Chicken Fettuccine Recipe
Chicken · Artichoke Hearts · Mushrooms Romano Cream Sauce · Fettuccine
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Fettuccine
In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Chicken
In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side or until fully cooked. Remove from the skillet and let it rest before slicing.
- 3
Prepare the Sauce
In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Add the mushrooms and cook for about 3-4 minutes until softened. Stir in the artichoke hearts and heavy cream, bringing to a simmer.
- 4
Combine Ingredients
Add the sliced chicken to the sauce, then stir in the Romano cheese until melted and combined. Season with salt and black pepper to taste.
- 5
Toss with Fettuccine
Add the cooked fettuccine to the skillet and toss until the pasta is well coated with the sauce. If the mixture is too thick, add a bit of pasta water to loosen it up.
- 6
Serve
Garnish with freshly chopped parsley before serving. Enjoy your Chicken Fettuccine!
