Creamy Garlic Fettuccine with Grilled Chicken
Ingredients:
- 8 oz fettuccine (about half a standard box)
- 2 boneless, skinless chicken breasts (grilled and sliced)
- 1 tbsp olive oil (for grilling chicken)
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 zucchini, sliced into half-moons
- 1 cup baby spinach, packed
- 1/3 cup sun-dried tomatoes, drained and sliced
- 3/4 cup vegetable broth
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
Instructions:
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Cook the Fettuccine:
Boil a large pot of salted water and cook the fettuccine until al dente. Drain and set aside. -
Sauté the Vegetables:
In a large skillet or pot, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add sliced zucchini and cook for 3–4 minutes, then stir in sun-dried tomatoes and spinach. Cook until the spinach wilts. -
Make the Sauce:
Pour in vegetable broth and heavy cream. Stir and bring to a gentle simmer.
Add grated Parmesan cheese, and season with salt and pepper to taste. Let it simmer for 3–5 minutes until slightly thickened. -
Add the Chicken:
Slice the grilled chicken and add it to the pan. Stir to combine and heat through. -
Combine Everything:
Add the cooked fettuccine to the sauce and toss to coat evenly. Let it cook for another minute to absorb the flavors. -
Serve:
Plate the pasta and top with extra Parmesan and cracked black pepper if desired.
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