Go Back
Tuscan Chicken Alfredo Fettuccine is an exquisite dish that beautifully marries the richness of creamy Alfredo sauce with tender, succulent chicken and vibrant, fresh vegetables. Drawing inspiration from the rustic flavors of Tuscany, this pasta dish is not only a feast for the palate but also a visual delight, making it perfect for a variety of occasions—from cozy family dinners to romantic date nights or even impressing your guests at a dinner party. It encapsulates the essence of comfort food, inviting everyone to gather around the table and savor every bite.

Tuscan Chicken Alfredo Fettuccine

Dive into the irresistible flavors of Tuscan Chicken Alfredo Fettuccine, a creamy pasta dish that combines tender chicken with vibrant vegetables and rich Alfredo sauce. Perfect for any occasion, this recipe brings comfort and elegance to your table. Made with high-quality ingredients like fresh garlic, cherry tomatoes, and Parmesan cheese, it highlights the simplicity of Tuscan cuisine. Follow our step-by-step guide to create a culinary masterpiece that delights every palate. Perfect for family dinners or impressing guests, this dish is sure to become a favorite.
Print Recipe Pin Recipe

Ingredients
  

12 oz fettuccine pasta

1 lb boneless, skinless chicken breasts

Salt and pepper, to taste

2 tablespoons olive oil

3 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup fresh spinach

1 cup heavy cream

1 cup freshly grated Parmesan cheese

1 teaspoon Italian seasoning

Fresh basil leaves for garnish (optional)

Instructions
 

Cook the Fettuccine: In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until it reaches an al dente texture, typically 8-10 minutes. Once cooked, drain the pasta in a colander and set aside, reserving a small cup of pasta water.

    Prepare the Chicken: While the pasta is cooking, season both sides of the chicken breasts generously with salt and pepper for flavor.

      Cook the Chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken breasts and cook for 5-7 minutes per side, or until they are golden brown and cooked through (internal temperature should reach at least 165°F). Once cooked, transfer the chicken to a cutting board and let it rest for a few moments before slicing it into strips.

        Sauté the Vegetables: In the same skillet you used for the chicken, add minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it. Next, add the halved cherry tomatoes and fresh spinach. Cook for an additional 3-4 minutes, stirring occasionally, until the spinach has wilted and the tomatoes are tender.

          Make the Alfredo Sauce: Lower the heat to low and carefully pour in the heavy cream, stirring well to mix. Gradually whisk in the grated Parmesan cheese, stirring continuously until the cheese is fully melted and the sauce has thickened. Add in the Italian seasoning, then season to taste with additional salt and pepper as needed.

            Combine Pasta and Sauce: Add the cooked fettuccine directly into the skillet with the Alfredo sauce. Toss gently to ensure all the pasta is well coated in the creamy sauce. Finally, fold in the sliced chicken, mixing until combined and heated through.

              Serve: Plate the Tuscan Chicken Alfredo Fettuccine and garnish with freshly torn basil leaves for an aromatic finish. Serve immediately and enjoy the delightful flavors of Tuscany!

                Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings