Description
A cozy one-skillet dish featuring golden-seared chicken in a creamy garlic Parmesan sauce with fettuccine.
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 chicken broth (low sodium preferred)
- 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 additions: fresh spinach, cherry tomatoes
Instructions
- Pat the chicken dry with paper towels. Toss with smoked paprika, garlic powder, onion powder, black pepper, and salt until evenly coated.
- Bring a large pot of water to a rolling boil. Add 2 Tbsp coarse sea salt and cook fettuccine until al dente. Reserve 1 to 1.5 cups of pasta water, then drain and set pasta aside.
- Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add the chicken in a single layer (cook in batches if needed). Sear until golden brown and cooked through, about 4–5 minutes per side. Remove chicken to a plate and tent with foil.
- Reduce heat to medium. Add 2 Tbsp butter and 1 Tbsp olive oil to the same skillet. Add the diced onion and cook until soft and translucent, about 3–4 minutes.
- Stir in the minced garlic and cook 30–45 seconds until fragrant.
- Deglaze the pan with 1 cup chicken broth, scraping up browned bits from the bottom. Let it simmer for 1–2 minutes to reduce slightly.
- Pour in 1.5 cups heavy cream and simmer gently, stirring occasionally, until the sauce thickens (about 3–5 minutes).
- Remove the skillet from heat and stir in 1/2 cup freshly grated Parmesan and 1/4 cup Pecorino Romano until melted and smooth. Taste and season with salt and pepper.
- Return the cooked chicken to the pan, add the drained fettuccine, and toss to combine. Add reserved pasta water until the sauce reaches your desired consistency.
- Stir in chopped parsley and red pepper flakes if using. Serve immediately with extra Parmesan for garnish.
Notes
Use grated cheeses (not pre-shredded) for better melting. For a lighter sauce, substitute half-and-half for half the heavy cream and increase broth slightly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying and Simmering
- Cuisine: Italian