Tuscan Chicken Meatball Pasta
Tuscan Chicken Meatball Pasta is a pasta recipe ready in 40 min. It makes 6 servings, each 500 kcal with 25 g protein. Intermediate level, 25 ingredients.
Recipe by @sammymontgoms, adapted and measured by Cookpath.
- 40 min30 min hands-on
- Intermediatelevel
- 500kcal a serving
- 25 gprotein
What is Tuscan Chicken Meatball Pasta
Mini chicken meatballs, sun-dried tomatoes and spinach with small pasta, cooked in one pan in a tomato cream sauce.
- Pasta · Chicken
- Searing & grilling
- Sauces & dressings
How to make Tuscan Chicken Meatball Pasta
Tips from the cook
- Stir often so the pasta does not stick to the pan, and add a splash of stock if the sauce gets too thick.
- Turkey or pork mince work instead of chicken; any small pasta works: mini shells, macaroni or orecchiette.
- Add zucchini, mushrooms or peppers with the tomatoes, or more chilli for heat.
Step by step with timers, in your shopping list in one tap.
Goes well with
Sides from Cookpath that balance this dish, the same picks the app suggests.
Meal prep and storage
Keeps 3 days in the fridge; loosen it with stock, cream or water when reheating.
See this week’s meal prep plan on the blog, or plan your own week in the app.
Tuscan Chicken Meatball Pasta substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Breadcrumbs2 options
- Gluten-free breadcrumbs 1:1 by weight
- Crushed rice cereal or polenta 1:1 by weight
Check label for gluten.
Wholegrain mustard2 options
- Stone-ground mustard 1:1
Page is about Dijon, not wholegrain.
Still contains mustard.
- Leave out omit 1 tsp
Drops the mustard allergen too.
Cajun seasoning2 options
- Homemade Cajun mix: 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp black pepper, 1 tsp white pepper, 1/2-1 tsp cayenne, 1/2 tsp thyme same amount as the seasoning called for
Made from single spices; check each spice jar.
- Chilli powder, cayenne or paprika less, to taste
Different, simpler flavour.
Onion powder2 options
- Garlic powder use about half as much
- Leave out leave out (small background flavour)
Small pasta1 option
- Gluten-free pasta (corn/rice or corn-rice blend) 1:1 by weight; cook per packet, slightly al dente
Soups (goes soft fast) and long simmers.
White wine1 option
- Stock + 1 tsp lemon juice or mild vinegar per 100 ml 1:1 by volume
Less complexity.
Still contains celery.
Chicken stock3 options
- Vegetable stock (check the label for celery) 1:1 by volume
Less poultry flavour; the page notes vegetable broth usually has celery, carrots, onions.
Still contains celery.
- Mushroom broth (dried or fresh shiitake simmered in plain water 20-30 min) 1:1 by volume
Earthy taste.
- Miso whisked into hot water (1-2 tsp per 1 cup) 1:1 by volume
Add late; do not boil hard.
Still contains soy.
Heavy cream2 options
- Oat cooking cream (GF-labelled) or soy cream 1:1
Does not whip.
Still contains soy.
- Coconut cream (top layer of can) 1:1
Coconut flavour.
Parmesan2 options
- Vegetarian hard Italian-style cheese (made with microbial rennet) 1:1 by weight
Grana Padano contains egg lysozyme.
Still contains dairy.
- Nutritional yeast (fortified flakes) 1:1 by volume, add a pinch of salt
No melt; less sharp.
Shallot2 options
- White onion, finely diced 1:1 by volume (use slightly less)
Stronger; still allium.
- Leek or chives 1:1 by volume
Still allium.
Chilli powder2 options
- Sweet paprika + pinch of cumin same volume
No heat.
- Smoked paprika (mild) 1:1
Smoky, not hot.
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