Creamy Chicken Fettuccine with Garlic Sauce

This is my go-to dinner that smells like a restaurant and requires only slightly less effort than dialing for takeout. Creamy Chicken Fettuccine with Garlic Sauce is basically pasta wearing a fancy sweater — rich, garlicky, and sneaky enough to make vegetables feel like an optional guest. Try it because it’s quick, comforting, and forgiving: burnt the garlic? Toss in more cream. Overcooked the chicken? Shred it and call it rustic.

Family anecdote: Once my husband tried to help by “slicing” the fettuccine with his bare hands and created something that looked like a pasta confetti cannon. The kids used a whole bowl as a drum and declared it dinner music. I burned the bottom of the pan because I wanted to multitask like a YouTube chef, and the smoke alarm decided to give us concert-level feedback. We ate around the blackened bits and congratulated each other for surviving another family dinner. Honestly, it still tasted amazing — and the char gave it character, which is how I rationalized not scraping the pan.

Time-Saving Hacks

– Use rotisserie chicken when you’re pretending you meal-prepped. Instant protein.
– Jarred minced garlic and a good-quality Alfredo shortcut when you’re running late and also tired of parenting.
– Cook pasta and sauce in the same pot if you enjoy living on the edge (and hate washing dishes).
– Pre-shredded Parmesan: sacrilege to purists, salvation to me.
– Freeze individual portions of cooked chicken so you can look like a chef on demand.

Serving Ideas

– Pair with a simple green salad — because someone has to eat a vegetable tonight.
– Garlic bread that’s basically butter and carbs glued together (serve it loudly).
– Serve with wine if the kids drove you nuts; serve sparkling water if you enjoy pretending to be virtuous.
– Grate fresh lemon zest over the top for a bright, “I definitely planned this” finish.
– Keep it simple: fewer pans, fewer rules, more leftover container joy.

What to Serve It With

– Roasted broccoli or green beans (add chili flakes if you like to live dangerously).
– Caesar salad for adults who want to feel classy.
– Crusty bread to sop up the sauce like it owes you money.
– A cold beer or a glass of Pinot — choose your coping mechanism.

✔Tips & Mistakes

– Don’t burn the garlic. Seriously. It goes from heavenly to bitter in 30 seconds.
– Al dente pasta is your friend: the sauce will finish it off and it won’t be mush.
– If your sauce separates, whisk in a splash of pasta water or a teaspoon of Dijon to bring it back together.
– Slice the chicken thin and finish it in the sauce for juicier bites. If it’s dry, shred it and hide it in the sauce. I’ve done both.
– Yes, this pan is too small. No, I won’t wash fewer dishes. But I’ll reuse the same skillet like a champ.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. Reheat gently in a skillet with a splash of milk or cream — the sauce perks up and you can pretend you planned for leftovers.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Try it with shrimp, mushrooms, or roasted cherry tomatoes if you want to feel adventurous. Use gluten-free pasta if needed, and swap cream for a cashew cream for a dairy-free version — we’ll still applaud your bravery.

Frequently Asked Questions

Creamy Chicken Fettuccine with Garlic Sauce

A delicious creamy pasta dish with tender chicken and rich garlic sauce.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb boneless chicken breast cut into strips
• ▢ 12 oz fettuccine pasta use whole wheat for a healthier option
• ▢ 1 cup heavy cream can substitute with half and half
• ▢ 3 clove garlic minced
• ▢ 1 cup parmesan cheese grated
• ▢ 2 tbsp butter unsalted
• ▢ 1 tsp salt
• ▢ 1 tsp black pepper
• ▢ 2 tbsp olive oil for cooking
• ▢ 1 tbsp fresh parsley chopped, for garnish

Instructions

Preparation Steps

• Cook the fettuccine according to package instructions until al dente.
• In a large skillet, heat olive oil over medium heat. Add chicken strips and brown on all sides.
• Add minced garlic to the skillet and sauté for 2 minutes until fragrant.
• Pour in the heavy cream, salt, and black pepper. Stir well and bring to a simmer.
• Once the sauce thickens, add the cooked fettuccine and toss to coat evenly.
• Stir in grated parmesan cheese and butter until melted and creamy.
• Serve warm, garnished with fresh parsley.

Notes

For extra flavor, add a pinch of red pepper flakes or serve with lemon wedges.