Garlic Butter Fettuccine with Chicken and Zucchini

Name: Garlic Butter Fettuccine with Chicken and Zucchini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 ounces fettuccine; 2 boneless; 1 tablespoon Italian seasoning; Kosher salt and freshly ground black pepper; 2 tablespoons olive oil; Juice of 1 lemon; 2 zucchini; 1 yellow squash; 2 tablespoons chopped fresh parsley leaves; ¼ cup unsalted butter; 3 cloves garlic; 1 cup heavy cream; ½ teaspoon dried basil; ½ teaspoon dried oregano; ½ teaspoon crushed red pepper flakes; ½ cup freshly grated Parmesan cheese; 2 tablespoons chopped fresh parsley leaves

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Course
Main Course

Garlic Butter Fettuccine with Chicken and Zucchini

Iris Warren

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So buttery, so garlicky, and just so creamy! Made with lemon-herb chicken and crisp-tender zucchini.

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Ingredients

Servings

8 ounces fettuccine
2 boneless skinless chicken breasts
1 tablespoon Italian seasoning
Kosher salt and freshly ground black pepper to taste
2 tablespoons olive oil divided
Juice of 1 lemon
2 zucchini sliced
1 yellow squash sliced
2 tablespoons chopped fresh parsley leaves
¼ cup unsalted butter
3 cloves garlic minced
1 cup heavy cream or more, to taste
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon crushed red pepper flakes optional
½ cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves

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Instructions

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Season chicken with Italian seasoning; season with salt and pepper, to taste.
Heat 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side; add lemon juice. Set aside and keep warm.
Add remaining 1 tablespoon olive oil to the grill pan. Add zucchini and squash in a single layer and cook until charred on both sides and just beginning to soften, about 2 minutes per side; season with salt and pepper, to taste. Set aside and keep warm.
Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Gradually whisk in heavy cream, basil, oregano and red pepper flakes. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.
Stir in pasta and gently toss to combine.
Serve immediately with chicken and zucchini, garnished with parsley, if desired.