Chicken Fettuccine with Roasted Vegetables
Chicken Fettuccine with Roasted Vegetables is a delightful, creamy dish that combines tender chicken and colorful roasted veggies over al dente fettuccine. This one-pan wonder bursts with flavor, making it perfect for family dinners or special occasions. With its rich sauce and vibrant presentation, this recipe is sure to impress guests and satisfy any appetite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 12 oz fettuccine pasta
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium zucchini, sliced
- 2 tbsp extra virgin olive oil
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 3 garlic cloves, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Grease a baking sheet and season the chicken with salt and pepper. Place it on the baking sheet.
- Chop the bell peppers and zucchini into bite-sized pieces. Toss them in olive oil, salt, and pepper before spreading them around the chicken on the baking sheet.
- Roast everything in the oven for about 25-30 minutes until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender.
- Meanwhile, cook fettuccine according to package instructions until al dente. Drain, reserving a cup of pasta water.
- In a saucepan over medium heat, combine minced garlic, heavy cream, and parmesan cheese. Stir until the cheese melts and the sauce thickens slightly.
- Slice the roasted chicken and combine it with the fettuccine, roasted vegetables, and sauce in a large bowl. Toss gently to coat before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 130mg