Fettuccine With Chicken Cream Recipes

CREAMY CHICKEN FETTUCCINE

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.

CREAMY CHICKEN FETTUCCINE

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.

HOMEMADE CHICKEN FETTUCCINE

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.

CHICKEN FETTUCCINE ALFREDO

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.

QUICK CHICKEN FETTUCCINE

Steps:

• In a large saucepan, cook fettuccine according to package directions, adding the broccoli during the last 5 minutes of cooking; drain. , Stir in the chicken, broth, cream cheese, Parmesan cheese and mayonnaise. Cook and stir over low heat until heated through. Sprinkle with parsley.

PASTA, CHICKEN & A CREAM SAUCE

Steps:

• Using a heavey based frying pan, heat the oil and the butter and add the garlic to a low heat. After a minute add the chicken breasts to the pan and cook for 5 minutes on each side, or until the juices are no longer pink.
• When ready, remove the chicken breast from the pan and slice diagonally into thin strips and set aside.
• Meanwhile, add the onions to the used pan and cook gently for 5 mintues until they become soft.
• Crumble the bouillon cube over the top and add the water. Bring to the boil and leave to simmer for around 10 minutes.
• Once the liquid has reduced stir in the cream, milk, Parmesan and spring onions. Season to taste with salt and pepper. Boil once again then leave to simmer for around 10 minutes until the sauce has thickend.
• While the sauce is thickening boil a pan of lightly salted water with a little olive oil. Add the fettuccine and cook for 5 minutes till tender yet still firm or to the guidlines on the packet. Drain and transfer to a warmed bowl. Layer the chicken slices over the top and once the sauce is ready pour over the top of the chicken. Garnish with parsely and serve.

CREAMY ITALIAN CHICKEN FETTUCCINE

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.

CHICKEN FETTUCCINE WITH PESTO CREAM SAUCE

Steps:

• Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.
• Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm.
• Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.
• In a small saucepan, heat pesto over low until liquefied. Stir in cream; heat until warm. Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce.

CREAMY CHICKEN FETTUCCINE

Steps:

• Heat a large pot of water for the pasta. When the water is boiling, cook the pasta according to the packet instructions. Drain well, then return the pasta to the cooking pot and toss with oil.
• Cut the chicken across the grain into strips about 1cm wide. sprinkle these with the flour and toss to combine.
• Heat 1 Tbsp of the extra oil in a large fry pan, add the floured chicken and stir-fry for 3-4 minutes until the chicken has lost its pink color. Transfer the chicken to a bowl.
• Add remaining oil to the pan, then the garlic and mushrooms. Cook, stirring occasionally, until the mushrooms have softened, then add the herbs, cream and stock. Allow the mixture to come to the boil, stirring occasionally, then add the chicken and any juices. Simmer for 3-4 minutes longer, then stir in salt and pepper to taste.
• cook for 2-3 minutes longer, or until the chicken is cooked through.
• Pour the sauce over the cooked, drained pasta and toss gently to combine. Leave to stand for 2-3 minutes, then stir again and serve, garnishing with a little Parmesan and/or chopped fresh basil if desired.

CROCK POT CREAMY CHICKEN FETTUCCINE

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.

FETTUCINE WITH CHICKEN AND BELL PEPPER CREAM SAUCE

Steps:

• Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer chicken to plate. Add green and red bell peppers and onion to same skillet and sauté until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and sauté 4 minutes. Add whipping cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.
• Cut chicken into strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes. Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat. Serve, passing additional Parmesan separately.