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I always feel better about pasta dishes having a veggie haha. This is an easy dish to toss together while you grill the zucchini and chicken.

Garlic Butter Fettuccine with Chicken and Zucchini

(Adapted from Damn Delicious)


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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


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


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


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. We grilled the chicken for added flavor.


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. I also grilled the zucchini.


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


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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.


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Stir in pasta and gently toss to combine.


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

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