Tuscan Garlic Chicken Fettuccine
Craving a creamy, restaurant-worthy pasta dish that’s easy enough for a weeknight but impressive enough for guests?
This Tuscan Garlic Chicken Fettuccine is your answer! Juicy, golden-crusted chicken is nestled over tender fettuccine and smothered in a rich, garlicky Parmesan sauce with spinach and red peppers for a fresh, vibrant touch.
The best part? It’s ready in just 30 minutes—so you can enjoy a comforting, flavor-packed meal without spending hours in the kitchen.
One bite, and you’ll wonder why you ever ordered pasta out!
For the Chicken
- Chicken – Use boneless, skinless chicken breasts, sliced in half lengthwise for even cooking.
- Flour – Lightly coats the chicken to create a subtle crust that helps the sauce cling.
- Garlic Powder – Enhances the savory flavor of the chicken.
- Salt & Pepper – Essential seasonings to bring out the best in the chicken.
- Olive Oil – Used for pan-searing the chicken to golden perfection.
For the Pasta
- Fettuccine Noodles – The perfect pasta choice for holding onto the creamy sauce.
For the Alfredo Sauce
- Butter – Creates a rich and creamy base for the sauce.
- Garlic – Adds a bold, aromatic depth to the dish.
- Flour – Helps thicken the sauce for a velvety texture.
- Half and Half – A mix of milk and cream for the perfect balance of richness. You can substitute with heavy cream or whole milk.
- Parmesan Cheese – Gives the sauce its signature nutty and cheesy flavor.
- Salt & Pepper – To taste, enhancing the overall flavor of the sauce.
- Baby Spinach – Adds freshness and a pop of color to the dish.
- Red Bell Pepper – Brings a subtle sweetness and a touch of crunch.
Tuscan Garlic Chicken Fettuccine Recipe
Enjoy a flavorful and creamy Tuscan garlic chicken fettuccine! Lightly breaded chicken is served over tender fettuccine noodles and topped with a rich garlic and spinach-infused Alfredo sauce.
Ingredients
For the Chicken:
- 2 medium-large boneless, skinless chicken breasts (sliced in half lengthwise)
- ¼ cup all-purpose flour
- 1 tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tsp cooking oil
For the Pasta:
- 8 ounces fettuccine noodles
For the Alfredo Sauce:
- 3 tbsp butter
- 2 tsp minced garlic
- 3 tbsp all-purpose flour
- 2½ cups half and half (substitute with heavy cream or whole milk if desired)
- ¼ cup shredded Parmesan cheese
- Salt and pepper to taste
- 1 cup packed baby spinach leaves (roughly chopped)
- ½ red bell pepper (diced)
Instructions
1. Cook the Pasta
- Prepare the fettuccine noodles according to package instructions until al dente.
- Drain and toss with a little olive oil to prevent sticking. Set aside.
2. Prepare the Chicken
- In a shallow bowl, mix the flour, garlic powder, salt, and black pepper.
- Dredge each piece of chicken in the flour mixture, coating all sides evenly.
- Heat a large skillet over medium heat and drizzle with oil.
- Place the chicken in the pan, cover, and cook for 3-5 minutes.
- Flip and cook for another 3-4 minutes, until golden brown and fully cooked through.
- Transfer the chicken to a plate and set aside.
3. Make the Alfredo Sauce
- Wipe out the skillet with a paper towel.
- Melt the butter over medium heat, then add minced garlic and sauté until fragrant (about 1 minute).
- Sprinkle in the flour and stir continuously until it forms a thick paste.
- Gradually whisk in the half and half, ensuring a smooth consistency.
- Add the chopped spinach and diced red bell pepper. Cook for 2-3 minutes until the spinach is wilted.
- Stir in the Parmesan cheese, salt, and pepper. Mix until the cheese is melted and the sauce thickens.
4. Assemble the Dish
- Place the cooked fettuccine noodles on a serving plate.
- Slice the cooked chicken (or leave it whole) and place it over the pasta.
- Pour the creamy Alfredo sauce over the top.
5. Serve and Enjoy!
- Garnish with extra Parmesan cheese or fresh parsley if desired.
Notes
- Tossing the cooked pasta with olive oil prevents clumping.
- You can substitute grilled or baked chicken for a lighter option.
- Adjust the sauce consistency by adding more half and half if needed.
- Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work wonderfully here! They’re juicy and flavorful, just be sure to adjust the cooking time to ensure they’re fully cooked and tender. - What if I don’t have half-and-half for the sauce?
No problem! You can swap it with heavy cream or whole milk. For a lighter version, just use milk, but you might miss that extra creaminess. - How can I make the sauce thicker?
If your sauce is a bit too thin, just let it simmer a little longer. You can also add a touch of flour or cornstarch mixed with water to help thicken it up. - Can I add extra veggies to the dish?
Absolutely! Feel free to toss in some mushrooms, zucchini, or sun-dried tomatoes to give it more texture and flavor. Just sauté them along with the garlic and red peppers. - 5. Can I make this ahead of time? Yes, you can! Prepare the sauce ahead and store it in the fridge. When you’re ready to serve, reheat it gently and toss with freshly cooked pasta and chicken.
