This Roman-style fettuccine with Chicken recipe from Giada is like a cozy bowl of Italy right in your kitchen. It’s packed with juicy chicken and colorful bell peppers, with a sauce that’s the perfect balance of savory and a touch of sweetness. And the fresh herbs just brighten it all up.

Honestly, this is a dinner you’ll want to savor. It’s perfect to make when you’re craving something filling but not too heavy. Pair it with a simple salad, and maybe even make a little extra for lunch the next day—it’s just as good, if not better, reheated!

Recipe Ingredients

• ¼ cup extra-virgin olive oil
• 4 boneless, skinless chicken breast halves
• 2 boneless, skinless chicken thighs
• Salt and freshly ground black pepper
• 1 red bell pepper, cored, seeded, and sliced
• 1 yellow bell pepper, cored, seeded, and sliced
• 3 ounces prosciutto, chopped
• 2 garlic cloves, chopped
• 1 (14.5-ounce) can diced tomatoes, with juice
• ½ cup dry white wine
• 1 tablespoon chopped fresh thyme
• 1 teaspoon chopped fresh oregano
• ½ cup low-sodium chicken broth
• 1½ pounds fresh fettuccine
• 2 tablespoons drained capers
• ¼ cup chopped fresh flat-leaf parsley

How To Make Giada Roman-Style Fettuccine with Chicken

1. Heat the olive oil in a large skillet over medium-high heat until it’s hot but not smoking, then season the chicken generously with salt and pepper on both sides.
2. Place the chicken in the skillet, cooking each side for about 4 minutes or until nicely browned, then transfer it to a plate and set aside.
3. Using the same pan, keep it on medium heat, add the bell peppers and chopped prosciutto, and cook until the peppers are softened and the prosciutto turns crisp, about 5 minutes.
4. Add the chopped garlic to the pan, stir, and cook for about 1 minute until fragrant, then add the diced tomatoes with their juice, wine, thyme, and oregano, scraping up any browned bits from the pan with a wooden spoon.
5. Return the chicken to the pan, pour in the chicken broth, bring the mixture to a gentle boil, then reduce the heat, cover, and let it simmer until the chicken is fully cooked about 20 to 30 minutes.
6. Meanwhile, bring a large pot of salted water to a rolling boil, add the fresh fettuccine, and cook until tender, about 1 minute, then drain thoroughly.
7. Once the chicken is cooked through, transfer it to a cutting board, let it cool slightly, then shred it gently with a fork and knife before returning it to the pan along with the capers and chopped parsley.
8. To serve, place the cooked fettuccine on plates or a large serving dish, spoon the chicken mixture over the pasta, and garnish with extra parsley if desired. Enjoy immediately!

Recipe Tips

• For extra depth in flavor, try using smoked prosciutto instead of regular; it will add a subtle smokiness to the sauce that pairs beautifully with the fresh herbs and chicken.
• Substitute whole-wheat fettuccine or another favorite pasta type if you prefer a healthier option; it will add a bit of nuttiness to the dish while still soaking up the sauce.
• If you like more heat, add a pinch of red pepper flakes while cooking the garlic; it will give the sauce a gentle kick without overpowering the other flavors.
• Adding a splash of lemon juice at the end of cooking brightens the flavors and balances the richness; this works especially well if you’re using a more savory white wine.
• You can prepare the sauce a day in advance and store it in the fridge; reheat gently on the stovetop before adding pasta to allow flavors to meld even more.

Recipe FAQs and Variations

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