Herbed Chicken Fettuccine
Creamy, indulgent, and packed with robust flavors, this Herbed Chicken Fettuccine is the perfect pasta dish to elevate your weeknight dinners. Tender, golden-brown chicken breasts are infused with the aromatic blend of garlic, thyme, and oregano, then nestled atop a bed of fettuccine luxuriously coated in a rich Parmesan cream sauce. The addition of ground nutmeg gives the sauce a subtle, warming depth, while freshly chopped parsley adds a burst of freshness. Ready in just 40 minutes, this satisfying recipe combines classic comfort with gourmet flair, making it an irresistible option for pasta lovers. Perfect for serving a family of four, this dish is a showstopper for both casual meals and special occasions!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 2 Boneless skinless chicken breasts
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Dried thyme
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 tbsp Unsalted butter
- 3 Garlic cloves, minced
- 1.5 cups Heavy cream
- 1.25 cups Grated Parmesan cheese
- 2 tbsp Freshly chopped parsley
- 0.25 tsp Ground nutmeg (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta cooks, prepare the chicken. Pat the chicken breasts dry with paper towels and season both sides with garlic powder, dried thyme, dried oregano, salt, and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until the chicken is golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, reduce the heat to medium-low and melt 4 tablespoons of unsalted butter. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low and whisk in the grated Parmesan cheese until fully melted and smooth. If the sauce is too thick, add the reserved pasta water, a little at a time, until the desired consistency is reached.
Add a pinch of ground nutmeg (optional) for extra depth of flavor, then taste and adjust the seasoning with additional salt or pepper if needed.
Toss the cooked fettuccine into the skillet with the Alfredo sauce, ensuring every strand of pasta is coated.
Plate the pasta and top with the sliced herbed chicken. Sprinkle with freshly chopped parsley for garnish and serve immediately.
Nutrition Facts
Calories |
3841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.7 g | 307% | |
| Saturated Fat | 126.5 g | 632% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 4345 mg | 189% | |
| Total Carbohydrate | 257.0 g | 93% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 12.4 g | ||
| Protein | 146.6 g | 293% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1196 mg | 92% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 691 mg | 15% | |
*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.
