Tuscan Chicken Skillet

This creamy Tuscan chicken skillet brings together everything I love about Italian comfort food in one pan. The combination of crispy bacon, tender chicken, and rich cream sauce makes weeknight dinners feel like special occasions. I started making this when I wanted restaurant quality pasta at home without the fuss of multiple pots and complicated techniques.

I discovered this combination during a particularly busy week when I needed something impressive but manageable. The first time I made it, my family declared it better than any restaurant version we had tried. Now it appears on our dinner table at least twice a month.

Ingredients

• Kosher salt and freshly ground black pepper: provide the essential seasoning base that enhances every other flavor in the dish
• Fettuccine pasta: offers the perfect wide surface to hold the creamy sauce though linguine or pappardelle work equally well
• Bacon chopped into small pieces: renders fat that becomes the cooking medium and adds smoky depth throughout
• Chicken tenders cut into bite sized pieces: cook quickly and stay tender while absorbing the surrounding flavors
• Garlic minced fresh: releases aromatic oils that form the flavor foundation of the sauce
• Plum tomatoes chopped: provide acidity that balances the richness and adds bright color and fresh taste
• Heavy cream: creates the luxurious base sauce that brings everything together with silky richness
• Baby spinach: wilts quickly and adds color nutrition and a mild earthy flavor that complements the richness
• Grated Parmesan cheese: melts smoothly into the sauce while adding sharp nutty flavors that define the dish
• Fresh basil chopped: adds the final bright herbal note that makes this truly taste like Tuscany

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of well salted water to a rolling boil. The water should taste like mild seawater to properly season the pasta. Add fettuccine and cook according to package directions until al dente with just a slight bite remaining. Drain thoroughly and set aside. Save a cup of pasta water in case you need to thin the sauce later.

Render the Bacon:

Place chopped bacon in a large cold skillet to ensure even rendering. Cook over medium high heat stirring occasionally until the pieces turn golden brown and crispy about 8 minutes. The rendered fat will be your cooking medium for the chicken. Transfer bacon to a plate with a slotted spoon leaving all the flavorful fat in the pan.

Sear the Chicken:

Pat chicken pieces dry and season lightly with salt and pepper. Add to the hot skillet in a single layer without overcrowding. Let cook undisturbed for 2 to 3 minutes until golden brown on the bottom. This initial searing creates flavor and texture. Stir occasionally and continue cooking until chicken is cooked through and no longer pink about 4 minutes more. Transfer to the plate with bacon.

Build the Sauce Base:

Reduce heat to medium to prevent the garlic from burning. Add minced garlic to the same skillet with the rendered bacon fat. Stir constantly until fragrant about 30 seconds. Add chopped tomatoes and let them cook briefly to release their juices. Pour in heavy cream and bring to a gentle simmer. The cream should bubble lightly around the edges but not boil vigorously.

Finish and Combine:

Add baby spinach to the simmering cream and stir until just wilted about 1 minute. Return the bacon and chicken to the skillet along with the cooked fettuccine. Add grated Parmesan and toss everything with tongs until the cheese melts and coats the pasta evenly. Taste and adjust seasoning with salt and pepper. Sprinkle with fresh basil and serve immediately while hot.

Bookmark

The crispy bacon is what makes this dish truly special. I learned early on that starting with a cold pan allows the fat to render slowly and evenly creating those perfect crispy bits that add texture to every bite. My kids always fight over who gets the pan with the extra crispy bacon pieces stuck to the bottom.

Storage and Reheating

Store leftovers in the refrigerator for up to three days in a covered container. The pasta will absorb some of the sauce as it sits which is actually quite delicious. When reheating gently warm on the stovetop over low heat adding a splash of cream or milk to restore the creamy consistency. Avoid microwaving if possible as it can make the chicken tough and separate the sauce.

Ingredient Substitutions

Heavy cream can be replaced with half and half for a lighter version though the sauce will be thinner. Greek yogurt mixed with a little pasta water works for a tangier healthier option but add it off the heat. Chicken thighs can replace tenders for more flavor and moisture. Turkey bacon provides a leaner alternative to regular bacon though you may need to add a tablespoon of olive oil for cooking.

Serving Suggestions

Pair with a crisp Caesar salad to balance the richness of the pasta. Garlic bread or focaccia makes an excellent side for soaking up any extra sauce. A light Pinot Grigio or Chianti complements the Italian flavors beautifully. For a complete meal add some roasted vegetables like zucchini or bell peppers.

Bookmark

Pro Tips

• Start the bacon in a cold pan for the most even rendering and crispiest results
• Save some pasta water before draining as the starch helps bind the sauce if needed
• Fresh basil added at the very end provides the brightest flavor and beautiful color

Frequently Asked Questions About Recipes

→ Can I use a different type of pasta for this dish?

Absolutely! While fettuccine works beautifully with the creamy sauce, you can substitute with penne, rigatoni, or linguine. Just adjust cooking times according to package directions and ensure the pasta shape can hold the rich sauce well.

→ What's the best way to prevent the cream sauce from curdling?

Keep the heat at medium or lower once you add the cream, and bring it to a gentle simmer rather than a rolling boil. Adding the cream gradually while stirring helps create a smooth, stable sauce that won't break or curdle.

→ Can I make this dish ahead of time?

This dish is best served immediately for optimal texture. However, you can prep ingredients in advance and store leftovers in the refrigerator for up to 3 days. Reheat gently with a splash of cream or milk to restore the sauce's consistency.

→ What can I substitute for heavy cream to make it lighter?

You can use half-and-half for a lighter version, though the sauce won't be quite as rich. Greek yogurt mixed with a little pasta water also works, but add it off the heat to prevent curdling. Avoid low-fat alternatives as they may not create the proper texture.

→ How do I know when the chicken is properly cooked?

Chicken tenders should reach an internal temperature of 165°F when checked with a meat thermometer. Visually, they should be golden brown on all sides with no pink remaining in the center. Properly cooked chicken will be firm to the touch but still juicy.

→ Can I add other vegetables to this skillet?

Yes! Sun-dried tomatoes, mushrooms, or bell peppers work wonderfully. Add heartier vegetables like mushrooms with the garlic, and more delicate ones like cherry tomatoes toward the end of cooking to maintain their texture and flavor.