Creamy Garlic Chicken Fettuccine
Indulge in a rich and satisfying Italian dish that will become a staple in your kitchen. Imagine a plate of al dente fettuccine smothered in a creamy garlic sauce, topped with juicy chicken and a sprinkle of parmesan cheese.
## Introduction to the Recipe
To make this delectable meal, you’ll need to know the basics.
### Prep and Cook Time
Prep time: 20 minutes, Cook time: 25 minutes, Total time: 45 minutes
### Yield
This recipe serves 4 people.
### Difficulty Level
The difficulty level of this recipe is moderate, requiring some skill with cooking pasta and chicken.
### Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup fettuccine pasta
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (optional)
### Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-6 minutes. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
- Pour in the heavy cream and bring the mixture to a simmer. Let cook for 2-3 minutes until slightly thickened.
- Stir in the parmesan cheese until melted and smooth. Season with basil, salt, and pepper.
- Add the cooked fettuccine to the skillet, tossing to combine with the cream sauce. If the sauce seems too thick, add a bit of the reserved pasta water.
- Return the chicken to the skillet and toss everything together until the chicken is well coated with the sauce.
- Serve hot, topped with additional parmesan cheese and chopped parsley if desired.
### Chef’s Notes or Substitutions
You can substitute the heavy cream with half-and-half or a combination of milk and butter for a lighter version. Additionally, feel free to add some steamed vegetables like broccoli or asparagus to make the dish more colorful and nutritious.
### Tips for Success
* Use high-quality parmesan cheese for the best flavor.
* Don’t overcook the fettuccine to prevent it from becoming mushy.
* If using frozen chicken, make sure it’s thawed before cooking.
### Storage & Reheating
This dish is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a bit of milk or cream if the sauce has thickened too much.
### Nutrition Table
| Calories | Carbs | Protein | Fat | Sugar |
|---|---|---|---|---|
| 540 | 35g | 37g | 32g | 5g |
### FAQ
What is the best type of pasta to use for this recipe?
The best pasta to use is fettuccine, as its flat shape holds the creamy sauce perfectly.
Can I make this recipe ahead of time?
While it’s best served fresh, you can prepare the components separately and assemble just before serving.
How do I prevent the sauce from becoming too thick?
Add a bit of the reserved pasta water or some extra heavy cream to thin out the sauce.
What are some good side dishes to serve with this recipe?
A simple green salad or some roasted vegetables like asparagus or Brussels sprouts complement the rich flavors of the dish.
## Conclusion
Now that you have this recipe, you’re just a step away from enjoying a delicious, comforting meal. With its creamy garlic sauce, tender chicken, and perfectly cooked fettuccine, this dish is sure to become a favorite. So go ahead, give it a try, and indulge in the rich flavors of Italy.
