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Florence's Favorite Chicken Fettuccine

ChickenStove-TopItalian

Time: 30 minutes

Yield: 6 servings

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About

Don't tell all the other pasta dishes, but this is Florence's Favorite Chicken Fettuccine! That's a pretty bold statement... but it's really that good. Your taste buds won't ever be as satisfied as they are when you're twirling up the tender noodles soaked in the creamy, cheese white sauce. Every perfect bite includes a piece of that herby, juicy chicken! You'll soon understand why this is Florence's Favorite Chicken Fettuccine! It truly is better than all the rest!

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Ingredients

  • 1 pound fettuccine
  • 6 (4-ounce) chicken breasts, thin, boneless and skinless, cut in half
  • 1 teaspoon Catanzaro herbs or Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons butter, unsalted
  • 1/2 cup onion, diced
  • 2 tablespoons sun-dried tomatoes, chopped
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1 cup parmesan cheese, plus more, to taste, shaved, for garnish
  • 3/4 cup heavy cream
  • 1/2 cup 1% milk, optional
  • 1 (8-ounce) package fresh spinach

Directions

Step 1 -Bring a large pot of lightly salted water to a rolling boil. Add the fettuccine and cook to al dente, according to the package directions.

Step 2 -Season both sides of the chicken pieces with the Catanzaro herbs, the salt, and the pepper.

Step 3 -Melt the butter in a skillet over medium-high heat.

Step 4 -Add the chicken pieces to the skillet and cook until they reach an internal temperature of 165 degrees F and are golden, about 3 minutes per side.

Step 5 -Transfer the cooked chicken pieces to a resting plate and keep warm.

Step 6 -Add the onion, the sun-dried tomatoes, and the garlic to the skillet and scrape up the browned bits with a spatula.

Step 7 -Pour the wine into the veggie mixture to deglaze, allowing the wine to reduce by half.

Step 8 -Add the parmesan cheese and the heavy cream to the veggie mixture and cook, stirring regularly, until the sauce starts to thicken. If it becomes too thick, stir in the milk.

Step 9 -Place the spinach into the bottom of a colander.

Step 10 -Carefully drain the pasta into the colander and wilt the spinach with the hot pasta water.

Step 11 -In a large serving bowl, add the pasta-spinach mixture. Top the pasta-spinach mixture with the cooked chicken breast.

Step 12 -Add the pasta-spinach mixture to the sauce and mix to combine.

Step 13 -Add the cooked chicken to the pasta-spinach mixture and cook until the flavors are well-combined and the chicken is heated through, about 1 minute.

Step 14 -Serve the chicken fettuccine with the extra parmesan cheese.

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