Creamy Tuscan Chicken Pasta

This hearty Tuscan Chicken Pasta with Cottage Cheese has become my go-to recipe for those evenings when I want something comforting yet impressive. The combination of tender chicken, sun-dried tomatoes, and a creamy cottage cheese sauce creates a restaurant-quality dish that's surprisingly simple to prepare at home.

I first made this dish when unexpected guests arrived on a rainy Sunday afternoon. With just pantry staples and some leftover chicken, I created what has now become the most requested recipe among my friends and family.

Ingredients

• Boneless skinless chicken breasts: bring lean protein and take on the Italian seasonings beautifully
• Olive oil: adds Mediterranean flavor and helps bloom the herbs and spices
• Italian seasoning: creates authentic Tuscan flavor without needing a dozen individual herbs
• Garlic: both powdered and fresh provides layers of aromatic flavor
• Penne pasta: works perfectly for catching the creamy sauce in its ridges and hollow centers
• Sun dried tomatoes: add intense sweet tomato flavor and beautiful color contrast
• Fresh spinach: incorporates nutrition and wilts perfectly into the sauce
• Cottage cheese: provides protein and creamy texture with less fat than traditional cream sauces
• Heavy cream: creates silky richness that coats every bite
• Parmesan cheese: adds savory depth and thickening power to the sauce
• Red pepper flakes: optional but recommended for a gentle heat that balances the cream

Step-by-Step Instructions

Cook the Chicken:

Season chicken breasts generously with Italian seasoning, garlic powder, salt and pepper on both sides. Heat olive oil in a large skillet over medium high heat until shimmering but not smoking. Place the chicken in the pan without crowding and cook undisturbed for 6 7 minutes until a beautiful golden crust forms. Flip and cook another 6 7 minutes until the internal temperature reaches 165°F. Remove to a cutting board and let rest for at least 5 minutes before slicing to keep juices sealed in.

Prepare the Pasta:

While the chicken cooks, bring a large pot of water to a rolling boil. Add a tablespoon of salt to the water this is your only chance to season the pasta itself. Add the penne and stir immediately to prevent sticking. Cook according to package directions until al dente typically 9 11 minutes. Reserve half a cup of pasta water before draining in case you need to adjust sauce consistency later.

Create the Sauce Base:

Using the same skillet where you cooked the chicken captures all those flavorful browned bits. Add another tablespoon of olive oil and reduce heat to medium. Add minced garlic and cook just until fragrant about 60 seconds being careful not to brown it as it becomes bitter. Add chopped sun dried tomatoes and cook for 2 3 minutes until they begin to release their oils and become aromatic.

Build the Creamy Sauce:

Reduce heat to low to prevent curdling the dairy. Add cottage cheese, heavy cream, grated Parmesan, Italian seasoning, and red pepper flakes if using. Stir constantly while cooking for 3 4 minutes until the mixture becomes uniform and starts to thicken slightly. The cottage cheese will maintain some texture which adds interest to the final dish. Add chopped spinach and fold it in gently until it wilts from the residual heat.

Combine and Finish:

Add the drained pasta directly to the sauce and toss to coat every piece evenly. Add the sliced chicken and any accumulated juices from the cutting board. Gently fold everything together and allow to simmer for 2 3 minutes until the flavors meld and the pasta absorbs some of the sauce. If the sauce seems too thick, add a splash of the reserved pasta water.

Save This

The cottage cheese is truly the secret weapon in this recipe. I discovered it accidentally when I ran out of ricotta one day and have never looked back. It adds protein while creating a lighter texture than traditional cream sauces, and my children never suspect they're eating something healthier.

Make Ahead and Storage

This Tuscan chicken pasta reheats beautifully, making it perfect for meal planning. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or chicken broth to revitalize the sauce, as the pasta tends to absorb liquid during storage. I often make a double batch specifically to have convenient lunches throughout the week. For best results, warm it gently on the stovetop rather than using the microwave, which can make the chicken tough.

Perfect Substitutions

This recipe welcomes adaptations based on what you have available. Rotisserie chicken works wonderfully for a super quick version just shred it and add during the final combining step. For a vegetarian option, replace the chicken with sautéed mushrooms or white beans. If cottage cheese isn't your favorite texture, you can blend it smooth before adding to the sauce, or substitute with ricotta for a different but equally delicious profile. Greek yogurt can replace half the heavy cream for a tangier, lighter sauce with additional protein.

Serving Suggestions

This Tuscan chicken pasta makes for an impressive yet approachable meal for gatherings. I serve it with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness of the sauce. A glass of medium bodied white wine like Pinot Grigio or unoaked Chardonnay complements the flavors beautifully. For a complete meal, add some garlic bread for soaking up the remaining sauce it would be a shame to waste even a drop. During summer months, I often serve smaller portions as a side dish alongside grilled vegetables for a perfect seasonal meal.

Common Queries

→ Can I substitute the cottage cheese with something else?

Yes, you can substitute ricotta cheese or cream cheese for the cottage cheese. For a tangier flavor, Greek yogurt works well too, though it may make the sauce slightly less creamy. If you prefer a smoother texture, you can blend the cottage cheese before adding it to the sauce.

→ How do I store leftovers of this Tuscan chicken pasta?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to revive the sauce, as pasta dishes tend to absorb liquid when stored. Reheat gently on the stovetop or in the microwave at medium power, stirring occasionally.

→ Can I make this dish ahead of time?

Yes, you can prepare components ahead of time. Cook the chicken and pasta separately, make the sauce, and store them in separate containers. When ready to serve, combine and heat everything together. Add the spinach last to maintain its color and texture. You may need to add extra cream when reheating to restore the creamy consistency.

→ How can I make this Tuscan chicken pasta spicier?

To increase the heat, add more red pepper flakes or include fresh chopped chili peppers when sautéing the garlic. For a smoky heat, add a dash of smoked paprika or chipotle powder. You could also top the finished dish with a drizzle of chili oil or sprinkle with crushed Calabrian chilies for authentic Italian heat.

→ What sides pair well with this Tuscan chicken pasta?

This hearty pasta pairs beautifully with a simple green salad dressed with lemon and olive oil or arugula with shaved Parmesan. Garlic bread or a crusty Italian loaf works well for soaking up the delicious sauce. For a complete Italian-inspired meal, serve with roasted vegetables like zucchini, bell peppers, or asparagus drizzled with balsamic glaze.

→ Can I make this dish vegetarian?

Absolutely! Skip the chicken and add more vegetables like sautéed mushrooms, artichoke hearts, or roasted bell peppers for a hearty vegetarian version. You could also add white beans or chickpeas for protein. Keep all other ingredients the same for a delicious meatless meal that maintains the creamy Tuscan flavors.