Garlic Butter Fettuccine with Chicken and Zucchini
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
Garlic Butter Fettuccine with Chicken and Zucchini
Description
This dish begins with cooking fettuccine pasta until al dente. Boneless, skinless chicken breasts are seasoned with Italian seasoning, salt, and pepper, then grilled with a touch of olive oil until cooked through. Grilled zucchini and yellow squash are prepared separately, lightly charred to bring out sweetness and add texture.
Garlic butter sauce is made by melting unsalted butter, sautéing minced garlic until fragrant, then whisking in heavy cream along with dried basil, oregano, and optional red pepper flakes. Parmesan cheese is stirred in to thicken the sauce and add richness. The grilled chicken and vegetables are combined with the pasta and the creamy sauce to bring all elements together.
This fettuccine works well as a hearty dinner, with the creamy sauce balancing the grilled components. Fresh parsley garnish adds color and brightness. The combination of tender chicken, slightly crisp vegetables, and a smooth Parmesan cream sauce makes it a filling and flavorful meal.
Ingredients
- 8 ounces Fettuccine pasta
- 2 boneless skinless chicken breasts
- 1 tablespoon Italian seasoning
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons olive oil divided
- lemon juice of 1
- 2 zucchini sliced
- 1 yellow squash sliced
- 2 tablespoons parsley chopped fresh leaves
- ¼ cup butter unsalted
- 3 cloves garlic minced
- 1 cup heavy cream or more, to taste
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- ½ teaspoon red pepper flakes optional, crushed
- ½ cup Parmesan Cheese freshly grated
- 2 tablespoons parsley chopped fresh leaves
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.
User Reviews
Overall Rating
5
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