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)
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.
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.
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.
Stir in pasta and gently toss to combine.
Serve immediately with chicken and zucchini, garnished with parsley, if desired.
