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Tuscan Garlic Chicken

This rich and creamy Tuscan Garlic Chicken is a satisfying Italian-inspired dish featuring tender chicken, colorful bell peppers, and a luscious garlic cheese sauce.

  • Total Time: 55 minutes
  • Yield: 4 servings 1x


Units Scale

4 (4 oz) boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb farfalle pasta, cooked according to package directions
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1 yellow pepper, julienne cut
1 green pepper, julienne cut
1 cup white wine (Sauvignon Blanc is excellent)
10 oz package frozen whole leaf spinach
1 cup half & half or canned evaporated milk
1 cups Fontinella cheese, grated (or Parmesan)


Preheat your oven to 350ºF (175ºC).
Combine 1½ cups of flour with the salt, black pepper, and Italian seasoning in a shallow dish to create the dredging mixture.
Dredge each chicken breast in the flour mixture, ensuring even coverage and shaking off excess flour.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
Place the chicken breasts in the skillet and cook until each side is golden brown and crispy, about 2 to 3 minutes per side. Add more oil if necessary for subsequent batches.
Transfer the browned chicken breasts to a baking sheet and place them in the preheated oven.
Bake the chicken for 10 to 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
While the chicken is baking, heat the remaining 2 tablespoons of olive oil in a saucepan over medium heat.
Add the chopped garlic and julienne-cut peppers to the saucepan, cooking for approximately 1 minute or until aromatic.
Stir in the remaining 1 tablespoon of flour to make a roux, then gradually pour in the white wine, stirring constantly.
Add the frozen spinach and the half & half or evaporated milk to the mixture, bringing it to a boil.
Cook until the spinach is wilted and the sauce thickens.
Remove from heat and stir in the grated Fontinella or Parmesan cheese until it is well incorporated and the cheese has melted.
Drain the cooked farfalle pasta and toss it with the sauce to coat thoroughly.
To serve, plate the pasta with a generous amount of sauce, place the baked chicken breast on top, and ladle additional sauce over the chicken.


Serve with extra grated cheese on top for added flavor.
If the sauce is too thick, add a little more half & half or milk until reaching the desired consistency.
Let the dish sit for a few minutes after cooking for flavors to meld, as it often tastes better after the pasta absorbs the sauce.

  • Author: 9
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking/Sautéing
  • Cuisine: Italian
  • Diet: Halal


  • Serving Size: 1 serving
  • Calories: Approximately 600 kcal
  • Sugar: Not specified
  • Sodium: Not specified
  • Fat: Not specified
  • Saturated Fat: Not specified
  • Unsaturated Fat: Not specified
  • Trans Fat: Not specified
  • Carbohydrates: Not specified
  • Fiber: Not specified
  • Protein: Not specified
  • Cholesterol: Not specified

Keywords: Tuscan Garlic Chicken, Italian Cuisine, Creamy Pasta Dish, Olive Garden Recipe, Garlic Cheese Sauce, ,