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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