So buttery, so garlicky, and just so creamy! Made with lemon-herb chicken and crisp-tender zucchini.

Garlic Butter Fettuccine with Chicken and Zucchini - So buttery, so garlicky, and just so creamy! Made with lemon-herb chicken and crisp-tender zucchini.

Garlic. A whole mess of butter. Parmesan. Heavy cream. And pasta. So let’s just call this what it really is. It’s not diet food. It’s not healthy. It’s pure comfort food with crisp-tender zucchini for a little bit of balance. It’s perfection, really.

And you can easily swap out the chicken for shrimp or take it out completely to convert this to a meatless meal. It’s up to you.

But there’s two important things to do here.

1. It is best to use freshly grated Parmesan cheese. I recommend staying far away from that green can.

2. Extra Parmesan never hurt anybody so be sure to add that on.

Garlic Butter Fettuccine with Chicken and Zucchini

Garlic Butter Fettuccine with Chicken and Zucchini

Yield: 4 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
So buttery, so garlicky, and just so creamy! Made with lemon-herb chicken and crisp-tender zucchini.
5 stars (5 ratings)
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Ingredients

  • 8 ounces fettuccine
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon Italian seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil, divided
  • Juice of 1 lemon
  • 2 zucchini, sliced
  • 1 yellow squash, sliced
  • 2 tablespoons chopped fresh parsley leaves
  • ¼ cup unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream, or more, to taste
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes, optional
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Season chicken with Italian seasoning; season with salt and pepper, to taste.
  • Heat 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side; add lemon juice. Set aside and keep warm.
  • Add remaining 1 tablespoon olive oil to the grill pan. Add zucchini and squash in a single layer and cook until charred on both sides and just beginning to soften, about 2 minutes per side; season with salt and pepper, to taste. Set aside and keep warm.
  • Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  • Gradually whisk in heavy cream, basil, oregano and red pepper flakes. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.
  • Stir in pasta and gently toss to combine.
  • Serve immediately with chicken and zucchini, garnished with parsley, if desired.

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