Description
Creamy Chicken Fettuccine with Herb-Seasoned Chicken
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried thyme
Salt and black pepper to taste
For the Fettuccine and Sauce:
8 oz fettuccine pasta
1 cup heavy cream
2 tbsp butter
1/4 cup grated Parmesan cheese
1 tbsp fresh parsley, chopped
Salt and pepper to taste
Instructions:
Cook the Fettuccine:
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions. Drain and set aside.
Cook the Chicken:
Season the chicken breasts with olive oil, garlic powder, dried thyme, salt, and pepper.
Heat a skillet over medium heat. Cook the chicken breasts for 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside to rest.
Prepare the Sauce:
In the same skillet, melt butter over medium heat.
Stir in the heavy cream and bring to a simmer. Let it cook for 3-4 minutes until it thickens slightly.
Add the grated Parmesan cheese and continue to cook until the sauce is smooth. Season with salt and pepper to taste.
Combine the Pasta and Chicken:
Add the cooked fettuccine to the skillet with the creamy sauce. Toss to coat the pasta evenly in the sauce.
Slice the cooked chicken into strips and add on top of the pasta.
Serve:
Garnish with freshly chopped parsley and serve immediately!
Enjoy:
This creamy, flavorful chicken fettuccine is perfect for a cozy dinner!
Let me know if you’d like more recipes!
Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, ensure your chicken breasts are of even thickness by gently pounding them. This guarantees even cooking. When boiling water for the pasta, salt it generously—it should taste like the sea. As the pasta cooks, reserve 1/2 cup of the starchy pasta water before draining; this can be a lifesaver if your sauce becomes too thick. For the chicken, let it rest for a full 5 minutes after cooking before slicing to keep it juicy. When making the sauce, keep the heat at a gentle simmer after adding the cream to prevent it from breaking or scalding. Stir constantly while adding the Parmesan to ensure a perfectly smooth, lump-free sauce.
Serving Suggestions
This rich and creamy pasta pairs beautifully with lighter sides. Serve it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness. For a vegetable side, roasted asparagus or steamed green beans are excellent choices. To elevate the presentation, serve in warm bowls and offer extra grated Parmesan, red pepper flakes, and a twist of fresh black pepper at the table. A crisp, unoaked white wine like Pinot Grigio complements the dish perfectly.
How-to Summary
In brief: Cook pasta in salted water, drain, and reserve some water. Season and pan-sear chicken until cooked, then rest and slice. In the same pan, make a sauce by simmering butter, cream, and Parmesan until smooth. Toss pasta in sauce, adding pasta water if needed. Top with sliced chicken and fresh parsley.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. Tagliatelle or pappardelle work well, but any sturdy pasta that holds sauce is fine.
How can I make this dish lighter? Substitute half the heavy cream with whole milk or half-and-half, though the sauce will be slightly less rich and thick.
My sauce seems too thin. How do I thicken it? Let it simmer for a few more minutes to reduce. Alternatively, create a slurry with 1 tsp of cornstarch and 1 tbsp of water, then whisk it into the simmering sauce.
Can I prepare any components ahead of time? You can season the chicken and make the sauce base ahead, but combine everything just before serving for the best texture.
What’s the best way to store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of milk or cream to revive the sauce.
Common Mistakes to Avoid
- Overcooking the Chicken: This leads to dry, tough meat. Use a meat thermometer; it should read 165°F (74°C).
- Using Pre-Grated Parmesan: These often contain anti-caking agents that can make your sauce grainy. Always grate fresh cheese from a block.
- Rinsing the Pasta: This washes away the starch that helps the sauce cling to the noodles. Never rinse after draining.
- High Heat for the Sauce: Boiling the cream can cause it to separate. Maintain a gentle, steady simmer.
Conclusion
This Creamy Chicken Fettuccine is a classic, comforting dish that is deceptively simple to master. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality meal at home. The key lies in the technique: properly cooking the chicken, crafting a smooth, luxurious sauce, and bringing it all together with perfectly cooked pasta. It’s a versatile recipe that promises a delicious and satisfying dinner any night of the week.