This tomato basil creamy Tuscan chicken recipe is easy, authentic and makes a perfect low carb recipe.
Not everyone can be like me, able to create amazing and delicious dinners from scratch that taste authentic like they were made by a professional European chef.
Ok, you can stop laughing now. And if you don’t get the joke, trust me when I say that my first statement was a complete delusion. Most days I’m lucky to have 30-40 minutes to prep and serve dinner.
And I know you feel my pain.
But that doesn’t mean I don’t want to serve something that tastes delicious and authentic. It just means I need some help making my delusions a reality.
Enter Bertolli organic creamy alfredo sauce and organic fire roasted garlic marinara sauce.
Chicken is pretty popular meal ingredients around here, and although we have our favorites such as my chicken enchilada casserole, I am always looking for easy dinner ideas to change things up.
Bertolli Organic Pasta Sauce
I always buy organic when I can, so I was super excited to try the Bertolli Organic Creamy Alfredo pasta sauce. It is one of the first nationally-branded organic Alfredo sauces! In the past I was able to buy sauces made with organic ingredients but not an Alfredo that was Non-GMO and USDA organic.
Bertolli’s sauces are Tuscan inspired, which means they use a few quality ingredients that are lightly cooked in olive oil to lock in layers and layers of delicious flavor. Bertolli organic sauces help “bring Tuscany to your table” with their natural ingredients like fresh cream, milk, real butter, roasted garlic, sun-kissed tomatoes and delicious herbs.
I was inspired to use the Bertolli Organic Creamy Alfredo Sauce to create a creamy Tuscan chicken recipe that is also low carb and an easy recipe to make. You can, of course, serve this over traditional pasta if you don’t follow a low carb diet, serve it by itself or serve it over zoodles or some other low carb noodle.
Low Carb Tomato Basil Creamy Tuscan Chicken Alfredo
You can totally make a creamy Tuscan chicken Alfredo sauce from scratch, but first, who has time for that? And second, why would you bother when Bertolli has a delicious organic option?
The first thing you need to do for this recipe is cook the chicken. You can marinade the chicken ahead of time, which I do always recommend because it adds a lot of flavor. But you don’t have to, you can thaw it and cook it without a marinade.
I cook with butter. The flavor you get from it is just superior to any other oil when frying something in a cast iron pan.
Once the butter has melted, place the chicken in the pan and cook it on both sides.
Leave the chicken in pan until it’s cooked all the way through.
You can prep any sides you like while the chicken is cooking. I went with steamed broccoli.
You can also prep your fresh basil and tomatoes so they are ready for the last step. I cut my basil into strips with kitchen scissors.
Then comes the fun part, de-glazing the pan. Set the chicken aside on a plate and cover it. You can skip this step but you lose some awesome flavor if you do, so I recommend it. It gets any delicious stuck on bits off the pan and into your sauce.
Then you pour in the Bertolli Organic Creamy Alfredo, and add fresh basil. Stir the basil into the sauce.
Replace the chicken, add the tomatoes, and serve.
This turned out delicious and the sauce was amazing on the broccoli too.
Low Carb Tomato Basil Creamy Tuscan Chicken Alfredo - Easy Recipe!
For the marinade (optional):
For the chicken:
- 4 boneless skinless chicken breasts
- 4 tbsp salted butter
- fresh basil 4-6 large leaves
- 1/2 cup diced tomatoes
- 1 - 15 oz jar Bertolli Organic Creamy Alfredo sauce
- 1/2 cup chicken broth
- salt and pepper if not using a marinade
- If marinating, add all of the marinade ingredients to a gallon zipper bag and add the chicken. Refrigerate overnight. If not marinating, add salt and pepper to both sides of each chicken breast.
- Add butter to a large (12") skillet. Melt over medium high heat.
- Add chicken breasts and cook 4-5 minutes on each side until browned.
- Continue to cook chicken until it reaches an internal temperature of 165 degrees.
- Remove chicken from pan, cover and set aside.
- Pour chicken broth into pan to de-glaze and scrape until the bottom of the pan is clear of stuck-on bits.
- Reduce heat to medium and pour in Alfredo sauce. Whisk until combined.
- Add fresh basil and stir.
- Replace chicken, simmer for 5 minutes on low.
- Top with tomatoes and serve.
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