Best 4 Creamy Chicken Fettuccine Recipes

CREAMY CHICKEN FETTUCCINE

Steps:

• Place the chicken in a 3-qt. slow cooker; sprinkle with garlic powder, onion powder and pepper. Top with soups. Cover and cook on high for 3-4 hours or until chicken is no longer pink. , Stir in the cheese, olives and pimientos if desired. Cover and cook until cheese is melted. Meanwhile, cook fettuccine according to package directions; drain. Serve with chicken; top with coarsely ground pepper if desired.

CREAMY CHICKEN MARSALA FETTUCCINE

Steps:

• Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. Whisk together the flour, paprika, cayenne pepper, salt, and black pepper in a shallow bowl. Press each chicken breast into the flour mixture on both sides. Tap off excess flour.
• Heat olive oil and 1 tablespoon of butter in a skillet over medium heat until the butter gives off a slightly toasted fragrance, and pan-fry the chicken until browned on both sides, about 3 minutes per side. Set aside. Melt 1 more tablespoon of butter in the skillet, and cook and stir the onion until translucent, about 5 minutes; stir in the shiitake mushrooms, oyster mushrooms, cremini mushrooms, and garlic, and cook until the mushrooms have given off their juice and begun to brown, 10 to 12 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccini, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Place the pasta into a serving dish, and toss with 2 tablespoons of butter; season to taste with salt and black pepper, and keep warm.
• After the mushroom juices have evaporated, pour Marsala wine into the sauce, and scrape up and dissolve any browned flavor bits in the bottom of the skillet. Turn heat to high, and stir until half the wine evaporates, about 3 minutes; stir in mascarpone, Dijon mustard, and chicken broth; cook, stirring constantly, until the sauce has thickened slightly, another 3 minutes. Reduce heat to medium-low; return cooked chicken breasts to the sauce. Cook until the chicken juices run clear and the sauce has thickened, about 5 minutes. Stir in parsley. Serve with buttered fettuccine.

CREAMY CHICKEN AND WIDE NOODLES (ALMOST FETTUCCINE)

Steps:

• 1. Cook noodles according to package directions; drain well, and sit aside.
• 2. Fry your chicken either use bite size pieces or each chicken breast cut in half. (I use bite size) Set aside.
• 3. Fry your fresh mushrooms until soft. set aside.
• 4. In a medium saucepan, add 2 tablespoons butter. Stir in your whipping cream and parmesan cheese plus your Alfredo Sauce Mix. (Be sure this is fixed right when you are getting ready to serve to be hot). Make sure it is well blended together. If sauce gets too thick add more whipping cream.
• 5. Place noodles on serving plate, place chicken and mushrooms on top of noodles. Then spoon your warm sauce on top of chicken and mushroom.
• 6. Add a few chopped parsley leaves on top.

CREAMY CHICKEN FETTUCCINE

Steps:

• Heat a large pot of water for the pasta. When the water is boiling, cook the pasta according to the packet instructions. Drain well, then return the pasta to the cooking pot and toss with oil.
• Cut the chicken across the grain into strips about 1cm wide. sprinkle these with the flour and toss to combine.
• Heat 1 Tbsp of the extra oil in a large fry pan, add the floured chicken and stir-fry for 3-4 minutes until the chicken has lost its pink color. Transfer the chicken to a bowl.
• Add remaining oil to the pan, then the garlic and mushrooms. Cook, stirring occasionally, until the mushrooms have softened, then add the herbs, cream and stock. Allow the mixture to come to the boil, stirring occasionally, then add the chicken and any juices. Simmer for 3-4 minutes longer, then stir in salt and pepper to taste.
• cook for 2-3 minutes longer, or until the chicken is cooked through.
• Pour the sauce over the cooked, drained pasta and toss gently to combine. Leave to stand for 2-3 minutes, then stir again and serve, garnishing with a little Parmesan and/or chopped fresh basil if desired.