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Creamy chicken fettucine recipe

Creamy chicken fettucine recipe

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A quick, easy and delicious meal, which is perfect for the busy weeknights. Fettucine, chicken, onion and pepper are tossed together in a creamy sauce.

65 people made this

IngredientsServes: 4

  • 250g dry fettuccine pasta
  • 1 tablespoon olive oil
  • 450g skinless, boneless chicken breast fillets, cut into strips
  • 1 red onion, sliced
  • 1 yellow pepper, julienned
  • 2 cloves garlic, finely chopped
  • 125ml chicken stock
  • 2 tablespoons sherry
  • salt and pepper to taste
  • 215g cream cheese with chives

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cover to keep warm and set aside.
  2. Meanwhile, heat oil in a wok or frying pan over high heat. Saute chicken and onion 3 minutes. Add yellow pepper and continue cooking until chicken is no longer pink and vegetables are crisp-tender. Add garlic, chicken stock, sherry, salt and pepper. Cook just until hot. Blend in cream cheese and heat through. Do not allow to boil.
  3. Combine chicken mixture with hot pasta. Serve.

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Reviews & ratingsAverage global rating:(66)

Reviews in English (55)

by RogueOnion8

I almost gave this recipe four stars but I just think it doesn't have enough flavor as written. It also isn't the best for leftovers. I followed the recipe exactly and if I were to make it again I would add 1 tbsp. of italian seasoning.-11 Jan 2006

by Sativa Spitzer

I made a couple alterations/substitutions:I used a package of fat free cream cheese instead of the chive and onion because even the reduced fat chive/onion was too calorie/fat laden for me. I also used a cup of fat free chicken broth because i wanted more sauce & I had to thicken it w/a little flour. Instead of sherry i used marsala wine (double the amount it called for) and fresh garlic and basil fettucine. I did use a yellow pepper but a white onion was what i had on hand. my husband and i were both impressed with this meal and i let him take the leftovers for lunch!-31 Oct 2004

by Willyboyz in the kitchen again

This pasta rocks! Rich and creamy you'll wish you had doubled the recipe. Very very easy and the only thing I changed was that i used linguini. Enjoy!-28 Aug 2002


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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How to Make Fettuccine Alfredo Recipe with Chicken

It all starts with a homemade creamy garlic Alfredo sauce recipe, chicken and fettuccini pasta. If you don&rsquot want to use fettuccine, you can use your favorite pasta. From macaroni, penne, spaghetti, angel hair and more, your possibilities are endless. To make this healthier, add some of your favorite vegetables! Spinach, broccoli, kale and cauliflower are just a few options to make the pasta more healthy and vegetable friendly. In fact, this is so much better than Olive gardens version because homemade is always better. Check out our set-by-step photos to guide you through the cooking process. And all the recipe details are in the recipe box below. Enjoy!

First, Cook the Pasta:

start by cooking the Fettuccine Pasta in salted water with few drops of olive oil, until Al Dente for 6 minutes or as per package instructions. Once cooked, drain the hot water. Rinse with Cold Water and keep it aside.

You can use Whole Wheat Fettucine for healthier options.

Choice of Pasta

Since I’m making Fettucine Alfredo so I used Fettuccine. However, feel free to customize this recipe using any pasta you have at home. You can use Penne or Farfalle or Linguine or Rotini or any Pasta you love. Cook it as per Package directions and add it to the Cajun Alfredo Sauce.

Second, Make the Cajun Alfredo Sauce.

First, make a Roux by melting some butter in a Pan. Add a tablespoon of flour and cook until the flour combines with the melted butter.

Add the minced garlic and saute until the garlic gets fragrant.

Add Veggies if you want

You can add extra veggies like chopped Bell peppers or Onions at this point. Cook it with the Garlic until tenderize for 3-5 minutes over medium-low heat. You can also add some Healthy Veggies like Spinach or Broccoli or Asparagus or Mushrooms.

Add the Milk and Heavy cream. Stir to combine. (Use Skimmed Milk for a Skinny Option. Replace Heavy Cream with Low-fat Cream Cheese)

Add the Cajun seasoning, salt & pepper. Stir to combine. Turn off the heat.

Add the freshly grated Parmesan cheese and stir to combine. (Skip if you’re making a skinny version)

Add the Cooked Fettuccine Pasta in the Cajun Alfredo Sauce. Toss to combine. Serve it on a plate.

Third, Cooking the Chicken

Pound the Chicken Breasts until it gets tenderized.

Season it both sides with Cajun Seasoning.

Heat Olive oil in a pan and as the oil shimmers, add the Chicken Breast in the Pan. Fry it over medium-high heat for 4-5 minutes until the chicken gets thoroughly cooked and gets fried on both sides.

Other Alternatives

You can chop the Chicken Breast into Dices and Season it with Cajun Seasoning. Then fry it until the Chicken cooks thoroughly and also gets crispy on the edges. Toss it with the Pasta and serve.

Also, you can oven-fry the Chicken pieces. Season with Cajun seasoning. Drizzle some olive oil and pop it in the oven at 425°F 0r 220°C for 15-20-minutes. Toss in between intervals.

How to make Homemade Cajun Seasoning?

To make Cajun Seasoning at home, combine the following spices (1 tsp each)

  • Paprika
  • Cayenne Pepper
  • Ground Black Pepper
  • Oregano
  • Garlic Powder


Slice the Chicken Breast and Serve it over the Cajun Fettuccine Alfredo. Top with chopped Cilantro and some more freshly grated Parmesan Cheese! Enjoy!

How to make this ahead of time

You can make the sauce and store it. Cool it down to room temperature and then store it in the refrigerator. Also, you can season the chicken and store it in the Refrigerator. Before serving, add the cooked noodles and Parmesan cheese and stir them with the sauce. Fry the chicken and add on top of the Paste. Garnish with more Parmesan & Cilantro and serve!

You might also like:

If you happen to make this recipe, then comment below and rate this recipe. Also, tag me with #recipemagik on Instagram.

Creamy chicken fettucine recipe - Recipes

Try this rich and welcoming pasta dish, perfect for company.

Creamy Chicken Fettuccine

  • 2 Tbs olive oil
  • 4 chicken breasts, boneless and skinless
  • 2 garlic cloves, finely minced
  • 1 cup white mushrooms, sliced
  • 1 Tbs flour
  • 1 cup dry white wine (or 1 cup chicken broth)
  • 1 cup heavy cream, 1/2 cup grated Parmesan cheese
  • salt
  • black pepper, freshly ground
  • 1 pound fettuccine
  1. Prepare the fettuccine.
  2. heat olive oil over medium-high heat in a large skillet.
  3. Cut chicken breasts into 1" cubes.
  4. Cook the chicken until browned. Remove the chicken from the skillet.
  5. Add the mushrooms and garlic to the skillet. Cover and cook for 1 minute.
  6. Sprinkle with the flour and stir quickly to combine.
  7. Add the wine and let simmer for one minute.
  8. Reduce heat to low and add the cream.
  9. Simmer for 2-3 minutes, until the sauce thickens.
  10. Stir in cheese, add salt and pepper to taste.
  11. Return the chicken to the skillet and heat through.
  12. Add to fettuccine and toss.

Content copyright © 2021 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.

How to Make Amazing Alfredo Sauce

1 scant cup chicken broth (Scant means “a little less than”. So “a little less than” 1 cup. You may also use white wine instead of chicken broth. I give you permission. ))
2 cups heavy whipping cream
1 cup grated parmesan cheese
2-3 cloves minced garlic
2 tbsp cornstarch
1/2 tsp salt
1/2 tsp pepper
8 basil leaves, chiffonaded
1 tbsp fresh parsley, chopped

In a medium saucepan, heat chicken broth over medium high heat, bringing to a boil. Reduce heat to medium and whisk in heavy cream, cornstarch, and garlic. Bring to a soft boil and whisk for one minute. Reduce heat to low, whisk in parmesan cheese, salt and pepper. Let simmer for about 10 mins to melt cheese, let thicken, and incorporate flavors, whisking occasionally.

Add 2 tbsp butter and 2 tbsp olive oil to a large skillet over medium heat.

We want to let the butter and oil get nice and hot before we add the chicken, so let it get all sizzley, then it’ll calm back down when the butter starts to brown:

When it looks like this, it’s time to add the chicken.

Let the chicken cook 4-5 mins on one side.

Wow! 3 pots at one time! I feel all professional and stuff! )

After 4-5 mins, or when the bottom is nice and golden, flip the chicken to the other side and cook an additional 4-5 mins, or until the other side is nice and golden. :)

While the chicken is cooking, let’s chop our herbs. Now I just ran right over to my lovely neighbor’s beautiful garden and picked some fresh basil and parsley right from the ground! :) But if you don’t have access to your neighbor’s garden, you can buy fresh basil and parsley from the produce section of your grocery store. Usually they are hanging in bags on the wall. They are labeled and everything! Very easy. :) But, if you can’t find them, don’t let that stop you from making this recipe. Go ahead and try it without the herbs, I bet you’ll still love it. :) (Note: I would try to buy the basil on the same day you plan on using it. It tends to wilt quickly. Parsley lasts forever though. Okay, maybe a week or two. I haven’t really tested my theory.)

Oh right! Back to the herb chopping.

And slice thinly with a sharp knife (I use a paring knife). Oh btw, I am using a cutting board, I’m not doing this straight on my counter! LOL. The cutting board is just clear, so you can see right through it. hah.

Now! We have some chiffonaded basil. Pretty isn’t it? :) Basil smells soooooo good.

Now let’s chop up some parsley.

You could just take a knife and chop up these parsley leaves, but…

I have this Pampered Chef chopper and it does the job for me, much better than I could ever do. :p

Keep chopping until you have about 1 tbsp of chopped parsley.

Now! At this time, everything should be coming together!

Go ahead and throw your herbs into the Alfredo sauce and stir well with a spoon.

Your chicken should be all nice and golden now.

So it’s time to put it all together.

A Parmesan cream sauce with a hint of garlic, served over fettuccine noodles and topped with a lightly breaded, golden fried chicken breast.

And if you feel like it, go ahead and pour some more sauce right over that chicken. It’s *de*licious.

This recipe as is serves 2-3 adults. If you’re serving more than that, you’ll need to double the recipe or adjust it accordingly. :)


blood, sweat, tears… I forgot the pickles.

As far as I see it, if I can have my pasta, protein, AND some veggies in one pot, sans creamy sauce?? It’s a definite winner! I mean, creamy sauce wins, always, but sometimes the jiggle beneath my wings insists on healthier options.

Thus, when I found this pretty little bottle of Borges Extra Virgin Olive Oil, I couldn’t wait to make something healthy-errrr. As soon as I tasted it, I thought about lemon and chicken, with a side of fettuccine, of course.

Borges Extra Virgin Olive Oil provides provides the perfect flavor for any dish from veggies to poultry, and from seafood to juicy red meats. It’s perfect when used in marinades and bread dipping, but it’s also great for roasting and for salad dressings.

10 ounces dry fettuccine pasta
8 ounces half and half
1 ounce butter
1/4 cup freshly grated Parmesan cheese
black pepper, to taste

Heat a large pan of water to a boil. Add the fettuccine and cook over medium-high heat until not quite al dente. Drain the water and return the pasta to the pan.

Add the half and half and butter to the pot. Bring the mixture to a boil then reduce the heat to a simmer and let cook until the pasta is tender, about 4-5 more minutes.

Remove the pan from the heat and add the Parmesan cheese. Mix well. Sprinkle with black pepper, to taste. Serve hot.

Can you prepare the Chicken Mushroom Fettuccine Alfredo ahead of time?

Yes, you can make the entire dish ahead of time and store it in the freezer or the refrigerator. Here are some tips:

  • To Freeze Chicken Alfredo: Prepare the entire meal according to the instructions. Put everything in a casserole dish, then seal it airtight and label it before putting it in a freezer. It should last for about 3 months.
  • To Thaw Chicken Alfredo: Put the casserole dish in the oven and bake it for about an hour at 350F.
  • Refrigerate Chicken Alfredo: This meal will last for about a week in the refrigerator. When you need to reheat it, be aware that since it has real parmesan cheese, the solid will form a solid in the refrigerator. Don’t worry, just reheat it in a skillet on the stove and it will become the cheesy creamy sauce you love so much.


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