Imagine twirling your fork into a creamy, vibrant fettuccine that transports you straight to the heart of Italy - without leaving your dining room! This Chicken and Fettuccine Roasted Red Pepper Sauce is not just a meal, it's a culinary adventure that combines the smoky sweetness of roasted peppers, tender chicken, and a luxuriously rich parmesan cream sauce. Whether you're looking to impress your dinner guests or treat yourself to a gourmet weeknight dinner, this recipe promises to elevate your home cooking game with minimal effort and maximum flavor.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz fettuccine pasta
- 1 lb chicken breast, diced
- 1 jar roasted red peppers, drained and chopped
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Begin by gathering all your ingredients: 8 oz of fettuccine pasta, 1 lb of diced chicken breast, 1 jar of roasted red peppers (drained and chopped), 1 cup of heavy cream, 1 cup of grated parmesan cheese, 2 cloves of minced garlic, salt and pepper to taste, and olive oil for cooking.
- In a large pot, bring salted water to a boil. Once boiling, add the fettuccine pasta and cook according to the package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat a large skillet over medium heat and add a drizzle of olive oil. Once the oil is hot, add the diced chicken breast to the skillet. Season with salt and pepper.
- Cook the chicken for about 6-8 minutes, stirring occasionally, until it is cooked through and no longer pink in the center. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C).
- Once the chicken is cooked, add the minced garlic to the skillet and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
- Add the chopped roasted red peppers to the skillet and stir to combine with the chicken and garlic. Cook for another 2-3 minutes to heat through.
- Reduce the heat to low and pour in the heavy cream, stirring to combine. Let the mixture simmer gently for about 2-3 minutes, allowing the flavors to meld together.
- Gradually add the grated parmesan cheese to the sauce, stirring continuously until the cheese is melted and the sauce is creamy. Taste and adjust seasoning with additional salt and pepper if needed.
- Once the fettuccine is cooked, reserve about ½ cup of the pasta cooking water, then drain the pasta and add it directly to the skillet with the sauce.
- Gently toss the fettuccine in the sauce, adding a bit of the reserved pasta water if the sauce is too thick. Ensure the pasta is well coated with the creamy roasted red pepper sauce.
- Serve the Chicken and Fettuccine Roasted Red Pepper Sauce immediately, garnished with extra parmesan cheese if desired. Enjoy your delicious Italian meal!
Tips
- Always salt your pasta water generously - it should taste like the sea to properly season your pasta from within.
- Reserve some pasta cooking water before draining. The starchy water helps create a silkier, more cohesive sauce and can help adjust the sauce's consistency.
- Cook chicken to exactly 165°F to ensure it's safe and juicy. Using a meat thermometer takes the guesswork out of cooking.
- For extra depth of flavor, consider slightly charring your roasted red peppers under the broiler before adding them to the sauce.
- Use freshly grated parmesan cheese instead of pre-grated for a more authentic and richer flavor profile.
- If the sauce seems too thick, gradually add reserved pasta water to thin it out, creating a perfect coating for your fettuccine.
Nutrition Facts
Calories: 620kcal
Carbohydrates: 35g
Protein: 45g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 170mg
