Description
This Olive Garden Tuscan Chicken Pasta offers an easy dinner solution with a creamy sauce, tender chicken, and fresh spinach. Perfect for a weeknight meal or family dinner, it’s a delicious creamy chicken pasta and tuscan pasta recipe you will love.
Ingredients
Scale
- 4 chicken breasts
- 2 Tablespoons olive oil
- ½ cup flour
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 Tablespoons unsalted butter
- 6 cloves garlic minced
- ¼ teaspoon garlic powder
- 2 Tablespoons flour
- 1 ½ cups chicken stock
- ¼ cup white wine
- ½ cup heavy cream or half and half
- ⅛ teaspoon red pepper flakes
- 1 Tablespoon dried parsley
- ½ teaspoon salt
- ¼ cup freshly grated Parmesan cheese
- 1 pound fettuccine
- ½ cup roasted red peppers strips or chopped or 1 fresh red bell pepper
- 2 cups fresh spinach or 1 cup frozen
- 2 heads roasted garlic
Instructions
- Begin by bringing water to a boil and cook the fettuccine according to the package instructions until almost al dente, then drain and save a cup of the cooking water in case the sauce thickens too much.
- While the pasta cooks, warm a large skillet over medium heat with the olive oil.
- Combine the flour, salt, and pepper on a small plate and coat each chicken breast well, shaking off any extra flour.
- Once the skillet is hot, add the chicken and brown on each side for about 5 minutes until fully cooked, then remove from heat and set aside.
- In the empty pasta pot, melt the butter over medium heat and then stir in the minced garlic and garlic powder, cooking just until the aroma spreads, about 30 seconds.
- Mix in the flour and cook until no dry flour remains.
- Slowly whisk in the chicken stock, white wine, and heavy cream, then add red pepper flakes, dried parsley, and salt. Let the sauce simmer gently for 10 minutes, stirring occasionally.
- Stir in the Parmesan cheese until it melts smoothly into the sauce.
- Add the spinach, red peppers, and peeled roasted garlic cloves, cooking until the spinach begins to wilt, which takes roughly 2 minutes. Adjust seasoning as needed.
- Fold the cooked pasta into the sauce, stirring well to coat everything evenly. Serve immediately with the cooked chicken on top or alongside.
Notes
- The restaurant used malfadine pasta with wavy edges, but fettuccine works perfectly
- If you prefer a fresh red bell pepper instead of roasted, add it to the sauce before simmering
- Keep leftover roasted garlic in the fridge to enhance other pasta dishes easily
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 1087kcal
- Sugar: 4g
- Sodium: 1267mg
- Fat: 38g
- Saturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 108g
- Fiber: 5g
- Protein: 73g
- Cholesterol: 304mg