The 7 Best Kinds of Pasta for Tuscan Chicken

If you’re looking to make a delicious Tuscan chicken dinner, the first step is choosing the right kind of pasta.

The type of pasta you use can have a huge impact on the flavor and texture of your dish.

The best pasta for Tuscan chicken is farfalle or bowtie pasta. This type of pasta goes well with the creamy sauce and has a good texture to enjoy with the chicken. Other types of pasta such as penne, fettuccine, or even spaghetti can also be used in this dish.

Whether you’re looking for something light and delicate or hearty and filling, there are several types of pasta that will work perfectly with this classic Italian recipe.

From penne to farfalle, here are seven kinds of pasta that will bring out the best in your Tuscan chicken dinner.

What is Tuscan Chicken?

Tuscan Chicken is a popular Italian-American dish that combines chicken, vegetables, and herbs in a creamy sauce.

It typically features boneless skinless chicken breasts cooked with garlic, onion, mushrooms, sun-dried tomatoes, spinach or kale leaves, white wine or broth (or both), and cream.

The dish is usually served over pasta or rice.

The flavors of Tuscan Chicken are inspired by the cuisine of Tuscany in Italy.

This region is known for its use of fresh ingredients like olive oil and herbs such as rosemary and sage to create flavorful dishes.

The combination of these ingredients creates a rich flavor profile that pairs well with the creamy sauce used in this dish.

Additionally, the addition of vegetables adds texture and nutrition to make it an all-around satisfying meal.

The 7 Best Kinds of Pasta for Tuscan Chicken

Tuscan chicken is a delicious Italian dish that can be made even better with the right type of pasta.

Here we look at seven types of pasta that will provide the perfect texture and flavor for your Tuscan chicken dishes:

1. Penne

Penne is a type of pasta that is shaped like a cylinder with ridges and ends cut at an angle.

It is one of the most popular types of pasta in Italy, where it originated.

Penne comes in different sizes and shapes, such as penne rigate (with ridges) or penne lisce (without ridges).

Taste & Texture: Penne has a slightly chewy texture when cooked al dente, which makes it great for absorbing sauces. The ridged shape also helps to hold onto sauce better than other pastas.

Its flavor is mild and slightly nutty, making it the perfect accompaniment for bolder flavors like Tuscan chicken.

The combination of the creamy sauce from the chicken and the chewy texture of the penne creates an irresistible dish that will have you coming back for seconds!

2. Fusilli

Fusilli is a type of pasta that is shaped like a corkscrew.

It has ridges on the outside and spirals in the center, which helps it to hold sauces and other ingredients.

The name comes from the Italian word for “spindle,” referring to its shape.

Fusilli can be made with semolina flour or whole wheat flour, depending on your preference.

Taste & Texture: Fusilli has a slightly nutty flavor that pairs well with creamy sauces and vegetables. Its texture is firm but not too chewy, making it ideal for dishes like Tuscan chicken where you want the pasta to stand up to bold flavors without becoming mushy.

The ridges also help it to absorb more sauce than other types of pasta, so you get an even distribution of flavor throughout each bite!

3. Rigatoni

Rigatoni is a type of pasta that is tubular in shape and has ridges along the outside.

It’s slightly larger than penne, but not as large as ziti or mostaccioli.

The ridges on the outside of the pasta help to hold sauces and seasonings, making it an ideal choice for dishes like Tuscan chicken.

Taste & Texture: Rigatoni has a mild flavor and firm texture that stands up well to heavier sauces and ingredients like chicken. The ridges on the outside also add a nice texture contrast when combined with creamy sauces or chunky vegetables.

When cooked properly, rigatoni should be al dente—tender but still slightly firm—and have just enough bite to make it enjoyable to eat.

4. Orecchiette

Orecchiette is a type of pasta that originated in the Puglia region of Italy.

It’s shaped like small, round discs with a dimple in the center and is traditionally made from durum wheat flour and water.

The name comes from the Italian word for “little ear” due to its shape resembling an ear.

Taste & Texture: Orecchiette has a slightly chewy texture and nutty flavor, making it perfect for pairing with bold sauces like pesto or tomato-based sauces.

When cooked correctly, orecchiette should have a slight al dente bite to them while still being tender enough to enjoy.

When paired with Tuscan chicken, orecchiette provides an ideal backdrop for the flavors of garlic, tomatoes, white wine, and herbs that are typically used in this dish.

The nuttiness of the pasta complements the savory flavors of the chicken while providing just enough texture to make each bite interesting without overpowering other ingredients.

5. Farfalle

Farfalle is a type of Italian pasta that is shaped like bow ties or butterflies.

It’s also known as “bow-tie pasta” and comes in different sizes, from small to large.

The name farfalle means “butterflies” in Italian.

Taste & Texture: Farfalle has a mild flavor that pairs well with many sauces, making it an ideal choice for Tuscan chicken dishes. Its texture is slightly chewy but still tender, which makes it perfect for absorbing the flavors of the sauce and other ingredients in the dish.

The ridges on the surface of farfalle help to hold onto sauces better than other types of pasta, so you can be sure your Tuscan chicken will have plenty of flavor!

6. Pappardelle

Pappardelle is a type of pasta that originated in Tuscany, Italy.

It is made from egg and flour, and is usually cut into wide ribbons about 1/4 inch thick.

The name comes from the Italian verb “pappare,” which means to gobble up or devour.

Taste & Texture: Pappardelle has a slightly chewy texture and a mild flavor that pairs well with rich sauces like Tuscan chicken. The wide ribbons also hold onto sauce better than other types of pasta, making it an ideal choice for dishes like this one.

The combination of the creamy sauce with the al dente noodles creates a delicious balance between texture and flavor.

7. Tagliatelle

Tagliatelle is a type of pasta that originated in the Emilia-Romagna region of Italy.

It is made from egg and flour, and it has a flat, ribbon-like shape.

The name comes from the Italian word for “to cut” because it is traditionally cut into long strips with a knife or rolling pin.

Taste & Texture: Tagliatelle has a mild flavor that pairs well with many sauces, including Tuscan chicken. Its texture is slightly chewy but still tender enough to be enjoyable. When cooked properly, tagliatelle should have an al dente texture—meaning it should be firm but not hard when bitten into.

Tagliatelle also absorbs flavors well, so if you are making Tuscan chicken with tagliatelle as your base, you will get all the delicious flavors of the sauce in every bite!

Conclusion

In conclusion, when making Tuscan Chicken, there are many different types of pasta that can be used to make the dish complete.

The best kinds of pasta for Tuscan Chicken are penne, fusilli, rigatoni, orecchiette, farfalle, pappardelle, and tagliatelle. Each of these pasta shapes have a unique texture and flavor that will complement the dish and bring the flavors of Tuscan Chicken to life.

With so many different kinds of pasta to choose from, you can experiment with different shapes and flavors to find the perfect accompaniment for your Tuscan Chicken.