Chicken Fettuccine Recipe

Olive oil: A staple in many kitchens, used for sautéing and adding richness to the dish.

Garlic: Adds a fragrant and savory depth to the sauce.

Chicken breast: Provides the protein and is cut into strips for even cooking.

Heavy cream: Creates a rich and creamy sauce that coats the fettuccine beautifully.

Parmesan cheese: Adds a salty, umami flavor and helps thicken the sauce.

Fettuccine: A type of pasta that pairs perfectly with creamy sauces.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and complexity.

Parsley: Freshly chopped for a burst of color and freshness at the end.

When sautéing the garlic in olive oil, be sure to keep the heat at medium to avoid burning it. Burnt garlic can impart a bitter taste to the dish. Instead, aim for a light golden color, which will release its aromatic flavors perfectly.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• olive oil - Substitute with butter: Butter adds a rich flavor and works well for sautéing.

• minced garlic - Substitute with garlic powder: Use ⅛ teaspoon of garlic powder for each clove of garlic.

• minced garlic - Substitute with shallots: Shallots provide a mild garlic flavor with a hint of onion.

• chicken breast - Substitute with turkey breast: Turkey breast is lean and has a similar texture.

• chicken breast - Substitute with tofu: Tofu is a plant-based protein that absorbs flavors well.

• heavy cream - Substitute with half-and-half: Half-and-half is lighter but still provides creaminess.

• heavy cream - Substitute with coconut milk: Coconut milk adds a unique flavor and is dairy-free.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and a slightly saltier taste.

• parmesan cheese - Substitute with nutritional yeast: Nutritional yeast is a vegan option with a cheesy flavor.

• fettuccine - Substitute with spaghetti: Spaghetti has a similar texture and can be used interchangeably.

• fettuccine - Substitute with zucchini noodles: Zucchini noodles are a low-carb alternative.

• salt - Substitute with soy sauce: Soy sauce adds saltiness and umami flavor.

• salt - Substitute with sea salt: Sea salt has a different texture and can enhance flavors.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and is less visually noticeable.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different flavor profile.

• chopped parsley - Substitute with cilantro: Cilantro provides a fresh, citrusy flavor.

• chopped parsley - Substitute with basil: Basil adds a sweet and aromatic flavor.

• Allow the chicken fettuccine to cool to room temperature before storing. This helps prevent condensation, which can make the pasta soggy.
• Transfer the fettuccine to an airtight container. If you have a large batch, consider dividing it into smaller portions for easier reheating.
• Label the containers with the date to keep track of freshness. Chicken fettuccine can be stored in the refrigerator for up to 3-4 days.
• For freezing, place the cooled fettuccine in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• If using a freezer bag, lay it flat in the freezer to save space and ensure even freezing.
• When ready to reheat, thaw the chicken fettuccine in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the pasta gently on the stovetop over medium heat, adding a splash of heavy cream or chicken broth to revive the sauce's creaminess.
• Alternatively, you can reheat in the microwave. Place the fettuccine in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat in 1-minute intervals, stirring in between, until heated through.
• Garnish with fresh chopped parsley before serving to add a burst of color and freshness.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of olive oil or a small amount of heavy cream.
  2. Add the leftover chicken fettuccine to the skillet.
  3. Stir occasionally to ensure even heating, adding a bit more heavy cream if the pasta seems dry.
  4. Heat until the chicken is warmed through and the sauce is creamy again.
  5. Garnish with fresh chopped parsley before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the chicken fettuccine to an oven-safe dish.
  3. Add a splash of heavy cream or chicken broth to keep the pasta moist.
  4. Cover the dish with aluminum foil to prevent drying out.
  5. Bake for about 20 minutes or until heated through.
  6. Remove the foil for the last 5 minutes to allow the top to get slightly crispy.
  7. Garnish with chopped parsley before serving.

• Microwave Method:

  1. Place the chicken fettuccine in a microwave-safe dish.
  2. Add a splash of heavy cream or chicken broth to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open to vent.
  4. Microwave on medium power for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals, stirring in between, until heated through.
  6. Garnish with chopped parsley before serving.

• Double Boiler Method:

  1. Fill the bottom of a double boiler with water and bring it to a simmer.
  2. Place the chicken fettuccine in the top part of the double boiler.
  3. Stir occasionally to ensure even heating.
  4. Heat until the chicken and pasta are warmed through and the sauce is creamy.
  5. Garnish with chopped parsley before serving.

• Large pot: Used to cook the fettuccine according to package instructions.

• Colander: Used to drain the cooked fettuccine.

• Large skillet: Used to heat olive oil, sauté garlic, cook chicken strips, and combine all ingredients.

• Wooden spoon: Used to stir the garlic, chicken, and sauce in the skillet.

• Measuring spoons: Used to measure the olive oil and chopped parsley.

• Measuring cup: Used to measure the heavy cream and grated parmesan cheese.

• Chef's knife: Used to mince the garlic and chop the parsley.

• Cutting board: Used as a surface to mince the garlic and chop the parsley.

• Tongs: Used to toss the fettuccine in the sauce.

• Serving platter: Used to serve the finished chicken fettuccine.

• Grater: Used to grate the parmesan cheese if not pre-grated.

Prep ingredients ahead: Chop the garlic and parsley in advance, and have the chicken breast pre-cut into strips.

Use pre-grated cheese: Save time by using pre-grated parmesan cheese instead of grating it yourself.

Cook pasta simultaneously: While the chicken is cooking, boil the fettuccine to streamline the process.

One-pan method: Use a large skillet to cook the chicken, make the sauce, and toss the fettuccine all in one pan to reduce cleanup time.