Fettucine with Chicken and Bell Pepper Cream Sauce
Indulge in the creamy, flavor-packed delight of Fettucine with Chicken and Bell Pepper Cream Sauce, an elevated pasta dish perfect for weeknight dinners or special occasions. Tender slices of golden-seared chicken breast and buttery fettucine are enveloped in a silky sauce made from roasted red and yellow bell peppers, heavy cream, and Parmesan cheese, creating a perfect balance of smoky, sweet, and savory flavors. Fresh garlic, olive oil, and a hint of parsley add aromatic depth, while a sprinkle of grated Parmesan takes this dish to the next level. This 45-minute recipe combines ease and elegance, offering a restaurant-quality meal right in your kitchen. Whether you're hosting guests or treating yourself, this vibrant and creamy pasta dish is sure to impress!
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Recipe Information
Ingredients
- 12 oz Fettucine pasta
- 2 pieces Chicken breast
- 2 medium Red bell pepper
- 1 medium Yellow bell pepper
- 3 cloves Garlic cloves
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 3 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 2 tbsp Fresh parsley, chopped
- 4 cups Water
Instructions
Bring 4 cups of water to a boil in a large pot, add 1 teaspoon of salt, and cook fettucine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
Pat the chicken breasts dry with paper towels and season them on 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, until golden brown and fully cooked with an internal temperature of 165°F (75°C). Remove the chicken from the skillet and let it rest. Once cooled, slice into bite-sized strips.
In the same skillet, add 1 tablespoon of olive oil and 2 tablespoons of unsalted butter. Sauté the minced garlic for 30 seconds until fragrant.
Add the sliced red and yellow bell peppers to the skillet and cook for 5-7 minutes until softened.
Transfer the cooked peppers and garlic to a blender. Add 1/2 cup of heavy cream and blend until smooth. Add a small amount of the reserved pasta water if the sauce is too thick.
Pour the bell pepper cream sauce back into the skillet over low heat. Stir in the remaining 1/2 cup of heavy cream and 3/4 cup of grated Parmesan cheese. Let simmer for 2-3 minutes, stirring occasionally. Season with salt and black pepper to taste.
Add the cooked fettucine and sliced chicken to the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add a small amount of the reserved pasta water to loosen it to your desired consistency.
Garnish with the remaining 1/4 cup of grated Parmesan cheese and fresh parsley. Serve immediately and enjoy!
Nutrition Facts
Calories |
733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 925 mg | 40% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.9 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 282 mg | 22% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 470 mg | 10% | |
*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.
