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 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. 🙂
Consider trying these popular dinner recipes:
- Slow Cooker Pot Roast
- Sheet Pan Chicken Fajitas
- Honey-Lime Chicken Enchiladas
- Italian Grilled Cheese
- Gourmet Baked Mac N Cheese with Bacon
- Crispy BBQ Chicken Wraps
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Tuscan Garlic Chicken
Ingredients
- 1 pound fettuccine noodles
- 1 1/5 pounds chicken tenders (or halved chicken breasts)
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- ¾ cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried basil
- ½ teaspoon dried oregano leaves
- ¼ teaspoon onion powder
For the sauce:
- 1 red bell pepper chopped (about 1 cup)
- 1 Tablespoon garlic , minced
- 2 Tablespoons olive oil
- 1 Tablespoon all-purpose flour
- ½ cup low-sodium chicken broth
- ½ cup heavy whipping cream
- 3/4 cup milk
- 1 1/2 cups baby spinach leaves roughly chopped
- ½ cup freshly grated parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon italian seasoning
- salt and freshly ground black pepper to taste
Instructions
- Cook fettuccine noodles according to package instructions.
- 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.
For the 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 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.
- 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.
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe in January 2014. I’ve updated it with new photos and instructions.
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.
Dave says
Absolutely delicious…A nice combination of ingredients. Lauren, I have teenage boys and I have not missed with any of your recipes yet. Thank you for doing the hard work. I look forward to cooking your recipes.
Lauren Allen says
What an amazing compliment–thank you Dave! I’m so happy you and your boys have enjoyed some of my recipes. Thanks so much for commenting and for following me on TBFS.
Stephen says
I do not consider myself a chef, but I thought I would try and make something outside my comfort zone for my wife for her birthday. I came across this recipe and decided this is just what I was looking for. I followed the recipe exactly and I was amazed by the results. My wife could hardly believe I made it. It was delicious! She loved it, I loved it, it was a huge win. Thank you for making me look good on her special day.
Lauren Allen says
What a great compliment, and well done cooking dinner for your wife! I’m so glad you both enjoyed it.
Heather Watts says
I love all your 30-minute meals! It’s amazing to be able to make something so delicious in such a short time. It felt like we were eating at a fancy Italian restaurant! Delish
Dixie says
I have made this recipe about 5 times now. Never disappoints, its delicious!
Emily says
The recipe says “While chicken is cooking, prepare the sauce. Add a little more oil to the pan, if needed.” Is it supposed to say after the chicken has cooked? I assume the sauce is made in the same pan? Thanks! I am excited to try it!
Lauren Allen says
Thanks, it should say “resting”. Fixed! Hope you enjoy it.
Fiona says
Hi Lauren,
Due to intolerance to cream, Is there something you can suggest I could replace it with?
Thank you. Fiona
Lauren Allen says
You could try coconut milk, evaporated milk, soy milk, almond milk…hopefully one of those would work for you!
Marissa Land says
Wow, this was a little difficult to execute, but boy does it taste delicious! (I am not too experienced in the kitchen)
Will have to try some other veggies with the pasta, my husband and I didn’t care for
the bell pepper flavor. I have made several of your recipes and am so grateful I stumbled across your
site! Thank you 🙂
Candy says
I made this for Father’s Day luncheon and it was a hit! It was easy enough for me to follow, and my father had seconds! Thank you so much for sharing!