This creamy Tuscan chicken is the picture of perfection! Sun dried tomato and Parmesan cream sauce along with juicy herb seasoned chicken breasts, nestled into a bed of al dente fettuccine noodles.
Always use oil packed sun dried tomatoes. These are my personal favorites – they are packed in oil and also have Italian herbs. The oil that these tomatoes are packed in is SO flavorful, which makes it perfect for sauteing chicken breast or adding to salad dressing (like in my Sun Dried Tomato Pasta Salad)! If you don’t have oil packed sun dried tomatoes, you can just use regular olive oil.
Thinly sliced chicken breast is the key to cooking this dish quickly. A large, thick chicken breast is going to take longer to cook, so I like to either buy thinly sliced chicken or cut it thinly myself. For a normal size chicken breast, I would cut it in half width-wise. This video gives a great tutorial on how to slice the chicken breast.
If you don’t have white balsamic vinegar, you can use red wine vinegar, white wine vinegar or even regular balsamic vinegar in its place. What you’re looking for is something acidic just to cut the creaminess of the sauce. A teaspoon of acid is just thing to do the trick!
The perfect pan for this meal (in my humble opinion) is this enameled cast iron pan. It’s the perfect size to hold this delicious meal and it is beautiful enough to go right from your stovetop to the dinner table. This pan is the work house of my kitchen and I legit use it at least 2-3 times a week.
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