Fettuccine Kara Mia Recipe
Diced chicken breast sautéed with sun-dried tomatoes, spinach and fettuccine pasta in creamy Alfredo sauce, topped with feta cheese.
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Ingredients
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Pasta & Sauce
Chicken & Veggies
Finishing & Garnish
Method
Pasta & Sauce
- 1
Cook the pasta
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package instructions until just al dente (usually 9–11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- 2
Make the Alfredo base
In a large skillet or shallow saucepan over medium heat, melt 3 tbs unsalted butter. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Stir in 1 tbs flour and cook 1 minute to remove the raw flour taste, whisking constantly.
- 3
Finish the sauce
Gradually whisk in 1 cup whole milk and 1 cup heavy cream until smooth. Bring to a gentle simmer, stirring frequently, and allow to thicken about 3–5 minutes. Reduce heat to low and stir in 1 cup grated Parmesan until melted and smooth. Season with 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp red pepper flakes. If sauce is too thick, whisk in up to 1/2 cup reserved pasta water to reach desired consistency.
Chicken & Veggies
- 4
Prepare and cook chicken
While the pasta cooks, pat 1 lb diced chicken dry and season with 1 tsp salt and 1 tsp black pepper. Heat 1 tbs olive oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer (work in batches if necessary) and sauté 4–6 minutes, stirring occasionally, until cooked through and lightly golden. Remove chicken to a plate and cover to keep warm.
- 5
Sauté aromatics and sun-dried tomatoes
In the same skillet over medium heat, add the finely chopped shallot and cook 1–2 minutes until translucent. Add the chopped sun-dried tomatoes and cook 1–2 minutes to warm and release flavor, scraping up any browned bits from the chicken.
- 6
Finishing & Garnish
- 7
Combine pasta, chicken and sauce
Add the drained fettuccine to the Alfredo sauce in the skillet (if sauce was made in a separate pan, return sauce to the large skillet). Toss to coat, then add the chicken, sun-dried tomatoes and spinach mixture. If the sauce needs loosening, add reserved pasta water 2–3 tbs at a time until the sauce evenly coats the pasta and chicken.
- 8
Adjust seasoning & serve
Taste and adjust seasoning with salt and pepper if needed. Transfer the Fettuccine Kara Mia to a serving platter or individual plates. Sprinkle 1 cup crumbled feta evenly over the top, grate 1 tsp lemon zest (optional) for brightness, and scatter 2 tbs chopped fresh parsley. Serve immediately.