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 mins
Cook 20 mins
Total 40 mins
Add to Meal Plan

Ingredients
  

  • 1.5 pounds chicken tenders (or halved chicken breasts)
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • ¾ cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried basil
  • ½ teaspoon dried oregano leaves
  • ¼ teaspoon onion powder

For the Tuscan Sauce:

  • 1 red bell pepper , chopped
  • 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
  • 1 lb dry pasta cooked, for serving

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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RATE and COMMENT below! I would love to hear your experience.

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. 2 stars
    We really expected to love this but it had no flavor. We cooked it for guest and they weren’t impressed either.

  2. 2 stars
    The flour needs a lot more seasoning – a LOT more – and the chicken should be dipped into olive oil or egg before being dipped into the flour…or the flour will not adhere to the chicken. Lame recipe.

  3. 5 stars
    Yes, this recipe is worthy of 5 stars! I was looking for a sauce recipe to go with some leftover rotisserie chicken breast, when I ran across this recipe. I didn’t have fresh spinach, so I used frozen. I defrosted it in the microwave and used many paper towels to squeeze the water from it. Luckily, I did have a red bell pepper and plenty of parmesan cheese. And, I used garlic paste. I sliced the chicken breasts and placed them alongside the pasta combined with the sauce. The flavors melded together so beautifully! I’ve never been a fan of cooked spinach, but it sure was good in this sauce! I loved this dish from the very first bite! I’ll definitely make this again … and again!

  4. 5 stars
    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!

  5. 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 🙂

  6. Hi Lauren,
    Due to intolerance to cream, Is there something you can suggest I could replace it with?

    Thank you. Fiona

    1. You could try coconut milk, evaporated milk, soy milk, almond milk…hopefully one of those would work for you!

  7. 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!

  8. 5 stars
    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

  9. 5 stars
    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.

    1. What a great compliment, and well done cooking dinner for your wife! I’m so glad you both enjoyed it.

  10. 5 stars
    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.

    1. 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.

  11. 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.

  12. 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.

  13. 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.

  14. 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?

  15. 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.

  16. 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!!

  17. 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?

    1. 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!

  18. 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! 🙂

  19. 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!!