Coconut‑Glazed Chicken Fettuccine One‑Pan Delight

This Coconut‑Glazed Chicken Fettuccine is a quick, one‑pan delight that balances creamy coconut, savory chicken, and tender pasta. Perfect for busy weekdays, it packs protein without the fuss of multiple pots. A bright, citrusy finish keeps the dish fresh and irresistibly tasty.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 boneless skinless chicken thighs, trimmed
• 1 tbsp coconut oil
• 1/2 cup unsweetened coconut milk
• 2 tbsp low‑sodium soy sauce
• 2 tbsp maple honey
• 1 tsp lime zest
• 1 clove garlic, minced
• 2 cups short‑fettuccine pasta
• 1 cup fresh spinach leaves
• 1/3 cup grated Parmesan cheese
• Salt and pepper, to taste
• 2 tbsp fresh basil, chopped (optional garnish)

Instructions

1. Season the chicken thighs with salt, pepper, and half the lime zest. Set aside.
2. In a small bowl, whisk coconut milk, soy sauce, maple honey, garlic, and remaining lime zest to make the glaze.
3. Heat coconut oil in a large skillet over medium‑high heat. Add chicken, searing each side ≈2‑3 minutes until golden. Remove and set aside.
4. Deglaze the skillet with 1/4 cup of the glaze, scraping up brown bits for flavor.
5. Add the pasta and pour in the remaining glaze. Stir to coat, then cover and simmer for 7‑8 minutes, until pasta is al dente.
6. Fold in spinach, grated Parmesan, and the cooked chicken. Stir until spinach wilts and cheese melts.
7. Taste and adjust seasoning with extra salt, pepper, or a splash more lime zest if desired.
8. Serve hot, garnished with chopped basil and a dusting of additional Parmesan.

Chef's Note

For a crispier crust, sear the chicken at a higher heat then lower it to finish cooking in the glaze. A parchment‑lined sheet pan makes cleanup a breeze!

Make-Ahead Tips

Leave the chicken to marinate in the glaze for up to 30 minutes in the fridge. The pasta can be pre‑cooked and chilled; reheating with the glaze will quickly revive the dish.

Substitutions

Use boneless skinless chicken breasts for a leaner option; swap coconut milk for dairy milk or Greek yogurt. Replace soy sauce with tamari for gluten‑free.