Fettuccini with Chicken Breasts
Indulge in the creamy decadence of this Fettuccini with Chicken Breasts recipe, a comforting, restaurant-quality dish you can easily recreate at home. Tender fettuccini pasta is coated in a luscious Parmesan cream sauce, infused with the rich aroma of sautéed garlic and melted butter. Perfectly seasoned, golden-brown chicken breasts add a satisfying protein boost, making this dish both hearty and flavorful. Finished with a sprinkle of fresh parsley and an optional dusting of Parmesan, this 40-minute meal is ideal for busy weeknights or special occasions alike. Whether you're searching for "easy chicken pasta recipes" or "creamy fettuccini dishes," this recipe is sure to become a family favorite. Serve it with a crisp side salad or warm bread for a complete and unforgettable Italian-inspired meal.
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Recipe Information
Ingredients
- 12 oz Fettuccini pasta
- 2 pieces Chicken breasts
- 2 tbsp Olive oil
- 3 pieces Garlic cloves
- 1.5 cups Heavy cream
- 1 cup Grated Parmesan cheese
- 2 tbsp Unsalted butter
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Fresh parsley (chopped)
- 16 cups Water
Instructions
Bring 16 cups of water to a boil in a large pot. Add a pinch of salt, then cook the fettuccini pasta according to the package instructions until al dente. Drain, toss with 1 tablespoon of olive oil to prevent sticking, and set aside.
Season both sides of the chicken breasts with a pinch of salt and ground black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips.
In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
Slowly pour in the heavy cream while stirring, then bring the mixture to a gentle simmer.
Whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with 1 teaspoon of salt and 1/2 teaspoon of ground black pepper.
Add the cooked fettuccini to the skillet with the sauce. Toss to coat the pasta evenly.
Serve the fettuccini on plates or in bowls, topping each portion with sliced chicken breast. Garnish with freshly chopped parsley and additional Parmesan cheese if desired.
Enjoy your homemade Fettuccini with Chicken Breasts!
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 27.7 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 966 mg | 42% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.3 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 288 mg | 6% | |
*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.
