Creamy Bacon and Chicken Fettucine

    45 min

    An elegant, yet simple Italian-style pasta, which is perfect for lunch or dinner. Fettucine is tossed with smoked chicken, bacon and mushrooms in a creamy sauce.

    6 people made this

    Serves: 4 

    • 500g fettuccine pasta
    • 75ml olive oil
    • 500g smoked chicken, sliced
    • 150g lean bacon, chopped
    • 250g button mushrooms, sliced
    • 1 bunch spring onions, chopped
    • 2 cloves garlic, crushed
    • 3 pinches mixed herbs
    • salt and cracked pepper to taste
    • 200ml cream
    • shaved Parmesan cheese to taste

    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Bring 3 litres of salted water to the boil. Add pasta and cook according to the packet's instructions. Drain and set aside.
    2. Meanwhile, heat the oil in a large deep frying pan and saute the bacon until brown. Add the mushrooms and wait for them to reduce in size before adding the chicken.
    3. Heat the chicken through, then stir in the cream, garlic, mixed herbs and salt and pepper. Simmer until the sauce thickens a little, then add the spring onions.
    4. Simmer for an additional 3 minutes, stirring gently and often. Remove from the heat.
    5. Transfer the pasta into a large bowl, pour over the sauce and toss. Serve with shaved Parmesan cheese.


    If smoked chicken is unavailable, use plain chicken.

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    Reviews in English (3)


    Altered ingredient amounts. This recipe also works as a risotto, obviously replacing the fettuccini pasta with your favourite rice.  -  03 May 2009  (Review from Allrecipes AU | NZ)


    A very satisfying and easy dish. I used fresh spinach fettucine. Altered quantities as i thought 500 grams of chicken too much. Similar for mushrooms. Was a hit with my two fussy eaters.  -  18 Jan 2013  (Review from Allrecipes AU | NZ)


    Brilliant and very easy to make. I added fresh parsley towards the end, increase garlic cloves to 5, and extra 50ml of cream. Perfect recipe and all my guests thoroughly enjoyed it. Thanks very much for sharing.  -  16 Apr 2017  (Review from Allrecipes AU | NZ)