Tasty chicken fettuccine made from pan-fried and shredded chicken, freshly cooked fettuccine pasta and coated in a delicious creamy sauce.
We were sitting in a staff meeting recently and someone pointed out we didn't have a Chicken Fettuccine recipe on the website yet. We had a beautiful Chicken Stroganoff and Creamy Chicken and Pesto Pasta, but no chicken fettuccine. We knew we had to rectify that immediately!
The secret to this tasty recipe is pan-frying the seasoned chicken breast in a frying pan first, then shredding it and adding it back to the flavoursome sauce at the end.
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Ingredient notes:
- Chicken: I used breast for this recipe as they're easy to fry evenly once sliced through the middle. You could also use boneless chicken thighs if you prefer.
- Pasta: Hence the name, this recipe calls for fettuccine. Spaghetti would also work.
- Parmesan: This cheese has such a lovely flavour that really enhances the dish. However, it is more expensive than other cheeses so feel free to use a more budget-friendly cheese if you prefer. It will still taste delicious.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Cook the pasta according to the packet instructions until al dente. Reserving the water, drain and set the pasta and pasta water aside.
Slice the chicken breasts in half horizontally, season with salt and pepper. Place a large frying pan over a medium heat and add the oil. Cook the chicken breasts until golden, then remove from the pan.
To the same pan, add the butter and onion. Fry for a few minutes until soft. Add the garlic, mixed herbs and flour and fry for a further 2 minutes.
Pour in 2 ½ cups of the reserved pasta water. Stir to thicken. Meanwhile, use two forks to shred the cooked chicken breasts. Add the shredded chicken, cream and parmesan to the sauce and mix to combine.
Finally add the cooked fettuccine and toss to coat in the sauce. Season to taste with salt and pepper then serve immediately with extra grated parmesan and fresh parsley on top.
If you love this delicious Italian pasta, you're bound to enjoy our Spaghetti Carbonara as well!
Recipe FAQs:
You could add some baby spinach or mushrooms to this dish if you like. You could also serve it with some cooked asparagus or a fresh, herby salad with a simple vinaigrette.
Yes it could. Simply swap the pasta and flour for gluten free alternatives.
Storage:
Store any leftover chicken fettucine in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave until piping hot.
This meal can be frozen, however you may need to add a little cream or water to the pot to make it saucier.
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Chicken Fettuccine
Tasty chicken fettuccine made from pan-fried and shredded chicken and freshly cooked fettuccine pasta coated in a delicious creamy sauce.
Ingredients
- 500g dried fettuccine pasta
- 450g chicken breast
- Salt and pepper
- 1 Tbsp olive oil
- 40g butter
- 1 onion, finely diced
- 3 cloves garlic, minced
- 1 tsp dried mixed herbs
- 3 Tbsp plain flour
- 2 ½ cups reserved pasta water
- 1 cup cream
- 50g grated parmesan
To serve
- Extra grated parmesan
- Freshly chopped parsley
Instructions
- Cook the pasta according to the packet instructions until al dente. Reserving the water, drain and set the pasta and pasta water aside.
- Slice the chicken breasts in half horizontally, season with salt and pepper.
- Place a large frying pan over a medium heat and add the oil. Cook the chicken breasts until golden, then remove from the pan.
- To the same pan, add the butter and onion. Fry for a few minutes until soft.
- Add the garlic, mixed herbs and flour and fry for a further 2 minutes.
- Pour in 2 ½ cups of the reserved pasta water. Stir to thicken.
- Meanwhile, use two forks to shred the cooked chicken breasts.
- Add the shredded chicken, cream and parmesan to the sauce and mix to combine.
- Finally add the cooked fettuccine and toss to coat in the sauce. Season to taste with salt and pepper then serve immediately with extra grated parmesan and fresh parsley on top.
Notes
- You could also use leftover roast chicken or store-bought shredded chicken if you prefer.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 941Total Fat: 43gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 196mgSodium: 497mgCarbohydrates: 82gFiber: 4gSugar: 5gProtein: 55g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Cat says
Great recipe! I added some zucchini noodles to the recipe and it was delicious, very creamy and rich.
VJ cooks says
Oh yum, that sounds delicious.
Chloe says
Need to make more as servings size too small. If I use a 1kg of chicken do I double all ingredient amounts?
VJ cooks says
Yes that will work.
Rochelle says
This was a great hit our household ,my fussy toddler woofed this down a treat.
VJ cooks says
Amazing. Thanks for the feedback, Rochelle.
Kate says
I have made this numerous times now, the last couple of times I have made it I replaced the water with chicken stock.. just gives it that extra flavor hit. Such a good recipe
VJ cooks says
Great tip!