Tuscan Four Cheese Chicken and Pasta
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.
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Recipe Information
Ingredients
- 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
Season both sides of the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
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.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly whisk in the chicken broth and heavy cream, ensuring there are no lumps. Simmer for 2-3 minutes until slightly thickened.
Reduce the heat to low and stir in parmesan, mozzarella, fontina, and ricotta cheeses until melted and smooth.
Mix in the sun-dried tomatoes and baby spinach, allowing the spinach to wilt. Adjust seasoning with the remaining salt and pepper to taste.
Bring a large pot of salted water to a boil and cook the fettuccine pasta according to package instructions. Drain and set aside.
Slice the cooked chicken breasts into thin strips.
Toss the cooked pasta with the cheese sauce in the skillet until evenly coated.
Top the pasta with the sliced chicken breasts.
Garnish with fresh basil and serve warm.
Nutrition Facts
Calories |
5034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.7 g | 369% | |
| Saturated Fat | 157.3 g | 786% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1061 mg | 354% | |
| Sodium | 7397 mg | 322% | |
| Total Carbohydrate | 320.5 g | 117% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 30.2 g | ||
| Protein | 268.2 g | 536% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 3288 mg | 253% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3940 mg | 84% | |
*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.
