Fettuccini and Chicken
Indulge in the creamy, comforting flavors of this Fettuccini and Chicken recipe, a classic dish that’s perfect for weeknight dinners or special occasions. Tender slices of golden, pan-seared chicken breast are nestled atop perfectly cooked fettuccine pasta, all smothered in a luscious garlic-infused Parmesan cream sauce. This easy-to-follow recipe brings together the richness of butter and heavy cream with the savory depth of chicken broth and freshly grated Parmesan cheese for a velvety texture that clings to every strand of pasta. Finished with a sprinkle of fresh parsley for a touch of brightness, this meal is ready in just 45 minutes and serves four hearty portions. Whether you're cooking for the family or impressing dinner guests, this decadent Fettuccini and Chicken is sure to become a favorite. Perfect keywords for this recipe include "creamy pasta," "chicken Alfredo alternative," and "easy fettuccine dinner."
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 pieces chicken breasts
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 pieces garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1.5 cups parmesan cheese, grated
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, pat the chicken breasts dry with paper towels. Season both sides with a pinch of salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
Sprinkle the flour into the skillet and whisk continuously for 1 minute to cook out the raw flour taste.
Gradually pour in the chicken broth while whisking to prevent lumps. Stir in the heavy cream and allow the mixture to simmer for 2-3 minutes, or until slightly thickened.
Add the grated parmesan cheese to the skillet and stir until the cheese is fully melted and the sauce is smooth. Season the sauce with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, adjusting to taste as needed.
Add the cooked fettuccine and sliced chicken back into the skillet. Toss everything together until the pasta and chicken are evenly coated with the sauce.
Garnish with chopped fresh parsley and serve immediately. Enjoy your Fettuccine and Chicken while it's hot!
Nutrition Facts
Calories |
3233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.7 g | 209% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 2633 mg | 114% | |
| Total Carbohydrate | 263.2 g | 96% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 13.4 g | ||
| Protein | 158.0 g | 316% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 511 mg | 11% | |
*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.
