Chicken Pecan Fettuccine
Elevate your pasta night with this rich and indulgent Chicken Pecan Fettuccine recipe! Featuring tender slices of golden-seared chicken breast atop a bed of perfectly al dente fettuccine, this dish is blanketed in a luxuriously creamy Parmesan sauce infused with garlic and a hint of nutmeg. Toasted pecans add a delightful crunch and nutty depth, while fresh parsley provides a bright finishing touch. This restaurant-quality meal is surprisingly easy to make at home, requiring just 40 minutes from start to finish. Perfect for weeknight comfort or a special occasion, this recipe is sure to impress with its combination of creamy textures, savory flavors, and irresistible toppings.
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 pieces garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 0.25 teaspoon nutmeg
- 0.5 cup pecans, chopped and toasted
- 2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside, keeping 1/2 cup of pasta water for later use.
While the pasta cooks, season the chicken breasts with salt and pepper on both sides.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside to rest. Once cooled, slice the chicken into thin strips.
In the same skillet, reduce the heat to medium-low and add the butter. Once melted, stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the butter and garlic mixture and whisk constantly to form a roux. Cook the roux for 1 minute, then slowly whisk in the chicken broth and heavy cream, ensuring no lumps remain.
Add the grated Parmesan cheese and nutmeg to the sauce, stirring until the cheese is fully melted and the sauce is creamy. Adjust seasoning with salt and pepper if needed.
Stir the cooked fettuccine into the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Top the pasta with the sliced chicken, toasted pecans, and freshly chopped parsley.
Serve immediately, and enjoy your Chicken Pecan Fettuccine!
Nutrition Facts
Calories |
4055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.1 g | 307% | |
| Saturated Fat | 103.6 g | 518% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 2856 mg | 124% | |
| Total Carbohydrate | 273.9 g | 100% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 14.8 g | ||
| Protein | 194.6 g | 389% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1030 mg | 79% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1478 mg | 31% | |
*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.
