Garlic Chicken and Fettuccine
Elevate your weeknight dinner game with this creamy and satisfying Garlic Chicken and Fettuccine recipe! Tender, pan-seared chicken breasts are nestled atop al dente fettuccine coated in a rich garlic-Parmesan cream sauce, making every bite irresistibly flavorful. The silky sauce, made with fresh garlic, butter, and heavy cream, clings beautifully to the pasta, while a touch of optional red pepper flakes adds just the right amount of heat. Finished with a sprinkle of fresh parsley for brightness, this dish comes together in just 40 minutes, making it perfect for busy evenings or special occasions. Whether you're hosting guests or indulging in a cozy night at home, this garlic chicken pasta is a restaurant-worthy delight your family will love!
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Ingredients
- 12 ounces fettuccine pasta
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic cloves, minced
- 1 cup heavy cream
- 3 ounces grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon red pepper flakes (optional)
Directions
Step 1
Bring a large pot of salted water to a boil and cook the fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Step 2
While the pasta cooks, season the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
Step 3
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until fully cooked with an internal temperature of 165°F (74°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
Step 4
In the same skillet, add the remaining 1 tablespoon of olive oil and 3 tablespoons of butter. Once the butter is melted, add the minced garlic and cook for 1 minute until fragrant.
Step 5
Reduce the heat to low and stir in the heavy cream. Let the mixture simmer gently for 2-3 minutes, then stir in the grated Parmesan cheese, continuing to stir until a smooth and creamy sauce forms.
Step 6
Season the sauce with the remaining 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and optional red pepper flakes for a bit of heat.
Step 7
Add the cooked fettuccine to the skillet, tossing it in the sauce to coat. If the sauce is too thick, add a few tablespoons of the reserved pasta water to reach your desired consistency.
Step 8
Top the pasta with the sliced chicken and garnish with freshly chopped parsley. Serve immediately and enjoy!
Nutrition Facts
| Serving size | 1111.4 grams (1111.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3515 |
| Total Fat 188.30g | 241% |
| Saturated Fat 93.90g | 470% |
| Polyunsaturated Fat 5.70g | |
| Cholesterol 714mg | 238% |
| Sodium 4157mg | 181% |
| Total Carbohydrate 255.30g | 93% |
| Dietary Fiber 13.60g | 49% |
| Total Sugars 12.30g | |
| Protein 186.10g | 372% |
| Vitamin D 4IU | 18% |
| Calcium 1031mg | 79% |
| Iron 5mg | 26% |
| Potassium 1050mg | 22% |
Source of Calories