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Creamy Tuscan Chicken Alfredo Fettuccine is more than just a dish; it's a culinary experience that brings the rich flavors of Italian cuisine right to your dinner table. This recipe combines tender chicken, vibrant vegetables, and a luscious Alfredo sauce, creating a comforting meal that's perfect for family gatherings or a cozy night in. The combination of creamy sauce with the earthy tones of sautéed spinach and the sweetness of cherry tomatoes offers a balance that is both satisfying and indulgent.

Tuscan Chicken Alfredo Fettuccine

Experience the deliciousness of Creamy Tuscan Chicken Alfredo Fettuccine, a comforting meal that captures the essence of Italian cuisine. This recipe features tender chicken, fresh spinach, and sweet cherry tomatoes, all enveloped in a rich Alfredo sauce. Easy to make, it’s perfect for gatherings or intimate dinners. Discover the history behind Alfredo sauce, learn about its nutritious ingredients, and get step-by-step guidance for crafting this delightful dish at home. Enjoy a culinary adventure that is both satisfying and delicious.
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Ingredients
  

12 oz fettuccine pasta

2 boneless, skinless chicken breasts

2 tablespoons olive oil

Salt and black pepper, to taste

3 cloves garlic, minced

1 cup cherry tomatoes, halved

2 cups fresh spinach, packed

1 cup heavy cream

1 cup freshly grated Parmesan cheese

1 teaspoon Italian seasoning

Fresh basil leaves for garnish (optional)

Instructions
 

Cook the Fettuccine: Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to the package instructions until al dente, which typically takes about 8-10 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta and set it aside in a large mixing bowl.

    Prepare the Chicken: While the pasta is cooking, season the chicken breasts generously with salt and black pepper on both sides. In a large skillet, heat the olive oil over medium heat. Add the seasoned chicken to the skillet and cook undisturbed for 6-7 minutes on one side until golden brown. Flip the chicken and cook for an additional 6-7 minutes, until fully cooked through (the internal temperature should reach 165°F). Remove the chicken from the skillet, let it rest on a cutting board for a few minutes, and then slice it into thin strips.

      Sauté the Vegetables: In the same skillet used for the chicken (no need to wipe it clean), add the minced garlic and sauté for about 30 seconds until it becomes fragrant. Then, add the halved cherry tomatoes and cook for 2-3 minutes, allowing them to soften and release some juices. Lastly, stir in the fresh spinach and cook until it wilts down, about 1-2 minutes.

        Make the Alfredo Sauce: Lower the heat to medium-low, and pour in the heavy cream, stirring continuously. Gradually add the grated Parmesan cheese, mixing until it’s fully melted and the sauce is smooth and creamy. If the sauce reaches your desired consistency, great! If it’s too thick, slowly incorporate some of the reserved pasta water until you achieve a luscious texture.

          Combine Everything: Add the cooked fettuccine and the sliced chicken back into the skillet, tossing everything together gently until the pasta and chicken are thoroughly coated with the creamy Alfredo sauce.

            Serve: Transfer the creamy fettuccine onto plates or into bowls, and garnish with fresh basil leaves for a vibrant touch. Serve immediately and savor every bite!

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