Garlic Butter Fettuccine with Chicken and Zucchini

Categories: Pasta

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

Directions

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

2. Season chicken with Italian seasoning; season with salt and pepper, to taste.

3. Heat 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side; add lemon juice. Set aside and keep warm.

4. Add remaining 1 tablespoon olive oil to the grill pan. Add zucchini and squash in a single layer and cook until charred on both sides and just beginning to soften, about 2 minutes per side; season with salt and pepper, to taste. Set aside and keep warm.

5. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.

6. Gradually whisk in heavy cream, basil, oregano and red pepper flakes. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.

7. Stir in pasta and gently toss to combine.

8. Serve immediately with chicken and zucchini, garnished with parsley, if desired.

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