Chicken Cashew Fettuccini
Indulge in the rich, creamy flavors of Chicken Cashew Fettuccini, a comforting pasta dish that combines tender slices of golden-browned chicken breast, roasted cashews, and al dente fettuccini, all tossed in a velvety Parmesan cream sauce. Infused with the subtle warmth of sautéed garlic and finished with a bright splash of lemon juice, this recipe offers the perfect balance of savory, nutty, and zesty notes. Topped with a sprinkle of fresh parsley for a pop of color and freshness, this 40-minute recipe is ideal for a quick weeknight dinner or a cozy weekend meal. Easy to make and irresistibly flavorful, this dish is sure to become a household favorite for pasta lovers!
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Recipe Information
Ingredients
- 12 oz fettuccini pasta
- 2 pieces chicken breast
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic
- 1.5 cups heavy cream
- 1 cup parmesan cheese
- 0.5 cup roasted cashews
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley
- 1 tbsp lemon juice
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccini pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta is cooking, slice the chicken breasts thinly into strips.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken strips with salt and pepper, then add them to the skillet. Cook for 6-8 minutes, flipping halfway, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil and the butter. Once the butter has melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring frequently.
Add the grated parmesan cheese to the cream sauce and stir until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to thin it out.
Return the cooked chicken to the skillet, along with the roasted cashews. Stir to combine, and cook for an additional 2-3 minutes until the chicken is warmed through.
Add the cooked fettuccini to the skillet and toss to coat the pasta in the sauce. Drizzle in the lemon juice and adjust seasoning with additional salt and pepper as needed.
Garnish with chopped fresh parsley and serve immediately.
Nutrition Facts
Calories |
849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 791 mg | 34% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.9 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 257 mg | 20% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 369 mg | 8% | |
*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.
