Description
A comforting bowl of silky fettuccine coated in a garlicky, cheesy sauce with tender seared chicken, 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 (adjust if using salted cheeses)
- 12 oz fettuccine pasta
- 2 Tbsp coarse sea salt (for pasta water)
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil (for sautéing)
- 1 medium yellow onion, finely diced
- 6–8 cloves garlic, minced (adjust to taste)
- 1 cup low-sodium chicken broth (plus another 1/2 cup later if needed)
- 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
Instructions
- Pat chicken dry. In a bowl, toss the pieces with smoked paprika, garlic powder, onion powder, black pepper, and salt.
- Bring a large pot of water to a boil and add 2 Tbsp coarse sea salt. Cook fettuccine until al dente according to package directions. Before draining, reserve about 1 cup of pasta water; set aside. Drain pasta.
- Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add chicken in a single layer. Sear until golden and cooked through, about 4–6 minutes. Transfer chicken to a plate and tent loosely with foil.
- Reduce heat to medium. Add butter and 1 Tbsp olive oil to the same skillet. Add diced onion and sauté until translucent, about 4–5 minutes. Add minced garlic and cook until fragrant.
- Pour in 1 cup chicken broth to deglaze the pan and let it reduce slightly for 2–3 minutes.
- Stir in heavy cream and simmer gently until the sauce thickens, about 3–5 minutes. If it becomes too thick, add reserved chicken broth or pasta water.
- Remove from heat and stir in grated Parmesan and Pecorino until melted and smooth.
- Return the seared chicken to the skillet, add drained fettuccine, and toss to coat. Use reserved pasta water to achieve the desired consistency.
- Finish with chopped parsley and optional red pepper flakes. Serve immediately.
Notes
For a lighter version, substitute half-and-half and simmer longer. Add extra pasta water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian