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Tuscan Chicken Pasta – Quick & Easy Weeknight Dinner
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Tuscan Chicken Pasta – Quick & Easy Weeknight Dinner

Whether you’re preparing a special dinner for guests or looking for a comforting meal to enjoy at home, Tuscan Chicken Pasta is a versatile choice. It’s elegant enough for a dinner party yet simple enough for a weeknight meal.
Course Main Course
Keyword Tuscan Chicken Pasta
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 5

Ingredients

Chicken:

  • 1.5 pounds chicken tenders or maybe halved chicken breasts
  • 1 tbsp olive oil
  • 1 tbsp butter
  • ¾ cup all-purpose flour
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp dried basil
  • ½ tsp dried oregano leaves
  • ¼ tsp onion powder

Sauce:

  • 2 tbsp olive oil
  • 1 red bell pepper minced
  • 1 tbsp garlic minced
  • 1 1/2 tbsp all-purpose flour
  • 3/4 cup low-sodium chicken broth
  • 1 cup milk
  • ½ cup heavy whipping cream
  • 1 cup chopped baby spinach
  • ½ cup freshly grated parmesan cheese
  • 1/4 tsp garlic powder
  • 1/4 tsp Italian seasoning or more to taste
  • salt and freshly ground black pepper to taste
  • 1 lb fettuccine pasta

Instructions

Season the chicken:

  • In a large ziplock bag, combine ¾ cup flour, 1 teaspoon salt, 1 teaspoon pepper, dried basil, oregano, and onion powder. Add the chicken to the bag and shake to coat it.
  • Cook the pasta according to the package instructions. Once cooked, drain it and set it aside.
  • Cook the chicken: Heat olive oil and butter in a large skillet over medium heat. When hot, add the chicken to the pan and cook for a few minutes on each side until golden brown and just cooked through. Transfer the chicken to a plate to rest.

Make the sauce:

  • In the same pan, add 2 tablespoons of oil over medium heat. Scrape up any browned bits from cooking the chicken. Add bell pepper and cook for 2-3 minutes. Then add garlic and cook for 30 seconds. Mix in flour, then whisk in chicken broth. Bring the sauce to a simmer, then stir in cream, milk, garlic powder, Italian seasoning, salt, and pepper. Simmer until slightly thickened. Taste and adjust seasonings as needed.
  • Stir in spinach and parmesan cheese, and cook for an additional 2 minutes.
  • Serve the chicken and sauce over the hot-cooked pasta. Garnish with extra fresh parmesan cheese and parsley if desired.

Notes

  • To prepare ahead, you can make the sauce 1-2 days in advance and store it in the refrigerator. The chicken can be coated in the flour mixture a few hours ahead of time.
  • For freezing: You can make the sauce and freeze it before adding the milk and cream. However, it's not recommended to freeze the cream sauce as the texture may change.