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

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Comforting and Creamy Tuscan Chicken

We don't know many people who don't love tucking into a rich, deliciously creamy dish filled with garlic, tomatoes, chicken and spinach.

This creamy dish is an absolute family favorite. If you are on a specific diet see tips below for options.

Creamy Tuscan Chicken Recipe Ingredients

To make this recipe, we will need the following ingredients:

1 tbsp Sunflower Oil or Garlic Infused Olive Oil: The base for sautéing, adding either a neutral or a garlicky kick to the dish.
4-6 Chicken Thighs, skin on: The main protein; thighs are juicy and flavorful, and the skin adds a crispy texture.
8 oz Mushrooms: These add an earthy flavor and meaty texture, complementing the chicken well.
8 Sundried Tomatoes: Intensely flavorful, they add a touch of sweetness and tang to balance out the creamy sauce.
1/2 cup Frozen Spinach: Adds color, nutrients, and a slight bitterness to offset the richness of the cream.
1/2 cup Beef or Chicken Stock: Builds the foundation of the sauce, adding depth and savoriness.
1 tbsp Garlic Powder: Adds more garlic flavor without needing to mince fresh garlic.
2 tsp Oregano, 1 tsp Thyme, 1 tsp Parsley: These herbs create a bouquet of Mediterranean flavors that infuse the dish.
1 tsp Sea Salt, 1/2 tsp White Pepper: Basic seasonings that enhance all the other flavors.
8 oz Cream Cheese: Adds creaminess and tang, making the sauce rich and velvety.
1/2 cup Heavy Cream: Elevates the richness and helps in achieving that luxurious, creamy texture.
1/2 cup Parmesan Cheese: Brings a salty, nutty element that ties the whole dish together.
Red Pepper Flakes: For garnish, adding a hint of spice to cut through the creamy richness.

How to Make Chicken Toscana

Add oil to pan on medium high heat, until it is thin and shimmery (with no smoke). Add chicken thighs to pan, flipping every five minutes, until 145 degrees internally (chicken thighs will be firm and should look browned and crispy.)
Add mushrooms, sundried tomatoes, and spinach to pan and cook until lightly browned. Add herbs, spices, and salt, stir. Slowly add in stock, scrape up any browned bits from the bottom of the pan. Add in cream cheese, and let it slowly melt, stirring to help mix it around the pan. Slowly add in cream and parmesan, stirring well.
Let sauce thicken and reduce slightly, about five minutes, until it is smooth and creamy instead of runny.
Remove from pan and pour over pasta or zucchini noodles, or even rice. Top with red pepper flakes or cilantro, if desired.

Kitchen notes

Quality Cheese: Use freshly grated Parmesan for the best melt and flavor. Pre-shredded can contain anti-caking agents.
Even Cooking: Pound the chicken thighs to an even thickness for consistent cooking.
Searing: Sear the chicken in a hot pan to lock in juices and create a flavorful crust.
Cream Cheese Hack: Soften your cream cheese for easier blending into the sauce.
Low and Slow: Cook the sauce over low heat to prevent it from separating or getting too thick.
Adjust Consistency: If the sauce thickens too much, you can thin it with a splash of chicken or beef stock.
Infused Oil: If you can, use garlic-infused oil for added flavor depth.
Fresh Herbs: While dried herbs work well, fresh ones elevate the dish. If using fresh, increase the amount by 3x the dried measurement.
Veggie Prep: Slice the mushrooms and sundried tomatoes uniformly for even cooking.
Spinach: squeeze out any excess water from the frozen spinach to prevent a soggy dish.
Taste Test: Always taste and adjust salt and spices before serving, especially if your stock or cheese is salty.
Garnish: A sprinkle of fresh parsley and red pepper flakes can add a pop of color and a hint of spice, respectively.
Make it light: 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's 72. Use Skim Milk instead of heavy cream to save a whopping 700 calories and 86 grams of fat per cup.
Sub for chicken breasts: 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.)
Make zoodles: Serve with Zucchini Noodles, instead of pasta, for a lower calorie and lower carb option! (we recommend this vegetable spiralizer – it is our favorite!)

Chicken Tuscan FAQs

Can we use chicken breasts instead of thighs?

Absolutely, adjust the cooking time as breasts cook faster.

Is this recipe keto friendly?

Skip the sundried tomatoes or replace with something lower in carbs to make it keto-friendly.

Can we use fresh spinach?

Sure, fresh spinach wilts down, so you may want to use more to achieve the same texture.

Can we make it spicier?

A dash of red pepper flakes will add heat.

Can we use a different type of mushrooms?

Absolutely, portobello or shiitake would add a nice earthy flavor.

Can we skip the mushrooms?

You can omit mushrooms, or use asparagus, bell pepper, broccoli, or other vegetable if you'd like.

What can we substitute for heavy cream?

Half-and-half or a canned coconut milk for a dairy-free option.

Storing Leftover Tuscan Chicken Alfredo

Leftovers can be stored in an airtight container in the refrigerator and kept for up to three days.

Can we freeze Tuscan Chicken Alfredo?

It's best enjoyed fresh, but you can freeze it. Cooked chicken alfredo can be frozen for up to four months. Always reheat chicken to 165 degrees Fahrenheit. note the cream sauce may separate when reheating.

Serve it with

Garlic Bread: A classic! The garlicky, buttery flavors pair well with the creamy Alfredo sauce.

Steamed Vegetables: Keep it simple with steamed broccoli or asparagus for some greenery without overpowering the main dish.

Caesar Salad: The crisp lettuce and tangy Caesar dressing can provide a refreshing contrast.

Rice Pilaf: A subtly flavored rice pilaf dish can absorb the Alfredo sauce without stealing the spotlight.

Roasted Potatoes: Seasoned with herbs, these can add a different texture to the meal.

Couscous: Light and fluffy, couscous can serve as a neutral base for the creamy, rich flavors of the chicken Alfredo.

Fresh Fruit Salad: A bowl of fresh fruits can lighten up the richness of the Alfredo and add a refreshing note.

White Wine: A crisp white wine like a Pinot Grigio or Chardonnay can complement the creamy sauce nicely.

Lemon Water: If you're keeping it non-alcoholic, lemon-infused water can be a palate cleanser.

Tiramisu or Gelato: For dessert, consider something Italian to keep the theme going.

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Ingredients

1 tbsp sunflower oil, garlic infused or olive oil
4-6 chicken thighs, skin on (around 1lb, depending on size of thighs)
8 oz mushrooms, sliced (we prefer button or cremini mushrooms)
8 sundried tomatoes, sliced into small bites
½ cup spinach, frozen
½ cup beef stock, or chicken
1 tbsp garlic powder
2 tsp oregano
1 tsp thyme
1 tsp parsley
1 tsp sea salt
½ tsp white pepper, optional
8 oz cream cheese
½ cup heavy cream
½ cup parmesan cheese
red pepper flakes, to garnish

Method

Add oil to pan on medium high heat, until it is thin and shimmery (with no smoke).
Add chicken thighs to pan, flipping every five minutes, until 145 degrees internally (chicken thighs will be firm and should look browned and crispy.)
Add mushrooms, sundried tomatoes, and spinach to pan and cook until lightly browned.
Add herbs, spices, and salt, stir.
Slowly add in stock, scrape up any browned bits from the bottom of the pan.
Add in cream cheese, and let it slowly melt, stirring to help mix it around the pan.
Slowly add in cream and parmesan, stirring well.
Let sauce thicken and reduce slightly, about five minutes, until it is smooth and creamy instead of runny.
Remove from pan and pour over pasta or zucchini noodles, or even rice.
Top with red pepper flakes or cilantro, if desired.