Chicken Fettuccine
Indulge in the creamy, comforting flavors of homemade Chicken Fettuccine—an easy yet elegant dish that's perfect for weeknight dinners or impressive entertaining. Featuring tender slices of pan-seared chicken breast, a luscious Parmesan cream sauce, and perfectly al dente fettuccine pasta, this recipe delivers restaurant-quality results in just 40 minutes. A touch of garlic and a sprinkle of fresh parsley elevate the dish with vibrant notes, while the rich sauce clings beautifully to the pasta for every bite. Serve this classic Italian-inspired favorite with a side of crusty bread or a crisp green salad for a complete meal that will have your guests coming back for seconds. Perfect for chicken pasta lovers and creamy pasta enthusiasts alike!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 2 pieces Chicken breasts
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Butter
- 3 pieces Garlic cloves
- 1.5 cups Heavy cream
- 1 cup Parmesan cheese, grated
- 2 tbsp Parsley, chopped
- 4 quarts Water
- 2 tbsp Salt (for pasta water)
Instructions
Bring 4 quarts of water to a boil in a large pot. Once boiling, add 2 tablespoons of salt and the fettuccine pasta. Cook according to the package instructions until al dente, typically 10-12 minutes. Drain and set aside.
While the pasta is cooking, season both sides of the chicken breasts with 1 teaspoon each of salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside to rest. Slice into thin strips once cooled slightly.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Turn the heat to low and slowly stir in the heavy cream. Simmer for 2-3 minutes, then add the grated Parmesan cheese. Stir until the cheese is fully melted and the sauce is creamy and smooth.
Add the cooked fettuccine pasta to the skillet with the cream sauce. Toss to coat the pasta evenly with the sauce.
Gently fold in the sliced chicken breast and mix until combined.
Serve the chicken fettuccine hot, garnished with fresh chopped parsley and an additional sprinkle of Parmesan cheese, if desired.
Nutrition Facts
Calories |
3785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.6 g | 274% | |
| Saturated Fat | 108.6 g | 543% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 792 mg | 264% | |
| Sodium | 17573 mg | 764% | |
| Total Carbohydrate | 254.0 g | 92% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 12.4 g | ||
| Protein | 182.6 g | 365% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1188 mg | 91% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 142 mg | 3% | |
*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.
