Garlic Butter Fettuccine with Chicken and Zucchini
Yield: 4servings
Prep: 10 minutesminutes
Cook: 20 minutesminutes
Total: 30 minutesminutes
So buttery, so garlicky, and just so creamy! Made with lemon-herb chicken and crisp-tender zucchini.
5 stars (5 ratings)
Ingredients
8ouncesfettuccine
2boneless, skinless chicken breasts
1tablespoonItalian seasoning
Kosher salt and freshly ground black pepper, to taste
2tablespoonsolive oil, divided
Juice of 1 lemon
2zucchini, sliced
1yellow squash, sliced
2tablespoonschopped fresh parsley leaves
¼cupunsalted butter
3clovesgarlic, minced
1cupheavy cream, or more, to taste
½teaspoondried basil
½teaspoondried oregano
½teaspooncrushed red pepper flakes, optional
½cupfreshly grated Parmesan cheese
2tablespoonschopped 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.