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Tuscan Chicken Alfredo

Tuscan Chicken Alfredo is a creamy Italian dish featuring tender grilled chicken and fettuccine pasta in a rich Alfredo sauce, complemented by sun-dried tomatoes and fresh spinach.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts, grilled Juicy and savory, perfectly cooked to create the base of your dish.
  • 300 g fettuccine pasta The classic choice to capture the creamy sauce and add a delightful chewiness.
  • 2 tbsp olive oil Adds a rich, fruity flavor as the base for sautéing your garlic and veggies.
  • 3 cloves garlic, minced Provides aromatic depth and a fragrant kick to your sauce.
  • 1 cup heavy cream The heart of the Alfredo, creating a silky, luxurious sauce.
  • 1/2 cup chicken broth Enhances flavor and adds just the right amount of moisture.
  • 3/4 cup grated Parmesan cheese Offers a nutty, salty richness that elevates the sauce.
  • 1/2 cup sun-dried tomatoes, chopped An intense burst of flavor that complements the creaminess beautifully.
  • 1 cup fresh spinach leaves Adds vibrant color and nutritional value, wilting to perfection in the sauce.
  • 1 tsp Italian seasoning A blend of herbs that ties all the flavors together.
  • to taste Salt and black pepper Essential for seasoning and enhancing all the other ingredients.

Method
 

Preparation
  1. Cook the fettuccine pasta according to package instructions. Once al dente, drain and set aside.
  2. Season the grilled chicken breasts with salt, pepper, and Italian seasoning. Grill on medium heat for 6-7 minutes per side until fully cooked. Allow to rest and slice into strips.
Cooking
  1. Heat olive oil in a large skillet over medium heat. Sauté minced garlic for 1-2 minutes until fragrant.
  2. Stir in chopped sun-dried tomatoes and sauté for 2 minutes.
  3. Pour in heavy cream and chicken broth; simmer for 3-4 minutes, stirring occasionally.
  4. Add grated Parmesan cheese, stirring until the sauce thickens. Season with salt, black pepper, and Italian seasoning.
  5. Add fresh spinach and cook until wilted, about 1-2 minutes.
  6. Toss in the cooked fettuccine, coating each strand in the sauce, and mix in the sliced grilled chicken.
Serving
  1. Serve immediately, garnished with additional grated Parmesan cheese if desired.

Notes

For deeper flavor, add a splash of lemon juice before serving. Optional: Sauté mushrooms with garlic for an earthy flavor. Save time by grilling chicken ahead or using rotisserie chicken.