Garlic Butter Fettuccine with Chicken and Zucchini
So buttery, so garlicky, and just so creamy! Made with lemon-herb chicken and crisp-tender zucchini.
Ingredients
- 8 ounces fettuccine
- 2 boneless, skinless chicken breasts
- 1 tablespoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, divided
- Juice of 1 lemon
- 2 zucchini, sliced
- 1 yellow squash, sliced
- 2 tablespoons chopped fresh parsley leaves
- ¼ cup unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream, or more, to taste
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes, optional
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Season chicken with Italian seasoning; season with salt and pepper, to taste.
- Heat 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side; add lemon juice. Set aside and keep warm.
- Add remaining 1 tablespoon olive oil to the grill pan. Add zucchini and squash in a single layer and cook until charred on both sides and just beginning to soften, about 2 minutes per side; season with salt and pepper, to taste. Set aside and keep warm.
- Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Gradually whisk in heavy cream, basil, oregano and red pepper flakes. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.
- Stir in pasta and gently toss to combine.
- Serve immediately with chicken and zucchini, garnished with parsley, if desired.