Creamy Italian Chicken Fettuccine
Indulge in the ultimate comfort food with this Creamy Italian Chicken Fettuccine recipe, a luscious blend of tender chicken, perfectly al dente fettuccine, and a rich, velvety Parmesan cream sauce. This easy yet elegant dish is packed with flavor, featuring fragrant garlic, Italian seasoning, and a hint of optional red pepper flakes for a subtle kick. The golden seared chicken adds a hearty protein boost, while freshly chopped parsley provides the perfect finishing touch. Ready in just 40 minutes, this restaurant-quality meal is ideal for weeknight dinners or special occasions. Serve it with a side of garlic bread and a crisp green salad for the ultimate Italian feast! Perfect for pasta lovers and fans of creamy, indulgent sauces, this fettuccine recipe is destined to become a dinnertime favorite.
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 2 tablespoons Olive oil
- 2 pieces Chicken breasts, boneless and skinless
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 cloves Garlic, minced
- 2 cups Heavy cream
- 1 cup Chicken broth
- 1.5 cups Parmesan cheese, freshly grated
- 1 teaspoon Italian seasoning
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Red pepper flakes (optional)
Instructions
Cook the fettuccine according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
Season both sides of the chicken breasts with salt and black pepper. Add the chicken to the skillet and cook for 6-8 minutes per side, or until fully cooked and golden brown. Internal temperature should reach 165°F (74°C). Remove the chicken from the skillet, let rest for 5 minutes, and slice into thin strips.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant, being careful not to burn it.
Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer.
Slowly whisk in the Parmesan cheese until fully melted and the sauce is smooth.
Add the Italian seasoning and red pepper flakes (if using), stirring to incorporate.
Simmer the sauce for 3-4 minutes, allowing it to thicken slightly. Taste and adjust seasoning with additional salt and pepper, if needed.
Add the cooked fettuccine to the sauce, tossing to thoroughly coat the pasta.
Top the pasta with the sliced chicken and sprinkle with fresh parsley. Serve immediately and enjoy!
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 1404 mg | 61% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 3.3 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 530 mg | 41% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 348 mg | 7% | |
*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.
