Description
Tender chicken, fettuccine pasta, and sautéed veggies come together in a rich, creamy Parmesan sauce. A comforting one-skillet dinner ready in 30 minutes!
Ingredients
Chicken:
2 chicken breasts, sliced
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
Pasta:
8 oz fettuccine pasta
Sauce & Vegetables:
2 tablespoons butter
2 garlic cloves, minced
1 cup mushrooms, sliced
3 cups fresh spinach
1 cup heavy cream
½ cup grated Parmesan cheese
¼ cup fresh parsley, chopped (optional)
Instructions
Cook fettuccine according to package directions; drain and set aside.
In a skillet over medium heat, heat olive oil. Season chicken with garlic powder, onion powder, salt, and pepper. Cook 5–7 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, melt butter. Add garlic and sauté 1 minute.
Add mushrooms and cook 4–5 minutes until softened. Stir in spinach and cook another 2–3 minutes until wilted.
Pour in heavy cream, bring to a gentle simmer, then stir in Parmesan cheese. Let simmer 3–4 minutes until sauce thickens.
Return chicken and pasta to the skillet. Toss to coat in sauce.
Garnish with fresh parsley and serve hot.
Notes
Swap heavy cream with half-and-half or whole milk for a lighter version (sauce may be thinner).
Add sun-dried tomatoes or red pepper flakes for extra flavor.
Substitute fettuccine with penne, linguine, or your favorite pasta.
For vegetarian option, skip the chicken or substitute with sautéed tofu or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian-American
