Creamy Chicken Fettuccine
Whip up a delicious and quick meal with creamy chicken fettuccine. This easy recipe can be customized with your favorite veggies and spices.
Creamy chicken fettuccine is a fast and satisfying dinner that comes together in under 30 minutes—perfect for busy weeknights. The dish features tender chunks of chicken and fettuccine pasta coated in a silky, Parmesan-infused cream sauce with a hint of lemon for brightness.
Artichoke hearts add a touch of elegance and a gentle tang, while green onions provide freshness and color. It’s all made in one skillet plus a pasta pot, making cleanup a breeze. Whether you serve it with a crisp salad or on its own, this pasta dish delivers comfort and flavor with every bite.
Why You’ll Love It
Quick and simple. Ready in under 30 minutes using pantry and fridge staples.
Rich and creamy. The Parmesan cream sauce clings to every strand of fettuccine.
Bright and balanced. Lemon and artichokes add freshness to balance the richness of the sauce.
Ingredient Notes
- Fettuccine: Cook just until al dente so it doesn’t overcook when tossed with the sauce.
- Chicken: Boneless, skinless chicken breasts or thighs work well.
- Green onions: Use both the white and light green parts in the sauce; save the dark green tops for garnish.
- Heavy cream and broth: Form the base of the rich but balanced sauce.
- Parmesan cheese: Adds depth and saltiness—use freshly grated if possible.
- Artichoke hearts: Canned or jarred, drained well before adding.
- Lemon zest and juice: Brighten and lift the creamy sauce.
Steps to Make Creamy Chicken Fettuccine
- Boil the pasta until al dente, drain, and set aside. Meanwhile, cook the chicken pieces in butter until browned and cooked through. Add the garlic and green onions, then stir in the flour to form a quick roux.
- Whisk in the broth and cream, followed by Parmesan cheese, and simmer until the sauce thickens. Add the artichokes, lemon zest, and juice, and cook briefly to combine the flavors.
- Add the drained pasta and toss to coat. Taste and adjust the seasoning, then transfer to a serving bowl and top with green onion slices and more Parmesan if desired.
Recipe Variations
- Shrimp: Add 1/2 pound of shelled, deveined shrimp to the sauce mixture along with the Parmesan cheese and artichokes; cook until the shrimp is pink and cooked through.
- Fresh Herbs: Add fresh basil or parsley for a pop of color and flavor.
- Mushrooms: After cooking the chicken, sauté 1/2 pound of sliced mushrooms in an extra tablespoon of butter. When browned and the liquid has evaporated, proceed with step 2. Omit the artichokes if desired.
- Spinach: Add a few handfuls of baby spinach when you add the artichokes.
What to Serve With Creamy Chicken Fettuccine
- Serve this chicken and pasta dish with toasted warm garlic bread, or make these easy garlic butter crescent rolls.
- A Caesar salad pairs nicely with the creamy chicken dish, or choose a lighter salad with Italian dressing.
- Add a tangy side to cut through the richness, like these Harvard beets or a sweet/sour North Carolina coleslaw.
How to Store and Reheat
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze? Not ideal—the cream sauce may separate when thawed.
To Reheat: Warm gently on the stovetop or in the microwave with a splash of cream or broth to loosen the sauce.
Creamy Chicken Fettuccine
Ingredients
- 8 ounces fettuccine
- 3 tablespoons butter, divided
- 1 pound chicken breasts, boneless, cubed
- 1 cup green onions, sliced, save some of the green for garnish
- 1 teaspoon garlic, minced
- 1 tablespoon flour
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/3 cup Parmesan cheese, shredded, plus more for serving
- 1 16-oz can artichokes, quartered, drained
- Zest and juice from 1/2 lemon
- salt and pepper, to taste
Instructions
- Cook the pasta following the package directions; drain.
- Meanwhile, melt 2 tablespoons of butter in a Dutch oven or large sauté pan over medium heat. Add the cubed chicken and cook, stirring, for 5 to 7 minutes or until cooked through. Add the green onions and garlic and cook for 1 minute. Add the flour and stir, cooking, for 2 minutes.
- Add the chicken broth, cream, and Parmesan cheese and bring to a simmer. Cook for 2 minutes or until thickened. Add the, artichokes and lemon zest and juice; cook for 2 more minutes.
- Add the pasta to the pot and taste; add salt and pepper as needed.
- Transfer to a serving bowl and garnish with sliced green onion tops. Enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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