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!
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- 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
- Dash of salt and white pepper
- 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