Yuk Chicken Fettuccini
Indulge in the rich, comforting flavors of Yuk Chicken Fettuccini, a recipe that brings restaurant-quality pasta right to your kitchen table. Featuring tender, pan-seared chicken breast paired with perfectly cooked fettuccini, this dish is elevated by a luxuriously creamy Parmesan garlic sauce infused with Italian seasoning. The homemade roux ensures a velvety texture, while freshly minced garlic and a touch of parsley add brightness and aroma. With just 40 minutes from prep to plate, this dish is perfect for impressing guests or enjoying a cozy weeknight meal. Serve this irresistible chicken fettuccini with a sprinkle of parsley for an elegant finishing touch that’s as visually stunning as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz fettuccini pasta
- 2 large chicken breast
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 units garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley, chopped
Instructions
Cook the fettuccini pasta according to the package instructions in a large pot of salted boiling water. Reserve 1/2 cup of the pasta water, then drain and set the pasta aside.
Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and fully cooked (internal temperature reaches 165°F). Remove the chicken from the skillet and let it rest for 5 minutes, then slice into thin strips.
In the same skillet, lower the heat to medium and add the butter. Once melted, stir in the minced garlic and cook for 1-2 minutes until fragrant.
Sprinkle the flour into the skillet and whisk continuously for 1 minute to form a roux.
Slowly pour in the chicken broth while whisking to prevent lumps, then add the heavy cream. Continue whisking until the sauce is smooth and begins to thicken, about 3-4 minutes.
Stir in the grated Parmesan cheese and Italian seasoning. Allow the sauce to simmer until the cheese is melted and the sauce is creamy, about 2 minutes.
Add the cooked fettuccini to the skillet, tossing to coat the pasta evenly in the sauce. If needed, use the reserved pasta water to loosen the sauce to your desired consistency.
Top the pasta with the sliced chicken and garnish with chopped fresh parsley. Serve immediately and enjoy!
Nutrition Facts
Calories |
2670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.7 g | 234% | |
| Saturated Fat | 92.7 g | 464% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 783 mg | 261% | |
| Sodium | 5926 mg | 258% | |
| Total Carbohydrate | 104.0 g | 38% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 4.3 g | ||
| Protein | 142.7 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1051 mg | 81% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1568 mg | 33% | |
*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.
