In this recipe, the chicken is first cooked in the skillet along with onions, garlic and spices. Then, the fettuccine is cooked in the skillet until it is the desired doneness. The result is a creamy, delicious and hearty pasta dish. What I love most about this dish is that it is “one-pot”. If you’re like me and pressed for time, it is very convenient to have a full meal all cooked in one skillet.
Cooking Tips for Perfect Fettuccine
To make sure your fettuccine is cooked perfectly, start by salting your water generously. This enhances the pasta’s flavor. Bring it to a rolling boil before adding the fettuccine, and stir occasionally to prevent sticking. Aim for al dente texture, which usually takes about 8 to 10 minutes. Remember, the pasta will continue cooking a bit after you drain it, especially if you mix it back into the skillet with the sauce. If you find yourself with leftover pasta water, reserve a cup before draining. This starchy water can help adjust the creaminess of your sauce if it becomes too thick. When you mix the fettuccine with your creamy sauce, add a splash of that reserved pasta water to help everything come together smoothly. If you want a little extra flavor, consider adding a splash of white wine to the skillet after cooking the chicken. It gives the dish a nice depth and balances the creaminess.
Delicious Variations to Try
This creamy skillet chicken fettuccine is a great base for experimentation. If you’re looking to switch things up, try adding vegetables like spinach, mushrooms, or sun-dried tomatoes. Adding fresh spinach will give the dish a pop of color and nutrients. Just toss it into the skillet right before mixing in the fettuccine. For a protein boost, consider swapping the chicken for shrimp or even grilled tofu for a vegetarian option. Another variation is to experiment with different cheeses. While I love using parmesan, adding a bit of feta or goat cheese can give an interesting flavor twist. If you enjoy a little heat, throw in some red pepper flakes or a dash of hot sauce while cooking the chicken. You can also try using whole wheat fettuccine or gluten-free pasta for a healthier alternative. Each of these variations maintains the heartiness of the dish while allowing you to personalize it to your taste.
Frequently Asked Questions
Can I use a different type of pasta?
Sure, you can swap out the fettuccine for any pasta you like, such as penne or spaghetti. Just keep an eye on the cooking time since different shapes may require different cooking durations.
What can I substitute for chicken?
If you’re looking for a meat alternative, diced turkey or shrimp work great in this dish. For a vegetarian option, try using chickpeas or sautéed mushrooms.
How do I store leftovers?
Let the pasta cool down to room temperature before transferring it to an airtight container. It should be good in the fridge for about 3-4 days, just reheat it gently on the stove or in the microwave.
Can I make this dish ahead of time?
You can prepare the chicken and sauce in advance, then cook the pasta fresh when you’re ready to eat. This keeps everything from getting mushy and helps retain that creamy texture.
What are some good side dishes to serve with this?
A simple green salad or some garlic bread pairs nicely with the creamy fettuccine. You could also serve it with roasted vegetables for a healthy twist.
Creamy Skillet Chicken Fettuccine
Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
- 3 tbsp of olive oil
- Salt and pepper to taste
- 1 medium diced onion
- 1 clove of garlic minced
- 1 tsp of Italian seasoning
- 2 cups of water
- 2 cups of chicken stock
- 8 oz. of fettuccine noodles
- 3 cups of broccoli florets fresh or frozen
- 1 cup of half-and-half
- 1 cup of Parmesan cheese shredded
Instructions
- Heat a large skillet over medium-high heat.
- Cook chicken cubes for 2 minutes or until lightly browned. The chicken does not need to be fully cooked at this point. Remove the chicken from the skillet, transfer to a plate and set aside.
- Add onions to the skillet and cook for about 2 minutes. Add the minced garlic and the Italian seasoning. Stir in 2 cups of water and 2 cups of chicken stock and bring to a boil.
- Add fettuccini and stir gently. Cook for 7 minutes, stirring occasionally.
- Add back the chicken. Add the broccoli and the half and half cream and stir. Reduce the heat and continue to cook for another 5-7 minutes until the chicken is cooked through.
- Stir in the Parmesan cheese.
- Enjoy!
Notes
Nutrition
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