Cheesy Chicken Fettuccine

    Cheesy Chicken Fettuccine


    1535 people made this

    About this recipe: This is a family favourite. A creamy, cheesy chicken pasta dish, great with a salad and garlic bread.

    Serves: 8 

    • 6 skinless, boneless chicken breast fillets - cut into cubes
    • 90g butter, divided
    • 4 cloves garlic, minced, divided
    • 1 tablespoon dried Italian herbs
    • 1 (500g) packet fettuccine pasta
    • 1 onion, diced
    • 225g mushrooms, sliced
    • 4 tablespoons plain flour
    • 1 tablespoon salt
    • 3/4 teaspoon ground white pepper
    • 875ml milk
    • 125ml double cream
    • 60g grated Parmesan cheese
    • 225g grated Cheddar cheese
    • 3 plum tomatoes, diced
    • 125ml soured cream

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. In a large frying pan over medium heat combine chicken, 1/3 of the butter, 1/2 of the garlic and Italian herbs. Cook until chicken is no longer pink inside. Remove from pan and set aside.
    2. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    3. Meanwhile, melt remaining butter in the pan. Saute onion, remaining garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and cream, stirring until smooth and creamy. Stir in Parmesan and Cheddar cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and soured cream. Serve tossed with cooked fettuccine.

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