Description
Creamy Chicken Fettuccine is a delightful and indulgent dish that combines tender, pan-seared chicken with al dente fettuccine nestled in a rich garlic-Parmesan cream sauce. This comforting recipe is perfect for both busy weeknights and special occasions, offering a satisfying meal that will impress your family and friends. With just the right balance of creamy goodness and savory flavors, this dish is sure to become a favorite at your dinner table.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1.5 pounds total)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 2 tablespoons olive oil
- 1 pound fettuccine pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/4 cup reserved pasta water
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken breasts dry with paper towels. Season both sides of the chicken with 1/2 teaspoon dried Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from the skillet and set aside on a cutting board to rest for 5 minutes. Once rested, slice each chicken breast into thick pieces.
- While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the 1 pound of fettuccine pasta and cook according to package directions until al dente. Before draining, reserve 1/4 cup of the pasta water, then drain the fettuccine and set aside.
- In the same skillet used for the chicken (do not clean), melt 4 tablespoons of unsalted butter over medium heat. Add the 4 cloves of minced garlic and sauté for 1 minute until fragrant. Do not let the garlic brown.
- Pour in the 2 cups of heavy cream, the remaining 1/2 teaspoon of dried Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 3-5 minutes until the sauce slightly thickens.
- Reduce the heat to low. Gradually stir in the 1 cup of grated Parmesan cheese until it is fully melted and incorporated into the sauce. If the sauce is too thick, stir in a little of the reserved pasta water until it reaches your desired consistency.
- Add the cooked and drained fettuccine directly into the skillet with the cream sauce. Toss the pasta gently to ensure it is evenly coated. Arrange the sliced chicken breasts on top of the sauced fettuccine. Garnish with chopped fresh parsley and serve hot directly from the skillet.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 680
- Sugar: 2g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 135mg