Tuscan Chicken Skillet (Printable Recipe)
Creamy chicken and fettuccine with bacon, spinach, and Parmesan in a rich, restaurant-style sauce.
# Ingredients You'll Need:
→ Pasta & Seasonings
01 -
Kosher salt and freshly ground black pepper, to taste
02 -
12 ounces fettuccine
→ Proteins
03 -
4 slices bacon, chopped
04 -
1 pound chicken tenders, cut into 1-inch pieces
→ Vegetables & Aromatics
05 -
2 cloves garlic, minced
06 -
4 plum tomatoes, chopped
07 -
5 ounces baby spinach
→ Dairy & Finishing
08 -
1 cup heavy cream
09 -
3/4 cup grated Parmesan cheese
10 -
3 tablespoons chopped fresh basil
# Steps to Follow:
01 -
Bring a large pot of salted water to boil. Cook fettuccine according to package directions until al dente. Drain and set aside.
02 -
Place chopped bacon in large, cold skillet. Cook over medium-high heat, stirring occasionally, until crispy, about 8 minutes. Transfer to plate with slotted spoon, leaving fat in skillet.
03 -
Season chicken pieces lightly with salt and pepper. Add to skillet in single layer. Cook undisturbed until golden brown on underside, 2-3 minutes. Continue cooking, stirring occasionally, until cooked through, about 4 minutes more. Transfer to plate with bacon.
04 -
Reduce heat to medium. Add minced garlic to skillet, stirring until fragrant, about 30 seconds. Add chopped tomatoes and heavy cream, bringing to gentle simmer. Add spinach and stir until just wilted.
05 -
Return bacon and chicken to skillet. Add cooked fettuccine and Parmesan cheese. Toss with tongs until well coated and heated through. Season to taste with salt and pepper. Sprinkle with fresh basil and serve immediately.
# Extra Tips:
01 -
Cook chicken in single layer for proper browning and even cooking
02 -
Reserve pasta water if needed to thin sauce consistency
03 -
Use freshly grated Parmesan for best melting and flavor
04 -
Add spinach gradually to prevent overcrowding and ensure even wilting