Chicken Vegetable Fettuccine
Elevate your weeknight dinners with this Chicken Vegetable Fettuccine—a creamy, flavor-packed pasta dish that pairs tender fettuccine with juicy, golden-browned chicken and a medley of fresh vegetables, including crisp red bell peppers, zucchini, and earthy mushrooms. Nestled in a rich Parmesan cream sauce infused with garlic and a hint of chicken broth, this hearty yet vibrant meal is ready in under 45 minutes and perfect for impressing family or guests. Topped with a sprinkle of fresh parsley for the perfect finishing touch, this dish strikes a balance between comfort food and wholesome freshness. Ideal for pasta lovers, this easy-to-make recipe is a guaranteed crowd-pleaser that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 1 lb boneless, skinless chicken breast
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup mushrooms, sliced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 0.5 cup chicken broth
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, season the chicken breasts with 1/2 tsp salt and 1/2 tsp black pepper.
In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the chicken breasts and cook for 5-6 minutes per side until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for a few minutes, then slice it into thin strips.
In the same skillet, heat the remaining 1 tbsp of olive oil and 2 tbsp of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the red bell pepper, zucchini, and mushrooms to the skillet. Cook for 5-7 minutes until the vegetables are tender but still crisp.
Pour in the chicken broth and heavy cream, stirring to combine. Let the mixture simmer for 2-3 minutes to slightly thicken.
Stir in the grated Parmesan cheese and the remaining 1/2 tsp of salt and black pepper. Mix until the cheese is melted and the sauce is smooth.
Add the cooked fettuccine and sliced chicken to the skillet. Toss everything together until well coated in the sauce.
Garnish with chopped fresh parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
3651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.6 g | 229% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 4587 mg | 199% | |
| Total Carbohydrate | 268.1 g | 97% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 21.6 g | ||
| Protein | 224.8 g | 450% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1016 mg | 78% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2355 mg | 50% | |
*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.
