My Kitchen Smells Like Sunshine
I love making this Tuscan chicken pasta. It fills my whole kitchen with a wonderful smell. It reminds me of a sunny day in a garden. Doesn’t that smell amazing?
This recipe is not hard at all. You just take it one step at a time. Cooking from scratch matters because you know exactly what is in your food. It feels good to make a whole meal with your own hands.
A Little Story About The Chicken
Let me tell you about the chicken. Coating it in the flour and spices is my favorite part. I use a big bag and give it a good shake. I still laugh at that. It feels a little silly, but it works so well.
The secret is to let the chicken get nice and golden in the pan. Do not move it around too much. Let it sit and get a little crust. That is where so much flavor comes from. What is your favorite way to cook chicken?
The Heart of the Dish: The Sauce
Now, for the sauce. This is where the magic happens. You use the same pan you cooked the chicken in. All those little brown bits at the bottom are pure flavor. They make the sauce extra special.
You add the red pepper and garlic. The sizzle and the smell are just wonderful. Then you stir in the broth, milk, and cream. It all comes together into a creamy, dreamy sauce. Fun fact: The red bell pepper is not spicy at all. It is just sweet and yummy!
Why We Add Spinach at the End
Right at the end, you stir in the fresh spinach. It wilts down in just a minute. I love watching the bright green leaves soften into the sauce. It makes the dish look so pretty and feel fresh.
Adding fresh greens matters. It is a simple way to make a rich meal feel a little lighter. It is good for your body, too. Do you have a favorite vegetable to add to pasta?
Bringing It All Together
Finally, you serve the chicken and sauce over the hot pasta. Do not forget a big sprinkle of parmesan cheese on top. The cheese melts into the sauce. It makes everything taste rich and happy.
Sitting down to eat a meal you made yourself is a wonderful feeling. It is more than just food. It is a little act of love. Which part of this recipe do you think you would like making the most?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken tenders or chicken breasts | 1.5 pounds | halved if using breasts |
| Olive oil | 1 Tablespoon | for cooking chicken |
| Butter | 1 Tablespoon | for cooking chicken |
| All-purpose flour | ¾ cup | for coating chicken |
| Salt | 1 teaspoon | for chicken seasoning |
| Freshly ground black pepper | 1 teaspoon | for chicken seasoning |
| Dried basil | 1/2 teaspoon | for chicken seasoning |
| Dried oregano | ½ teaspoon | for chicken seasoning |
| Onion powder | ¼ teaspoon | for chicken seasoning |
| Olive oil | 2 Tablespoons | for the sauce |
| Red bell pepper | 1 | diced |
| Minced garlic | 1 Tablespoon | |
| All-purpose flour | 1 1/2 Tablespoons | for the sauce |
| Low-sodium chicken broth | 3/4 cup | |
| Milk | 1 cup | |
| Heavy whipping cream | ½ cup | |
| Baby spinach leaves | 1 cup | chopped |
| Freshly grated parmesan cheese | ½ cup | plus more for garnish |
| Garlic powder | 1/4 teaspoon | |
| Italian seasoning | 1/4 teaspoon | or more, to taste |
| Salt and freshly ground black pepper | to taste | |
| Fettuccine noodles | 1 lb |
A Little Taste of Sunshine
My grandson Leo calls this his happy food. It always makes me smile. I first had a version of this dish on a dreamy trip to Italy. The hills were so green and the food was so simple. I came home and tried to make it myself for weeks. This recipe is my favorite. It fills the whole house with the most wonderful smell. Doesn’t that smell amazing? It feels like a warm hug in a bowl.
Let’s get our hands busy. It’s easier than you think. I promise. Just follow these steps with me. We will create something beautiful together.
Step 1: Grab a big ziplock bag. Put all the flour and spices for the chicken inside. Now add your chicken pieces. Seal that bag up tight. Give it a good shake, shake, shake. I still laugh at how my dog barks when I do this. The chicken should look all pretty and coated.
Step 2: Get a big pot of water boiling for your pasta. Add a good pinch of salt to the water. Cook the fettuccine just like the package says. Then drain it and set it aside. (A hard-learned tip: don’t rinse the pasta! The starch helps the sauce stick.)
Step 3: Heat the oil and butter in your big skillet. Carefully add the chicken. Let it cook until it’s golden brown. Flip it only once. This gives it a nice crust. Then take it out to rest on a plate.
Step 4: Now for the magic sauce! Use the same pan with all those tasty brown bits. Cook the red bell pepper until it’s a bit soft. Then add the garlic. Oh, that smell is just heaven. Whisk in the broth, milk, and cream. Let it bubble gently until it thickens a little.
Step 5: Stir in the fresh spinach and parmesan cheese. Watch the spinach wilt right into the sauce. It’s so fun to see! Let it all cook for two more minutes. Do you like your pasta creamy or cheesy? Share below!
Step 6: Place a nest of that warm pasta on each plate. Spoon the lovely sauce right over the top. Add a piece of that golden chicken on the side. A little extra cheese on top makes it perfect. And there you have it. Dinner is served.
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4-6 servings
Category: Dinner, Pasta
Make It Your Own
Recipes are just a starting point for your own adventure. Feel like changing things up? Here are some fun twists my family loves. They are all so simple and tasty.
Sun-Dried Tomato Twist: Add a handful of chopped sun-dried tomatoes to the sauce. They give a lovely sweet and tangy flavor.
Mushroom Lover’s Dream: Swap the chicken for sliced mushrooms. Sauté them until they are nice and brown. So good for a meat-free Monday.
A Little Spicy Kick: Add a pinch of red pepper flakes with the garlic. It gives the sauce a warm, happy little zing.
Which one would you try first? Comment below!
The Perfect Plate
Now, how to serve this beautiful dish? I love a simple side. A crisp green salad with a lemony dressing is perfect. It cuts through the richness of the pasta. Some warm, crusty bread is also a must. You will want it to soak up every last drop of that creamy sauce.
For a drink, a glass of chilled white wine pairs wonderfully. For the kids, or for me on a cozy night, I love sparkling lemon water. It feels so fresh and fancy. Which would you choose tonight?
Keeping Your Tuscan Chicken Pasta Tasty for Later
Let’s talk about storing this lovely meal. First, let the pasta and sauce cool down. I put mine in shallow containers. This helps it cool faster and stay safe.
You can keep it in the fridge for about three days. For the freezer, it’s best for up to two months. I once froze a big batch for my grandson’s visit. He was so happy to have a home-cooked meal ready.
Batch cooking like this saves you so much time. It means a good dinner is always close by. A warm kitchen is a happy heart, I always say.
To reheat, add a splash of milk or broth to the sauce. Warm it gently on the stove. This keeps the sauce creamy and delicious. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Pasta Problems
Sometimes our cooking doesn’t go as planned. That is perfectly okay. Here are some easy fixes for common troubles.
Is your sauce too thin? Let it simmer a bit longer. You can also mix a teaspoon of cornstarch with water. Stir that in until it thickens up nicely.
I remember when my chicken turned out dry. I had cooked it on too high a heat. Cooking it gently over medium heat keeps it juicy. This matters because tender chicken makes the whole dish better.
If your pasta seems bland, do not worry. The salt in the pasta water is key. It gives the noodles their own good flavor. Getting this right builds your cooking confidence. Which of these problems have you run into before?
Your Tuscan Chicken Pasta Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free pasta and flour. It will turn out just as wonderful.
Q: How can I make it ahead? A: Prepare the sauce and cook the chicken a day early. Just assemble and heat when you are ready to eat.
Q: What if I don’t have heavy cream? A: You can use all milk. The sauce will be a little lighter, but still tasty.
Q: Can I double the recipe? A: You sure can. Just use a very large pot for your sauce and pasta.
Q: Any optional add-ins? A: Sun-dried tomatoes or sliced mushrooms are lovely in this. Fun fact: I always add a few extra spinach leaves for a pop of color. Which tip will you try first?
I Hope You Love This Recipe
Thank you for spending this time with me in my kitchen. Cooking for people is my favorite way to show I care.
I truly hope your family enjoys this meal as much as mine does. It warms my heart to share these recipes with you.
I would be so delighted to see your creation. Have you tried this recipe? Tag us on Pinterest! Let’s fill that board with delicious food.
Happy cooking!
—Grace Ellington.
Tuscan Chicken Pasta Tastes Better From Scratch
Description
A creamy and flavorful pasta dish featuring seasoned, pan-fried chicken in a rich Tuscan-inspired sauce with bell peppers, spinach, and Parmesan.
Ingredients
Instructions
- Season Chicken: Add ¾ cup flour, 1 teaspoon salt, 1 teaspoon pepper, dried basil, oregano, and onion powder to a large ziplock bag. Add chicken and shake to coat.
- Cook pasta according to package instructions. Drain and set aside.
- Cook Chicken: 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 to rest.
- Make Sauce: Add 2 tablespoons oil to the pan over medium heat, scraping up any browned bits from cooking the chicken. Add bell pepper and cook for 2-3 minutes. Add garlic and cook for 30 seconds. Mix in flour. Whisk in chicken broth. Bring sauce to a simmer. Stir in cream, milk, garlic powder, Italian seasoning and salt and pepper. Simmer until just slightly thickened. Taste and adjust seasonings as needed.
- Stir in spinach and 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
- For a lighter version, you can substitute half-and-half for the heavy cream.