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Garlic Butter Fettuccine with Chicken and Zucchini
5 from 15 votes

Garlic Butter Fettuccine with Chicken and Zucchini

Garlic Butter Fettuccine with Chicken and Zucchini is a creamy pasta dish featuring fettuccine topped with grilled chicken, charred zucchini and yellow squash, all combined in a garlic butter and herb cream sauce. The chicken is seasoned with Italian spices and lemon juice for brightness. The sauce is rich with butter, garlic, cream, Parmesan, and herbs, coating tender pasta for a satisfying main course.

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

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

    Cup of Yum
  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. Season chicken with Italian seasoning; season with salt and pepper, to taste.
  3. 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.
  4. 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.
  5. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  6. 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.
  7. Stir in pasta and gently toss to combine.
  8. Serve immediately with chicken and zucchini, garnished with parsley, if desired.