Thai Chicken Fettuccine
Elevate your weeknight dinner with Thai Chicken Fettuccine, a fusion of creamy indulgence and bold, aromatic flavors! This recipe combines tender fettuccine pasta with juicy, pan-seared chicken and a luscious Thai-inspired sauce made with coconut milk, red curry paste, peanut butter, and a splash of fresh lime juice. Tossed with vibrant red bell peppers and finished with a sprinkle of cilantro, green onions, and optional crushed peanuts, this dish delivers a delightful balance of savory, sweet, and tangy flavors. With a quick prep time of just 15 minutes, this satisfying and easy-to-make pasta brings the exotic taste of Thai cuisine to your table in under 40 minutes. Perfect for fans of cozy, globally inspired comfort food!
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 pieces chicken breast, boneless and skinless
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 piece red bell pepper, sliced
- 2 tbsp Thai red curry paste
- 1 can coconut milk, full-fat
- 2 tbsp peanut butter, creamy
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 2 tbsp lime juice, freshly squeezed
- 2 tbsp cilantro, chopped
- 2 pieces green onions, sliced
- 2 tbsp crushed peanuts (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with a pinch of salt and pepper, then cook for 5-6 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic and grated ginger for 1 minute until fragrant, being careful not to burn them.
Add the slices of red bell pepper to the skillet and cook for 3-4 minutes, stirring occasionally, until slightly softened.
Stir in the Thai red curry paste and cook for 1 minute to release its flavors.
Pour in the coconut milk, peanut butter, soy sauce, and brown sugar. Whisk the mixture until smooth and allow it to simmer for 3-4 minutes, letting the sauce thicken slightly.
Stir in the lime juice and adjust the seasoning to taste, adding more soy sauce or a pinch of salt if needed.
Add the cooked fettuccine and sliced chicken to the skillet. Toss to coat the pasta and chicken evenly in the sauce.
Garnish with chopped cilantro, sliced green onions, and crushed peanuts if desired. Serve hot and enjoy your Thai Chicken Fettuccine!
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 20.3 g | 101% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 530 mg | 23% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 12.2 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 605 mg | 13% | |
*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.
