Kelly's Chicken Fettuccini Fernando
Indulge in the creamy, flavorful delight of **Kelly's Chicken Fettuccini Fernando**, a rich and satisfying pasta dish that’s perfect for weeknight dinners or special occasions. This recipe combines tender, golden-seared chicken breast with al dente fettuccini tossed in a luscious Parmesan cream sauce infused with garlic and a subtle kick of red chili flakes. The secret to its irresistible flavor lies in the homemade sauce, enriched with unsalted butter and heavy cream, perfectly balanced with fresh parsley for a bright finish. Ready in just 40 minutes, this crowd-pleasing dish pairs beautifully with garlic bread or a crisp green salad, offering a restaurant-quality meal you can create in the comfort of your own kitchen. Perfect for fans of creamy pasta recipes, chicken fettuccini, and Italian-inspired comfort food!
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Ingredients
- 12 oz Fettuccini pasta
- 2 large Chicken breast
- 2 tbsp Olive oil
- 4 tbsp Unsalted butter
- 4 cloves Garlic
- 2 cups Heavy cream
- 1 cup Parmesan cheese
- 0.5 tsp Red chili flakes
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Fresh parsley
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the fettuccini pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta cooking water.
Step 2
While the pasta cooks, prepare the chicken. Season both sides of the chicken breasts with 1/2 tsp of salt and 1/4 tsp of ground black pepper.
Step 3
Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and fully cooked to an internal temperature of 165°F (74°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
Step 4
In the same skillet, reduce the heat to medium and melt 4 tbsp of unsalted butter. Add the minced garlic and sauté for 1-2 minutes until fragrant, taking care not to burn.
Step 5
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, red chili flakes, and the remaining 1/2 tsp of salt and 1/4 tsp of ground black pepper. Stir well until the cheese has melted and the sauce is smooth and creamy.
Step 6
If the sauce is too thick, gradually add the reserved pasta cooking water, 1 tablespoon at a time, until the desired consistency is reached.
Step 7
Add the drained fettuccini pasta to the skillet with the sauce and toss to coat evenly.
Step 8
Top the pasta with the sliced chicken and sprinkle with fresh chopped parsley for garnish.
Step 9
Serve immediately and enjoy Kelly’s Chicken Fettuccini Fernando with a side of garlic bread or a crisp green salad.
Nutrition Facts
| Serving size | (1331.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3555.1 |
| Total Fat 279.3g | 0% |
| Saturated Fat 149.5g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 1063.2mg | 0% |
| Sodium 4181.6mg | 0% |
| Total Carbohydrate 93.5g | 0% |
| Dietary Fiber 5.8g | 0% |
| Total Sugars 3.3g | |
| Protein 134.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1005.8mg | 0% |
| Iron 6.9mg | 0% |
| Potassium 1145.4mg | 0% |
Source of Calories