Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.
  • 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.
  • 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.