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Tuscan Chicken Alfredo

A divine and creamy pasta dish featuring tender grilled chicken, fettuccine, and a luxurious Alfredo sauce with sun-dried tomatoes and 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 to perfection.
  • 300 g fettuccine pasta The flat noodles provide a wonderful base for the creamy sauce.
  • 2 tbsp olive oil Contributes a rich, smooth flavor to the sauce.
  • 3 cloves garlic, minced A key ingredient that blooms beautifully in the oil.
  • 1 cup heavy cream Ensures the sauce is rich and indulgent.
  • 1/2 cup chicken broth Adds depth and seasoning to the sauce.
  • 3/4 cup grated Parmesan cheese Melts into the sauce to create that iconic creaminess.
  • 1/2 cup sun-dried tomatoes, chopped Offers a tangy burst of flavor.
  • 1 cup fresh spinach leaves Brings color and nutrients to the dish.
  • 1 tsp Italian seasoning A blend that enhances the overall flavor profile.
  • to taste salt and black pepper Essential for elevating the flavors.

Method
 

Preparation
  1. Begin by cooking the fettuccine according to the package instructions. Once cooked, drain the pasta and set it aside, reserving a bit of pasta water for later if needed.
  2. Season the chicken breasts with salt, pepper, and Italian seasoning. Grill the chicken over medium heat for about 6-7 minutes on each side or until fully cooked. Allow the chicken to rest for a few minutes before slicing it into strips.
Cooking
  1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic, sautéing for 1-2 minutes until fragrant.
  2. Stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes.
  3. Pour in the heavy cream and chicken broth to the skillet, bringing it to a gentle simmer. Cook for 3-4 minutes, stirring occasionally.
  4. Gradually whisk in the grated Parmesan cheese, continuing to cook until the sauce has thickened to a creamy texture. Season with salt, black pepper, and Italian seasoning to taste.
  5. Stir in the fresh spinach leaves and cook for 1-2 minutes, allowing them to wilt and infuse the sauce with their vibrant flavor.
Combining
  1. Add the cooked fettuccine pasta into the sauce and toss to thoroughly coat each noodle in the creamy goodness.
  2. Gently place the sliced grilled chicken on top and incorporate it into the pasta.
Serving
  1. Serve the Tuscan Chicken Alfredo immediately, drizzling with any leftover sauce and garnishing with extra Parmesan cheese if desired.

Notes

For juicier chicken, consider marinating it for 30 minutes before grilling. Add freshly cracked black pepper or red pepper flakes for a spicy kick. You can substitute chicken with sautéed mushrooms, zucchini, or bell peppers for a vegetarian version.