Best 5 Tuscan Baked Chicken Alfredo Rustica Recipes

Indulge in a culinary journey to the heart of Tuscany with our delectable Tuscan Baked Chicken Alfredo Rustica. This rustic Italian dish combines the richness of Alfredo sauce with the savory flavors of roasted chicken and a medley of vegetables. The tender chicken is marinated in a flavorful blend of herbs and spices, then baked to perfection, creating a crispy golden skin and juicy, succulent meat. Nestled alongside the chicken are roasted vegetables, caramelized to perfection and bursting with natural sweetness. The creamy Alfredo sauce, made from a blend of heavy cream, Parmesan cheese, and butter, adds a velvety richness that complements the dish perfectly. This Tuscan-inspired baked chicken Alfredo is a symphony of flavors that will transport you to the charming countryside of Italy.

In addition to the main recipe, this article offers a collection of tantalizing variations to suit diverse tastes and dietary preferences. For a lighter version, try the Tuscan Baked Chicken Alfredo Light, which uses low-fat milk and reduced-fat cheese to create a creamy sauce without compromising on flavor. If you prefer a vegetarian option, the Tuscan Baked Vegetable Alfredo Rustica replaces the chicken with a colorful assortment of roasted vegetables, making it a hearty and satisfying meal for vegetarians and meat-lovers alike. And for those with gluten sensitivities, the Gluten-Free Tuscan Baked Chicken Alfredo Rustica uses gluten-free pasta and a special gluten-free Alfredo sauce, ensuring that everyone can enjoy this Italian classic.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY TUSCAN GARLIC CHICKEN

Creamy Tuscan Garlic Chicken image

Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes. This meal is a restaurant quality meal ready in 30 minutes!

Provided by Alyssa Rivers

Categories Dinner Main Course

Time 25m

Number Of Ingredients 9

Ingredients

1½ pounds boneless skinless chicken breasts (thinly sliced)
2 Tablespoons olive oil
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon italian seasoning
1/2 cup parmesan cheese
1 cup spinach (chopped)
1/2 cup sun dried tomatoes

Steps:

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.

Nutrition Facts : Calories 368 kcal, Carbohydrate 7 g, Protein 30 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 133 mg, Sodium 379 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

BAKED CHICKEN ALFREDO

Baked Chicken Alfredo image

This recipe is quick and easy and any novice cook can do it. It was made for the little ones who always wanted to order out at Pizza Hut® or Olive Garden®. Serve with additional Parmesan cheese if desired. This recipe can also be eaten without being baked but the kids love that it resembles baked casseroles found in restaurants.

Provided by hkopinions

Categories Main Dish Recipes Pasta Chicken

Time 1h8m

Yield 10

Number Of Ingredients 13

Ingredients

1 (16 ounce) package penne pasta
½ cup butter
2 teaspoons minced garlic
1 (8 ounce) package cream cheese, softened
2 cups milk
6 ounces grated Parmesan cheese, divided
2 teaspoons dried parsley
1 teaspoon Italian seasoning
1 teaspoon salt, divided
½ teaspoon ground black pepper
1 teaspoon olive oil
2 chicken breasts, patted dry
½ teaspoon garlic powder

Steps:

Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
Melt butter in a large saucepan over medium-high heat. Add minced garlic; saute until golden, about 30 seconds. Stir in cream cheese until smooth. Add milk; stir until there are no lumps. Lower heat to medium. Add 3/4 of the Parmesan cheese, parsley, Italian seasoning, 1/2 teaspoon salt, and black pepper. Simmer, stirring occasionally, until sauce is smooth, about 5 minutes. Remove from heat.
Heat olive oil in a large skillet over low heat. Season chicken with 1/2 teaspoon salt and garlic powder on both sides. Cook chicken breasts until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cut chicken into 1/2-inch cubes.
Preheat oven to 375 degrees F (190 degrees C).
Butter bottom and sides of a 9x13-inch casserole dish. Cover bottom with a layer of pasta. Place half of the chicken cubes on top. Pour 1/2 of the sauce over the chicken. Repeat layering pasta, chicken, and sauce. Sprinkle top with remaining Parmesan cheese. Cover with aluminum foil.
Bake in the preheated oven until sauce is bubbly, about 15 minutes. Remove aluminum foil and bake until cheese is golden, about 5 minutes more.

Nutrition Facts : Calories 449.4 calories, Carbohydrate 36.7 g, Cholesterol 80.8 mg, Fat 24.9 g, Fiber 1.7 g, Protein 20.7 g, SaturatedFat 14.8 g, Sodium 658.5 mg, Sugar 4 g

TUSCAN CHICKEN

Tuscan Chicken image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 10 servings

Number Of Ingredients 12

Ingredients

2 pounds boneless, skinless chicken thighs
1 1/2 pounds chicken breast tenderloins
Salt and pepper
3 tablespoons extra-virgin olive oil
6 cloves garlic, crushed
3 tablespoons white wine vinegar
2 tablespoons butter
2 shallots, chopped
6 sprigs fresh rosemary, finely chopped
2 tablespoons flour
1 cup dry white wine
2 cups beef broth (yes, beef broth)

Steps:

Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.

TUSCAN CHICKEN

Tuscan Chicken image

This moist and savory chicken entree is ready in an unbelievable 15 minutes flat! -Debra Legrand, Port Orchard, Washington

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 boneless skinless chicken breast halves (5 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, sliced
2 teaspoons dried rosemary, crushed
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
2 tablespoons olive oil

Steps:

Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper., In a large skillet over medium heat, cook and stir the garlic, rosemary, sage and thyme in oil for 1 minute. Add chicken; cook for 5-6 minutes on each side or until chicken juices run clear.

Nutrition Facts : Calories 217 calories, Fat 10g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 364mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

RUSTIC ITALIAN CHICKEN

Rustic Italian Chicken image

Savory chicken thighs are slow cooked to perfection along with fresh vegetables and Italian seasoning. A simple recipe that requires little effort or time in the morning, ready and waiting for you when you come home after a long day.

Provided by Red Gold

Categories Trusted Brands: Recipes and Tips RED GOLD®, Inc.

Time 6h20m

Yield 6

Number Of Ingredients 10

Ingredients

2 pounds boneless skinless chicken thighs
2 large carrots, cut into 1/2-inch slices
1 medium red bell pepper, chopped
1 cup sliced fresh mushrooms
4 garlic cloves, minced
2 tablespoons Italian seasoning
Salt and black pepper to taste
1 (14.5 ounce) can RED GOLD® Diced Tomatoes
1 (28 ounce) can RED GOLD® Crushed Tomatoes
3 cups penne pasta, cooked and drained

Steps:

Spray slow cooker with cooking spray. Place chicken in slow cooker and top with remaining ingredients, except pasta and garnish.
Cover and cook on LOW for 6 to 8 hours. Serve chicken over pasta and garnish with cheese and parsley.
Garnish Options: Parmesan cheese and chopped fresh Italian parsley.

Nutrition Facts : Calories 440.9 calories, Carbohydrate 40.9 g, Cholesterol 85.1 mg, Fat 15.9 g, Fiber 5.9 g, Protein 31.6 g, SaturatedFat 4.4 g, Sodium 608.1 mg, Sugar 10.8 g

Tips:

Use high-quality ingredients for the best flavor. Free-range or organic chicken, fresh vegetables, and a good quality Alfredo sauce will make a big difference.
Don't overcook the chicken. Chicken breast is best cooked to an internal temperature of 165 degrees Fahrenheit. Overcooked chicken will be dry and tough.
If you don't have dry white wine, you can substitute chicken broth or water. However, the wine will add a nice flavor to the sauce.
To make the dish even more creamy, you can add a cup of heavy cream to the Alfredo sauce.
Serve the chicken with your favorite sides, such as pasta, rice, or vegetables.

Conclusion:

Tuscan baked chicken Alfredo rustica is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is moist and flavorful, the Alfredo sauce is creamy and rich, and the vegetables add a pop of color and nutrition. This dish is sure to please everyone at the table.