Creamy chicken fettuccine is a simple pasta dish you can whip up quickly on the stovetop. Just cook the fettuccine, sauté the chicken and green onions, and add the remaining ingredients. It’s a delicious, busy-day meal you can have on the table in less than 30 minutes, and there are many variation possibilities. Replace the artichokes with mushrooms or add another vegetable, such as steamed peas, green beans, or broccoli. A little lemon juice and zest balances the savory sauce mixture.
Creamy Chicken Fettuccine Ingredients
- Fettuccine: Dried fettuccine is excellent in this recipe, but use fresh if you prefer it.
- Chicken: Bite-sized cubes of boneless chicken breasts cook quickly.
- Green Onions/Scallions: These add a subtle onion flavor.
- Garlic: 2 to 3 cloves of minced garlic or roasted garlic.
- Butter: Unsalted.
- Flour: All-purpose.
- Chicken Broth: Use what you have on hand. You’ll be adding salt later if necessary.
- Cream: Use heavy or whipping cream. If you opt for half-and-half or whole milk, avoid boiling it.
- Parmesan Cheese: Adds to the savory, creamy flavor.
- Artichokes: Canned, drained quarters or thawed frozen artichokes.
- Lemon: The zest and juice of 1/2 lemon adds a touch of acid, balancing the rich, savory flavor.
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.
PrintCreamy Chicken Fettuccine
Enjoy a quick and easy meal with creamy chicken fettuccine. It’s a simple stovetop recipe that’s ready in less than 30 minutes.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Pasta, chicken
- Method: Skillet
- Cuisine: American
Ingredients
- 8 ounces fettuccine
- 3 tablespoons butter, divided
- 1 pound boneless chicken breasts cubed
- 1 cup sliced green onions (save some of the green for garnish)
- 1 teaspoon minced garlic
- 1 tablespoon flour
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/3 cup shredded Parmesan cheese, plus more for serving
- 1 can artichoke quarters, drained
- Zest and juice from 1/2 lemon
- salt and pepper, to taste
Instructions
- Cook the pasta following the package directions; drain.
Credit: Diana Rattray - 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.
Credit: Diana Rattray - 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.
Credit: Diana Rattray - Add the pasta to the pot and taste; add salt and pepper as needed.
Credit: Diana Rattray - Transfer to a serving bowl and garnish with sliced green onion tops. Enjoy!
Credit: Diana Rattray
