🍝 Creamy Garlic Chicken Fettuccine

 

Ingredients

 

For the chicken:

• 500 g boneless chicken breast, cut into bite-size pieces
• 1 tbsp olive oil
• 1 tbsp butter
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp Italian seasoning
• ½ tsp garlic powder

For the pasta:

• 300 g fettuccine pasta
• 1 tbsp salt for boiling water

For the creamy sauce:

• 2 tbsp butter
• 4 cloves garlic, minced
• 1½ cups heavy cream
• ¾ cup grated Parmesan cheese
• ½ tsp Italian seasoning
• ¼ tsp black pepper
• Salt, to taste
• ½ cup reserved pasta water, as needed
• 2 tbsp fresh parsley, chopped

Instructions

1. Cook the pasta:

Boil a large pot of salted water. Cook fettuccine according to the package directions until al dente. Reserve about ½ cup pasta water, then drain.

2. Cook the chicken:

Season chicken with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through. Remove and set aside.

3. Make the sauce:

In the same skillet, melt 2 tablespoons butter. Add minced garlic and sauté for about 30–60 seconds until fragrant.

4. Add cream:

Pour in the heavy cream and stir. Simmer gently for 2–3 minutes—don’t let it boil vigorously.

5. Add Parmesan:

Reduce the heat to low and gradually stir in Parmesan cheese. Season with Italian seasoning, black pepper, and salt. If the sauce is too thick, add a little reserved pasta water.

6. Combine:

Add the cooked fettuccine to the sauce and toss until every strand is coated in the creamy sauce.

7. Add chicken:

Return the cooked chicken to the skillet and gently mix. Heat for another 1–2 minutes.

8. Garnish & serve:

Sprinkle generously with fresh parsley and extra Parmesan. Serve immediately while hot and creamy. 🌿🧀

 

⭐ Tip

For an extra silky Alfredo sauce, use freshly grated Parmesan and add it over low heat. Don’t overheat the sauce after adding the cheese.