Italian Chicken and Fettuccine
Indulge in the comforting flavors of homemade Italian Chicken and Fettuccine, a hearty dish that combines tender, seasoned chicken breasts with silky fettuccine tossed in a rich, creamy tomato-Parmesan sauce. This recipe features a medley of irresistible ingredients like minced garlic, crushed tomatoes, and a touch of Italian seasoning, all enhanced by a sprinkle of red pepper flakes for just the right amount of heat. Garnished with fresh basil and an optional dusting of Parmesan cheese, this vibrant and satisfying meal comes together in just 45 minutes, making it perfect for cozy family dinners or impressing guests. Whether you're craving classic Italian flavors or looking for an easy pasta recipe, this dish is sure to delight your taste buds!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 12 ounces fettuccine pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 pieces garlic cloves, minced
- 14 ounces crushed tomatoes
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 tablespoon Italian seasoning
- 0.5 teaspoon red pepper flakes
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh basil leaves, chopped
- 4 quarts water
Instructions
Bring 4 quarts of water to a boil in a large pot. Add 1 teaspoon of salt and the fettuccine pasta. Cook according to the package instructions until al dente, then drain and set aside.
While the pasta cooks, season both sides of the chicken breasts with 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, and the Italian seasoning.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken from the skillet, set it aside, and cover to keep warm.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil and butter. Sauté the minced garlic cloves for 1 minute, or until fragrant.
Stir in the crushed tomatoes, heavy cream, Parmesan cheese, red pepper flakes, and 0.5 teaspoon of salt. Simmer the sauce for 5-7 minutes, stirring occasionally, until slightly thickened.
Slice the cooked chicken breasts into thin strips.
Add the cooked fettuccine to the sauce in the skillet, tossing to coat the pasta evenly.
Serve the fettuccine on plates or in bowls, topped with sliced chicken and garnished with chopped fresh basil. Optionally, sprinkle additional Parmesan cheese on top.
Enjoy your Italian Chicken and Fettuccine fresh and warm!
Nutrition Facts
Calories |
873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1201 mg | 52% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.6 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 556 mg | 12% | |
*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.
