Tuscan Garlic Chicken Fettuccine is topped with a creamy garlic and spinach white sauce and ready in just 30 minutes!
Is there anything better than a pile of pasta noodles topped with garlic-y breaded chicken and a creamy cheesy sauce??
I submit that there is not.
This is a dish I’ve made a handful of times and it never ceases to amaze me just how simple and flavorful it is. It’s inspired by a classic and very popular Olive Garden dish, but I won’t promise it tastes exactly like the restaurant’s version because I haven’t actually had it myself. Honestly I’ve only been to Olive Garden a few times and I usually end up going to town on the soup, salad, and bottomless baskets of breadsticks and then share a few bites of what everyone else ordered.
Anyone else out there 110 percent satisfied with the all you can eat soup + salad combo??
Also how annoying is it that no matter how hungry you are when you enter the restaurant, you can never eat the ten bowls of soup you are sure it will take to fill your belly. I swear I end up tapping out at 1.5 every single time.
I need three stomachs.
This is a very very simple recipe essentially involving three steps.
- boil the pasta
- cook the chicken
- make the sauce (which, by the way, you can do in the same dish you cooked the chicken in so YAY for hardly any cleanup!)
I usually make the sauce with fat free half and half and it comes out perfect and creamy, but you can also make it with heavy cream for an even richer flavor. Also, if you loooooove a really cheesy white sauce, you can add more parmesan to the sauce. If you wanna keep this dish on the lighter side, stick wit the fat free half and half and save some parmesan cheese for spinkling right on top!
Tuscan Garlic Chicken Fettuccine
Juicy, lightly breaded chicken sliced and served over tender fettuccine noodles and topped with a creamy garlic and spinach white sauce.
- 2 medium-large boneless skinless chicken breasts, sliced in half lengthwise
- 1/4 cup flour
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup packed baby spinach leaves, roughly chopped
- 1/2 red bell pepper, diced
- 8 ounces dry fettuccine noodles
- 3 tablespoons butter
- 2 teaspoons minced garlic
- 3 tablespoons flour
- 2 1/2 cups half & half, (heavy cream or milk can be substituted)
- 1/4 cup shredded parmesan cheese
- salt and pepper to taste
Cook your fettuccine noodles according to package instructions (boil til tender), drain, and set aside. (see note)
Whisk together the 1/4 cup flour, garlic powder, and salt and pepper. Dredge chicken in the flour mixture, being sure to coat all sides.
Drizzle a large skillet with a little bit of oil (a couple of teaspoons will work) and allow to come to temperature over medium heat. Lay chicken in the pan, cover, and cook for 3-5 minutes, then flip the chicken and cook another 3-4 minutes until browned on the outside and white though the middle. Transfer chicken to a plate and set aside while you make the sauce.
Wipe out your skillet with a dry paper towel. Add butter and saute over medium heat til melted. Add garlic and saute another minute or so til fragrant. Sprinkle with flour and stir til mixture clumps to gather.
Gradually whisk half and half into the pan until completely combined. Add spinach and red peppers and cook another 2-3 minutes until spinach is wilted. Add parmesan cheese, salt, and pepper and stir until melted and sauce is thickened.
Top fettuccine noodles with chicken (sliced or whole), and pour the sauce over the top. Enjoy!
After cooking and draining noodles, I like to toss them with a couple of teaspoons of olive oil so they don't stick together.