This easy, stove top Tuscan Garlic Chicken features lightly seasoned chicken, with a spinach, red pepper, garlic and Parmesan cheese sauce, on fettuccine pasta.
“Winner, Winner…Chicken Dinner”! I might have said these words after making this amazing recipe for Tuscan garlic chicken last night for dinner.
I love to search for new recipes and try them out for my husband and myself. When I find a great one, like Tuscan garlic chicken, it’s a “Christmas miracle”, as I like to say!
I made a few small changes to the original recipe, utilizing ingredients I had on hand. The end result? We totally enjoyed this dish.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
About This Recipe
The Italian flavors of lightly seasoned chicken, spinach, red peppers, garlic and Parmesan cheese on a bed of fettuccine pasta are wonderful!
As I made the sauce, I kept tasting it. Yes, it’s a tough job, but “someone” has to do quality control, right?
The original recipe calls for 4 chicken breasts, but I only used 2 for this recipe. After pounding them out thinner and cutting them in half (total of 4 pieces of chicken breast), my husband and I ended up having 1 half piece each (with 2 pieces leftover for “leftovers”).
That portion size of chicken was more than enough, so that cut the already inexpensive price of this delicious meal way down!
I’m very glad I tried this recipe and look forward to making it again. This would be a great meal to cook when company comes over for dinner! Here are a few pictures taken while cooking Tuscan Garlic Chicken:
Some Photos Of The Process
Pounding the chicken breasts between plastic wrap with a meat mallet is good, cheap therapy! The plastic wrap on both sides helps keep the splatter “inside”.
Keep pounding with the flat edge of the mallet until the chicken breasts are fairly flattened and then repeat with the remaining chicken breasts.
You will cook red peppers and garlic together in a large skillet, before adding the rest of the ingredients needed to make a colorful, creamy sauce for the chicken.
The Sauce Is Very Colorful!
This is what the sauce for Tuscan garlic chicken will look like once all ingredients are added. It is very creamy and incredibly full of flavor.
Serving Tuscan Garlic Chicken
And that’s it! The Tuscan garlic chicken is wonderful, served on top of fettucine pasta. Doesn’t it look good? Well, let me tell you, it IS absolutely DELICIOUS!
This chicken dish really is a simple meal to prepare, and it tastes wonderful! I hope you will consider making this Tuscan garlic chicken and feel confident you will enjoy it as much as we do.
Thank you for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a wonderful day.
Looking For More CHICKEN Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious chicken recipes to choose from, including:
- Chicken Cutlets with Pecan Sauce
- Crunchy Buttermilk Fried Chicken
- Grilled Lemon Chicken Breasts
- Chicken Broccoli Fettucine Alfredo
- Asian Chicken Pasta Stir-Fry
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Adapted From: http://www.tastesbetterfromscratch.com/2014/01/tuscan-garlic-chicken.html
↓↓ PRINTABLE RECIPE BELOW ↓↓
Tuscan Garlic Chicken
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
This easy, stove top Tuscan Garlic Chicken features lightly seasoned chicken, with a spinach, red pepper, garlic and Parmesan cheese sauce, on fettuccine pasta.
Category: Entree
Cuisine: Italian
Keyword: Tuscan garlic chicken
Servings: 4
Calories Per Serving: 540 kcal
Ingredients
- 2 large chicken breasts
- 2 Tablespoons olive oil
For the chicken coating:
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
For the sauce:
- 1/2 large red bell pepper , diced
- 1 Tablespoon minced garlic
- 1 1/2 Tablespoons olive oil
- 1/2 cup chicken broth
- 1/2 Tablespoon flour
- 3/4 cup milk
- 1 1/4 teaspoon corn starch
- 1/4 teaspoon garlic powder
- salt & pepper , to taste
- 1/2 small box frozen chopped spinach (cooked according to pkg. & drained well) You can also substitute 2 cups of chopped fresh baby spinach, if desired)
- 1/2 cup shredded Parmesan cheese (I used the real stuff!)
For the pasta:
- 1/2 lb. fettuccine noodles , cooked according to pkg. directions)
- * Note: I'm sure any pasta would work great...the fettuccine noodles were fantastic though; they really handled the sauce well!)
Instructions
- Preheat oven to 375 degrees.
- Cut the chicken breasts in half. Place each piece between two pieces of plastic wrap and pound with a meat mallet until much thinner (think of this as good therapy...pound, pound, pound!). You can also cut the chicken breasts in half horizontally, if desired. I pounded away!
- On a large plate, mix together the chicken coating ingredients (flour, salt, pepper, basil, oregano, onion powder and garlic powder). Dredge the chicken in the mixture, coating both sides.
- Heat 2 TBSP olive oil in a non-stick skillet on medium high. When the oil is really HOT, add the chicken. Brown the chicken on both sides (approx. 1-2 minutes per side-till golden brown), then remove chicken from skillet and place in a baking dish and bake at 375 degrees for 15 minutes (or until fully cooked). Keep chicken warm.
- While the chicken is in the oven, whip up the sauce. (Easy so far, right?)
- To make the sauce, start by sauteing the diced red peppers in just a touch of olive oil for about 5 minutes. Then add the minced garlic and saute for another minute or two (being careful NOT to burn the garlic!). Once done, remove from skillet to a small plate and set aside.
- Add the 1 1/2 TBSP olive oil to the warm skillet. Add in the flour and whisk into the oil to blend. Add the chicken broth to this mixture and whisk until smooth. Slowly bring this sauce to a boil.
- In a small bowl, combine the milk and the cornstarch until dissolved. Add this to the boiling sauce, then reduce the heat to a simmer.
- Stir in the cooked, well-drained spinach (or 2 cups fresh chopped baby spinach), the peppers and garlic mixture, the Parmesan cheese and garlic powder. Season with a touch of salt and pepper (to taste).
- Simmer the sauce until it thickens, stirring occasionally. If sauce is too thick, you can always add in several tablespoons of the starchy hot pasta water. (I added 3-4 TBSP of pasta water)
- Place fettuccine noodles on plates, top with the sauce and then place the chicken on top. Garnish with a bit of fresh, chopped basil (optional) and some additional shredded Parmesan cheese. ENJOY!
Nutrition Facts
Tuscan Garlic Chicken
Amount Per Serving (1 serving)
Calories 540 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g31%
Cholesterol 97mg32%
Sodium 1000mg43%
Potassium 584mg17%
Carbohydrates 59g20%
Fiber 2g8%
Sugar 4g4%
Protein 28g56%
Vitamin A 2120IU42%
Vitamin C 26.6mg32%
Calcium 235mg24%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Here’s one more to pin on your Pinterest boards!
