Buttermilk Fettuccine with Chicken Breasts
Indulge in the creamy, comforting flavors of Buttermilk Fettuccine with Chicken Breasts—a dish that brings together tender, golden-seared chicken and perfectly cooked fettuccine pasta in a luscious buttermilk-Parmesan sauce. The tangy richness of buttermilk and heavy cream creates a velvety base, while savory minced garlic, paprika, and fresh parsley add layers of depth and brightness. Finished with a hint of lemon zest for a zesty twist, this recipe is both hearty and elegant, making it perfect for a quick weeknight dinner or a special occasion. Ready in just 40 minutes, this dish is sure to impress your guests with its creamy texture, balanced flavors, and gourmet appeal. Serve it fresh with your favorite side salad or crusty bread, and watch it disappear!
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 2 pieces Chicken breasts
- 1.5 cups Buttermilk
- 0.5 cups Heavy cream
- 0.75 cups Grated Parmesan cheese
- 3 pieces Garlic cloves, minced
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 0.5 teaspoons Paprika
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Lemon zest
- 4 quarts Water
Instructions
Fill a large pot with 4 quarts of water, add a generous pinch of salt, and bring it to a boil over high heat.
Once the water is boiling, add the fettuccine pasta and cook according to package instructions (approximately 10-12 minutes) until al dente.
While the pasta cooks, season the chicken breasts with 0.5 teaspoons of salt, 0.5 teaspoons of ground black pepper, and 0.5 teaspoons of paprika on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside to rest.
In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
Lower the heat to medium-low and pour in the buttermilk and heavy cream, stirring to combine. Simmer for 3-4 minutes, allowing the sauce to thicken slightly.
Stir in the grated Parmesan cheese, 0.5 teaspoons of salt, and 0.5 teaspoons of ground black pepper. Mix until the cheese has melted and the sauce is smooth. Adjust seasoning as needed.
Drain the cooked fettuccine and add it to the skillet with the sauce. Toss the pasta to coat evenly in the sauce.
Slice the cooked chicken breasts into thin strips and place them on top of the sauced fettuccine.
Garnish the dish with chopped fresh parsley and a sprinkle of lemon zest before serving. Serve immediately and enjoy!
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 993 mg | 43% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 7.7 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 389 mg | 30% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 409 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
