Description
Baked Chicken with Creamy Fettuccine
This dish combines perfectly seasoned baked chicken with creamy, rich fettuccine pasta. It’s a simple yet elegant meal that’s perfect for a comforting dinner or when you want to impress your guests!
Ingredients:
For the Chicken:
2 bone-in, skin-on chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1/2 tsp paprika
Salt and pepper to taste
Fresh parsley for garnish
For the Fettuccine:
8 oz fettuccine pasta
1 cup heavy cream
1/2 cup grated parmesan cheese
2 tbsp butter
2 cloves garlic, minced
Salt and pepper to taste
Instructions:
Prepare the Chicken: Preheat your oven to 375°F (190°C). Rub the chicken breasts with olive oil, then season with garlic powder, onion powder, thyme, paprika, salt, and pepper. Place the chicken breasts on a baking sheet and bake for 30-35 minutes, or until the internal temperature reaches 165°F (74°C).
Cook the Fettuccine: While the chicken is baking, cook the fettuccine pasta in a large pot of salted boiling water according to the package instructions. Drain and set aside.
Make the Creamy Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the heavy cream and bring to a simmer. Add the grated parmesan cheese and stir until the sauce thickens, about 3-4 minutes. Season with salt and pepper.
Combine the Pasta and Sauce: Add the cooked fettuccine to the skillet with the creamy sauce. Toss to coat the pasta evenly.
Serve: Plate the creamy fettuccine and top with the baked chicken. Garnish with fresh parsley and serve immediately. Enjoy!
This baked chicken with creamy fettuccine is a flavorful and satisfying dish that combines juicy chicken with a rich, creamy pasta. Perfect for a weeknight dinner or a special occasion!
Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels—this is crucial for crispy skin. Rub them with olive oil, then evenly coat with all the dried spices, salt, and pepper. Place them skin-side up on a baking sheet lined with parchment paper. Bake on the center rack for 30-35 minutes. Use a meat thermometer to confirm the internal temperature is 165°F (74°C). While baking, start your pasta water. Salt it generously. Cook the fettuccine until al dente, reserving 1/2 cup of the starchy pasta water before draining. For the sauce, melt butter over medium-low heat to avoid burning the garlic. Sauté until fragrant, then slowly whisk in the heavy cream. Let it simmer gently before adding the parmesan cheese off the heat, stirring until melted and smooth. Toss the pasta in the sauce, adding reserved pasta water a tablespoon at a time if the sauce is too thick. Slice the rested chicken and serve atop the pasta.
Serving Suggestions
This rich dish pairs beautifully with lighter sides. Serve it with a simple arugula salad dressed in lemon vinaigrette to cut through the creaminess. For a heartier meal, add roasted asparagus or garlic green beans. To elevate presentation, garnish with extra grated parmesan, a crack of black pepper, and fresh parsley or basil. A crisp white wine, like a Pinot Grigio or Chardonnay, complements the flavors perfectly.
How-to Summary
In short: Season and bake chicken at 375°F until it reaches 165°F internally. Cook fettuccine al dente. Create a sauce by sautéing garlic in butter, simmering with cream, and melting in parmesan. Toss pasta with sauce, top with sliced chicken, and garnish.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts? Yes, but reduce baking time to 20-25 minutes to prevent dryness. The skin-on, bone-in variety yields more flavor and juiciness.
How can I make the sauce lighter? Substitute half the heavy cream with whole milk or evaporated milk. The sauce will be less rich but still creamy.
My sauce is too thin. How do I thicken it? Let it simmer a few minutes longer to reduce. You can also add a slurry of 1 tsp cornstarch mixed with 1 tbsp cold water, then simmer until thickened.
Can I prepare any components ahead? You can season the chicken and refrigerate it up to a day in advance. The sauce is best made fresh, but you can prep the garlic and grate the cheese ahead of time.
What’s the best way to store and reheat leftovers? Store chicken and pasta separately in airtight containers for up to 3 days. Reheat gently in a skillet with a splash of cream or broth to revive the sauce.
Common Mistakes to Avoid
- Overcooking the chicken, leading to dry meat. Always use a meat thermometer.
- Adding parmesan cheese to boiling sauce, which can cause it to clump. Remove the skillet from heat before stirring it in.
- Using pre-grated parmesan from a canister, which often contains anti-caking agents and doesn’t melt smoothly. Freshly grate your cheese.
- Not salting the pasta water adequately, as this is the primary chance to season the pasta itself.
- Draining the pasta without reserving any starchy water, which is a key tool for adjusting sauce consistency.
Conclusion
This Baked Chicken with Creamy Fettuccine is a classic, crowd-pleasing dish that balances simplicity with impressive flavor. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality meal at home. It’s a versatile recipe that allows for customization while consistently delivering a comforting and elegant dinner perfect for any night of the week.