CHICKEN FETTUCCINE

There’s something comforting about a simple pasta dinner that feels both elegant and easy enough for a weeknight. This CHICKEN FETTUCCINE recipe brings tender pieces of chicken together with roasted peppers, a garlicky cream sauce, and plenty of Parmesan. It’s quick, satisfying, and comes together with pantry-friendly ingredients.

Why you’ll love this CHICKEN FETTUCCINE

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This version focuses on bright roasted peppers and a light cream base — enough richness to coat every strand of fettuccine without weighing the dish down. The method is straightforward: sear the chicken, soften garlic, add roasted peppers and cream, toss with pasta, and finish with fresh parsley and grated Parmesan. It’s reliable, flavorful, and made with familiar ingredients.

Ingredients

• 8 oz fettuccine
• ½ lb chicken, cut into pieces
• 1 tbsp olive oil
• 1 garlic clove, finely chopped
• 16 oz jar roasted peppers
• ½ cup Half & Half (or heavy cream)
• ¼ cup chopped fresh parsley
• salt and pepper
• grated Parmesan cheese to garnish

Make-ahead and swaps

If you want to save time, cook the pasta and chicken a day ahead and store separately in the refrigerator. Reheat gently on the stovetop with a splash of cream or water to loosen the sauce. You can use heavy cream instead of Half & Half for a richer finish. For a lighter touch, use a lower-fat cream substitute, but keep the amount the same to preserve the sauce texture.

Step-by-step instructions

1. Bring a large pot of salted water to a rolling boil. Add 8 oz fettuccine and cook according to package directions until al dente. Reserve about ½ cup of the starchy pasta water, then drain the pasta and set aside.
2. While the pasta cooks, pat ½ lb chicken pieces dry with paper towels and season lightly with salt and pepper.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken pieces in a single layer. Sear without moving for 2–3 minutes to develop color, then stir and cook until the chicken is cooked through and no longer pink in the center, about 4–6 minutes total depending on piece size. Transfer the cooked chicken to a plate and tent with foil to keep warm.
4. Reduce the heat to medium. In the same skillet, add the finely chopped 1 garlic clove. Cook, stirring constantly, just until fragrant — about 30 seconds to 1 minute — being careful not to let it brown.
5. Pour the contents of the 16 oz jar roasted peppers into a colander and drain excess liquid. Chop the roasted peppers into bite-sized strips if they are whole. Add the chopped roasted peppers to the skillet with the garlic and stir to combine, cooking for 1–2 minutes to warm them through.
6. Pour ½ cup Half & Half (or heavy cream) into the skillet with the peppers and garlic. Stir to combine and bring the mixture to a gentle simmer. Cook for 2–3 minutes so the sauce thickens slightly.
7. Return the cooked chicken to the skillet, stirring to coat the pieces in the sauce. Taste and season with salt and pepper as needed.
8. Add the drained fettuccine to the skillet with the sauce and chicken. Toss gently to combine, adding reserved pasta water a tablespoon at a time if the sauce needs loosening. Continue tossing until the pasta is evenly coated and everything is hot.
9. Remove the skillet from heat and stir in ¼ cup chopped fresh parsley. Give a final taste and adjust seasoning if necessary.
10. Serve the CHICKEN FETTUCCINE immediately, topping each portion with grated Parmesan cheese to taste.

Troubleshooting and tips

• If the sauce becomes too thick, stir in reserved pasta water a tablespoon at a time until you reach a silky consistency.
• To prevent overcooking chicken pieces, cut them into uniform sizes and sear in a hot skillet without crowding.
• Use freshly grated Parmesan for the best melting and flavor — pre-grated varieties can be grainy.
• For more brightness, squeeze a little lemon over the finished pasta or add a pinch of red pepper flakes for heat.

Serving suggestions

This CHICKEN FETTUCCINE pairs beautifully with a simple green salad and crusty bread to sop up any lingering cream sauce. A light white wine or sparkling water with lemon also complements the flavors without overpowering them.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream or water to loosen the sauce and keep the pasta from drying out.

Final thoughts

This CHICKEN FETTUCCINE is proof that weeknight dinners can be both approachable and impressive. With a short list of ingredients and straightforward steps, it’s easy to pull together a satisfying meal that tastes like you spent more time on it than you actually did. Keep the pantry staples stocked, and this recipe will become a go-to when you want a comforting pasta without the fuss.

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CHICKEN FETTUCCINE

A creamy, savory chicken fettuccine with roasted red pepper sauce ready in about 30 minutes.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 4 servings

Ingredients

• 8 oz fettuccine
• 1/2 lb chicken cut into pieces
• 1 tbsp olive oil
• 1 garlic clove finely chopped
• 16 oz jarred roasted red peppers
• 1/2 cup Half & Half (or heavy cream)
• 1/4 cup fresh parsley chopped
• salt to taste
• black pepper to taste
• grated Parmesan cheese for garnish

Instructions

• Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente; drain, rinse briefly with cold water, and set aside.
• While the pasta cooks, chop half of the roasted peppers into small pieces and transfer to a bowl.
• Place the remaining roasted peppers and their jar liquid into a food processor or blender and process until smooth; set aside.
• Heat the olive oil in a large nonstick skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook about 5 minutes until cooked through and no longer pink.
• Add the chopped garlic to the pan and cook about 30 seconds until fragrant.
• Stir in both the chopped and the pureed roasted peppers, then add the Half & Half (or heavy cream). Bring to a simmer and cook, stirring occasionally, about 10 minutes until the sauce thickens slightly.
• Add the cooked fettuccine and chopped parsley to the skillet; toss to combine and heat through. Adjust seasoning with salt and pepper.
• Serve topped with grated Parmesan cheese.

Equipment

• Large Pot
• Colander
• large nonstick skillet
• Food processor or blender
• Knife
• Cutting Board
• Measuring Spoons

Notes

• Use jarred roasted red peppers with their liquid for easier blending.
• Substitute heavy cream for a richer sauce.
• Cook chicken until no pink remains and juices run clear.
• Reserve a little pasta water if the sauce needs thinning.