About this recipe:This is a family favourite. A creamy, cheesy chicken pasta dish, great with a salad and garlic bread.
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
125ml double cream
60g grated Parmesan cheese
225g grated Cheddar cheese
3 plum tomatoes, diced
125ml soured cream
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Method Prep:30min › Cook:30min › Ready in:1hr
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.
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.
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.