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Tuscan Chicken Pasta

Rated as 4.4 out of 5 Stars

"A wonderfully fragrant meal that we've served at a dinner party and it was enjoyed by all."
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42 m servings 563
Original recipe yields 8 servings


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  1. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, about 9 minutes. Add asparagus and cook until pasta is tender yet firm to the bite, about 3 minutes more; drain.
  2. Heat olive oil in a large skillet over medium heat; cook and stir mushrooms, red bell pepper, and garlic until tender, 5 to 10 minutes. Reduce heat and stir in chicken, artichoke hearts, pesto, salt, and red pepper flakes; cook and stir until heated through, about 5 minutes.
  3. Mix pasta and asparagus into chicken mixture, adding chicken broth if some moisture is needed. Sprinkle Parmesan cheese over the top.


  • Cook's Note:
  • For a slightly nutty flavor, you can broil the asparagus then add to the chicken mixture.

Nutrition Facts

Per Serving: 563 calories; 22.9 52.6 37.8 77 964 Full nutrition

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Read all reviews 5
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I love all the flavors that went into this pasta! Make sure you buy a good pesto since that is the predominant flavor profile in the pasta. Even better you could make your own! I did use more ...

I really like this as it was not heavy. I halved the recipe. I definately will make this again.

I doubled the recipe and added fresh Parmesan and more chicken broth, and basil pesto. The dish was a success.

Great and tasty recipe! I actually used linguine for the noodles and chicken breasts. I also skipped the pesto and just used basil alone.

The taste was very good, I forgot to put in the pesto but it was still tasty though a bit dry. I don't know if 1/3c of pesto would have made that much difference. I will add some broth tonight ...