Creamy Fettuccine with Chicken Bites

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Pan-fried chicken bites served on top of fettuccine coated in a creamy garlic sauce flavoured with parmesan and fresh parsley.

Two white bowls filled with fettuccine pasta and pieces of cooked chicken sit on a wooden table next to a fork and knife.

This recipe is so much more than the winning combination of chicken and pasta. My Creamy Fettuccine with Chicken Bites is a celebration of flavours and textures. Tender pieces of chicken breast coated in a paprika and cumin rub, then pan fried with parmesan to create a crispy golden coating. These are served on top of fettuccine flavoured with a creamy, garlic sauce.

For other hearty pasta dishes, you must take a look at my Beef Stroganoff or my ever-popular One Pot Mince and Pasta.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
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Creamy Fettuccine with Chicken Bites

Ingredient notes:

A countertop displays raw diced chicken, fettuccine, parsley, garlic, butter, cream, grated Parmesan, spices, flour, lemon, and a stock cube, arranged in preparation for cooking.

Chicken: Either chicken breast or chicken thigh can be used in this recipe.
Fettuccine: You can use either dried fettuccine (like I have) or fresh if you prefer. Cook either according to the packet instructions then add in.
Parmesan: This type of cheese is ideal to cook the with the chicken as it crisps up so nicely when heated in the pan.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Cook the fettuccine in a large pot of salted water according to packet instructions. Drain and set aside. Cut the chicken into bite-sized pieces and place them in a container. Add the flour, cumin, paprika and season well with salt and pepper. Toss until the chicken is evenly coated.

Raw chicken pieces in a white dish topped with flour and various spices, ready to be mixed or marinated.

Raw, seasoned chunks of frozen chicken placed in a white rectangular dish with a black rim.

Heat the oil in a large nonstick frying pan over medium-high heat. Add the chicken and cook for 5–10 minutes until browned and cooked through. Sprinkle over ¼ cup of grated parmesan, toss to coat and cook for another 2 minutes. Remove the chicken from the pan and set aside.

Raw, seasoned chicken pieces are spread out in a single layer on a black frying pan, ready to be cooked.

Cubed pieces of chicken are being sautéed in a pan, showing browning and cooked juices in the pan.

In the same pan, melt the butter over medium heat. Add the garlic and cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn it. Dissolve the stock cube in the boiling water and pour it into the pan, scraping up any browned bits from the bottom. Stir to combine.

A close-up of broth being poured from a measuring cup into a pan with browned bits and bubbling fat.

A pot of light yellow sauce or soup simmering on a stovetop, with some small chunks visible in the liquid.

Once the liquid starts to bubble, pour in the cream and stir together. Simmer until the sauce starts to thicken.

A pan filled with cooked fettuccine pasta in a creamy white sauce.

A skillet filled with creamy fettuccine pasta topped with grated cheese and chopped fresh herbs.

Add the cooked fettuccine to the pan and toss well to coat in the creamy sauce. Sprinkle over the parmesan and stir through the parsley and squeeze over the lemon juice. Season to taste with salt and pepper.

A pan filled with cooked fettuccine noodles in a creamy white sauce, garnished with chopped green herbs.

A pan of creamy fettuccine pasta sits next to a dish of cooked, seasoned chicken pieces on a gray countertop.

Divide the pasta between four bowls. Top each with the chicken bites and sprinkle with extra chopped fresh parsley. Serve immediately.

Two white bowls filled with fettuccine pasta and pieces of cooked chicken, garnished with herbs, placed on a wooden table with two forks and a green napkin nearby.

Recipe FAQs:

Is there a substitute for cream?

You can substitute cream with evaporated milk or a plant-based cream alternative, though the sauce may be slightly thinner.

How would I make this recipe gluten free?

Use gluten free flour for coating the chicken and serve with gluten free pasta. Also, ensure the stock cube and parmesan are gluten free.

Storage:

This pasta is best enjoyed immediately after it is made. Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat until the chicken in heated all the way through.

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Creamy Fettuccine with Chicken Bites

Yield: Serves 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Pan-fried chicken bites served on top of fettuccine coated in a creamy garlic sauce.

Ingredients

300g dried fettuccine

Chicken Bites

600g chicken breast
1 Tbsp plain flour
1 tsp ground cumin
1 tsp smoked paprika
1 Tbsp oil
¼ cup grated parmesan, (25g)

Creamy Garlic Sauce

1 Tbsp butter
5 cloves garlic, crushed
1 chicken stock cube
½ cup boiling water
½ cup cream
½ cup grated parmesan (50g)
Juice of ½ lemon
1 handful fresh parsley, chopped

Instructions

Cook the fettuccine in a large pot of salted water according to packet instructions. Drain and set aside.
Cut the chicken into bite-sized pieces and place them in a container. Add the flour, cumin, paprika and season well with salt and pepper. Toss until the chicken is evenly coated.
Heat the oil in a large nonstick frying pan over medium-high heat. Add the chicken and cook for 5–10 minutes until browned and cooked through.
Sprinkle over ¼ cup of grated parmesan, toss to coat and cook for another 2 minutes. Remove the chicken from the pan and set aside.
In the same pan, melt the butter over medium heat. Add the garlic and cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn it.
Dissolve the stock cube in the boiling water and pour it into the pan, scraping up any browned bits from the bottom. Stir to combine.
Once the liquid starts to bubble, pour in the cream and stir together. Simmer until the sauce starts to thicken.
Add the cooked fettuccine to the pan and toss well to coat in the creamy sauce. Sprinkle over the parmesan and stir through the parsley and squeeze over the lemon juice. Season to taste with salt and pepper.
Divide the pasta between four bowls. Top each with the chicken bites and sprinkle with extra chopped fresh parsley. Serve immediately.

Notes

For extra greens, stir in baby spinach or baby peas through the pasta at the end.
This dish is best enjoyed immediately while the sauce is creamy and silky.
You can stir the chicken through the pasta, but it also looks great served on top.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 675Total Fat: 29gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 187mgSodium: 617mgCarbohydrates: 41gFiber: 2gSugar: 10gProtein: 59g

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

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