Tuscan Four Cheese Chicken and Pasta

Nutriscore Rating: 58/100

Indulge in the creamy decadence of Tuscan Four Cheese Chicken and Pasta—a comforting fusion of Italian-inspired flavors and rich, velvety textures. This recipe features tender, golden-seared chicken breasts nestled atop fettuccine pasta coated in a luxurious cheese sauce made from parmesan, mozzarella, fontina, and ricotta. Accented with sun-dried tomatoes and fresh baby spinach, this dish delivers a burst of savory and tangy flavors in every bite. The creamy sauce, prepared with a simple roux, chicken broth, and heavy cream, pairs beautifully with the perfectly cooked pasta, while a garnish of fresh basil adds a fragrant, herbaceous finish. Ready in just 50 minutes, this easy yet impressive meal is perfect for family dinners or entertaining, promising restaurant-quality flavor from the comfort of home.

Recipe Information

• Prep Time: 20 min
• Cook Time: 30 min
• Total Time: 50 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 2 pieces boneless, skinless chicken breasts
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 pieces garlic cloves, minced
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1.5 cups heavy cream
• 1 cup parmesan cheese, grated
• 1 cup mozzarella cheese, shredded
• 1 cup fontina cheese, shredded
• 0.5 cup ricotta cheese
• 0.5 cup sun-dried tomatoes, chopped
• 2 cups baby spinach
• 12 ounces dried fettuccine pasta
• 2 tablespoons chopped fresh basil (for garnish)

📝 Instructions

12 steps

1. Season both sides of the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.

2. Heat a large skillet over medium heat and add the olive oil. Once hot, sear the chicken breasts for 4-5 minutes per side until golden brown and cooked through (165°F internal temperature). Remove from the skillet and set aside.

3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

4. Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.

5. Slowly whisk in the chicken broth and heavy cream, ensuring there are no lumps. Simmer for 2-3 minutes until slightly thickened.

6. Reduce the heat to low and stir in parmesan, mozzarella, fontina, and ricotta cheeses until melted and smooth.

7. Mix in the sun-dried tomatoes and baby spinach, allowing the spinach to wilt. Adjust seasoning with the remaining salt and pepper to taste.

8. Bring a large pot of salted water to a boil and cook the fettuccine pasta according to package instructions. Drain and set aside.

9. Slice the cooked chicken breasts into thin strips.

10. Toss the cooked pasta with the cheese sauce in the skillet until evenly coated.

11. Top the pasta with the sliced chicken breasts.

12. Garnish with fresh basil and serve warm.

Nutrition Facts

1 serving (542.8g)

Calories		1263
% Daily Value*
Total Fat		72.2 g	93%
	Saturated Fat	40.2 g	201%
	Polyunsaturated Fat	0.0 g
Cholesterol		255 mg	85%
Sodium		1764 mg	77%
Total Carbohydrate		79.8 g	29%
	Dietary Fiber	4.9 g	17%
	Total Sugars	7.1 g
Protein		68.4 g	137%
Vitamin D		0.2 mcg	1%
Calcium		762 mg	59%
Iron		4.3 mg	24%
Potassium		1006 mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2602 cal (52.3%%)

Protein: 1092 cal (22.0%%)

Carbs: 1280 cal (25.7%%)