Creamy Cheesy Chicken and Fettuccine
Creamy Cheesy Chicken and Fettuccine
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
For the Creamy Sauce and Pasta
- 12 ounces fettuccine
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the chicken: Pat chicken breasts dry with paper towels. Season both sides with salt, black pepper, garlic powder, and paprika.
⏱️ 5 min
- 2
Heat olive oil in a large skillet or oven-safe pan over medium-high heat. Add chicken breasts and sear for 4-5 minutes per side, until golden brown. The chicken will not be fully cooked through at this point.
⏱️ 10 min
- 3
Preheat oven to 375°F (190°C). Transfer the seared chicken to a plate. Once slightly cooled, top each chicken breast with an equal amount of shredded mozzarella and grated Parmesan cheese.
⏱️ 5 min•🌡️ 375
- 4
Bake the chicken: Place the cheese-topped chicken breasts back into the same skillet (if oven-safe) or transfer to a baking dish. Bake for 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the cheese is melted and bubbly.
⏱️ 15 min•🌡️ 375
- 5
While the chicken bakes, cook the fettuccine: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 6
Prepare the creamy sauce: In the same skillet used for the chicken (or a clean one if not oven-safe), melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min
- 7
Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 1 min
- 8
Gradually whisk in the chicken broth, then the heavy cream, stirring until smooth. Bring the sauce to a gentle simmer, then reduce heat to low and cook for 3-5 minutes, stirring occasionally, until the sauce thickens.
⏱️ 5 min
- 9
Stir in 1/2 cup of grated Parmesan cheese until melted and smooth. Season the sauce with salt and black pepper to taste.
⏱️ 2 min
- 10
Add the cooked and drained fettuccine to the creamy sauce and toss to coat evenly.
⏱️ 1 min
- 11
To serve, place a bed of creamy fettuccine on each plate. Top with a cheesy baked chicken breast. Garnish with fresh chopped parsley and additional grated Parmesan cheese, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Cheesy Chicken and Fettuccine
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
For the Creamy Sauce and Pasta
- 12 ounces fettuccine
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the chicken: Pat chicken breasts dry with paper towels. Season both sides with salt, black pepper, garlic powder, and paprika.
⏱️ 5 min - 2
Heat olive oil in a large skillet or oven-safe pan over medium-high heat. Add chicken breasts and sear for 4-5 minutes per side, until golden brown. The chicken will not be fully cooked through at this point.
⏱️ 10 min - 3
Preheat oven to 375°F (190°C). Transfer the seared chicken to a plate. Once slightly cooled, top each chicken breast with an equal amount of shredded mozzarella and grated Parmesan cheese.
⏱️ 5 min•🌡️ 375 - 4
Bake the chicken: Place the cheese-topped chicken breasts back into the same skillet (if oven-safe) or transfer to a baking dish. Bake for 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the cheese is melted and bubbly.
⏱️ 15 min•🌡️ 375 - 5
While the chicken bakes, cook the fettuccine: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 6
Prepare the creamy sauce: In the same skillet used for the chicken (or a clean one if not oven-safe), melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min - 7
Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 1 min - 8
Gradually whisk in the chicken broth, then the heavy cream, stirring until smooth. Bring the sauce to a gentle simmer, then reduce heat to low and cook for 3-5 minutes, stirring occasionally, until the sauce thickens.
⏱️ 5 min - 9
Stir in 1/2 cup of grated Parmesan cheese until melted and smooth. Season the sauce with salt and black pepper to taste.
⏱️ 2 min - 10
Add the cooked and drained fettuccine to the creamy sauce and toss to coat evenly.
⏱️ 1 min - 11
To serve, place a bed of creamy fettuccine on each plate. Top with a cheesy baked chicken breast. Garnish with fresh chopped parsley and additional grated Parmesan cheese, if desired.
⏱️ 3 min