Description
A creamy, silky sauce clings to tender chicken and fettuccine, perfect for weeknight dinners or impressing guests.
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)
- 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)
- 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, cherry tomatoes, extra Parmesan & parsley for garnish
Instructions
- Pat the chicken dry with paper towels. Toss the pieces with smoked paprika, garlic powder, onion powder, black pepper, and salt to coat evenly.
- Bring a large pot of water to a boil and add the 2 Tbsp coarse sea salt. Cook the fettuccine until al dente according to package instructions. Before draining, scoop out and reserve about 1 cup of pasta water.
- Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear until golden brown and no longer pink inside, about 5–7 minutes.
- Transfer the chicken to a plate.
- Reduce heat to medium. In the same skillet, add 2 Tbsp unsalted butter and 1 Tbsp olive oil. Add the diced onion and sauté until translucent, 3–4 minutes.
- Stir in minced garlic and cook until fragrant, about 30–60 seconds.
- Pour in 1 cup chicken broth to deglaze the pan and let it reduce for 1–2 minutes.
- Add 1.5 cups heavy cream and additional 1/2 cup chicken broth. Bring to a gentle simmer and cook until the sauce thickens slightly, about 3–5 minutes.
- Remove the skillet from heat and stir in the freshly grated Parmesan and Pecorino (if using) until fully melted and smooth.
- Return the cooked chicken to the skillet. Add the drained fettuccine and toss to coat, adding reserved pasta water until the sauce reaches your preferred consistency.
- Finish with chopped parsley and any optional add-ins like wilted spinach or halved cherry tomatoes.
- Serve immediately with extra Parmesan at the table.
Notes
Use half-and-half instead of heavy cream for a lighter sauce. Gluten-free pasta works fine. Store in an airtight container for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian