Creamy Chicken and Prawn Fettucine

Creamy Chicken and Prawn Fettucine


6 people made this

About this recipe: This elegant and tasty pasta dish is quick and easy to make. Fettucine is served with chicken, prawns and cherry tomatoes in a lightly spiced cream sauce.


Serves: 4 

  • 650g egg fettuccine
  • 1kg prawns, tails left on
  • 250g skinless chicken breast fillets, sliced into large strips
  • 1 tablespoon olive oil
  • 4 cloves garlic
  • 20 cherry tomatoes, halved
  • 1 tablespoon chopped fresh parsley
  • 1 sprig rosemary
  • 1 small red chilli, seeded and chopped
  • 250ml single cream
  • 1 tablespoon vegetable stock granules
  • 1 tablespoon cornflour
  • cracked black pepper to taste

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Bring a large pot of salted water to the boil. Cook the pasta according to packet's instructions. Drain.
  2. Meanwhile, heat a large frying pan with oil over medium heat. Fry chicken until slightly browned. Set aside.
  3. Add prawns and cook until they turn semi-pink. Add cooked chicken and garlic, stir well whilst cooking. Add single cream and let simmer.
  4. In a small bowl, combine vegetable stock with cornflour and just enough water to make a smooth paste. Pour into the pan whilst constantly stirring until the sauce thickens.
  5. Stir in tomatoes, parsley, rosemary and chilli. Simmer for 5-10 minutes. Season with cracked pepper.
  6. Serve sauce with pasta.

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