4.8 from 192 votes
Tuscan Chicken Pasta
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!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 5
Calories: 796 kcal
Course:
Main Course
Cuisine:
Italian
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
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.
Cup of Yum
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
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
% 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.