Tuscan Chicken Pasta
User Reviews
4.8
192 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
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Servings
5
-
Calories
796 kcal
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Course
Main Course
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Cuisine
Italian
Tuscan Chicken Pasta
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This creamy Tuscan Chicken Pasta recipe includes seasoned, crusted chicken in a creamy tuscan sauce, served over your favorite kind of pasta. It's easy to make and will impress any guests!
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Ingredients
Chicken:
- 1.5 pounds chicken tenders , or halved chicken breasts
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- ¾ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon onion powder
Sauce:
- 2 Tablespoons olive oil
- 1 red bell pepper , diced
- 1 Tablespoon minced garlic
- 1 1/2 Tablespoons all-purpose flour
- 3/4 cup low-sodium chicken broth
- 1 cup milk
- ½ cup heavy whipping cream
- 1 cup baby spinach leaves , chopped
- ½ cup freshly grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning , or more, to taste
- Salt and freshly ground black pepper to taste
- 1 lb fettuccine noodles
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Instructions
- Season Chicken: Add 3/4 cup flour, 1 teaspoon salt, 1 teaspoon pepper, dried basil, oregano, and onion powder to a large ziplock bag. Add chicken and shake to coat.
- Cook pasta according to package instructions. Drain and set aside.
- Cook Chicken: Heat olive oil and butter in a large skillet over medium heat. Once hot, add chicken to the pan. Cook chicken for a few minutes on each side, flipping only once, until golden brown and just cooked through. Remove chicken to a plate to rest.
- Make Sauce: Add 2 tablespoons oil to the pan over medium heat, scraping up any browned bits from cooking the chicken. Add bell pepper and cook for 2-3 minutes. Add garlic and cook for 30 seconds. Mix in flour. Whisk in chicken broth. Bring sauce to a simmer. Stir in cream, milk, garlic powder, Italian seasoning and salt and pepper. Simmer until just slightly thickened. Taste and adjust seasonings as needed.
- Stir in spinach and parmesan cheese and cook for 2 more minutes.
- Serve chicken and sauce over hot cooked pasta. Garnish with extra fresh parmesan cheese and parsley, if desired.
Notes
- Make Ahead Instructions: The sauce could be made 1-2 days ahead of time, stored in the refrigerator. The chicken can be coated in flour mixture a few hours ahead of time.
- Dairy Free: Replace butter with oil. Replace milk and cream with a dairy free substitute, like soy, almond or coconut milk.
- Gluten-free Adaptations: use gluten-free all-purpose flour, and fettuccine noodles.
Nutrition Information
Show Details
Serving
5g
Calories
796kcal
(40%)
Carbohydrates
89g
(30%)
Protein
51g
(102%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
0.2g
Cholesterol
192mg
(64%)
Sodium
886mg
(37%)
Potassium
1007mg
(29%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1735IU
(35%)
Vitamin C
35mg
(39%)
Calcium
238mg
(24%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 796 kcal
% Daily Value*
| Serving | 5g | |
| Calories | 796kcal | 40% |
| Carbohydrates | 89g | 30% |
| Protein | 51g | 102% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 192mg | 64% |
| Sodium | 886mg | 37% |
| Potassium | 1007mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1735IU | 35% |
| Vitamin C | 35mg | 39% |
| Calcium | 238mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
192 reviews
Excellent
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