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No. 0116 Italian Free recipe

Garlic Cream Fettuccine with Tender Chicken

Pan-seared chicken thighs are sliced and folded into fettuccine coated in a garlicky parmesan cream. Using the same pan for the sauce captures every bit of flavor from the chicken, and a squeeze of lemon at the end keeps the richness in check. A satisfying one-skillet weeknight dinner.

4.8 from 307 cooks

Creamy fettuccine with pieces of chicken and cracked pepper on a pale blue ceramic plate
Photo: Engin Akyurt on Pexels
Prep
10 min
Cook
25 min
Total
35 min
Serves
4
Level
Easy
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Method 6 steps

  1. Season the chicken with salt and pepper. Sear in the oil in a large skillet over medium-high heat for 5 to 6 minutes per side until golden and cooked through, then rest 5 minutes and slice.

  2. Cook the fettuccine in salted water until al dente, saving 1/2 cup of water.

  3. Melt the butter in the chicken skillet over medium heat and cook the garlic for 1 minute without browning.

  4. Pour in the stock and scrape the pan, then add the cream and simmer 4 minutes until slightly reduced.

  5. Add the fettuccine and parmesan and toss until the sauce clings, loosening with pasta water. Stir in the lemon juice.

  6. Fold in the sliced chicken and any resting juices, then finish with plenty of cracked pepper.

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