Four Cheese Chicken Fettuccine
Elevate your weeknight dinner game with this decadent Four Cheese Chicken Fettuccine, a creamy pasta dish that combines tender, golden-browned chicken with a rich medley of Parmesan, Mozzarella, Gorgonzola, and Pecorino Romano cheeses. Featuring a luscious homemade sauce made from a perfect blend of milk, heavy cream, and garlic-infused butter, this indulgent recipe ensures every forkful is packed with comforting, savory flavors. Tossed with perfectly al dente fettuccine and finished with a sprinkle of fresh parsley, this dish is as visually stunning as it is delicious. Ready in just 45 minutes, this creamy four-cheese pasta is perfect for impressing family or guests, making it a standout recipe you'll want to recreate over and over again.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 2 pieces Boneless, skinless chicken breasts
- 2 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black pepper
- 3 pieces Garlic cloves, minced
- 3 tbsp Butter
- 2 tbsp All-purpose flour
- 2 cups Milk
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 cup Shredded Mozzarella cheese
- 0.5 cup Crumbled Gorgonzola cheese
- 0.5 cup Grated Pecorino Romano cheese
- 2 tbsp Fresh parsley, chopped
- 1 pot Water for boiling pasta
Instructions
Fill a large pot with water, add a generous pinch of salt, and bring it 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 on both sides with half a teaspoon of salt and half a teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6–7 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet, let it rest for 5 minutes, then slice it into strips.
In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
Add the butter to the skillet and let it melt. Sprinkle in the flour and whisk continuously for about 1 minute to create a roux.
Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
Reduce the heat to low and stir in the Parmesan, Mozzarella, Gorgonzola, and Pecorino Romano cheeses. Mix until the cheeses are fully melted and incorporated into a smooth, creamy sauce.
Season the sauce with the remaining salt and pepper, adjusting to taste.
Add the cooked fettuccine to the skillet and toss to coat the noodles evenly in the cheese sauce.
Top the pasta with the sliced chicken and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
4620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.6 g | 329% | |
| Saturated Fat | 137.2 g | 686% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 937 mg | 312% | |
| Sodium | 6668 mg | 290% | |
| Total Carbohydrate | 299.4 g | 109% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 37.0 g | ||
| Protein | 257.9 g | 516% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 3112 mg | 239% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1902 mg | 40% | |
*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.
