Fettucine with Chicken and Bell Pepper Cream Sauce

Indulge in the creamy, flavor-packed delight of Fettucine with Chicken and Bell Pepper Cream Sauce, an elevated pasta dish perfect for weeknight dinners or special occasions. Tender slices of golden-seared chicken breast and buttery fettucine are enveloped in a silky sauce made from roasted red and yellow bell peppers, heavy cream, and Parmesan cheese, creating a perfect balance of smoky, sweet, and savory flavors. Fresh garlic, olive oil, and a hint of parsley add aromatic depth, while a sprinkle of grated Parmesan takes this dish to the next level. This 45-minute recipe combines ease and elegance, offering a restaurant-quality meal right in your kitchen. Whether you're hosting guests or treating yourself, this vibrant and creamy pasta dish is sure to impress!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 oz Fettucine pasta
• 2 pieces Chicken breast
• 2 medium Red bell pepper
• 1 medium Yellow bell pepper
• 3 cloves Garlic cloves
• 1 cup Heavy cream
• 1 cup Parmesan cheese, grated
• 3 tbsp Olive oil
• 2 tbsp Unsalted butter
• 1 tsp Salt
• 0.5 tsp Black pepper, freshly ground
• 2 tbsp Fresh parsley, chopped
• 4 cups Water

Directions

Step 1

Bring 4 cups of water to a boil in a large pot, add 1 teaspoon of salt, and cook fettucine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.

Step 2

Pat the chicken breasts dry with paper towels and season them on both sides with a pinch of salt and pepper.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, until golden brown and fully cooked with an internal temperature of 165°F (75°C). Remove the chicken from the skillet and let it rest. Once cooled, slice into bite-sized strips.

Step 4

In the same skillet, add 1 tablespoon of olive oil and 2 tablespoons of unsalted butter. Sauté the minced garlic for 30 seconds until fragrant.

Step 5

Add the sliced red and yellow bell peppers to the skillet and cook for 5-7 minutes until softened.

Step 6

Transfer the cooked peppers and garlic to a blender. Add 1/2 cup of heavy cream and blend until smooth. Add a small amount of the reserved pasta water if the sauce is too thick.

Step 7

Pour the bell pepper cream sauce back into the skillet over low heat. Stir in the remaining 1/2 cup of heavy cream and 3/4 cup of grated Parmesan cheese. Let simmer for 2-3 minutes, stirring occasionally. Season with salt and black pepper to taste.

Step 8

Add the cooked fettucine and sliced chicken to the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add a small amount of the reserved pasta water to loosen it to your desired consistency.

Step 9

Garnish with the remaining 1/4 cup of grated Parmesan cheese and fresh parsley. Serve immediately and enjoy!

Nutrition Facts

Serving size	(2377.9g)

Amount per serving	% Daily Value*
Calories	2637.0

Total Fat 183.6g	0%
Saturated Fat 87.6g	0%
Polyunsaturated Fat 5.2g
Cholesterol 700.7mg	0%
Sodium 4658.3mg	0%
Total Carbohydrate 115.1g	0%
Dietary Fiber 12.4g	0%
Total Sugars 11.6g
Protein 122.4g	0%

Vitamin D 0IU	0%
Calcium 1062.3mg	0%
Iron 8.1mg	0%
Potassium 1853.7mg	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: 63.5%

Protein: 18.8%

Carbs: 17.7%