Ingredients
Equipment
Method
Cooking Steps:
- Step 1: Cook the Fettuccine - Start by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain and set aside.
- Step 2: Sauté the Chicken - In a large skillet, heat the olive oil over medium heat. Add the cut pieces of chicken, season with salt and pepper, and sauté until cooked through and golden brown, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Step 3: Cook the Garlic - In the same skillet, add the finely chopped garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Step 4: Add Roasted Peppers - Stir in the jar of roasted peppers, allowing them to warm through and meld with the garlic for another 2-3 minutes.
- Step 5: Create the Sauce - Pour in the Half & Half (or heavy cream) and mix well, scraping any bits off the bottom of the skillet. Let the sauce simmer gently for about 5 minutes to thicken slightly.
- Step 6: Combine Everything - Return the cooked chicken back to the skillet, along with the drained fettuccine. Toss everything together, adding some reserved pasta water if needed for a creamier consistency. Stir in the chopped parsley and adjust seasoning with more salt and pepper if desired.
- Step 7: Serve and Garnish - Plate the Chicken Fettuccine and generously sprinkle with grated Parmesan cheese. Finish off with a bit more fresh parsley for a beautiful presentation.
Notes
- To store, place leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze in a freezer-safe container for up to 3 months.
- When reheating, add a splash of water or cream to revive the sauce.