Description
A comforting dish that combines tender chicken with a luscious garlic cream sauce and perfectly cooked fettuccine. Perfect for busy weeknights and satisfying cravings.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 Tbsp olive oil (for searing chicken)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/2 tsp salt
- 12 oz fettuccine pasta
- 2 Tbsp coarse sea salt (for pasta water)
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil (for sautéing)
- 1 medium yellow onion, finely diced
- 6-8 cloves garlic, minced
- 1 cup chicken broth (low sodium)
- 1.5 cups heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup freshly grated Pecorino Romano cheese (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Optional: fresh spinach
- Optional: cherry tomatoes
- Optional: extra Parmesan & parsley for garnish
Instructions
- Prepare Chicken: Pat the chicken dry and cut into 1-inch pieces. Season with smoked paprika, garlic powder, onion powder, black pepper, and salt; toss to coat.
- Chop Aromatics: Finely dice the yellow onion and mince the garlic. Don’t forget to chop the fresh parsley!
- Cook Pasta: In a large pot, bring salted water to a rolling boil. Cook the fettuccine according to package directions until al dente.
- Reserve Pasta Water: Before draining, reserve 1 to 1.5 cups of starchy pasta water. Do not rinse the pasta.
- Sear Chicken: In a large skillet, heat olive oil over medium-high heat. Sear the seasoned chicken in batches for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate, leaving the browned bits in the pan.
- Sauté Aromatics: Reduce heat to medium, add butter and olive oil. Sauté the diced onion until soft, scraping up the browned bits from the skillet.
- Add Garlic: Stir in minced garlic and optional red pepper flakes, cooking for 1-2 minutes until fragrant.
- Deglaze: Pour in chicken broth and scrape up any remaining bits. Let simmer for 2-3 minutes.
- Introduce Cream: Add heavy cream and another 1/2 cup of chicken broth, gently simmering and stirring for 5-7 minutes until slightly thickened.
- Stir in Cheeses: Remove from heat and gradually stir in Parmesan and, if using, Pecorino Romano until melted and smooth.
- Season Sauce: Add salt and freshly ground black pepper to taste.
- Combine & Toss: Return the seared chicken and drained pasta to the skillet. Toss well to coat.
- Adjust Consistency: If the sauce is too thick, add reserved pasta water a tablespoon at a time until it reaches your desired consistency.
- Stir in Parsley & Optional Add-ins: Stir in chopped parsley and any additional ingredients like fresh spinach until wilted.
- Serve: Adjust final seasonings if necessary. Serve immediately, garnished with extra Parmesan and parsley.
Notes
Feel free to personalize this dish with your favorite ingredients like vegetables or different proteins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian