Go Back
Creamy Tuscan Chicken Alfredo Fettuccine is a culinary masterpiece that beautifully marries the richness of Alfredo sauce with succulent chicken and vibrant vegetables, creating a dish that is not only delicious but also visually appealing. This recipe is perfect for those cozy nights at home or when you want to impress guests with your cooking skills. The creamy texture of the sauce envelops the fettuccine and chicken, making each bite a delightful experience. Its appeal lies in the balance of flavors and textures, with the creamy sauce complemented by the freshness of spinach and the sweetness of cherry tomatoes, making it a wholesome meal.

Tuscan Chicken Alfredo Fettuccine

Discover the creamy delight of Tuscan Chicken Alfredo Fettuccine, a scrumptious Italian dish that combines tender chicken, fettuccine pasta, and fresh vegetables in a rich Alfredo sauce. Perfect for cozy nights or impressing guests, this recipe balances creamy and vibrant flavors with every bite. Learn how to master key cooking techniques and ingredients to create this restaurant-quality meal at home, bringing the tastes of Italy right to your kitchen. Enjoy a hearty, comforting dish that pleases everyone at the table!
Print Recipe Pin Recipe

Ingredients
  

8 oz fettuccine pasta

2 boneless, skinless chicken breasts

2 tablespoons olive oil

Salt and black pepper, to taste

3 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1 cup cherry tomatoes, halved

2 cups fresh spinach

1 teaspoon Italian seasoning

Fresh basil, for garnish

Optional: red pepper flakes for heat

Instructions
 

Cook the Fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.

    Cook the Chicken: Meanwhile, heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper. Add to the skillet and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove from skillet and let rest before slicing into strips.

      Prepare the Alfredo Sauce: In the same skillet, lower the heat to medium and add minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it.

        Add Cream and Cheese: Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the Parmesan cheese until melted and smooth. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.

          Add Vegetables: Stir in the halved cherry tomatoes, fresh spinach, and Italian seasoning. Cook until the spinach wilts, about 2-3 minutes.

            Combine Pasta and Sauce: Add the cooked fettuccine and sliced chicken into the skillet, tossing to coat everything evenly with the sauce. Simmer for an additional 1-2 minutes to heat through.

              Serve: Plate the fettuccine and top with fresh basil. If desired, sprinkle with red pepper flakes for an extra kick.

                Prep Time, Total Time, Servings:

                  15 minutes | 30 minutes | 4 servings