Tuscan Chicken Pasta
User Reviews
4.8
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
5
-
Calories
796 kcal
-
Course
Main Course
-
Cuisine
Italian
Tuscan Chicken Pasta
Description
The recipe begins by seasoning chicken pieces in a flour mixture with salt, pepper, dried herbs, and onion powder, creating a lightly seasoned coating. Pan-frying the chicken in olive oil and butter results in a golden brown crust while keeping the inside moist. Meanwhile, the pasta is cooked al dente and drained.
For the sauce, bell pepper and garlic are sautéed to develop sweetness and aroma. Flour is added to the pan and cooked briefly to create a roux that thickens the chicken broth, milk, and cream when added. Garlic powder, Italian seasoning, salt, and pepper deepen the flavor. Baby spinach and freshly grated Parmesan are stirred in, wilting the greens and melting the cheese, contributing smoothness and richness. The chicken and sauce coat the noodles for a cohesive dish.
The dish is hearty and creamy, with tender chicken and fresh greens adding texture and color. It can be prepared with some elements ahead: the sauce can be made days before and chicken coated earlier. Adaptations for dairy-free or gluten-free needs include replacing butter and dairy liquids and using suitable flours and pasta.
Ingredients
Chicken:
- 1.5 pounds chicken tenderloin or halved chicken breasts
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- ¾ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
- 1/2 teaspoon basil dried
- ½ teaspoon oregano dried
- ¼ teaspoon onion powder
Sauce:
- 2 Tablespoons olive oil
- 1 red bell pepper , diced
- 1 Tablespoon garlic minced
- 1 1/2 Tablespoons all-purpose flour
- 3/4 cup chicken broth low-sodium
- 1 cup milk
- ½ cup heavy whipping cream
- 1 cup baby spinach leaves , chopped
- ½ cup Parmesan Cheese freshly grated
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning , or more, to taste
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 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.
Notes
- You can prepare the sauce 1 to 2 days in advance and refrigerate it to save time on serving day.
- Coat the chicken in the flour seasoning mixture a few hours ahead to allow the flavors to settle.
- For a dairy-free version, substitute butter with oil and use plant-based milk and cream alternatives.
- Gluten-free options are possible by using gluten-free flour for coating and gluten-free pasta.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
You'll Also Love
