Garlic Butter Fettuccine with Chicken and Zucchini
Make Garlic Butter Fettuccine with Chicken and Zucchini tonight - creamy fettuccine tossed with grilled chicken and charred zucchini.
Ingredients
- 8 ounces fettuccine
- 2 boneless (skinless chicken breasts)
- 1 tablespoon Italian seasoning
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons olive oil (divided)
- Juice of 1 lemon
- 2 zucchini (sliced)
- 1 yellow squash (sliced)
- 2 tablespoons chopped fresh parsley leaves
- 1/4 cup unsalted butter
- 3 cloves garlic (minced)
- 1 cup heavy cream (or more, to taste)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley leaves
Instructions
Step 1: Cook the pasta
Bring a large pot of well-salted water to a boil and cook the fettuccine until just al dente according to the package timing; drain well and toss briefly with a touch of olive oil to keep the ribbons separate. Keep the pasta warm and loosely coiled so the strands remain glossy and pliant — you want defined ridges and individual ribbons ready to catch the sauce.
Step 2: Season and grill the chicken
Pat the boneless chicken breasts dry, season generously with Italian seasoning, kosher salt and freshly ground black pepper. Sear on a hot grill pan until cooked through and showing even golden-brown grill marks, then finish with a squeeze of lemon juice. Let the breasts rest, then slice into even, bite-sized pieces so each slice shows the moist interior and the caramelized exterior.
Step 3: Char the zucchini and squash
Slice the zucchini and yellow squash into rounds, season with salt and pepper, and sear in the same pan until the edges develop a dark, savory char and the centers just begin to soften. The rounds should show a glossy, slightly collapsed interior and crisp, bronzed rims; set aside and keep warm alongside the chicken.
Step 4: Build the garlic-butter cream sauce and finish with Parmesan
Melt the butter in a saucepan over medium heat, add the minced garlic and cook until fragrant but not browned, then gradually whisk in the heavy cream along with dried basil, oregano and an optional pinch of red pepper flakes. Stir constantly until the sauce becomes silky and slightly thickened, then fold in grated Parmesan so it melts into a glossy, clingy emulsion that lightly coats the whisk and the spoon. Taste and season with salt and pepper as needed, adjusting consistency with a splash more cream if the sauce grabs too much.
Step 5: Toss pasta with the sauce
Add the drained fettuccine to the warm sauce and gently toss until every ribbon is evenly coated — the strands should glisten with a smooth, velvety finish and small pockets of melted cheese. At this point fold in a little chopped fresh parsley for brightness and check seasoning one last time.
Step 6: Plate and garnish with chicken and charred vegetables
Serve the fettuccine in a shallow bowl, twirling a neat mound of pasta, then arrange the sliced grilled chicken and charred zucchini rounds on top and around the nest. Finish with a generous scatter of freshly grated Parmesan, a sprinkle of chopped parsley, and a lemon wedge; the final plate should present warm creaminess, bright herb flecks, and visible charred edges that contrast against the silky pasta.
Notes
- Use freshly grated Parmesan for the best melting and flavor
- Reserve a cup of pasta water to adjust sauce consistency
- Let chicken rest before slicing to keep it juicy
- Char zucchini over high heat for the best texture and flavor
- Reheat gently with a splash of cream or pasta water to restore silkiness