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.
13 years later and this is still a staple on our menu! The flavours are divine. Always a hit. Thanks Chelsea for always coming through with the goods X
Just wanted to let you know that I’ve been using this recipe for years, I honestly prefer this to any restaurant fettuccine I’ve ever had. Thank you for these delicious pasta recipes. Spag bol is another absolute favourite. Thank you!! xo
The best Fettuccine rescipe ever. I have made this rescipe so many times. It is my go-to if I take a dish and is always loved by everyone. Thank you.
I made this tonight has to be the best chicken fettuccine I have ever done thank you Chelsea
Just wanted to let you know Chelsea that this is our ‘special meal’. Anniversary, birthdays, Mother’s Day and Father’s Day, this is what my husband and I have (as well as other times but this is the only thing we want when we can have ‘anything we want’). It’s so delicious, the lemon with it is a stroke of genius. Thank you so much for all your amazing recipes
i have made this recipe about 26 zillions times, and it is out of this world delicious! And versatile, i sometimes leave out the bacon, and have even made it completely vegetarian, and still it is outstanding every time!
Thanks so much :)
PS: can’t wait for your new cook book
I note this recipe has changed from its original a couple of years back now with the addition of stock and a couple of other things. Any particular reason for the change? We have your original printed off and its a winner.
Hi Chelsea, cooked this for hubby tonight omg! It was sooo good. Can the left over be frozen, as I served it seperate from fettuccine pasta so just sauce and meat left over.
Hi Chelsea,
I am really keen to try this but only have chicken breasts on hand and no reduced salt chicken stock. Will these substitutes be ok to use? I can’t see it will alter the dish too much. Many thanks Nikki
Hi Chelsea, I am one of your biggest fans and have made so many of your recipes and have had a lot of feedback about how amazing it is. I just got asked this morning for your fettuccine recipe, so I handed it off with my notes…… The best thing about this recipe is making the left overs into pies, this is definitely a favourite among friends.
Devine recipe and loved by the family
Thanks Chelsea x
This is extremely tasty and so delicious, family loved it and there was plenty for lunches the next day.
This is an amazing dish. I have made it probably 10 times now. Thank you!! (I have made a few other dishes of yours, and recommend you to friends because of the consistently excellent results!). Aussie admirer!
What can you use instead of mushrooms? Allergic to them?
You can just leave them out :)
I make this dish and I add a bit of basil pesto or sundried tomatoes so yummy
I Made it with the thick ribbon RICE noodles for GF, aaamazing!!!
Hi just wondered how the flavor was from the lady who used coconut cream thanks
This looks amazing!! I am a big fan of smoked chicken could I use this instead of the thighs? Thanks for being so generous & sharing all your fab recipes. Best wishes….Heather
Just made this with gluten free pasta and it was delicious!! Going to keep this one on hand for creamy pasta cravings :) thanks Chelsea!!
Super excited to make this for dinner tonight! Some wine for the dish and some wine for me :)
Thank You so much Chelsea this recipe although a little fiddly was so delicious i will be making this again clean plates all round.Better than the chefs that used to visit me and make it for us for dinner.He would have been so proud of my efforts.Thanks again
Chels!!!! Thank you so much!!! Just made this for my flatties and they absolutely loved it!!
Winner, winner
Chelsea Winter for dinner!!
Please send us a recipe book
I love you xx
Hey Chelsea, my daughter loved this so much she has chosen this for her seventh birthday dinner this week. I’m cooking for 6 adults, 2 kids (all the grandies coming over) would you double the recipe or just 1.5? Also is there a way to prep it all beforehand so I don’t have to spend ages in kitchen? Thanks heaps ?
Hi Chelsea I made this for a food assessment at school with out the wine its a great dish!
Made this for my future in-laws last night and they loved it! Thank you Chelsea for another easy delicious meal!
This was the very first dish I made of yours and my goodness! I swear it tasted just like a restraunts. Absolutely loved it and so did my in-laws! (What a relief) am now a huge fan, thank you so much
Hi
I am looking to make this for 20 odd and unfortunately we will have limited cooking facilities where we are staying. I thought I would cook the chicken part ahead of time and freeze it. Leaving it to be reheated in crockpots. How would you suggest I alter the recipe? – I thought perhaps leave the cream out and maybe add sour cream after it is completely heated through.
Thanks in advance
Hi I’m looking to make this for a large group ( approximately 20) we will have limited cooking facilities so am going to make the chicken side ahead of time and freeze it we will then have to reheat it. How would you modify the recipe? – I thought perhaps leave the cream out at the initial stage but add it when reheating. Your suggestions would much appreciated. Thanks
Am making this now :) looks and smells delicious!
Hi Chelsea, thanks for the recipe, I love this meal!
Has anyone tried freezing it? Or will the cream go funny..
Hi Chelsea, I have made this dish once already and it’s soooo yummy!! Just wandering if it is freezer friendly (with or without the pasta) or will the cream go funny?
Thanks :)
Love this recipe! I am making it for the third time tomorrow…I have guests coming and am very time-limited, would there be any harm in cooking the bacon and chicken in the morning and storing in the fridge untill I’m ready to use them?
As long as the chicken is cooked thoroughly I don’t see why not.
Hi Chelsea, any suggestions for a dairy free option – what could I use instead of cream? Thanks :)
This looks amazing. I am gluten and dairy free and wondered how I could make the sauce dairy free. Thanks
Hello! What can I use instead of Parmesan ?
Just regular tasty cheese.
What could I use instead of Parmesan and cream to make this dairy free?
I’m a Dad who is Cooking this week and this was Tuesday nights dinner, each night the team provide feedback, score out of 10 for Taste and effort.
This hit Top Spot! Ave score 8.75 for taste and 8 for effort. So thanks Chelsea :)
The “Best crock pot Beef stew” got 4’s and is not your recipe.
PS I used full cream and the wine, the 4 kids, wife and “in laws” loved it. So thank you for sharing this great recipe.. so ill be trying moooore.
I LOVE this dish. Thank you sooooo much. My family loved it. I feel like a chef when I pull off flavours like this. Thank you
We don’t like Parmesan cheese, what should we use instead?
Hey Chelsea,
Im planning to make this over the weekend but we do not like parsmen cheese. What can we use instead?
Hi Chelsea has this recipe been changed I remember coating chicken with cornflour
This looks so good! Can I substitute the bacon for something else?
Hi Chelsea, this sounds so delish! I’m intolerant to Dairy so will use Coconut milk in lieu of Milk, but what about the Parmesan? Will it still be ok without it? Thanks!
Hi Chelsea, is this recipe freezer friendly if I made a big batch? I doubled your Devilled Sausie recipe (homemade happiness) today and portioned out 12 meals (Nursing student) for the freezer so they are ready go on PM / Night shifts. I would like to do the same for another recipe. Thanks. P.S. Your Devilled Sausies are Way Better ! Awesome tucker :) Steph.