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!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.

Step 2

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.

Step 3

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.

Step 4

Add the slices of red bell pepper to the skillet and cook for 3-4 minutes, stirring occasionally, until slightly softened.

Step 5

Stir in the Thai red curry paste and cook for 1 minute to release its flavors.

Step 6

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.

Step 7

Stir in the lime juice and adjust the seasoning to taste, adding more soy sauce or a pinch of salt if needed.

Step 8

Add the cooked fettuccine and sliced chicken to the skillet. Toss to coat the pasta and chicken evenly in the sauce.

Step 9

Garnish with chopped cilantro, sliced green onions, and crushed peanuts if desired. Serve hot and enjoy your Thai Chicken Fettuccine!

Nutrition Facts

Serving size	1428.4 grams (1428.4g)

Amount per serving	% Daily Value*
Calories	3401

Total Fat 167.80g	215%
Saturated Fat 96.20g	481%
Polyunsaturated Fat 5.70g
Cholesterol 296mg	99%
Sodium 2378mg	103%
Total Carbohydrate 316.30g	115%
Dietary Fiber 29.00g	104%
Total Sugars 44.60g
Protein 177.00g	354%

Vitamin D 45IU	226%
Calcium 222mg	17%
Iron 21mg	114%
Potassium 2849mg	61%

*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.

Source of Calories

Fat: 43.4%

Protein: 20.3%

Carbs: 36.3%