Description
A rich and savory creamy chicken fettuccine recipe made with shredded pan-fried chicken and a sauce thickened with pasta water and parmesan.
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
Instructions
- 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.
- 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.
- 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.
- Gradually pour in 2 ½ cups of the reserved pasta water, stirring constantly until the mixture thickens.
- Shred the cooked chicken using two forks. Add the chicken, cream, and parmesan to the sauce, stirring until combined and the cheese melts.
- 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