This easy Tuscan Chicken Pasta recipe includes seasoned, crusted chicken in a creamy tuscan sauce, served over your favorite kind of pasta.

Make it a fancy meal by serving with green salad and homemade breadsticks.

A white plate with fettuccine noodles topped with tuscan chicken and sauce.

There’s a reason this Tuscan Chicken Pasta has been so popular over the years; it’s delicious! We enjoy it for Sunday dinner but it come together fast enough to enjoy during the week as well.

How to Make Tuscan Chicken Pasta:

  • Make Chicken Coating: In a large bowl whisk together ¾ cup flour, 2 tsp salt, 1 tsp pepper, dried basil, oregano, and onion powder. 
  • Coat Chicken: Dip chicken breasts into bowl and flip to coat completely. Heat olive oil and butter in a large skillet over medium heat. 
  • Cook: 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.
  • Make the sauce: Add a little more oil to the pan, if 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 simmer. 
  • Slowly whisk in cream and milk. Season 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.
Two process photos for making Tuscan sauce.

Serve over hot cooked pasta and garnish with extra fresh parmesan cheese.

A big spoonful of tuscan garlic sauce over crispy, tender and juicy chicken, served over fettuccine noodles. Tuscan Garlic Chicken is one of my family's favorites! | tastesbetterfromscratch.com

Make Ahead and Freezing Instructions:

To Make Ahead: The sauce could be made 1-2 days ahead of time, stored in the refrigerator. The chicken can be coated in flour mixture a few hours ahead of time.

To Freeze: The sauce can be made and frozen before adding the milk and cream. I don’t recommend freezing the cream sauce because the texture will be a little off.

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Recipe

Prep 20 minutes
Cook 20 minutes
Total 40 minutes
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Ingredients
  

For the Tuscan Sauce:

Instructions
 

  • In a large bowl whisk together ¾ cup flour, 1 teaspoon salt, 1 teaspoon pepper, dried basil, oregano, and onion powder. Dip chicken 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 to keep warm.

For the Tuscan Sauce:

  • While chicken is resting, prepare the sauce. Add a little more oil to the pan, if 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 simmer. 
  • Slowly whisk in cream and milk. 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.
  • Serve chicken and sauce over hot cooked pasta. Garnish with extra fresh parmesan cheese and parsley, if desired.

Notes

Make Ahead Instructions: The sauce could be made 1-2 days ahead of time, stored in the refrigerator. The chicken can be coated in flour mixture a few hours ahead of time.
Freezing Instructions: The sauce can be made and frozen before adding the milk and cream. I don’t recommend freezing the cream sauce because the texture will be a little off.
Dairy Free: replace butter with oil. Replace milk and cream with a dairy free substitute, like soy, almond or coconut milk. 
*Nutritional info does not include pasta.

Nutrition

Serving: 5gCalories: 485kcalCarbohydrates: 21gProtein: 38gFat: 27gSaturated Fat: 11gTrans Fat: 1gCholesterol: 137mgSodium: 838mgPotassium: 748mgFiber: 2gSugar: 3gVitamin A: 2181IUVitamin C: 35mgCalcium: 203mgIron: 2mg

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I originally shared this recipe in January 2014. Updated February 2021.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 4 stars
    Very good, and surprisingly a sure pleaser for fussy eaters. This recipe was easy to make the directions were easy to follow I did add some onions and mushrooms and used chicken burgers to make it easy. Thanks for the recipe will be adding this to our menu planner. 🙂

  2. 5 stars
    I was looking for a sauce for my pasta when this popped up in my email. Delicious, only used almond milk as that is what I had and added more garlic.. will make again..

  3. 5 stars
    Absolutely delicious! This was another huge hit in our house, from adults to teens to toddlers!
    Hit a major pregnancy craving for me as well that I’ve been struggling with satisfying
    Only negative was that there were no leftovers, so if you want leftovers make sure you put them away somewhere safe before letting your family try this dish!

  4. 5 stars
    So easy and it looks and tastes amazing! We felt like we were at an Italian restaurant. I’ll make this again when I have company!

  5. Love receiving these recipes!! Because of some diet restrictions I need to modify some, but what a help with meal planning

  6. 5 stars
    Loved it! Super easy to make and really delicious. My picky husband even loved it! Will be adding it into the rotation!

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