Creamy Chicken Fettuccine

Creamy chicken fettuccine pasta made with garlic, Parmesan, and a rich homemade sauce. This quick chicken pasta recipe is perfect for a family dinner or meal prep. Made with simple ingredients like cream, shredded chicken breast, and dried fettuccine, it’s a go-to comfort food option. Great for busy nights when you need a filling and flavorful meal on the table fast.

A comforting and creamy chicken pasta dish made with tender fettuccine, shredded chicken, and a rich garlic-parmesan sauce—perfect for weeknight dinners or casual entertaining.

Ingredients

Main Ingredients:

• 500g dried fettuccine pasta
• 450g chicken breast
• Salt and pepper, to taste
• 1 Tbsp olive oil
• 40g butter
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1 tsp dried mixed herbs
• 3 Tbsp plain flour
• 2½ cups reserved pasta water
• 1 cup cream
• 50g grated Parmesan

To Serve:

• Extra grated Parmesan
• Fresh parsley, finely chopped

Instructions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Before draining, reserve 2½ cups of pasta water. Set pasta and water aside.
2. Prepare the Chicken:
   Slice chicken breasts in half horizontally. Season both sides with salt and pepper.
3. Cook the Chicken:
   Heat olive oil in a large frying pan over medium heat. Cook the chicken until golden and cooked through (about 4–5 minutes per side). Remove from the pan and set aside.
4. Make the Sauce Base:
   In the same pan, melt the butter. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic, mixed herbs, and flour. Cook for another 2 minutes to remove the raw flour taste.
5. Build the Sauce:
   Gradually pour in the reserved pasta water while stirring to create a smooth, thickened sauce.
6. Add Chicken and Cream:
   Use two forks to shred the cooked chicken. Return it to the pan along with the cream and Parmesan. Stir well to combine and let simmer for 2–3 minutes.
7. Combine with Pasta:
   Add the cooked fettuccine and toss to coat evenly in the sauce. Taste and adjust seasoning if needed.
8. Serve:
   Plate the pasta and top with extra grated Parmesan and a sprinkle of fresh parsley. Serve hot.

Tips

• Always reserve pasta water before draining—it’s key to achieving a smooth, emulsified sauce.
• Use freshly grated Parmesan for better flavor and meltability.
• Stir continuously while adding pasta water to avoid lumps from the flour.

Variations and Substitutions

• Protein: Substitute chicken with cooked shrimp, bacon, or tofu for a different twist.
• Cream-Free: Use whole milk with a bit of cream cheese for a lighter version.
• Add Veggies: Add sautéed mushrooms, spinach, or peas for extra nutrition.
• Pasta Options: Works well with tagliatelle, penne, or linguine if fettuccine isn’t available.

FAQs

Can I use pre-cooked chicken?
Yes, just shred it and add during the final step to warm through in the sauce.

How do I thicken the sauce if it’s too runny?
Let it simmer a few more minutes or stir in a teaspoon of cornstarch dissolved in cold water.

Can I make this ahead?
You can prep the sauce and chicken ahead, but cook pasta fresh before serving for best texture.

Serving Suggestions

• Serve with garlic bread or a simple green salad.
• Pair with a glass of white wine such as Chardonnay or Pinot Grigio.
• Add a sprinkle of chili flakes for extra heat if desired.

Why You’ll Love This Recipe

• Hearty and satisfying—perfect for the whole family.
• Uses pantry staples and simple techniques.
• Creamy and comforting with plenty of flavor from the garlic, herbs, and Parmesan.
• Great for leftovers and easy to reheat.

Creamy Chicken Fettuccine

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Ingredients

• Main Ingredients:

• 500g dried fettuccine pasta

• 450g chicken breast

• Salt and pepper, to taste

• 1 Tbsp olive oil

• 40g butter

• 1 onion, finely diced

• 3 garlic cloves, minced

• 1 tsp dried mixed herbs

• 3 Tbsp plain flour

• 2½ cups reserved pasta water

• 1 cup cream

• 50g grated Parmesan

• To Serve:

• Extra grated Parmesan

• Fresh parsley, finely chopped

Directions

• Cook the Pasta:
• Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Before draining, reserve 2½ cups of pasta water. Set pasta and water aside.
• Prepare the Chicken:
• Slice chicken breasts in half horizontally. Season both sides with salt and pepper.
• Cook the Chicken:
• Heat olive oil in a large frying pan over medium heat. Cook the chicken until golden and cooked through (about 4–5 minutes per side). Remove from the pan and set aside.
• Make the Sauce Base:
• In the same pan, melt the butter. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic, mixed herbs, and flour. Cook for another 2 minutes to remove the raw flour taste.
• Build the Sauce:
• Gradually pour in the reserved pasta water while stirring to create a smooth, thickened sauce.
• Add Chicken and Cream:
• Use two forks to shred the cooked chicken. Return it to the pan along with the cream and Parmesan. Stir well to combine and let simmer for 2–3 minutes.
• Combine with Pasta:
• Add the cooked fettuccine and toss to coat evenly in the sauce. Taste and adjust seasoning if needed.
• Serve:
• Plate the pasta and top with extra grated Parmesan and a sprinkle of fresh parsley. Serve hot.