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Top down view of sauteed chicken breasts on top of pasta, Parmesan cream sauce, spinach and peppers.

Tuscan Garlic Chicken

Yield: 6 Servings
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

Ingredients

Chicken:

  • ¾ cup all-purpose flour
  • 1 ½ teaspoons salt
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • 4 boneless skinless chicken breasts, pounded thin
  • 3 tablespoons extra virgin olive oil

Sauce:

  • 2 tablespoons olive oil
  • 1 red bell pepper, cored and cut into thin strips
  • 1 tablespoon finely minced garlic, about 4 to 5 cloves
  • 1 tablespoon all-purpose flour
  • ½ cup chicken broth
  • 1 cup 1% or 2% milk
  • ½ cup heavy cream
  • 2 teaspoons cornstarch
  • 6 ounces fresh baby spinach, coarsely chopped
  • 1 cup freshly grated Parmesan cheese
  • 12 ounces fettuccine

Instructions 

  • Preheat the oven to 350 degrees F. Line a sheet pan with foil and lightly grease with cooking spray. Set aside.
  • In a pie plate or shallow dish, combine the flour, salt, basil, oregano, and pepper. Pat each piece of chicken dry and dip in the flour mixture until both sides are well coated.
  • In a large 12-inch nonstick skillet, heat 3 tablespoons olive oil over medium heat until the oil is rippling. Cook the chicken in a single layer (may need to cook the chicken in separate batches) for 2 to 3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven).
  • Remove the chicken to the prepared sheet pan and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and loosely tent with foil until ready to use.
  • While the chicken is cooking, bring a pot of lightly salted water to a boil and add the pasta, cooking until al dente. Reserve 1 cup of the pasta water.
  • Drain the pasta and toss to prevent clumping. Set aside.
  • Wipe out the skillet used to cook the chicken. Add remaining 2 tablespoons olive oil, and heat over medium heat. Add the bell pepper and garlic. Saute for 2 to 3 minutes.
  • Stir in one tablespoon flour and stir constantly while cooking for another 30 seconds or so.
  • Whisking constantly, pour in the chicken broth and bring to a simmer, cooking until slightly thickened, about 2 to 3 minutes.
  • In a small liquid measure, whisk together the milk, cream, and cornstarch. Pour the mixture into the skillet and bring to a simmer. Add the spinach and simmer for 3 to 4 minutes until the sauce is thickened.
  • Off the heat, stir in the Parmesan cheese until melted. Add reserved pasta water, a few tablespoons at a time, if needed, to thin the sauce. Season to taste with additional salt and pepper, if needed.
  • Serving Option #1: Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta.
  • Serving Option #2: Add the pasta to the skillet and toss. Slice the chicken into strips. Serve the pasta on plates topped with chicken strips and additional sauce from the skillet.
  • Serve immediately.

Notes

Sauce: I would say this recipe is right on the edge of just having enough sauce but not an overabundance, so if you like things on the saucier end of the spectrum, feel free to 1 1/2 or double the sauce ingredients.
Updated Recipe: The original recipe called for 16 ounces pasta, but over the years, I've cut that back to 12 ounces. I've also changed the cooking process slightly to make it easier and more streamlined.