Easy Italian Chicken Fettuccine

This Italian Chicken Fettuccine is a delightful, easy-to-make dish that brings the rich flavors of Italy straight to your table. Perfect for a quick weeknight dinner or a comforting weekend meal, this recipe combines tender chicken, creamy Alfredo sauce, and perfectly cooked fettuccine. Add a sprinkle of Parmesan and fresh basil for a gourmet touch that your family will love.

SERVINGS

• Serves: 4-6

INGREDIENTS

• Pasta:
  • 1 lb (450g) fettuccine pasta
• Chicken:
  • 2 large boneless, skinless chicken breasts (about 1 lb or 450g total)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• Sauce:
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 cup chicken broth (preferably low-sodium)
  • 1 teaspoon Italian seasoning (a blend of dried basil, oregano, thyme, and rosemary)
  • 1/4 teaspoon red pepper flakes (optional, for heat)
• Vegetables and Herbs:
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
• Finishing Touches:
  • 1 tablespoon butter
  • Additional grated Parmesan cheese for serving
  • Extra fresh basil for garnish

  • INSTRUCTIONS

    1. Prepare the Pasta:
       • Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Drain and set aside.
    2. Cook the Chicken:
       • While the pasta is cooking, season the chicken breasts with salt and black pepper.
       • Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through. Remove from the skillet and let rest before slicing into thin strips.
    3. Make the Sauce:
       • In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
       • Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
       • Reduce the heat to medium and stir in the heavy cream, Parmesan cheese, and Italian seasoning. Cook, stirring constantly, until the sauce thickens, about 5-7 minutes.
    4. Combine:
       • Add the cooked fettuccine to the skillet and toss to coat in the sauce.
       • Stir in the cherry tomatoes, fresh basil, and butter. Add the sliced chicken back to the skillet and toss everything together until well combined and heated through.
    5. Serve:
       • Transfer the Italian Chicken Fettuccine to serving plates.
       • Garnish with extra fresh basil and a sprinkle of Parmesan cheese. Add red pepper flakes if you like a bit of heat.
       • Serve immediately and enjoy!

    TIPS

    • For Extra Flavor: Marinate the chicken in a mixture of olive oil, lemon juice, and Italian seasoning for at least 30 minutes before cooking.
    • Vegetable Add-ins: Feel free to add in some sautéed mushrooms, spinach, or bell peppers for extra nutrition and flavor.
    • Make It Ahead: The sauce can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before tossing with pasta and chicken.

    This Italian Chicken Fettuccine is sure to become a favorite in your household with its creamy, rich flavors and satisfying texture. Buon appetito!