Crispy garlic chicken topped with a creamy cheesy sauce!
3-4 boneless skinless chicken breasts
1 tablespoon oil
3/4 cup flour
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon onion powder
1 red bell pepper, diced
1 tablespoon minced garlic
1/2 cup chicken broth
2 tablespoons oil
1 tablespoon flour
1/2 cup heavy cream
2 teaspoons corn starch
1 cup milk
2 cups fresh baby spinach leaves, roughly chopped
1/2 cup shredded parmesan cheese
1/4 teaspoon garlic salt
1/4 teaspoon salt (or to taste)
1/4 teaspoon white pepper
1 pound fettuccine noodles, cooked al dente
Preheat oven to 375 In a large bowl whisk together 3/4 cup flour, 1/2 tablespoon salt, 1 teaspoon pepper, dried basil, oregano, and onion powder. Dip chicken breasts into bowl and flip to coat completely. Heat 1 tablespoon oil in a skillet or large pan over medium high heat.
When oil is hot, add chicken to pan. Cook until browned, then flip and cook other side. (1-2 minutes each side) Place chicken in a shallow dish and bake 10-15 mins until cooked through.
While chicken is cooking, prepare the sauce. Saute diced pepper over medium heat for about 5 minutes. Add garlic and cook 1-2 minutes longer until fragrant. Scrape peppers and garlic out of pan and set aside.
Add 2 tablespoons oil to pan. When oil is warm, add flour and stir until flour clumps up. Add chicken broth and whisk until smooth. In a small bowl whisk cornstarch into heavy cream until dissolved. Bring sauce to a boil and add cream mixture.
Reduce heat to a simmer. Stir in 1 cup milk and spinach. Add reserved peppers and garlic, parmesan cheese, garlic salt, salt, and white pepper. Simmer until chicken is cooked and sauce is thickened, stirring throughout. Plate 1/2 cup noodles, place chicken breast on noodles, and top with sauce. Garnish with fresh basil and additional cheese if desired.