Tuscan Garlic Chicken

We have partnered up with Kroger, to bring you an Italian Taste that no American restaurant can recreate quite as well. This Italian dish uses some of Kroger’s fines Italian ingredients in their NEW Italian line. From our kitchen to your table, your guests will be in awe of the flavor of this chicken and pasta. This Tuscan Garlic Chicken is unlike any chicken dish you will ever make. It tastes like you walked into Italy, and you won’t believe the flavor and texture combo. It is so easy to make, and the perfect dish to wow your guests. Enjoy your night in Italy! If you are looking for an easy way out of making sauce, Kroger also has sauces that you can purchase, if you don’t want to make your own. These sauces are finely crafted and mastered to give you the best authentic Italian taste. We highly recommend trying the Classic Alfredo Sauce from Kroger, if you are in a time crunch and need a recipe shortcut.

For more fresh Italian ingredients, check out Kroger’s Italian line of fresh Italian food! They have Italian recipes, ideas, coupons and other must-try ingredients! Click here for more Italian tastes and ideas!

Tuscan Garlic Chicken

20 minPrep Time

25 minCook Time

45 minTotal Time

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  • 1 cup all purpose flour
  • 1 1/2 Tablespoons garlic salt
  • 1 teaspoon pepper
  • 1 tsp dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon Private Selection Italian Seasoning
  • 4 Kroger boneless skinless chicken breasts
  • 7 Tablespoons Colavita Extra Virgin Olive Oil, divided
  • 1 Tablespoon finely minced garlic
  • 1 red bell pepper, cut into thin strips or chopped
  • 1/2 cup low sodium chicken broth
  • 6 ounces fresh spinach
  • 1/2 cup heavy cream
  • 2 1/2 Tablespoons cornstarch
  • 1 cup milk
  • 1 cup freshly grated Parmesan cheese
  • 1 pound Private Selection Italian Fettuccine noodles


  1. Preheat oven to 350. Combine the flour, garlic salt, pepper, basil, Italian seasoning and oregano. Dip each chicken breast in the flour mixture and coat well.
  2. In a large skillet, heat 5 Tablespoons oil until hot. Place the breaded chicken in the oil until each side is golden. Don't cook all the way through, it will finish cooking in the oven.
  3. On a cookie sheet, line with aluminum foil and spray with cooking spray. Place the chicken breasts on the cookie sheet and bake for about 15 minutes until cooked through. Set aside until ready to use.
  4. While the chicken is baking, prepare the noodles as directed. Wipe the skillet with some paper towels and add the remaining 2 tablespoons of olive oil. Cook the diced red pepper and garlic for about 3 minutes. Stir in 1 tablespoon of corn starch and stir constantly for one minute.
  5. Add the chicken broth and bring to a light simmer while whisking constantly until it is starting to thicken. This takes about 3-4 minutes.
  6. In a separate small bowl, whisk together the heavy cream and the rest of the cornstarch. Add the spinach, cream, and milk to the skillet. Bring this to a simmer and continue to cook until spinach starts to soften and go a dark green color. Stir in the cheese.
  7. Top the noodles with the breaded chicken and spoon the sauce on top. Enjoy!

*This post was sponsored by Kroger, but all views and opinions are my own. 

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