Creamy chicken fettuccine
Heaven in a bowl – and one of the most popular recipes from Homemade Happiness. The perennial favourite at every Italian-style restaurant, I’ve certainly ordered my fair share of this dish over the years! But really, who needs to go out when you can make a cracking version at home? It’s not hard to make and I’m yet to meet someone who doesn’t love it. The garlicky, creamy sauce cascading over fresh hot ribbons of fettuccine, crunchy bites of crispy bacon and tender chicken pieces are just what the doctor ordered.
Prep time: 20 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients
2 cups reduced-salt chicken stock
250g bacon, chopped into pieces
600–700g boneless and skinless chicken thighs
salt and freshly cracked black pepper
2 tbsp extra virgin olive oil
25g butter
7 big cloves garlic, crushed
300g – 400g brown mushrooms, sliced
½ cup dry white wine
1 tbsp chopped fresh thyme leaves
zest of 1 lemon
1½ cups cream
1 cup freshly grated Parmesan
1½ tbsp cornflour mixed with ¼ cup milk
2 cups baby spinach (or 1 cup cooked peas)
2 tbsp finely chopped fresh parsley
handful fresh basil leaves, torn
cooked fettuccine or spaghetti to serve
Method
Simmer the chicken stock in a small saucepan until reduced right down, so only about ½ cup liquid remains — this could take 10–15 minutes. Set aside.
Fry the bacon in a large frying pan over a medium-high heat until crispy. Drain on paper towels. Tip the excess fat from the pan (or leave it in to fry the chicken in — I do).
Pat the chicken dry with paper towels and season all over with salt and pepper.
Heat 1 tablespoon olive oil in the same frying pan over a high heat then when the pan is hot, add the chicken and leave without turning until browned on one side. Turn and brown the other side, then remove from the pan and set aside in a bowl.
Add the butter, remaining oil and garlic to the same pan and stir over a medium heat for a couple of minutes. Add the mushrooms, wine, thyme and lemon zest, turn up the heat and let the wine bubble rapidly for 30 seconds to evaporate the alcohol.
Shred the chicken into chunks and add back to the pan along with the cooked bacon, reduced chicken stock, cream, Parmesan and cornflour mixture. Simmer for about 10 minutes, or until the sauce has thickened and the chicken is cooked through. Add the spinach and cook for another couple of minutes until just wilted. Season to taste with salt, if needed, and pepper, and stir through the parsley and basil.
Cook the pasta in boiling salted water, in your largest saucepan, according to packet directions (or until al dente).
Toss through the drained pasta, with extra Parmesan and herbs if you like.
Chelsea’s tips:
- Add ¼ cup pasta cooking water to the sauce in the last few minutes of cooking to help the sauce stick to the pasta.
- If you don’t want to use wine, try a splash of white wine vinegar or lemon juice — you won’t need to simmer to evaporate the alcohol though.
Hi Chelsea,
Making this dish tonight, any suggestions on what to use instead of mushrooms as my husband is allergic to mushrooms?
Thanks heaps
Lucy
Tonight is my second time making this recipe – the first time was a hit that my partner requested it again! Thank you for making this cooking bizzo easy Chelsea – I’m not one who’s too confident in the kitchen, but your recipes are easy to follow and turn out fabulous :)
Hi Chelsea, I brought myself you Homemade Happiness cookbook for my birthday and I made this recipe last night for my family. We all LOVED it especially my daughter who is super fussy. My daughter is Gluten/Wheat Free so made it with GF Fettuccine pasta. As I was cooking it, my kitchen smelled like our favorite Italian restaurant :) Thanks for a excellent recipe. I do have a question regarding the use of cumin and cumin seeds in some of your recipes. As my daughter cant eat those, do you have a suggestion of what I could use instead?
You can just leave them out :) Glad you enjoyed!
Hi Chelsea =)
I am making this right now and am finding the stock is taking ages to reduce – just wondering why not use 2 teaspoons/units of stock and half a cup of water so you don’t need to wait for it to reduce?? Is that possible or is there another reason behind it?
Thanks!
Made this for dinner tonight, just wow!
Stirred in a little black truffle and pine nut, it took it to another level.
This pasta will be a regular at our house from now on.
The cream is it cooking cream or just the cream that you whip for puddings etc ?
instead, try using a chunk of grated blue cheese instead of the Parmesan…….. it makes an amazing flavour … a favourite at our place.
Hi there, do you have any suggestions for an alternative to Parmesan? My partner is allergic to it. Thanks
Soooo yummy just made it. Took me ages but so much flavor!! Defanitly will make again
Hi Chelsea, Any ides of the calories for this?
HI CHELSEA … made this tonight. I am not adventurous at all in the kitchen, however, had to make this. We loved the flavour!! I saw you said it was good for 3 – 4 people maybe 2 adults and a child. Honestly we will be feasting for days on end. And the best part, hubby enjoyed 2 helpings and in gratitude is doing an awesome job cleaning up the frenzied splatters and aftermath of this girl missing the Cooking.chromosone. Thank you.
HI,
Can you use chicken stock powder to make up the chicken stock for this recipe or does it need to be reduced salt chicken stock?
Tina
Hi Chelsea, What can i use instead of white wine?
A bit of lemon juice ;)
Special treat for dinner tonight, can’t wait!!! I make this recipe all the time and love it… I use Philadelphia light cream for cooking as a healthier option and it works beautifully!!
Hi
Tried this tonight. Used the new light cream and it was just as yummy. Thanks so much love your recipes
Just about to make this, wish me luck !!!
Good luck!
This recipe is amazing!! Love all of your recipes Chelsea, so easy follow. Thanks heaps :)
Made this tonight and had compliments from everyone. Super creamy and delicious. Great recipe Chelsea! Love your food. Will definitely be cooking this again!
Gobsmackingly good! New favourite to add to the family meals roster! Thanks Chelsea…
I am not much of a cook, but am enthusiastic. I think fear of failure keeps me from being adventurous. Going to try this tonight, so keep fingers crossed. Have bought good egg fettuccine from specialist store but no instructions on how to cook it. Presume it’s just boiled I water? Yikes. Help.
Hi Chelsea,
Checking this recipe out after salivating over it on your Facebook Page.
Just a little side note – could you maybe file it under pasta aswel? Got super side tracked looking through all the other gorgeous recipes whilst trying to find it :) x
Hi Chelsea, do you have to coat the chicken in flour? I don’t have any in the cupboard!
Sounds like a lovely recipe, Chelsea, can’t wait to try it,
HI Chelsea love your down to earth recipes havent tried yet but as we are wetght concious will try with low fat evaporated milk will try tomorrow thanks from myself and married daughter
Hi Chelsea love this recipe, have bought your book for a present but must buy one for myself, you cook all my favourite recipes.
Hi Chelsea, for a gluten free version I omitted the flour & used gluten free spirals as couldn’t find gluten free fettuccine noodles at my supermarket. I also omitted the garlic due to another intolerance. I used coconut cream instead of cream for a mostly dairy free option. I also used fresh oregano instead of thyme. I can absolutely recommend pinot gris for the wine! Super yummy. Thanks!!!!
Made this tonight and will ever order pasta out again, just devine. Thank you Chelsea I will be making for my friends real soon. So enjoying your recipies.
Yum!!! I made this as per the recipe and totally recommend you try it. Really easy to make too. It is such a feel good winter warmer dish. I’ll definitely make this again. Thanks for a great website full of delish looking recipes. My new favourite recipe source.
Hey, I added lime instead of wine and a heaped teaspoon of Dijonnaise, was beautiful …. mmmmmm foooood
I make mine simular to this but use a squeeze of lemon instead of wine, (we dont drink wine so we never have any) but i also add capsicum and onion to my recipe. :-)
Yummy – just a suggestion, can you put a Pinterest Button on your website, so your awesome recipes can be Pinned easily. Love your fantastic recipes :)
After spending ages drooling over some of your recipes you have posted on Facebook I tried this out last night. Yum! Was even a winner with the kids!
Just made this for dinner it was delicious. Thanks for the awesome yummy recipe. Can’t wait to make it again.
Might try this with light coconut cream instead of cream (My son can’t have dairy)
How did this go. My son’s dairy free too
I made this dish the other night for dinner. Very tasty and soo easy to make to. Will definitely be making it again and trying other recipes of yours :)
Could you make this dairy free?
Hi Chelsea,
For a weight friendly-er version, I find carnation evaporated milk very handy for chicken fettuccini. Although in moderation is always nice too ;).
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i changed a couple of the ingredients but kept the sauce the same it is omg so delicious, thanks so much, this will be a regular in the house!’
I made this last night with brussel sprouts and white beans instead of chicken and spinach and a bit of stock instead of bacon. Delisicious!! Thanks for the inspiration! :-)
Hi Chelsea, have made this twice now and as I didn’t have any spinich I added a couple of tablespoons of basil pesto – delicious.
That’s a great idea Anne, I might try that myself!
How do I make it gluten free?
Hi Chelsea, what particular white wine should be used? I’d love to make this for my partner, she adores pasta..
Hi Kerry, just whatever you have on hand! Maybe a nice pinot gris?
Everyone loved this – so naughty but nice. We added a few toasted pine nuts as well :) Thanks so much for sharing.
Hi Chelsea, how many people does this wonderful dish serve? Many thanks!
Hi Kelly, I’d say 3-4 people? 2 adults and a child? Cheers!
Beautiful dish Chelsea, will be a regular at our house!
Hey Chelsea, I just made this fettuccine for tea tonight & it was amazing. Partner is stoked there is leftovers for tomorrow. Can’t wait to get your cookbook, love ya style! All the best : )
Thanks Amanda!
Just made this full cream and wine. It is to die for !
What can I use instead of wine?
Hi Aorewa, you can use the zest of a lemon and a squeeze of lemon juice instead of wine! Thanks x
I used yoghurt instead of cream on the same recipe ( but without the mushrooms) just last week and it worked really well!
Would love to see a healthier version of this classic dish.
Hi Melissa, try using reduced cream instead of cream and light olive oil instead of butter – that should help!
I find light sour cream works well too.
I would use cold pressed extra virgin olive oil. Light olive oil has been treated to change the colour, it’s not fewer in calories :)
This looks great to me. Lots of unprocessed, whole foods, lots of fats which are essential to our brains and metabolism as well as being satisfying. It is also low sugar which is great. Thank you!
Hey Chelsea, congratulations once again. I love your relaxed approach to food. You make good food attainable for all of us amateurs!
Love the look of this chicken dish, are you able to share the recipe?