Tuscan Garlic Chicken

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What’s not to love about crispy, baked chicken covered in a creamy, cheesy sauce….all served over fettuccine noodles? You’d be crazy not to love this meal! This is my type of comfort food!

If this dish sounds familiar, maybe you’ve tried it at the Olive Garden, before they removed it from their menu. I almost like this homemade version even better, because I can control what goes in it! For example, instead of heavy cream, I used half and half and milk. And I love to sneak in some spinach and bell peppers in this dish, to add some veggies. You could play around with it as well! Maybe try adding asparagus, kale or one of your favorite vegetables.

I love dinners like this that taste and look “fancy” but only took 30 minutes or less to prepare!
I know your family will love this as much as mine does! And hey, it beats paying to eat out!

Print this recipe
Serves 4  


  • 3-4 boneless, skinless chicken breasts
  • 1 Tbsp olive oil
  • ¾ cup flour
  • 2 tsp salt
  • 1 tsp pepper
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon onion powder

For the sauce:

  • 1 red or yellow bell pepper, diced
  • 1 Tbsp minced garlic
  • ½ cup chicken broth
  • 2 Tbsp oil
  • 1 Tbsp flour
  • ½ cup half and half + 2 tsp corn starch
  • 1 cup milk
  • 2 cups fresh baby spinach, roughly chopped
  • ½ cup shredded parmesan cheese
  • ¼ tsp garlic salt
  • salt and pepper, to taste
  • 1 pound fettuccine noodles

Cook fettuccine noodles according to package instructions.
Preheat oven to 375 degrees F.  (If chicken breasts are very thick, pound them to be thinner or cut them in half horizontally).
In a large bowl whisk together 3/4 cup flour, 2 tsp salt, 1 tsp pepper, dried basil, oregano, and onion powder. Dip chicken breasts into bowl and flip to coat completely. Heat 1 Tbsp of oil in a large skillet over medium high heat. When oil is hot, add chicken to the pan. Brown chicken on both sides (1-2 minutes on each side). Place chicken in a shallow dish and bake for 10-15 minutes or until cooked through.
While chicken is cooking, prepare the sauce. Saute diced bell pepper over medium heat for about 5 minutes. Add garlic and saute for 1-2 minutes longer.  Remove peppers and garlic to a plate and set aside. Add 2 Tbsp oil to the warm saute pan. Add flour and whisk into oil. Add chicken broth and whisk until smooth. Bring sauce to a boil.
In a small bowl combine the half and half and cornstarch and whisk until dissolved. Add to boiling sauce. Reduce heat to a simmer. Stir in 1 cup of milk and fresh spinach. Add reserved bell peppers and garlic, parmesan cheese, garlic salt, salt and white pepper. Simmer until sauce is thickened, stirring occasionally.
Place a serving of fettuccine noodles on a plate, place chicken breast on top and top with sauce. Garnish with fresh basil and additional parmesan cheese if desired.

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*Recipe Adapted from Creme de la Crumb

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  1. says

    Another yummy looking chicken recipe to try out.
    We really like our spinach and I’m always looking for new ways to use it in food.
    Thanks for this idea! 🙂

  2. Anonymous says

    boyfriend is lactose intolerant… I know I can use cream, but what do you think about cheddar with this? Parm is definitely off the table. Also, we have a wheat allergy here too, and I was wondering how the chicken would come out without the flour?

    • says

      You could use cheddar, it would just taste different, but still be yummy I’m sure. You could leave the flour out but coat the chicken lightly in cornstarch instead! Hope this helps!

  3. Anonymous says

    this recipe was amazing!! I adjusted the dry mix for only 2 chicken breasts, but made the recommended amount of sauce. Next time I might add the whole bag of baby spinach and another bell pepper! YUM! and thank you!!

  4. Anonymous says

    This was VERY good! I was a little confused when it said add red pepper and onion,,, but onion isn’t in the ingredients so I guessed at how much to add. Including prep time, from start to finish, this took me about an hour to make for a family of five.

  5. says

    I had been drooling over this since I came across it this past week. Let me just say that any time a recipe calls for cheese, I imagine a typo occured where the author forgot to add X 100 right next to amount. That being said, all I did different wad increase the amount of cheese and add more garlic salt, cause garlic is another one of ny weakness. This meal is to die for. So, so good. Thank you for sharing. Love you…it. love IT. Oh who am I kidding, you’ve made the list too.

  6. Mary Ann says

    I made this last night. It was delish! I used whole wheat penne pasta since I did not have fettuccine. I also added mushrooms because we do not like peppers. I have to say it was a lot of steps, but worth it. My husband said this is definitely a keeper.

  7. says

    Maureen, Jim made this gorgeous item the day after your post, and we have been dhetgliing in it ever since. We’ve used it as a condiment for roast chicken and grilled fish, dipped steamed green beans and potato chips (!) in it, tossed it with warm red potatoes for a salad and, just now, with pasta, julienned basil and pine nuts for a deconstructed pesto. Nell spent the morning scouring the fridge for things I can put the garlic sauce on. In other words, we are addicted!!


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