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    Ask Chef Dennis » Recipes » Main Meals » Poultry Recipes » Tuscan Chicken and Sausage with Pasta

    Tuscan Chicken and Sausage with Pasta

    Published: Jan 10, 2022 · Modified: May 26, 2021 by Chef Dennis Littley · 34 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    5 from 28 votes
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    Pinterest image for Tuscan chicken

    Wouldn’t your family love to sit down to a plateful of my Tuscan Chicken and Sausage served with your favorite pasta?

    Mama Mia, it’s delicioso and can be made in about 20 minutes!

    tuscan chicken and shrimp over pasta on a white plate with a forkful of pasta lifted out

    I’ll be the first to admit we do eat a lot of pasta. It comes from my restaurant days of creating delicious combinations in a saute pan. I never wanted my guests to go home hungry and pasta always helped fill their bellies.

    overhead shot of Tuscan chicken and sausage on a white plate

    Many times what I create for dinner comes from what I have in the refrigerator to work with. You’ll find that by using this method to make dinner you’ll come up with some pretty tasty combinations and use up what you have on hand, not letting food go to waste.

    What ingredients do I need to make Tuscan Chicken & Sausage?

    ingredients to make Tuscan Chicken

    Let’s start by gathering the ingredients we need to make Tuscan Chicken & Sausage. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

    Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    How do I make Tuscan Chicken & Sausage?

    four images showing how to make Tuscan Chicken
    • Dredge chicken tenders in flour seasoned with salt and pepper
    • Place the floured tenders in a large saute pan with enough olive oil to saute them.
    • Cook chicken 3-4 minutes on one side and turn them over to begin cooking the other side.
    • Add the raw sliced sweet sausage, sliced mushrooms and roasted red peppers to pan. Continue cooking the mixture for about 5 minutes turning the chicken after it has been browned on the other side.
    • Add all but 2 ounces of the marsala wine to the hot pan. This is called deglazing and will loosen all of the delicious bits stuck to the pan allowing them to add flavor to the dish.

    *The alcohol will cook off in about a minute.

    four images showing how to finish making Tuscan chicken
    • Add the chicken stock,and a pinch of black pepper (season to taste).
    • Reduce the heat to medium and continue to cook while sauce is reducing.
    • Take the butter and coat it in flour pressing flour into the butter and add to the sauce (this is called a beurre manie) it will thicken the sauce and the butter will impart a rich flavor
    • As the sauce begins to thicken lower heat to simmer, and add remaining marsala and grated cheese.

    Do I have to use peppers in this dish?

    No. you don’t. The first rule of cooking at home is to use ingredients that you and your family enjoy eating and if you don’t like peppers, leave them out.

    Would other types of cheese go well with this dish?

    Absolutely! This is your dinner, get creative and use what you have on hand or what you like to eat.

    You could top this dish with melted mozzarella, provolone, or fontina to name a few of my favorites. You could also use some Gorgonzola crumbles if you’re feeling adventurous.

    Can I use other types of sausage in this dish?

    You sure can. Hot sausage or chorizo would add some zip to this dish.

    What ingredients could I add to Tuscan Chicken?

    Some of my favorite additions are:

    • Spinach
    • Sundried Tomatoes
    • Pepperoncini
    • Cannellini Beans
    • Shrimp
    Tuscan chicken and sausage on a white plate

    Serve over pasta, garnish with fresh chopped basil, additional grated cheese and watch the smiles around your dinner table!

    Recipe FAQ’s

    What makes a Tuscan Chicken sauce?

    A Basic Tuscan sauce is stock-based with added herbs and cheese. Many Tuscan sauces that are found online incorporate cream which makes it more of a northern Italian Sauce, rather than a Tuscan sauce.

    What is Tuscan Chicken made of?

    The basic dish is chicken in the stock based sauce which is generally served with pasta. You can incorporate a variety of vegetables that you enjoy eating to the dish as well as shrimp or lobster.
    Tuscan Chicken is basically a blank canvas for ingredients you enjoy or have on hand.

    What is Tuscan Cooking?

    Tuscan cooking is a simple style, which is characterized with stock and olive oil based sauce. Not heavy or cream based which is more prevelant in the Northern regions of Italy.

    More Chicken Recipes You’ll Love!

    • Chicken Scarpariello – Shoemaker’s Chicken with Sausage
    • Easy Chicken Piccata Recipe
    • Chicken Saltimbocca Recipe an Italian Classic
    • Chicken Pepperoni with Linguine

    Did you make this? Please RATE THE RECIPE below!

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    partial view of Tuscan chicken and sausage on a white plate
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    5 from 28 votes

    Tuscan Chicken and Sausage with Pasta Recipe

    When its time for dinner try my Tuscan Chicken and Sausage with Pasta Recipe.  It will be like bringing your favorite Italian restaurant into your own kitchen.  You’ll how easy it is to make and how much money you’ll save making this restaurant-style dish at home.
    Prep Time10 mins
    Cook Time12 mins
    Total Time22 mins
    Course: Entree
    Cuisine: Italian – American
    Servings: 2
    Calories: 976kcal
    Author: Chef Dennis Littley

    Ingredients

    • 8 oz chicken tenders
    • 1 cup sliced mushrooms
    • ¼ cup roasted red peppers- sliced
    • 4 oz sweet Italian sausage
    • 6 oz sweet marsala
    • 6 oz chicken stock
    • 2 tbsp unsalted butter
    • 2 tbsp flour
    • 2 tbsp grated romano cheese
    • 1 tbsp fresh chopped basil
    • ½ lb linguine or spaghetti
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • Cook pasta per instructions on the box at the same time you begin cooking this dish.
    • Dredge chicken tenders in flour seasoned with salt and pepper
    • place floured tenders in a large saute pan with enough olive oil to saute them.
    • Cook chicken 3-4 minutes on one side and turn them over
    • Add the raw sliced sweet sausage, sliced mushrooms and roasted red peppers to the pan. Continue cooking the mixture for about 5 minutes turning the chicken after it has been browned on the other side.
    • Add all but 2 ounces of the marsala wine to the hot pan. This is called deglazing and will loosen all of the delicious bits stuck to the pan allowing them to add flavor to the dish.
      *The alcohol will cook off in about a minute.
    • Add the chicken stock, and a pinch of black pepper (season to taste).
    • Reduce the heat to medium and continue to cook while sauce is reducing.
    • Take the butter and coat it in flour pressing flour into the butter and add to the sauce (this is called a beurre manie) it will thicken the sauce and the butter will impart a rich flavor
    • As the sauce begins to thicken lower heat to simmer, and add remaining marsala and grated cheese
    • Serve over pasta, garnish with fresh chopped basil, additional grated cheese and enjoy!

    Nutrition

    Calories: 976kcal | Carbohydrates: 108g | Protein: 49g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 779mg | Potassium: 1109mg | Fiber: 5g | Sugar: 12g | Vitamin A: 551IU | Vitamin C: 11mg | Calcium: 112mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

    More Poultry Recipes

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    • Baked Chicken Marsala Meatballs Recipe
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    • Grilled Dry Rub Lemon Pepper Chicken Wings

    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Marta

      January 10, 2022 at 9:23 pm

      5 stars
      I loved the addition of the sweet marsala. It gave me hints of chicken marsala, but the cheesiness made me like it more. Definitely worth repeating over and over.

      Reply
    2. Gloria

      January 10, 2022 at 11:42 am

      5 stars
      We are pasta lovers and your chicken and sausage dinner was fantastic.

      Reply
    3. Liz

      January 10, 2022 at 11:24 am

      5 stars
      My mouth was watering reading through your post and the dish did not disappoint. I loved the variety of flavors and textures in this dish, it made pasta night a hit!

      Reply
    4. Audrey

      January 10, 2022 at 11:19 am

      5 stars
      Everyone enjoyed this!

      Reply
    5. Alex Winetsky

      March 13, 2014 at 3:57 pm

      Im making this tonight making a variation of it with chicken -shrimp and hot and sweet sausage
      im using baby bella mushrooms. Green onions

      Reply
      • Chef Dennis Littley

        March 14, 2014 at 2:31 pm

        sounds like a nice variation Alex, I hope everyone enjoyed it!

        Reply
    6. Muna Kenny

      September 06, 2012 at 2:47 pm

      It’s a really beautiful creation, the images are absolutely tempting. I never had this dish before and looking forward to making it soon!

      Reply
    7. Lynn

      September 06, 2012 at 10:42 am

      About this time of the year when summer is winding down and we feel fall in the air here and there, I look for simplicity with food. What I like about this dish is adding anything to the base recipe. I’ve got tons of zucchini & other squash which I think would work nicely with this dish!

      Reply
    8. Maggie @ A Bitchin' Kitchen

      September 05, 2012 at 4:19 pm

      This looks like my kind of meal! I love that it comes together quickly and easily too.

      Reply
    9. RavieNomNoms

      September 05, 2012 at 12:42 pm

      Wow Dennis! That looks amazing! I used to eat pasta quite a bit, I haven’t really as much lately. I think this should be the pasta I start back up with!!

      Reply
    10. Mei-I @ Gastronomic Nomad

      September 05, 2012 at 12:33 pm

      Looks delicious Chef! That chicken looks so juicy!!

      Reply
    11. Minnie@thelady8home

      September 04, 2012 at 3:15 pm

      This looks such a fabulous dish Chef Dennis!

      Reply
    12. Betty Ann @Mango_Queen

      September 04, 2012 at 8:26 am

      5 stars
      Oh my, this looks absolutely divine! I saw this photo on Google+ and I still can’t take my eyes off it. What simple flavors and even better, so easy to do. Thanks for sharing, Chef Dennis! Have a wonderful ‘back to school’ season !

      Reply
    13. Renee

      September 04, 2012 at 7:22 am

      I could eat sausage any day of the week. This looks so good and my husband would like it too because of the chicken and pasta.

      Reply
    14. FLaure

      September 04, 2012 at 2:15 am

      Une recette qui me convient à merveille.
      Bonne journée, FLaure

      Reply
    15. Elin

      September 04, 2012 at 1:48 am

      5 stars
      Chef Dennis….Makes me hungry each time I drop by 🙂 this recipe sounds great. I prefer pasta to rice anytime 🙂 Have a nice day !

      Reply
    16. anna

      September 03, 2012 at 11:45 pm

      ahh yes, this recipe is classic chef! gorgeous, hearty, and classy. i am for it.

      Reply
    17. Jean (Lemons and Anchovies)

      September 03, 2012 at 11:42 am

      I’m traveling right now and though I’m having lots of fun, I’m beginning to tire of the sameness of the restaurant menus. This is something I would love to have for dinner tonight. Maybe I’ll just have to make it myself at home in two weeks! Yum!

      Reply
    18. Laura (Tutti Dolci)

      September 03, 2012 at 11:05 am

      What a delicious dish, I love the Marsala here!

      Reply
    19. Carol | a cup of mascarpone

      September 03, 2012 at 9:03 am

      There isn’t an ingredient in this creation, that I don’t love!!! Can’t wait to try it! Sounds and looks wonderful! Thank you, Dennis!

      Reply
    20. Mary

      September 03, 2012 at 9:00 am

      This sounds fantastic! When do you cook the sausage though? Thanks! Have an excellent holiday, Chef Dennis.

      Reply
      • Chef D

        September 03, 2012 at 9:05 am

        Thanks for the heads up Mary , I left that step out of the recipe. Add in the raw sliced sausage when you turn the chicken. Add in with the mushrooms and roasted peppers.

        Reply
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