Chicken Fettuccine Recipe Creamy Pasta Classic
There are some meals that just feel like a hug in a bowl, and for me, a truly great Chicken Fettuccine is at the top of that list. It’s more than just pasta; it’s the creamy, garlic-infused sauce clinging to every ribbon of fettuccine, the tender bites of seasoned chicken, and the generous scattering of sharp Parmesan cheese that melts on your tongue. It’s a dish that feels both luxurious and wonderfully familiar, a real testament to how a few quality ingredients can create something spectacular. This is my go-to recipe when I need something that comes together quickly but feels truly special.
Forget those claggy, heavy sauces from a jar. This homemade chicken fettuccine recipe is all about creating a light yet indulgent sauce that coats the pasta perfectly without drowning it. The secret lies in a balance of double cream, a little chicken stock for savoury depth, and a good amount of proper Parmesan cheese. It’s the kind of meal that works beautifully for a quiet night in but is also impressive enough to serve when you have friends over for supper. We’re talking about a restaurant-quality dish made right in your own kitchen, and it’s surprisingly straightforward to master.
This recipe is the result of much delicious experimentation. It’s a journey from simply making a chicken pasta dish to crafting an experience—the kind of dinner that makes everyone at the table fall silent for the first few bites. It’s rich, satisfying, and always gets compliments.
Recipe Overview
This Chicken Fettuccine recipe delivers a silky, savoury Parmesan and garlic cream sauce with perfectly cooked chicken, all tossed with classic fettuccine pasta. It’s a beautifully balanced dish that feels indulgent without being overly heavy. After testing this recipe five times, I finally got the sauce consistency just right—it’s creamy enough to coat the pasta but light enough that you can still taste the individual flavours.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Chicken Fettuccine Recipe
- Genuine Flavour: The sauce is rich with nutty, salty Parmesan and a gentle hum of garlic, balanced by the savoury chicken stock. The fresh parsley at the end lifts everything with a bright, clean note.
- Ready in About 30 Minutes: From start to finish, you can have this stunning meal on the table in around half an hour, making it brilliant for a busy weeknight when you want something a bit special.
- A Flexible Recipe: This is a fantastic base recipe. You can easily stir through some wilted spinach, sautéed mushrooms, or sun-dried tomatoes to add extra layers of flavour and texture.
- Great for a Relaxed Supper: It works wonderfully for a date night at home or when you’re hosting an informal dinner. It’s comforting, satisfying, and feels like a real treat.
- Family Tested: My family absolutely adores this dish. It’s one of those rare meals that satisfies both adults and children, and there’s never any left in the pan. It’s a nice change of pace from our usual Easy Ground Beef Tacos Recipe.
Ingredients You’ll Need
For this recipe, the quality of a few key ingredients really makes a difference, especially the cheese. I always use a block of proper Parmigiano-Reggiano and grate it myself; it melts so much better than the pre-grated kind.
- 400g boneless, skinless chicken breasts, cut into 2-3 cm pieces
- 350g dried fettuccine pasta
- 300ml double cream
- 100g Parmesan cheese, freshly grated, plus extra for serving
- 50g unsalted butter
- 3 cloves of garlic, finely minced
- 150ml good-quality chicken stock
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp freshly ground black pepper
- A small bunch of fresh flat-leaf parsley, finely chopped
- A tiny pinch of freshly grated nutmeg (optional, but highly recommended)
Marcus’s Tip: Always grate your own Parmesan from a block. The pre-grated stuff often contains anti-caking agents that prevent it from melting smoothly into the sauce. It’s a small step that makes a world of difference to the final texture.
How to Make This Chicken Fettuccine Recipe
The process for this chicken pasta is all about timing things so it all comes together at once. Have your ingredients prepped and ready to go before you start cooking.
- Prepare the Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to the package instructions until al dente. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta and set aside.
- Cook the Chicken: While the pasta is cooking, pat the chicken pieces dry with a paper towel and season them generously with salt and pepper. Heat the olive oil in a large, deep frying pan or sauté pan over a medium-high heat. Add the chicken and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- Start the Sauce Base: Reduce the heat to medium-low. Add the unsalted butter to the same pan. Once it has melted, add the minced garlic and cook for about 1 minute until fragrant. Be careful not to let the garlic burn, as it will turn bitter.
- Build the Cream Sauce: Pour the chicken stock into the pan, scraping up any browned bits from the bottom—this is where so much flavour is. Let it simmer for 2 minutes to reduce slightly. Then, pour in the double cream and add the pinch of grated nutmeg. Bring it to a gentle simmer and let it cook for 3-4 minutes, until it starts to thicken slightly.
- Add the Cheese: Turn the heat down to its lowest setting. Gradually add the grated Parmesan cheese, stirring constantly with a whisk until it has completely melted into the sauce. This low-and-slow approach is key to a smooth, non-grainy sauce. What works best for me is adding the cheese in three batches, letting each one melt before adding the next. Once melted, taste the sauce and season with a little more salt and pepper if needed.
- Combine Everything: Return the cooked chicken pieces (and any juices from the plate) to the sauce. Add the drained fettuccine to the pan.
- Toss and Finish: Using a pair of tongs, gently toss everything together until the pasta and chicken are thoroughly coated in the glorious cream sauce. If the sauce seems a little too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Serve Immediately: Stir through most of the chopped fresh parsley. Serve the chicken fettuccine straight away in warm bowls, garnished with the remaining parsley and an extra grating of Parmesan cheese.
Tips From My Kitchen
- Temperature Control is Crucial: When adding the Parmesan, the sauce should be warm, not boiling. If the cream is too hot, the cheese can split, resulting in a grainy texture. Patience and low heat are your best friends here.
- The Secret of Pasta Water: Don’t skip reserving the pasta water. It’s full of starch, which helps the sauce emulsify and cling beautifully to the pasta. I learned that this starchy liquid is the key to creating a silky, restaurant-style sauce without it becoming greasy.
- Making Ahead: While this dish is best served immediately, you can get a head start. The chicken can be cooked ahead of time and stored in the fridge. You can also make the sauce (without the pasta) a day in advance. Gently reheat the sauce on the hob, adding the freshly cooked pasta just before serving.
- Storage and Reheating: Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the pasta in a pan over a low heat with a splash of milk or single cream to loosen the sauce and bring it back to its creamy glory.
Delicious Variations to Try
Once you’ve mastered the basic recipe, feel free to get creative. This dish is very adaptable.
- Spicy Chicken Fettuccine: Add ½ teaspoon of red chilli flakes along with the garlic for a gentle, warming heat that cuts through the richness of the cream.
- Mushroom Fettuccine: For a vegetarian version, omit the chicken and sauté 250g of sliced chestnut mushrooms in its place. Use a good-quality vegetable stock instead of chicken stock.
- Add Some Greens: Stir a large handful of fresh spinach into the sauce at the end and allow it to wilt, or add some steamed broccoli florets or garden peas for a pop of colour and extra nutrients.
What to Serve With This Chicken Fettuccine Recipe
This is a wonderfully complete meal on its own, but a few simple sides can elevate it further.
- Garlic Bread: A few slices of warm, crusty garlic bread are almost non-negotiable for mopping up every last trace of that delicious sauce.
- A Simple Green Salad: A crisp salad of rocket or mixed leaves with a sharp lemon vinaigrette provides a fresh, acidic contrast that balances the creamy pasta beautifully.
- Wine Pairing: A crisp, dry white wine like a Pinot Grigio or an unoaked Chardonnay works wonderfully with the creamy sauce and chicken.
And if you’re planning a full menu, why not finish the meal with something light and zesty like these Lemon Crumb Bars?
Frequently Asked Questions
Chicken Fettuccine Recipe
Ingredients
Method
- Prepare the Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to the package instructions until al dente. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta and set aside.
- Cook the Chicken: While the pasta is cooking, pat the chicken pieces dry with a paper towel and season them generously with salt and pepper. Heat the olive oil in a large, deep frying pan or sauté pan over a medium-high heat. Add the chicken and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- Start the Sauce Base: Reduce the heat to medium-low. Add the unsalted butter to the same pan. Once it has melted, add the minced garlic and cook for about 1 minute until fragrant. Be careful not to let the garlic burn, as it will turn bitter.
- Build the Cream Sauce: Pour the chicken stock into the pan, scraping up any browned bits from the bottom—this is where so much flavour is. Let it simmer for 2 minutes to reduce slightly. Then, pour in the double cream and add the pinch of grated nutmeg. Bring it to a gentle simmer and let it cook for 3-4 minutes, until it starts to thicken slightly.
- Add the Cheese: Turn the heat down to its lowest setting. Gradually add the grated Parmesan cheese, stirring constantly with a whisk until it has completely melted into the sauce. This low-and-slow approach is key to a smooth, non-grainy sauce. What works best for me is adding the cheese in three batches, letting each one melt before adding the next. Once melted, taste the sauce and season with a little more salt and pepper if needed.
- Combine Everything: Return the cooked chicken pieces (and any juices from the plate) to the sauce. Add the drained fettuccine to the pan.
- Toss and Finish: Using a pair of tongs, gently toss everything together until the pasta and chicken are thoroughly coated in the glorious cream sauce. If the sauce seems a little too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Serve Immediately: Stir through most of the chopped fresh parsley. Serve the chicken fettuccine straight away in warm bowls, garnished with the remaining parsley and an extra grating of Parmesan cheese.
Notes
I really hope this creamy chicken fettuccine recipe becomes a new favourite in your home. It’s one of those dishes that brings so much satisfaction, both in the making and the eating. It’s a true staple in my kitchen, and I’m thrilled to share it with you. Please let me know how you get on in the comments below – I love hearing about your creations! Happy cooking.
– Marcus Bennett
