Tuscan Garlic Chicken Fettuccine
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
509 kcal
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Course
Main Course
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Cuisine
Italian
Tuscan Garlic Chicken Fettuccine
Description
The recipe begins with preparing fettuccine noodles according to package instructions and setting them aside with a touch of olive oil to prevent sticking. Chicken breasts sliced lengthwise are dredged in a seasoned mixture of flour, garlic powder, salt, and pepper, then pan-cooked until golden and cooked through.
An Alfredo sauce is made by melting butter and sautéing minced garlic, stirring in flour to form a roux, and gradually whisking in half and half to achieve a creamy texture. Chopped spinach and diced red bell pepper are cooked briefly in the sauce to wilt the greens and soften the peppers.
The cooked noodles, chicken, and sauce combine to create a dish with tender chicken pieces, al dente pasta, and a rich, velvety garlic-infused sauce accented by fresh vegetables. Tossing noodles with olive oil before serving helps maintain their texture.
Ingredients
- 2 medium-large chicken breast sliced in half lengthwise, boneless skinless
- ¼ cup flour
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup baby spinach roughly chopped, packed leaves
- ½ red bell pepper diced
- 8 ounces fettuccine noodles
Alfredo Sauce
- 3 tablespoons butter
- 2 teaspoons garlic minced
- 3 tablespoons flour
- 2 ½ cups half and half (heavy cream or whole milk can be substituted)
- ¼ cup Parmesan Cheese shredded
- salt to taste
- black pepper to taste
Instructions
- Cook your fettuccine noodles according to package instructions (boil til tender), drain, and set aside. (see note)
- Whisk together the 1/4 cup flour, garlic powder, and salt and pepper. Dredge chicken in the flour mixture, being sure to coat all sides.
- Drizzle a large skillet with a little bit of oil (a couple of teaspoons will work) and allow to come to temperature over medium heat. Lay chicken in the pan, cover, and cook for 3-5 minutes, then flip the chicken and cook another 3-4 minutes until browned on the outside and white though the middle. Transfer chicken to a plate and set aside while you make the sauce.
- Wipe out your skillet with a dry paper towel. Add butter and saute over medium heat til melted. Add garlic and saute another minute or so til fragrant. Sprinkle with flour and stir til mixture clumps to gather.
- Gradually whisk half and half into the pan until completely combined. Add spinach and red peppers and cook another 2-3 minutes until spinach is wilted. Add parmesan cheese, salt, and pepper and stir until melted and sauce is thickened.
- Top fettuccine noodles with chicken (sliced or whole), and pour the sauce over the top. Enjoy!
Notes
- Toss cooked and drained noodles with a small amount of olive oil to prevent sticking before combining with sauce and chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 60g | 20% |
| Protein | 17g | 34% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 335mg | 14% |
| Potassium | 464mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1813IU | 36% |
| Vitamin C | 23mg | 26% |
| Calcium | 275mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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