Gluten-Free Tuscan Chicken Pasta
This Gluten-Free Tuscan Chicken Pasta is creamy, loaded with sundried tomatoes and spinach, and ready in 30 minutes. Your new favorite weeknight dinner!
Honestly? Some of my best dinner memories don’t involve fancy restaurants or hours in the kitchen. They involve a big skillet of something creamy, a pile of pasta, and my family fighting over the last serving. That’s exactly how this gluten-free Tuscan chicken pasta came into my life — on a chaotic Tuesday when I had about thirty minutes and zero desire to think too hard.
Well… I’d been craving something that tasted rich and indulgent without actually being complicated to pull together. This creamy sundried tomato pasta hit every note. The sauce coats each piece of chicken in velvety, garlicky goodness, the spinach wilts right in, and the whole thing tastes like it came from a cozy trattoria somewhere in the Italian countryside.
Whether you’re brand new to gluten-free cooking or you’ve been navigating it for years, this spinach chicken pasta belongs in your weekly rotation. It’s the kind of recipe that nobody at the table realizes is gluten-free — and isn’t that the ultimate compliment? Busy families, this one’s for you.
Why This Gluten-Free Tuscan Chicken Pasta Works Every Single Time
One-pan dinners are great, but this recipe goes a step further by building real layers of flavour in just a few moves. The chicken gets seared with Italian seasoning and garlic until golden, then those sundried tomatoes release all their sweet, tangy depth right into the pan.
The sauce comes together from milk whisked with a touch of gluten-free flour — no heavy cream needed. According to the USDA’s nutritional data on reduced-fat milk, 2% milk still delivers a good dose of protein and calcium, so this creamy sundried tomato pasta is nourishing without feeling heavy. It thickens beautifully in just a few minutes.
The real magic is how everything finishes together in one skillet. Spinach, pasta, Parmesan — all tossed with that luscious sauce. This italian chicken recipe proves that gluten-free weeknight meals can be just as satisfying as anything else on the table.
Table of Contents
Ingredients for Gluten-Free Tuscan Chicken Pasta
| Ingredient | Amount | Notes |
|---|---|---|
| Short pasta (gluten-free) | 10 ounces | Whole wheat or lentil pasta also work |
| Boneless skinless chicken breast | 1.5 pounds | Chopped into bite-sized pieces |
| Olive oil | 2 tablespoons | Or use oil from the sundried tomatoes |
| Garlic cloves, minced | 3–4 | |
| Italian seasoning | 2 teaspoons | |
| Kosher salt and ground pepper | To taste | |
| Sundried tomatoes in oil | 8 ounces | Drained and chopped |
| 2% milk | 3 cups | Any milk, or lite coconut cream |
| Gluten-free flour | 2 tablespoons | Or corn starch |
| Baby spinach | 3 cups | |
| Parmesan cheese | ½ cup |
Instructions: How to Make Gluten-Free Tuscan Chicken Pasta
Step 1 — Cook the Pasta
Bring a large pot of generously salted water to a rolling boil. Cook your 10 ounces of gluten-free short pasta according to the package directions until al dente. Drain and set aside — you’ll toss it in at the very end.
Step 2 — Season the Chicken
Chop your chicken breasts into roughly 1-inch pieces and drop them into a bowl. Add the olive oil, minced garlic, Italian seasoning, salt, and pepper, then stir until every piece is well coated. That garlicky, herby aroma will hit you immediately — it smells like a promise of something really good.
Step 3 — Sear the Chicken
Heat a large frying pan over medium-high heat until it’s properly hot. Lay the seasoned chicken pieces in a single layer and let them cook undisturbed for 2–3 minutes until the bottoms turn golden and caramelized. Resist the urge to stir — that gorgeous sear is what builds the flavour base for your entire gluten-free Tuscan chicken pasta.
Step 4 — Add the Sundried Tomatoes
Toss in the chopped sundried tomatoes and stir everything together. Continue cooking until the chicken is golden on all sides and completely cooked through, about 5–7 more minutes. The tomatoes will soften and release their sweet, concentrated flavour into the pan — this is where that creamy sundried tomato pasta magic really begins.
Step 5 — Whisk the Sauce
While the chicken finishes, whisk together your milk and gluten-free flour in a small bowl until there are absolutely no visible lumps. This step takes about 30 seconds and prevents any grainy texture in the finished sauce.
Step 6 — Build the Creamy Sauce
Pour the milk mixture directly over the cooked chicken and tomatoes in the pan. Stir well to combine and let the sauce bubble gently for 3–4 minutes. You’ll watch it transform from thin and splashy to thick, silky, and as smooth as warm velvet clinging to the back of a spoon.
Step 7 — Wilt the Spinach
Reduce the heat to a simmer and add your baby spinach to the skillet. Stir gently until the leaves wilt down completely — this takes barely a minute. The bright green against that creamy sauce is genuinely beautiful, and it adds so much freshness to this spinach chicken pasta.
Step 8 — Toss with Pasta and Parmesan
Turn off the heat entirely. Add your cooked pasta and Parmesan cheese to the skillet and stir until every noodle is coated in that gorgeous, creamy sauce. Serve immediately and enjoy every single bite of this gluten-free Tuscan chicken pasta.
Substitutions for Gluten-Free Tuscan Chicken Pasta
Pasta Options: Any short gluten-free pasta shape works here — penne, rotini, fusilli, or even elbows. Lentil or chickpea pasta adds extra protein, which makes this italian chicken recipe even more filling for hungry families.
Dairy-Free: Swap the 2% milk for lite coconut cream or your favourite unsweetened plant-based milk. Use nutritional yeast in place of the Parmesan — about 3 tablespoons gives you that savoury, cheesy depth without any dairy.
Chicken Alternatives: Boneless, skinless chicken thighs work beautifully here and stay extra juicy during cooking. For a vegetarian version, swap the chicken for sautéed mushrooms or crispy chickpeas and you’ll still get a hearty, protein-packed creamy sundried tomato pasta.
Thickener Swap: If you don’t have gluten-free flour on hand, corn starch whisked into cold milk works as a seamless substitute. Use the same 2-tablespoon measurement — it thickens quickly, so watch the sauce closely. For more ideas on adapting pantry staples, our beginner-friendly gluten-free baking tips cover a range of useful swaps.
Sundried Tomato Alternatives: No sundried tomatoes? Roasted red peppers from a jar, drained and chopped, bring a similar sweetness. You could also use a few tablespoons of tomato paste stirred in with a teaspoon of honey for a quick workaround in this spinach chicken pasta.
Troubleshooting Tips for Gluten-Free Tuscan Chicken Pasta
My sauce is too thin. Let it simmer for another 2–3 minutes — gluten-free flour sometimes needs a little extra time to fully thicken. If it’s still too loose, mix 1 teaspoon of corn starch with a splash of cold milk and stir it in gradually.
My sauce is too thick. You know… this happens more than you’d think, and it’s the easiest fix. Just splash in a little extra milk, a couple tablespoons at a time, and stir until your gluten-free Tuscan chicken pasta reaches the consistency you want.
The chicken is dry. Cut your pieces a consistent size — uneven chunks cook unevenly, and the small bits dry out while you wait for the big ones. Also, avoid moving the chicken too much during the initial sear. Letting it sit builds a golden crust that locks in juiciness for this italian chicken recipe.
My pasta absorbed all the sauce. Gluten-free pasta tends to be thirstier than wheat-based versions. Toss the pasta in at the very last moment and serve immediately. If you’re meal prepping, keep the sauce and pasta separate until you’re ready to eat — this keeps your creamy sundried tomato pasta from turning gluey.
The spinach released too much water. Pat your baby spinach dry before adding it, or use pre-washed bags that tend to be drier. Adding it at the very end on low heat also minimizes excess liquid in the pan.
How to Store Gluten-Free Tuscan Chicken Pasta
Let the pasta cool completely, then transfer it to an airtight container. It keeps in the fridge for up to 3–4 days and reheats beautifully with a splash of milk to loosen the sauce back up. This gluten-free Tuscan chicken pasta tastes just as good the next day — maybe even better once all those flavours have had time to mingle.
This spinach chicken pasta also freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop — it’s a lifesaver for those nights when cooking from scratch just isn’t happening.
Serving Suggestions & Pairings
Serve this gluten-free Tuscan chicken pasta straight from the skillet with a generous sprinkle of extra Parmesan and a crack of black pepper. A side of crusty gluten-free garlic bread is absolutely heavenly here for soaking up every last bit of that creamy sauce.
A bright, simple salad with arugula, lemon juice, and shaved Parmesan makes a perfect lighter contrast. The peppery greens balance the richness of the creamy sundried tomato pasta gorgeously.
For something heartier, try pairing this with our flavour-packed gluten-free cowboy caviar as a fresh, zesty side dish. It’s a fun contrast of textures, and it turns this dinner into a spread worthy of a Thanksgiving leftover night or any time you want the table to feel a little extra special.
Want to make it a date night? Pour a glass of crisp white wine — a Pinot Grigio or Sauvignon Blanc pairs wonderfully with this italian chicken recipe.
Variations & Dietary Adjustments
Kid-Friendly Version: Man, oh man… my kids devour this. Skip the sundried tomatoes if your little ones aren’t fans, and stir in a handful of halved cherry tomatoes instead for a milder sweetness. You can also leave the spinach as bigger leaves and let kids pick them out — or blend the spinach right into the sauce so it disappears. They’ll never know it’s in their gluten-free Tuscan chicken pasta.
Extra Protein Boost: Stir in a can of drained cannellini beans along with the spinach for added fibre and protein. White beans melt right into the creamy sauce and make this creamy sundried tomato pasta even more filling without changing the flavour profile one bit.
Spicy Kick: Add ¼ to ½ teaspoon of red pepper flakes when you sear the chicken, or drizzle chilli oil on top when serving. A pinch of cayenne stirred into the sauce also works if you want heat that’s distributed evenly through these spinach chicken pasta bowls.
Low-Carb Adaptation: Swap the pasta for spiralized zucchini noodles or hearts of palm pasta. Both soak up the sauce wonderfully and keep this italian chicken recipe lighter while still feeling like a complete, satisfying meal.
Mushroom Lover’s Twist: Sauté 8 ounces of sliced cremini mushrooms alongside the chicken for an earthy depth that pairs beautifully with the sundried tomatoes. The mushrooms add a meaty texture that makes these bowls feel even more restaurant-worthy. For a fresh dessert to follow, try our bright dairy-free lemon curd — it’s the perfect light finish.
FAQs About Gluten-Free Tuscan Chicken Pasta
Can I use chicken thighs instead of breast in this recipe?
Absolutely — boneless skinless thighs are actually more forgiving because they stay juicy even if you slightly overcook them. Chop them into similar-sized pieces and follow the same steps. Your gluten-free Tuscan chicken pasta will be just as delicious.
How do I prevent the gluten-free pasta from getting mushy?
Cook it just until al dente (even slightly underdone), since it’ll continue softening when tossed with the hot sauce. Drain it well and don’t rinse it — the light starch coating helps the creamy sundried tomato pasta sauce cling to every noodle.
What’s the best way to make this dairy-free?
Use lite coconut cream in place of the milk and swap the Parmesan for nutritional yeast or a dairy-free Parmesan alternative. The coconut cream makes the sauce extra rich and silky, and nobody will miss the dairy in this spinach chicken pasta.
Why did my sauce turn out grainy?
This usually happens when the flour isn’t fully whisked into the cold milk before it hits the hot pan. Make sure there are zero lumps in the mixture before pouring it in. Whisking vigorously for 30 seconds beforehand solves this every time.
Can I add other vegetables to this italian chicken recipe?
Yes — artichoke hearts, roasted red peppers, sliced olives, or even diced zucchini all work beautifully. Add heartier vegetables during the chicken searing stage, and delicate ones like spinach at the very end so they don’t overcook.
How long does this gluten-free Tuscan chicken pasta keep in the fridge?
Stored in an airtight container, it stays fresh for 3–4 days. Reheat in a skillet with a splash of milk to bring the sauce back to its creamy, silky state. It’s even tastier the next day once the flavours have deepened.
Gluten-Free Tuscan Chicken Pasta
Equipment
- Large pot
- large frying pan or skillet
- Small mixing bowl
- Whisk
- Spatula
Ingredients
- 10 ounces short pasta gluten-free, whole wheat, or lentil pasta
- 1.5 pounds boneless skinless chicken breast chopped into bite-sized pieces
- 2 tablespoons olive oil or use the oil from the sundried tomatoes
- 3-4 garlic cloves minced
- 2 teaspoons Italian seasoning
- kosher salt and ground pepper to taste
- 8 ounces sundried tomatoes in oil drained and chopped
- 3 cups 2% milk any other milk, or use lite coconut cream
- 2 tablespoons gluten-free flour or corn starch
- 3 cups baby spinach
- ½ cup Parmesan cheese
Instructions
- Bring a large pot of generously salted water to a rolling boil. Cook the 10 ounces of gluten-free short pasta according to package directions until al dente. Drain and set aside.
- Chop the chicken breasts into roughly 1-inch pieces and place into a bowl. Add the olive oil, minced garlic, Italian seasoning, salt, and pepper, then stir until every piece is well coated.
- Heat a large frying pan over medium-high heat. Once hot, add the seasoned chicken in a single layer and cook undisturbed for 2–3 minutes until golden brown. Stir in the chopped sundried tomatoes and continue to cook until the chicken is cooked through, about 5–7 more minutes.
- Meanwhile, in a small bowl, whisk together the 3 cups of milk and 2 tablespoons of gluten-free flour until there are no visible lumps.
- Pour the milk mixture over the cooked chicken in the pan and mix well to combine. Allow the sauce to bubble gently for 3–4 minutes until it thickens up.
- Once the sauce has thickened, reduce to a simmer. Add the baby spinach and stir until fully wilted.
- Turn off the heat. Add the cooked pasta and Parmesan cheese to the skillet and stir until every noodle is coated in the creamy sauce. Serve immediately and enjoy.
