Garlic Chicken and Fettuccine
Elevate your weeknight dinner game with this creamy and satisfying Garlic Chicken and Fettuccine recipe! Tender, pan-seared chicken breasts are nestled atop al dente fettuccine coated in a rich garlic-Parmesan cream sauce, making every bite irresistibly flavorful. The silky sauce, made with fresh garlic, butter, and heavy cream, clings beautifully to the pasta, while a touch of optional red pepper flakes adds just the right amount of heat. Finished with a sprinkle of fresh parsley for brightness, this dish comes together in just 40 minutes, making it perfect for busy evenings or special occasions. Whether you're hosting guests or indulging in a cozy night at home, this garlic chicken pasta is a restaurant-worthy delight your family will love!
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic cloves, minced
- 1 cup heavy cream
- 3 ounces grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, season the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
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 fully cooked with an internal temperature of 165°F (74°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil and 3 tablespoons of butter. Once the butter is melted, add the minced garlic and cook for 1 minute until fragrant.
Reduce the heat to low and stir in the heavy cream. Let the mixture simmer gently for 2-3 minutes, then stir in the grated Parmesan cheese, continuing to stir until a smooth and creamy sauce forms.
Season the sauce with the remaining 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and optional red pepper flakes for a bit of heat.
Add the cooked fettuccine to the skillet, tossing it in the sauce to coat. If the sauce is too thick, add a few tablespoons of the reserved pasta water to reach your desired consistency.
Top the pasta with the sliced chicken and garnish with freshly chopped parsley. Serve immediately and enjoy!
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 60% | |
| Saturated Fat | 23.5 g | 117% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 934 mg | 41% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.4 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 258 mg | 20% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 289 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.
