How to Cook Creamy Tuscan Chicken

Learn how to cook this restaurant-level creamy Tuscan chicken! It is now easier to cook this dish because of Alaska’s new culinary solution- the Alaska Creamy Chicken Evap!

creamy tuscan chicken recipe


  • 6 pcs boneless chicken breast
  • 1 1/2 cups cherry tomatoes
  • 3 cups baby spinach
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/4 cup grated parmesan cheese
  • 3 tbsps butter
  • 1 tbsp olive oil
  • salt, to taste
  • ground black pepper, to taste
  • 3-5 lemon wedges, for serving
  • 1 pack Alaska Creamy Chicken Evap 250ml


  1. Season the chicken with salt, dried oregano, and ground black pepper.
  2. Heat olive oil in a pan. Add the chicken. Cook until both sides turn golden brown.
  3. Remove the chicken from the pan. Set aside.
  4. Melt the butter on the same pan. Add the garlic. Sauté until fragrant.
  5. Add the cherry tomatoes. Cook until tomatoes are beginning to burst.
  6. Add the baby spinach. Cook until spinach is beginning to wilt.
  7. Add the cooked chicken back to the pan.
  8. Lower the heat & pour in the Alaska Creamy Chicken Evap. It adds linamnam ng meat and sarap ng Alaska milk to saucy dishes! Now, it’s easier for us to achieve a perfectly seasoned dish!
  9. Add the parmesan cheese. Simmer for 5-7 minutes or until sauce is slightly reduced.
  10. Serve with lemon wedges. Creamy Tuscan Chicken is now ready! Nakanamnam!

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