Creamy Spinach Fettuccine with Herb Butter Chicken
Ingredients:
2 boneless, skinless chicken breasts, sliced thin
3 tbsp unsalted butter
1 tbsp olive oil
3 garlic cloves, minced
1 tsp dried oregano
1 tsp dried basil
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional)
8 oz fettuccine pasta
2 cups fresh spinach, chopped
½ cup heavy cream
½ cup grated Parmesan cheese
¼ cup chicken broth
1 tsp Italian seasoning
½ tsp onion powder
1 tbsp lemon juice
1 tbsp fresh parsley, chopped (for garnish)
Directions:
Begin by cooking the fettuccine according to the package instructions. Once done, drain the pasta and set it aside for later.
In a large skillet, melt 2 tablespoons of butter along with the olive oil over medium heat. Season the thinly sliced chicken with salt, pepper, oregano, basil, and red pepper flakes (if using). Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until golden and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and sauté for 1-2 minutes, until fragrant. Pour in the chicken broth, heavy cream, Italian seasoning, and onion powder. Stir well and bring the mixture to a simmer, cooking for about 3-4 minutes.
Add the chopped spinach to the skillet and cook for 2 minutes until wilted. Stir in the grated Parmesan cheese, allowing it to melt into the sauce, and let the sauce thicken slightly.
Toss the cooked fettuccine into the skillet, mixing it well to coat the pasta with the creamy sauce. Add the cooked chicken back into the skillet and stir everything together.
Finish by drizzling the dish with fresh lemon juice and garnishing with chopped parsley. Serve immediately and enjoy!
Cooking Time: 20 minutes | Servings: 4 | Calories: ~500 per serving