This crowd-pleasing Tuscan Chicken Pasta combines Italian-inspired flavors with creamy comfort in just 40 minutes. Perfect for busy weeknights, this protein-rich dish packs 51g of protein per serving while delivering a satisfying blend of tender chicken and al dente pasta.
The balance of nutrients makes it an excellent choice for family dinners or meal prep, with each portion offering a hearty 796 calories to keep you energized. Whether you’re feeding a hungry family or planning tomorrow’s lunch, this recipe hits all the right notes.
Ingredients
For the Chicken:
- Chicken Tenders: 1.5 pounds, butterflied for even cooking
- Coating Mix: ¾ cup flour, seasoned with salt, pepper, basil, oregano, and onion powder
- Fats: 1 tablespoon each of olive oil and butter for perfect golden crust
For the Creamy Sauce:
- Base Ingredients: 2 tablespoons olive oil, diced red bell pepper, minced garlic
- Liquids: ¾ cup chicken broth, 1 cup milk, ½ cup heavy cream for richness
- Vegetables: Fresh baby spinach leaves, chopped
- Cheese: ½ cup freshly grated parmesan for optimal melt
- Seasonings: Italian seasoning, garlic powder, salt and pepper to taste
- Pasta: 1 lb fettuccine, cooked al dente
Instructions
- Prep the Chicken: Combine coating ingredients in a zip-top bag, add chicken and shake until evenly coated
- Cook the Pasta: Prepare fettuccine according to package directions until al dente
- Sear the Chicken: Heat oil and butter, cook chicken until golden brown on each side
- Create the Sauce: Sauté bell peppers in fresh oil, add garlic, then build sauce with broth and dairy
- Finish the Dish: Add spinach and parmesan to sauce, simmer until thickened
- Serve: Place pasta on plates, top with chicken and generous helping of sauce
Cooking Techniques
Hey there! Let’s talk about making this chicken extra tasty. The secret to getting that beautiful golden-brown crust is not moving the chicken around too much – just flip it once! Keep your pan at medium heat and let the butter and olive oil work their magic.
When you’re making the sauce, those brown bits stuck to the pan after cooking the chicken? That’s pure gold for flavor! Make sure to scrape them up when you add the oil for your sauce.
Variations & Substitutions
Want to switch things up? This recipe is super flexible! You can use chicken breasts, thighs, or even shrimp if you’re feeling fancy. Not a fan of spinach? Try kale or arugula instead. For a lighter version, swap the heavy cream for half-and-half or more milk.
The fettuccine can be traded for any pasta you have – penne, bow ties, or even zucchini noodles for a low-carb twist. Just don’t skip the parmesan – it adds that perfect touch of salty goodness!
Storage Tips
Made too much? Lucky you – this dish makes amazing leftovers! Store the pasta and sauce separately in airtight containers in your fridge for up to 3 days.
When reheating, add a splash of milk or cream to bring the sauce back to life, and warm it gently over low heat. The pasta might stick together a bit, but a tiny drizzle of olive oil while reheating will help separate those noodles right up.
Tuscan Chicken Pasta
Equipment
- Large skillet
- Ziplock bag
Ingredients
Chicken
- 1.5 pounds chicken tenders or halved chicken breasts
- 1 Tablespoon olive oil
Sauce
- 1 cup milk
Instructions
- Season Chicken: Add ¾ 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.
- 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.
