Ingredients
Equipment
Method
Cooking Instructions:
- In a large pot of salted boiling water, add the fettuccine. Cook according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it!
- Stir in the jarred roasted peppers, letting them cook for another 2-3 minutes to warm through.
- Pour in the half-and-half, stirring to combine. Let the mixture simmer for a few minutes until it thickens slightly.
- Return the cooked chicken to the skillet, and then add the drained fettuccine. Toss everything together, adding a splash of reserved pasta water if necessary to achieve your desired sauce consistency.
- Stir in the chopped parsley, and serve your Chicken Fettuccine hot, garnished with grated Parmesan cheese. Enjoy every creamy, flavorful bite!
Notes
- For a dairy-free version, substitute half-and-half with coconut cream or cashew cream.
- Use gluten-free fettuccine made from rice, quinoa, or chickpeas for a gluten-free option.
- Customize by adding seasonal vegetables like spinach or zucchini.