Chicken Vegetable Fettuccine

Elevate your weeknight dinners with this Chicken Vegetable Fettuccine—a creamy, flavor-packed pasta dish that pairs tender fettuccine with juicy, golden-browned chicken and a medley of fresh vegetables, including crisp red bell peppers, zucchini, and earthy mushrooms. Nestled in a rich Parmesan cream sauce infused with garlic and a hint of chicken broth, this hearty yet vibrant meal is ready in under 45 minutes and perfect for impressing family or guests. Topped with a sprinkle of fresh parsley for the perfect finishing touch, this dish strikes a balance between comfort food and wholesome freshness. Ideal for pasta lovers, this easy-to-make recipe is a guaranteed crowd-pleaser that will have everyone coming back for seconds.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 oz fettuccine pasta
• 1 lb boneless, skinless chicken breast
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp butter
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup mushrooms, sliced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 0.5 cup chicken broth

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.

Step 2

While the pasta is cooking, season the chicken breasts with 1/2 tsp salt and 1/2 tsp black pepper.

Step 3

In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the chicken breasts and cook for 5-6 minutes per side until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for a few minutes, then slice it into thin strips.

Step 4

In the same skillet, heat the remaining 1 tbsp of olive oil and 2 tbsp of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Step 5

Add the red bell pepper, zucchini, and mushrooms to the skillet. Cook for 5-7 minutes until the vegetables are tender but still crisp.

Step 6

Pour in the chicken broth and heavy cream, stirring to combine. Let the mixture simmer for 2-3 minutes to slightly thicken.

Step 7

Stir in the grated Parmesan cheese and the remaining 1/2 tsp of salt and black pepper. Mix until the cheese is melted and the sauce is smooth.

Step 8

Add the cooked fettuccine and sliced chicken to the skillet. Toss everything together until well coated in the sauce.

Step 9

Garnish with chopped fresh parsley and serve immediately. Enjoy!

Nutrition Facts

Serving size	(1663.7g)

Amount per serving	% Daily Value*
Calories	3651.3

Total Fat 178.6g	0%
Saturated Fat 85.8g	0%
Polyunsaturated Fat 6.4g
Cholesterol 771.4mg	0%
Sodium 4586.6mg	0%
Total Carbohydrate 268.1g	0%
Dietary Fiber 18.4g	0%
Total Sugars 21.6g
Protein 224.8g	0%

Vitamin D 41.2IU	0%
Calcium 1016.1mg	0%
Iron 7.2mg	0%
Potassium 2355.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.9%

Protein: 25.1%

Carbs: 30.0%