Cheesy Chicken Zucchini Fettuccine
This is 30 minutes cheesy chicken zucchini fettuccine is just a one pot meal perfect for weeknight dinners. And a creamy cheesy moist fettuccini mixed with tender chicken breast and beautiful tasty squash called zucchini.
Ingredients
- 250 g Fettuccine (Cooked)
- 1 large Zucchini (Grated)
- 80 g Shredded Colby cheese
- 1/3 cup Thickened cream
- 1/3 cup Milk
- 250 g Chicken breast thinly cut
- 1 tsbp vegetable oil
- 2 tsp black pepper cracked
- sat to taste
Instructions
- Step 1: Prep the Chicken -Slice your Australian chicken breast into thin strips, then slice those strips diagonally. This creates more surface area to soak up that creamy sauce. Give them a light sprinkle of salt.
- Step 2: Sauté the Chicken - Heat the vegetable oil in a large pan over medium-high heat. Add the chicken strips and cook until they are golden brown and just cooked through.
- Step 3: Add the Zucchini - Add your grated zucchini to the pan with the chicken. Stir it through for about 1-2 minutes. You’ll notice the moisture from the zucchini starts to release—this is perfect for the sauce base.
- Step 4: Create the Creamy Base - Lower the heat to medium. Pour in the milk and the thickened cream. Stir everything together. Be careful not to let it boil too hard so the cream stays silky and doesn't get "gooey."
- Step 5: The Cheese & Pepper - Stir in your freshly grated Colby cheese and that generous amount of cracked black pepper. Keep stirring until the cheese is completely melted and the sauce looks smooth and glossy.
- Step 6: Combine and Serve - Add your pre-boiled fettuccine into the pan. Toss it gently for 1-2 minutes just until the pasta is heated through and every strand is coated in that peppery, cheesy goodness. Serve immediately while it's nice and moist!