Olive Garden Fettuccine Assortito
Indulge in the luxurious flavors of Olive Garden Fettuccine Assortito, a vibrant, restaurant-quality dish you can create right at home. This recipe combines tender fettuccine pasta with succulent chicken breast and perfectly cooked shrimp, all bathed in a rich, creamy Parmesan Alfredo sauce. Bright pops of freshness come from wilted baby spinach and juicy cherry tomatoes, while a dash of red pepper flakes adds a subtle kick. Ready in just 45 minutes, this one-skillet masterpiece is perfect for a satisfying weeknight dinner or impressing guests at your next gathering. Top it off with a sprinkle of fresh parsley and prepare to savor every bite of this decadent and flavorful creation. Perfect for fans of Italian-inspired cuisine, this Fettuccine Assortito is a must-try!
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 1 lb boneless, skinless chicken breast
- 1 lb medium shrimp (peeled and deveined)
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic (minced)
- 2 cups heavy cream
- 1 cup Parmesan cheese (grated)
- 2 cups baby spinach
- 1 cup cherry tomatoes (halved)
- 2 tbsp parsley (chopped for garnish)
- 0.25 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
Season the chicken breast with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Cook the chicken for 5-6 minutes on each side or until fully cooked and golden brown. Remove from skillet, let rest for 5 minutes, and then slice into thin strips.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the shrimp, season with the remaining 1/2 teaspoon of salt and black pepper, and sauté for 2-3 minutes per side until pink and cooked through. Remove and set aside.
Wipe the skillet clean and reduce heat to medium. Melt the butter and add the minced garlic. Sauté for 1 minute until fragrant.
Slowly pour in the heavy cream, stirring constantly. Allow the sauce to simmer gently for 3-4 minutes, stirring occasionally.
Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Add a pinch of red pepper flakes for a slight kick, if desired.
Add the baby spinach and cherry tomatoes to the sauce, stirring until the spinach wilts and the tomatoes are slightly softened, about 2 minutes.
Toss the cooked fettuccine pasta in the Alfredo sauce until fully coated.
Add the sliced chicken and sautéed shrimp to the skillet and mix gently to combine with the pasta.
Transfer the Fettuccine Assortito to serving plates, garnish with chopped parsley, and serve immediately.
Nutrition Facts
Calories |
5736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.1 g | 419% | |
| Saturated Fat | 176.3 g | 882% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 2066 mg | 689% | |
| Sodium | 7398 mg | 322% | |
| Total Carbohydrate | 272.9 g | 99% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 16.3 g | ||
| Protein | 386.6 g | 773% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2952 mg | 227% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3005 mg | 64% | |
*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.
