Creamy Chicken Fettuccine Recipes

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CREAMY CHICKEN FETTUCCINE



Creamy Chicken Fettuccine image

Provided by Mel

Categories     Chicken

Time 30m

Number Of Ingredients 10

2 boneless skinless chicken breasts cut crosswise into 1/4-inch strips
salt and pepper
2 tablespoons butter
2 garlic cloves (minced)
1 cup heavy cream
1 teaspoon grated zest and 2 tablespoons juice from 1 lemon
1 pound fettuccine
2 cups frozen peas
1 1/2 cups grated parmesan cheese
1 cup chopped fresh basil

Steps:

  • Bring 4 quarts water to boil in large pot. Pat chicken dry with paper towels and season with salt and pepper. Melt butter in a large nonstick skillet over medium-high heat. Cook chicken until no longer pink, about 3 minutes. Transfer to a plate.
  • Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add cream, lemon zest, and lemon juice and simmer until sauce is slightly thickened, 3 to 5 minutes. Remove from heat, cover, and keep warm.
  • Add 1 tablespoon salt and pasta to boiling water and cook until almost al dente. Add peas to pot and cook until bright green, about 1 minute. Reserve 1/2 cup cooking water, drain pasta and peas, and return to pot. Add sauce, cheese, basil, and reserved chicken to pot and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve immediately.

Nutrition Facts : ServingSize 1 Serving, Calories 773 kcal, Carbohydrate 64 g, Protein 38 g, Fat 41 g, SaturatedFat 20 g, Cholesterol 207 mg, Sodium 502 mg, Fiber 5 g, Sugar 4 g

HOMEMADE CHICKEN FETTUCCINE



Homemade Chicken Fettuccine image

This chicken alfredo recipe is really unique as it doesn't use a thickening agent, and is very versatile!

Provided by Torrerizor

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 25m

Yield 4

Number Of Ingredients 8

8 ounces fettuccini pasta
2 tablespoons butter
3 skinless, boneless chicken breast halves - cut into chunks
8 ounces mushrooms, sliced
1 teaspoon garlic salt
⅛ teaspoon ground black pepper
1 ½ cups heavy cream
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.

Nutrition Facts : Calories 790.7 calories, Carbohydrate 46.3 g, Cholesterol 244.6 mg, Fat 43.9 g, Fiber 3 g, Protein 53.3 g, SaturatedFat 25.9 g, Sodium 723.3 mg, Sugar 3 g

CREAMY CHICKEN FETTUCCINE



Creamy Chicken Fettuccine image

Convenient canned soup and process American cheese hurry along the assembly of this creamy sauce loaded with delicious chunks of chicken. -Melissa Cowser, Greenville, Texas

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 6 servings.

Number Of Ingredients 11

1-1/2 pounds boneless skinless chicken breasts, cut into cubes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
4 ounces process cheese (Velveeta), cubed
1 can (2-1/4 ounces) sliced ripe olives, drained
1 jar (2 ounces) diced pimientos, drained, optional
1 package (16 ounces) fettuccine or spaghetti
Coarsely ground pepper, optional

Steps:

  • Place the chicken in a 3-qt. slow cooker; sprinkle with garlic powder, onion powder and pepper. Top with soups. Cover and cook on high for 3-4 hours or until chicken is no longer pink. , Stir in the cheese, olives and pimientos if desired. Cover and cook until cheese is melted. Meanwhile, cook fettuccine according to package directions; drain. Serve with chicken; top with coarsely ground pepper if desired.

Nutrition Facts : Calories 540 calories, Fat 15g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 1151mg sodium, Carbohydrate 62g carbohydrate (5g sugars, Fiber 4g fiber), Protein 39g protein.

CHICKEN FETTUCCINE ALFREDO



Chicken Fettuccine Alfredo image

Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
  • Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
  • Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
  • Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
  • Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

CREAMY ITALIAN CHICKEN FETTUCCINE



Creamy Italian Chicken Fettuccine image

Got leftover chicken? Give it a second go around that's possibly even better than the first in this Creamy Italian Chicken Fettuccine.

Provided by My Food and Family

Categories     Pasta

Time 30m

Yield Makes 4 servings.

Number Of Ingredients 8

1/2 lb. fettuccine, uncooked
3 cups mixed fresh broccoli florets and red pepper strips
2 Tbsp. oil
3/4 lb. boneless skinless chicken breasts, cut into strips
1 cup milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup KRAFT Shredded Italian* Five Cheese Blend
3 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the cooking water for the last 3 min.
  • Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 8 min. or until done. Remove chicken from skillet; cover to keep warm.
  • Add milk and cream cheese to skillet; cook on low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring constantly. Stir in chicken and shredded cheese.
  • Drain pasta mixture; place on serving plate. Top with chicken mixture and Parmesan.

Nutrition Facts : Calories 600, Fat 27 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 110 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 37 g

CREAMY CHICKEN AND MUSHROOM FETTUCCINI



Creamy Chicken and Mushroom Fettuccini image

Very easy chicken and pasta dish. I always get compliments when I make this. This recipe is for 2-3 people, but is easily doubled.

Provided by Neonprincess

Categories     Chicken Breast

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 9

2 chicken breast fillets, cubed (or 3 - 4 thigh fillets)
3 -4 green onions, chopped
3 mushrooms, sliced
2 slices bacon, cubed
300 ml cream (I use low fat)
1 -2 garlic clove, crushed (according to taste)
2 teaspoons cornflour
200 g spinach fettuccine
salt

Steps:

  • Cook the pasta, while you chop up the ingredients. (Stir the fettuccini often otherwise it will stick together.).
  • Fry chicken till about 1/2 cooked, then add bacon, and fry for a further couple of minutes. Add crushed garlic, stir well.
  • When bacon is cooked, add mushrooms and shallots, fry for a few minutes, till mushrooms soften.
  • Stir in cream, simmer for about 2 minutes. Taste and add salt (or other herbs / spices) if desired. To thicken sauce, mix cornflour with small amount of water, and stir into sauce. Keep stirring, it should thicken in about one minute.
  • Serve.

Nutrition Facts : Calories 796.6, Fat 53.2, SaturatedFat 31.3, Cholesterol 248.3, Sodium 151, Carbohydrate 65.2, Fiber 1.1, Sugar 1.3, Protein 17

CROCK POT CREAMY CHICKEN FETTUCCINE



Crock Pot Creamy Chicken Fettuccine image

Make and share this Crock Pot Creamy Chicken Fettuccine recipe from Food.com.

Provided by bmcnichol

Categories     Chicken Breast

Time 6h5m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs boneless skinless chicken breasts, cut into cubes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon pepper
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
4 ounces process American cheese, cubed
1 (2 1/4 ounce) can sliced ripe olives, drained
1 (16 ounce) package fettuccine or 1 (16 ounce) package spaghetti

Steps:

  • Place the chicken in crock pot and sprinkle with garlic powder, onion powder and pepper.
  • Top with soup.
  • Cover and cook on low 6-8 hours or until chicken juices run clear.
  • Stir in cheese and olives.
  • Cover and cook until cheese is melted.
  • Meanwhile, cook fettuccine according to package directions and drain.
  • Serve chicken on top of fettuccine.

Nutrition Facts : Calories 874.1, Fat 24.6, SaturatedFat 8.9, Cholesterol 224.8, Sodium 1722.9, Carbohydrate 95.8, Fiber 4.3, Sugar 5.3, Protein 64.9

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