What’s not to love about crispy, pan seared 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.
I love dinners like this Tuscan Garlic Chicken that taste and look “fancy” but only take about 30 minutes to prepare. If this dish sounds familiar, maybe you’ve tried it at the Olive Garden, before they removed it from their menu. I honestly like this homemade version even better because I can control what goes in it! I love to sneak in some veggies–I used spinach and bell peppers but you could play around with it as well. Try adding asparagus, zucchini or any of your favorite chopped vegetables.
I served this with a green salad and homemade olive garden breadsticks. My whole family was in heaven, and hey, it beats paying for dinner at the restaurant. 🙂
Tuscan Garlic Chicken is a family favorite! Tender and juicy crusted chicken served over noodles with a delicious creamy tuscan garlic sauce.
- 1 pound fettuccine noodles
- 1 1/5 lbs boneless skinless chicken tenders, or halved chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¾ cup flour
- 2 tsp salt
- 1 tsp pepper
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon onion powder
- 1 red bell pepper chopped (about 1 cup)
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 1 tablespoon flour
- ½ cup chicken broth
- ½ cup cream
- 3/4 cup milk
- 1 1/2 cups fresh baby spinach roughly chopped
- ½ cup shredded parmesan cheese
- ¼ teaspoon garlic powder
- 1/4 teaspoon italian seasoning
- salt and pepper to taste
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Cook fettuccine noodles according to package instructions.
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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 olive oil and butter in a large skillet over medium heat. Once hot, add chicken to the pan. Cook chicken for a few minutes on each side, flipping only once, until golden brown and just cooked through. Remove chicken to a plate and cover with tinfoil to keep warm.
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While chicken is cooking, prepare the sauce. Add a little more oil to the pan, of needed. Add bell pepper and cook for 2-3 minutes. Add garlic and cook for 30 seconds. Add 2 tablespoons oil the pan. Add flour and whisk until smooth. Add chicken broth and whisk until smooth. Bring sauce to a boil. Slowly whisk in cream and milk and reduce heat to a simmer. Season sauce with garlic powder, Italian seasoning and salt and pepper, to taste. Simmer until just slightly thickened. Stir in fresh spinach, parmesan cheese and cook for 2 more minutes.
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Place a serving of fettuccine noodles on a plate, add a piece of chicken on top and top with sauce. Garnish with extra fresh parmesan cheese and parsley, if desired.
I originally shared this recipe in January 2014. I’ve updated it with new photos and instructions.
Debra Hawkins says
Wow! This looks absolutely incredible. I know what I want to make for dinner tonight!
Lauren Allen says
Thanks Debra! It makes a great weeknight meal!
Vanessa Barker says
That chicken looks great. I love spinach but also have to sneak it into meals for my kids!
Dalila G. 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! 🙂
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?
Lauren Allen 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!
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!!
Lauren Allen says
So glad you liked it! Thanks for your nice comment 🙂
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.
priscilla rousset says
Hi, I was wondering if I use heavy whipping cream would i still need to use corn starch?
and would the milk need to be adjusted?
Lauren Allen says
Hi Priscilla, that should work great to just use heavy whipping cream!
nic says
Im from Trinidad and we don’t sell half and half in our grocery stores so I used coconut milk instead…amazinggggg
Lori says
We live in Grenada, this is a great suggestion! I’m going to try it tonight 🙂
Vero 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.
Lauren Allen says
Hahaha, thanks so much for your comment 🙂 I’m so glad you loved it!!!
Erica says
So so good!!! Way better than any restaurant. Make sure to season your chicken.
Lorie says
These sound great. I can still make these gluten-free.
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.
Lauren Allen says
Thanks for sharing Mary Ann! And I like your additions!
Dana says
I’ve made the Olive Garden version a few different times. Found use a good wine as oppossed to a cooking wine, as it destroys the flavor the cheaper you go. This recipe looks good, I may just have to try it, although I’ll have to go to store again. I love this dish and will try it without the wine and the higher fat content.
Rashad 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!!