Lightly Seasoned Chicken

We kept the chicken simply seasoned with salt and black pepper so the creamy Tuscan sauce could really shine. If you prefer a little more flavor on the chicken itself, feel free to add garlic powder, onion powder, or Italian seasoning. You could also take it in a blackened direction with smoked paprika, garlic powder, onion powder, and a pinch of cayenne.

Pounding for Even Cooking

We lightly pounded our chicken breasts to even out the thickness before cooking. This helps them cook more evenly and stay tender. You are not trying to make them thin, just leveling out the thicker end so everything finishes at the same time.  → Link to our go to meat mallet 

One Skillet, More Flavor

This is a true one skillet dinner once the pasta is cooked. The chicken is seared first, then the sauce is built right in the same pan. Those browned bits and juices left behind add so much depth to the sauce, so there is no need to wipe the pan clean between steps.

Freshly Grated Parmesan Matters

We always recommend buying block Parmesan and grating it fresh. It melts more smoothly into the sauce and has a much better flavor than pre grated cheese. A microplane style grater makes this quick and easy. → Link to our favorite zester grater 

No Pasta Needed Option

If you would rather skip the pasta this week, the Tuscan cream sauce is delicious spooned over the chicken and served with crusty rustic bread for dipping. This is a great option if you are craving something cozy and simple.

Easy Vegetarian Swap

This dish can easily be made vegetarian by omitting the chicken. Add cannellini beans for protein and bulk, along with extra sun dried tomatoes and vegetables like asparagus or broccoli. The sauce is rich enough to carry the dish on its own.