Buy Now → Creamy Tuscan Chicken
This creamy Tuscan chicken takes just 30 minutes from start to finish for a quick and easy weeknight dinner your family will love! Sun-dried tomato and Parmesan cream sauce along with juicy herb seasoned chicken breasts, nestled into a bed of al dente fettuccine noodles.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American/Italian
Ingredients
Units
Scale
Chicken:
- 1 lb. boneless, skinless chicken breast, thinly sliced length-wise
- 1 tablespoon olive oil (or oil from sun dried tomatoes)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried sage
- Kosher salt
- fresh cracked pepper
Sauce:
- 1 tablespoon olive oil (or oil from sun dried tomatoes)
- 5 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 2 tablespoons white wine
- 1.5 cups half and half
- 1 cup shredded Parmesan cheese
- 2 cups baby spinach
- 1/4 cup julienne cut sun dried tomatoes (oil packed)
- 1 teaspoon white balsamic vinegar
- Kosher salt
- fresh cracked pepper
Pasta:
- 8 oz. fettuccine, cooked al dente
- fresh chopped parsley
Instructions
- Heat a large saute pan over medium-high heat.
- While you’re sauteeing the chicken breast and making the sauce, cook fettuccine according to package directions just until al dente. Toss in olive oil and season to taste with salt and pepper and set aside.
- Add chicken breast to a large bowl and add oil, oregano, sage, and a large pinch of salt and pepper.
- Toss to coat chicken breasts evenly.
- Add chicken to the heated pan and cook each side for 3-4 minutes or until a dark golden-brown crust forms and the chicken is cooked through or very nearly cooked through (you’ll be cooking it for a couple more minutes in the sauce). You may need to cook in batches depending on the size of your pan. Set aside.
- Add 1 tablespoon oil to that same pan and turn heat to medium-low.
- Add garlic, oregano, sage, thyme, and a large pinch of salt and pepper. Cook for 1 minute, stirring frequently.
- Add white wine to the pan and deglaze the pan, scraping all the yummy bits off the bottom of the pan.
- Add half and half to the pan and stir to combine. Bring to a gentle simmer over medium-low heat.
- Reduce heat and gently simmer over low heat for 10-12 minutes, stirring frequently.
- Add Parmesan and stir until melted.
- Add spinach, sun-dried tomatoes, and white balsamic vinegar. Stir to combine.
- Season to taste with salt and pepper.
- Nestle chicken into the sauce. Cover the pan and cook on low heat for 2-4 minutes or until chicken is cooked through.
- Slice chicken and spoon cream sauce over al dente fettuccine. Garnish with fresh parsley and enjoy!
Notes
- The perfect pan for this meal is this enameled cast iron pan. It’s the perfect size to hold this delicious dish and it is beautiful enough to go right from your stovetop to the dinner table. This pan is the work horse of my kitchen and I legit use it at least 2-3 times a week.
- If you want to stretch the pasta sauce a bit further so it will evenly coat 16 ounces of cooked fettuccine, add a couple splashes of pasta water or chicken broth. This will thin the sauce a bit and help it to coat every nook and cranny of the noodles.
Find it online: https://midwestfoodieblog.com/creamy-tuscan-chicken/
