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Creamy Tuscan Alfredo Chicken

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Creamy Tuscan Alfredo Chicken – an easy, delicious, and craveable dinner that everyone loves and is budget friendly! 

 


I don’t know many people who don’t love tucking into a rich, deliciously creamy dish filled with garlic, tomatoes, chicken and spinach – it’s

You don’t need to fret over this recipe if you’re sticking to a diet either – I’m providing some healthy (and still completely delicious) swaps to lighten up this creamy, indulgent dinner:

-Use Neufchatel cheese instead of cream cheese – Neufchatel has 560 calories per package, vs. 800 calories in cream cheese – as well as only 48 grams of fat vs cream cheese’s72.

-Use Skim Milk instead of heavy cream to save a whopping 700 calories and 86 grams of fat per cup.

-Use skinless chicken breasts, in place of chicken thighs. This recipe calls for 5 chicken thighs, so swap 3 medium sized chicken breasts (or 2 large chicken breasts).  You can cut the chicken into cubes and cook, or cook whole (this may add a bit of cooktime to the recipe below- keep a thermometer handy and get the chicken to 145 degrees internally before adding other ingredients to pan.)

-Serve with Zucchini Noodles, instead of pasta, for a lower calorie and lower carb option! (I recommend this vegetable spiralizer – it is my favorite!)

 

 

Creamy Tuscan Alfredo Chicken Buying Guide

Love what I used in the video? Buy it here! (contains affiliate links)

This doesn’t need to be cooked in an electric skillet, but if you have one (and maybe don’t have a great stove, or you’re throwing a big dinner party and already have too much on the stove) it works well!

Creamy Tuscan Alfredo Chicken

Creamy Tuscan Alfredo Chicken
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 tbsp garlic infused sunflower oil
  • 4-6 chicken thighs, skin on (around 1lb, depending on size of thighs)
  • 8 oz mushrooms, sliced (I prefer button or cremini mushrooms)
  • 8 sundried tomatoes, sliced into small bites
  • ½ cup frozen spinach
  • ½ cup beef or chicken stock
  • 1 tbsp garlic powder
  • 2 tsp oregano
  • 1 tsp thyme
  • 1 tsp parsley
  • ½ tsp white pepper (optional)
  • 8 oz cream cheese
  • ½ cup heavy cream
  • ½ cup parmesan cheese
  • red pepper flakes, to garnish
Instructions
  1. Add oil to pan on medium high heat, until it is thin and shimmery (with no smoke).
  2. Add chicken thighs to pan, flipping every five minutes, until 145 degrees internally (chicken thighs will be firm and should look browned and crispy.)
  3. Add mushrooms, sundried tomatoes, and spinach to pan and cook until lightly browned.
  4. Add herbs and spices, stir.
  5. Slowly add in stock, scrape up any browned bits from the bottom of the pan.
  6. Add in cream cheese, and let it slowly melt, stirring to help mix it around the pan.
  7. Slowly add in cream and parmesan, stirring well.
  8. Let sauce thicken and reduce slightly, about five minutes, until it is smooth and creamy instead of runny.
  9. Remove from pan and pour over pasta or zucchini noodles, or even rice.
  10. Top with red pepper flakes or cilantro, if desired.

 

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