Chicken Fettucine Recipe
Chicken, Sundried Tomato, Mushroom Medley, Arugula
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Sauce Ingredients
Method
Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- 2
Prepare the Chicken
While the pasta is cooking, season the chicken breasts with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken and cook for 6-7 minutes on each side or until fully cooked. Remove from skillet and let rest.
- 3
Sauté the Vegetables
In the same skillet, add another tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the mushroom medley and sundried tomatoes, cooking for 5-6 minutes until the mushrooms are tender.
Making the Sauce
- 4
Combine Ingredients
Reduce the heat to medium-low and pour in the heavy cream. Stir well to combine with the mushrooms and sundried tomatoes. Let simmer for 2-3 minutes.
- 5
Add Cheese and Seasonings
Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes. Mix well until the cheese has melted and the sauce is creamy.
Final Assembly
- 6
Combine Pasta and Sauce
Slice the cooked chicken into strips. Add the drained fettuccine to the skillet with the sauce, tossing to coat evenly. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
- 7
- 8
Serve
Plate the chicken fettuccine and garnish with additional Parmesan cheese and red pepper flakes if desired. Serve immediately.
