken caprese sausage, to supplement the chicken. I didn't use all of the spinach because that is what I had. After about 8 minutes of boiling the pasta, I put it into the sauce because 1. I ran out of water/broth and 2. there was a lot of extra sauce. Instead of the cream/flour, I added 8oz. of cream cheese. Honestly, everyone in my family loved all parts of it! My pickiest kid asked me to make this again, and SOON! Love it!

      Reply
    45. Amy says

      August 10, 2020 at 11:06 am

      5 stars
      This was delicious! I made substitutions based on what I had on hand and personal preferences, but kept the main recipe in tact. I used rotisserie chicken AND a caprese chicken sausage because I have 2 teenage boys. I also subbed 8oz. cream cheese for the half and half and flour so I wouldn't have to go to the store. The sauce was rather well, saucy, so with a little time left on the pasta, I threw the pasta into the sauce. Next time, I think I'll just do that from the beginning and make it a one pot meal. We all really enjoyed it, and my pickiest son asked for it to be made often!

      Reply
      • Chelsea says

        August 25, 2020 at 9:45 am

        So glad you enjoyed it, Amy!!

        Reply
    46. Teena says

      September 16, 2020 at 4:20 pm

      5 stars
      This was amazing! I used whole wheat penne and fresh spinach. It was a great way to use leftover rotisserie chicken and much more exciting than my usual veggie stirfry. 🙂 Thanks for posting this!

      Reply
    47. Donna says

      November 24, 2020 at 6:57 pm

      4 stars
      Very good recipe. I made half the recipe since there were only two eating. I used fire roasted tomatoes.

      Reply
    48. Becky P says

      December 16, 2020 at 10:58 pm

      4 stars
      Good but a little bland. Could use a little something with a kick so I might try adding my cajun spice blend to it. I did really like the spinach and the thickness of the sauce was perfect.

      Reply
    49. Shanda Cooper says

      August 20, 2021 at 8:53 pm

      4 stars
      This was so quick to cook and tasted like you spent hours making it. I didn't have spinach b like I thought so I left it out. I was going to do greens be it didn't have any of that either. I also didn't top with fresh tomatoes either. Having said that it was still Soooooo good. I will add this to my week night meals.

      Reply
    50. Pauli says

      June 16, 2022 at 4:28 pm

      5 stars
      I just made this for dinner and it was delicious! I halved the recipe since it's just 2 of us and it still made so much I'll have leftovers. I added chopped mini bell peppers as I had a few left so it added a nice texture to the dish. Came together quickly, tasted great and the husband liked it.

      Reply
    51. Kim says

      December 09, 2022 at 6:40 pm

      I was looking for a recipe to use up leftover cooked chicken. So glad I found this one. I made this tonight and it was really yummy. I halved the recipe since it's just my husband and I. I did add sliced mushrooms because I had some that I didnt want to go bad. I did add some of the pasta water at the end since my sauce was a bit dry! I will definately be making this again. Thank Chelsea!

      Reply
    4.90 from 28 votes (23 ratings without comment)

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