Ultimate Chicken Fettuccine Recipe

There is nothing quite as satisfying as twirling a forkful of pasta coated in a rich, homemade sauce after a long day. My Chicken Fettuccine hits that sweet spot between total indulgence and easy weeknight cooking.

I often turn to this recipe when I need a meal that feels restaurant-quality but comes together in just thirty minutes. It is creamy, savory, and brings the whole family to the table faster than ordering takeout.

What Makes This Chicken Fettuccine a Keeper

The secret lies in cooking the chicken first to build a foundation of flavor right in the pan. You get tender, golden bites that integrate perfectly into the velvety sauce later on.

I appreciate how this dish uses simple pantry staples to create something that tastes incredibly rich and satisfying. You do not need fancy equipment or hard-to-find items to make this Chicken Fettuccine shine.

It is also incredibly versatile, allowing you to add extra vegetables or swap proteins based on what you have on hand. Even my pickiest eaters clean their plates whenever this makes it to the dinner rotation.

If this creamy pasta hit the spot, you should definitely try my Quick Split Pea Soup Recipe for another cozy option. I also recommend making my Savory White Chicken Chili Recipe when you need a hearty meal that warms you up from the inside out.

Gathering Your Chicken Fettuccine Ingredients

Here are the simple fresh items and pantry staples you need to get started:

• Fettuccine Pasta: The wide, flat noodles hold the heavy sauce perfectly, though spaghetti works in a pinch.
• Chicken Breast: I slice these horizontally to ensure they cook quickly and remain juicy before shredding.
• Butter: This forms the rich base of the roux and adds a deep, savory flavor to the sauce.
• Onion: finely diced onion provides a subtle sweetness that balances the richness of the cream.
• Garlic: Minced fresh garlic cloves are essential for that classic Italian-inspired aroma and taste.
• Dried Mixed Herbs: A simple blend of herbs adds background complexity without overpowering the dish.
• Plain Flour: You will need this to thicken the sauce and create that velvety consistency.
• Pasta Water: This is the most critical ingredient for binding the sauce to the noodles, so do not drain it all away.
• Heavy Cream: Provides the luxurious texture and richness that makes this dish so comforting.
• Parmesan Cheese: I always use freshly grated cheese for the best melt and a salty, nutty finish.
• Olive Oil: Used for searing the chicken to a beautiful golden brown.
• Salt and Pepper: Essential for seasoning both the meat and the final sauce to taste.
• Fresh Parsley: A sprinkle of green at the end adds freshness and color to the plate.

My Method for Perfect Chicken Fettuccine

Let’s get the stove ready for some delicious pasta:

1. Begin by bringing a large pot of salted water to a boil and cooking the fettuccine according to the package directions until it is al dente. Before you drain the colander, carefully scoop out and reserve about three cups of the starchy cooking water. This liquid is liquid gold for your sauce later. Drain the pasta and set it aside while you work on the protein.
2. Prepare the chicken by slicing the breasts in half horizontally to create thinner fillets, then season them generously with salt and pepper. Heat the olive oil in a large frying pan over medium heat. Place the chicken in the hot pan and cook until each piece is golden brown and cooked through, which usually takes a few minutes per side. Remove the chicken from the pan and set it on a cutting board to rest.
3. In the same pan, without wiping it out, melt the butter and add the finely diced onion. Sauté the onion for a few minutes until it becomes soft and translucent, scraping up any browned bits left from the chicken. Add the minced garlic, dried mixed herbs, and flour to the pan. Stir constantly and cook for another two minutes to remove the raw flour taste and let the aromatics bloom.
4. Slowly pour in 2 ½ cups of the reserved warm pasta water while whisking or stirring continuously to prevent lumps. Let the mixture simmer and bubble gently until it thickens into a smooth gravy-like consistency. While the sauce simmers, use two forks to shred the cooked chicken breasts into bite-sized pieces.
5. Lower the heat and stir in the heavy cream, the shredded chicken, and the grated parmesan cheese. Mix everything until the cheese has melted and the sauce is uniform and creamy. Finally, add the cooked fettuccine noodles to the pan and toss everything together with tongs until every strand is coated in the luxurious sauce. Season with extra salt and pepper if needed, then serve immediately topped with fresh parsley and more parmesan.

My Best Tips for Perfect Chicken Fettuccine

Always reserve more pasta water than you think you will need before draining the pot. That starchy liquid is the key to binding the Chicken Fettuccine sauce to the noodles without it becoming greasy.

I recommend shredding the chicken while it is still warm so it absorbs the sauce better upon return to the pan. This technique ensures every bite is juicy rather than dry or rubbery.

Freshly grating your parmesan cheese makes a huge difference in the final texture of the dish. Pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly into your sauce.

How to Serve This Chicken Fettuccine

A crisp green salad with a sharp vinaigrette cuts through the richness of the creamy pasta perfectly. I also like to serve this Chicken Fettuccine with a slice of crusty garlic bread to mop up any extra sauce.

For a fresh finish, sprinkle plenty of chopped parsley and cracked black pepper right before plating. It adds a pop of color and a bit of bite that balances the savory cheese flavors.

I love seeing what you cook! If you make this recipe, be sure to tag me on Pinterest so I can see your creations.

Creamy Chicken Fettuccine

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• Author: Amelia Bryan
• Total Time: 35 min
• Yield: 4 servings
• Diet: Non-Vegetarian

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Description

A rich and savory creamy chicken fettuccine recipe made with shredded pan-fried chicken and a sauce thickened with pasta water and parmesan.

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Ingredients

• 480g chicken breast, sliced horizontally
• 1 tbsp olive oil
• 40g butter
• 1 brown onion, finely diced
• 3 cloves garlic, minced
• 1 tsp dried mixed herbs
• 3 tbsp plain flour
• 2 1/2 cups reserved pasta water
• 1 cup heavy cream
• 50g grated parmesan cheese
• 500g fettuccine pasta
• Salt and pepper to taste
• Fresh parsley for garnish

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Instructions

1. Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve about 3 cups of pasta water, then drain the pasta and set aside.
2. Slice the chicken breasts horizontally, season with salt and pepper. Heat olive oil in a large skillet over medium heat and cook chicken until golden and cooked through. Remove and set aside.
3. In the same pan, melt the butter and add the diced onion. Fry until soft, then add the garlic, dried herbs, and flour. Cook for 2 minutes while stirring.
4. Gradually pour in 2 ½ cups of the reserved pasta water, stirring constantly until the mixture thickens.
5. Shred the cooked chicken using two forks. Add the chicken, cream, and parmesan to the sauce, stirring until combined and the cheese melts.
6. Add the cooked pasta to the pan and toss until well coated in the sauce. Season with salt and pepper, garnish with parsley and extra parmesan, and serve immediately.

Notes

You can substitute boneless skinless chicken thighs for the breast meat if you prefer a darker meat flavor.

• Prep Time: 15 min
• Resting Time: 5 min
• Cook Time: 20 min
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 serving
• Calories: 935
• Sugar: 5g
• Sodium: 490mg
• Fat: 43g
• Saturated Fat: 23g
• Unsaturated Fat: 16g
• Trans Fat: 1g
• Carbohydrates: 82g
• Fiber: 4g
• Protein: 54g
• Cholesterol: 195mg

Keywords: chicken fettuccine, creamy pasta recipe, homemade italian dinner, easy chicken pasta