There’s something so comforting about a creamy pasta tossed with tender chicken and bright roasted peppers. This CHICKEN FETTUCCINE recipe is simple, weeknight-friendly, and full of flavor—perfect when you want a cozy meal without a lot of fuss. It’s written with straightforward steps, fresh parsley for brightness, and plenty of grated Parmesan to finish. Use 8oz fettuccine and follow the directions below for a reliable, tasty dinner.
Why you’ll love this recipe
This CHICKEN FETTUCCINE balances creamy sauce and roasted pepper sweetness while keeping prep and cleanup minimal. The chicken is seared in olive oil to get some color and flavor, garlic adds an aromatic base, and a jar of roasted peppers brings smoky-sweet depth without extra work. Half & Half keeps the sauce lighter than heavy cream while still being luxuriously smooth.
Ingredients
- 8oz fettuccine
- ½ lb chicken, cut into pieces
- 1 tbsp olive oil
- 1 garlic clove, finely chopped
- 16oz jar roasted peppers
- ½ cup Half & Half (or heavy cream)
- ¼ cup chopped fresh parsley
- salt and pepper
- grated Parmesan cheese to garnish
Notes on ingredients
Use your favorite store-bought jar of roasted peppers—drain them if they’re packed in oil and roughly chop before adding to the pan. If you prefer a richer sauce, choose heavy cream in place of Half & Half. The amount of salt and pepper can be adjusted to taste, and the Parmesan is optional but highly recommended for a savory finish.
Cook’s tools
- Large pot for boiling pasta
- Large skillet or sauté pan
- Tongs or pasta fork
- Cutting board and knife
- Colander
Step-by-step directions
- Bring a large pot of salted water to a boil. Add 8oz fettuccine and cook according to package instructions until al dente. Reserve a cup of the pasta cooking water, then drain the fettuccine and set aside.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add ½ lb chicken, cut into pieces, to the hot oil in a single layer. Season lightly with salt and pepper. Cook the chicken until browned and cooked through, about 5–7 minutes depending on piece size. Turn or stir occasionally so the chicken cooks evenly.
- Reduce the heat to medium. Add 1 garlic clove, finely chopped, to the skillet with the cooked chicken and sauté for about 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic.
- Add the 16oz jar roasted peppers to the skillet. If the peppers are whole or in long strips, roughly chop them before adding. Stir to combine and warm the peppers through for 1–2 minutes.
- Pour in ½ cup Half & Half (or heavy cream) and stir to create a sauce. Allow the mixture to simmer gently for 2–3 minutes so the flavors meld and the sauce slightly thickens. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
- Add the cooked fettuccine to the skillet and toss gently to coat the pasta with the sauce and distribute the chicken and peppers evenly. If needed, add more reserved pasta water a tablespoon at a time until the sauce reaches your desired consistency.
- Stir in ¼ cup chopped fresh parsley and taste. Season with additional salt and pepper as needed.
- Divide the CHICKEN FETTUCCINE among plates or bowls and garnish with grated Parmesan cheese. Serve immediately while hot.
Serving suggestions
Pair this CHICKEN FETTUCCINE with a simple green salad dressed in lemon vinaigrette, crusty bread to sop up any extra sauce, or roasted vegetables for a heartier spread. A squeeze of lemon over the finished dish adds a bright lift that contrasts nicely with the creamy sauce.
Make-ahead and storage
You can cook the chicken and roast peppers ahead of time, keep them refrigerated, and finish the sauce and pasta when ready to eat. Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or additional Half & Half to restore creaminess.
Quick tips
- Reserve pasta water before draining—its starch helps bind the sauce to the fettuccine.
- Don’t skip browning the chicken; those golden edges add savory depth to the dish.
- If your roasted peppers are packed in oil, drain them if you want a lighter sauce; include a little of the oil if you want more richness and flavor.
- Adjust garlic amount up or down depending on your preference. One clove gives a gentle garlic note, while two will be more assertive.
Final thoughts
This CHICKEN FETTUCCINE is an easy, satisfying dinner that feels a little special without demanding a lot of time. With simple ingredients and clear steps, it’s a reliable weeknight recipe you can customize to your taste. Keep a jar of roasted peppers on hand for nights when you want a quick flavor boost—this dish comes together in under 30 minutes from start to finish.
CHICKEN FETTUCCINE
Equipment
- Large Pot
- large nonstick pan
- Colander
- Food processor or blender
- Knife
- Cutting Board
Ingredients
- 8 oz fettuccine
- 1/2 lb chicken cut into pieces
- 1 tbsp olive oil
- 1 garlic clove finely chopped
- 16 oz jarred roasted peppers divided (half chopped, half pureed with jar liquid)
- 1/2 cup Half & Half or heavy cream
- 1/4 cup fresh parsley chopped
- salt to taste
- black pepper to taste
- grated Parmesan cheese to garnish
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package directions; drain, rinse briefly with cold water, and set aside.
- While the pasta cooks, drain the jar of roasted peppers. Chop half of the peppers into small pieces and place the remaining peppers and their jar liquid into a food processor or blender; process until smooth.
- Heat the olive oil in a large nonstick pan over medium heat. Add the chicken pieces and season lightly with salt and pepper; cook about 5 minutes until cooked through and lightly browned.
- Add the finely chopped garlic to the pan and cook about 30 seconds until fragrant, stirring constantly so it does not burn.
- Stir in the chopped roasted peppers, the pureed roasted peppers, and the Half & Half (or heavy cream). Reduce heat to medium-low and simmer, stirring occasionally, about 10 minutes until the sauce begins to thicken.
- Add the cooked fettuccine and chopped parsley to the pan; toss to coat evenly with the sauce. Adjust seasoning with salt and pepper to taste.
- Serve topped with grated Parmesan cheese.
Notes
- Use Half & Half for a lighter sauce or heavy cream for richer texture.
- Reserve some pasta water if the sauce needs thinning.
- Drain peppers well before chopping to reduce excess liquid.
