Description
A creamy, cheesy comfort dish featuring tender chicken and fettuccine pasta, perfect for weeknight dinners.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 Tbsp olive oil (for searing chicken)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/2 tsp salt
- 12 oz fettuccine pasta
- 2 Tbsp coarse sea salt (for pasta water)
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil (for sautéing onions)
- 1 medium yellow onion, finely diced
- 6–8 cloves garlic, minced
- 1 cup low-sodium chicken broth (plus another 1/2 cup later)
- 1.5 cups heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup freshly grated Pecorino Romano cheese (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Optional add-ins: fresh spinach, halved cherry tomatoes, extra Parmesan and parsley for garnish
Instructions
- Pat chicken pieces dry with paper towels. In a bowl, toss chicken with smoked paprika, garlic powder, onion powder, black pepper, and salt.
- Bring a large pot of water to a rolling boil. Add 2 Tbsp coarse sea salt and the fettuccine. Cook until al dente per package instructions. Before draining, reserve about 1 cup of pasta water; then drain the pasta.
- While the pasta cooks, heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer. Cook, stirring occasionally, until golden and cooked through, about 5–7 minutes. Transfer chicken to a plate and tent with foil.
- Reduce heat to medium. In the same skillet, melt 2 Tbsp butter with 1 Tbsp olive oil. Add the diced onion and sauté until translucent, 3–4 minutes. Add the minced garlic and cook 30–60 seconds until fragrant—don’t let it brown.
- Pour in 1 cup chicken broth to deglaze the pan, scraping up browned bits with a wooden spoon. Let it reduce slightly for 1–2 minutes.
- Add the heavy cream and the remaining 1/2 cup chicken broth. Bring to a gentle simmer and let the sauce thicken for 3–5 minutes.
- Stir in the Parmesan and Pecorino (if using) until melted and smooth. Taste and adjust salt and pepper; add red pepper flakes if you like heat.
- Return the cooked chicken to the skillet. Add the drained fettuccine and toss to coat. If the sauce feels too thick, add reserved pasta water a few tablespoons at a time until you reach the desired consistency.
- Stir in chopped parsley and any optional add-ins like fresh spinach or cherry tomatoes. Plate and finish with extra grated Parmesan and parsley if desired. Serve immediately.
Notes
Use freshly grated cheeses for the best melt and flavor. Low-sodium broth gives you better control over final seasoning. For a lighter sauce, substitute half-and-half for heavy cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian