Best Creamy Italian Chicken Fettuccine Recipes

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CHICKEN TETRAZZINI (CREAMY CHICKEN MUSHROOM PASTA BAKE)



Chicken Tetrazzini (creamy chicken mushroom pasta bake) image

Recipe video above. A big, creamy pasta bake with juicy chicken and mushrooms. Cheesy, hot and completely delicioius! Rumoured to be named after an Italian opera star Luisa Tetrazzini when an American Chef created this dish for her. So it's not authentic Italian - but it doesn't make this any less delicious!!

Provided by Nagi

Categories     Mains

Number Of Ingredients 14

500g / 1lb spaghetti or other long pasta, cooked per packet ((penne, macaroni, ziti ok too) (Note 1))
2 tbsp (30g) butter
500g / 1lb chicken thighs (, skinless boneless (Note 2))
4 tbsp (60g) butter (, unsalted)
500g / 1lb mushrooms (, sliced 1/2 cm / 1/5" thick)
2 garlic cloves (, minced)
1 onion (, finely chopped)
4 tbsp flour
2 cups milk (, any fat, any type)
1 cup cream (, heavy / thickened (sub more milk))
2 cups chicken stock/broth (, low sodium (or water + 2 stock cubes))
1/2 tsp black pepper
1 tsp salt
2 cups cheese (, shredded (cheddar, jack, colby - not mozz))

Steps:

  • Melt 2 tbsp butter in a large pot over high heat. Add chicken, sprinkle with pinch of salt and pepper. Cook 1 1/2 minutes until golden.
  • Turn chicken, sprinkle with salt and pepper. Cook 1 minute until golden then remove onto plate - doesn't need to be fully cooked (will cook more in oven).
  • Rest 5 minutes, then chop into small pieces, or shred.
  • Preheat oven to 160°C / 325°F.
  • Cook mushrooms: Melt 4 tbsp butter over high heat in the same pot. Add mushrooms and cook for 4 minutes until starting to go floppy but not yet golden.
  • Add onion: Add garlic and onion, cook for 3 minutes until mushrooms are golden. Add a pinch of salt and pepper halfway through.
  • Add flour & milk: Turn heat down to medium. Add flour. Stir for 30 seconds. Add milk and stir for 10 seconds or until it thickens (see video at 52 sec).
  • Add cream and broth: Add chicken stock, cream, 1 tsp salt and 1/2 tsp pepper. Stir, then let the mixture heat up, stirring every now and then so it doesn't catch on the base, and cook until the sauce thickens enough so you can draw a path on the back of the spoon (video at 1.04). Do not make it very thick - it gets thicker in next steps.
  • Add cheese & pasta: Turn stove off. Stir through half the cheese (will melt in oven), then add pasta and chicken. Toss to mix, taste and add more salt if needed.
  • Bake: Pour into 23 x 33cm / 9 x 13" pan, smooth surface. Top with remaining cheese. Bake 25 minutes until golden and bubbly. Serve immediately!

Nutrition Facts : Calories 669 kcal, Carbohydrate 58 g, Protein 34 g, Fat 34 g, SaturatedFat 20 g, Cholesterol 155 mg, Sodium 955 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

CREAMY ITALIAN CHICKEN PASTA



Creamy Italian Chicken Pasta image

This Italian Chicken Pasta is a pasta lovers dream! With a rich and creamy red sauce nestling penne pasta and tender pan seared chicken breast, it is easy to see why this is a family favorite!

Provided by Kimber

Number Of Ingredients 12

1 lb chicken breast
2 tbsp olive oil
1/2 tsp garlic powder
2 tsp Italian seasoning
1 tsp salt
1/2 tsp pepper
5 garlic cloves (minced)
28 oz crushed tomatoes
1 cups cream
1 cup Romano cheese (grated)
4 oz fresh spinach
16 oz penne pasta

Steps:

  • In a large skillet, on med-high heat, heat 1 tbsp olive oil until hot. Season chicken with half of the Italian Seasoning, salt, and pepper. Cook 1-2 minutes on each side to sear, then cover, reduce heat to low and continue cooking until cooked through. Remove chicken from the pan and keep chicken warm.
  • Add the remaining 1 tbsp olive oil to the skillet over medium high heat, garlic, and remaining Italian seasoning. Flash cook the garlic, about 1 minute, and then add crushed tomatoes.
  • Add heavy cream and bring to a simmer. Add shredded Parmesan cheese then immediately reduce to low heat and stir continuously, until the cheese melts and the sauce is smooth and stir in the spinach giving it 2-3 minutes to wilt. Remove from heat and toss pasta with the sauce.
  • Slice chicken into 1/2 inch strips and top pasta with chicken, OR cut the chicken into cubes and stir into the pasta. Garnish with additional parmesan and/or fresh basil. Enjoy!

Nutrition Facts : Calories 497 kcal, Carbohydrate 53 g, Protein 26 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 90 mg, Sodium 664 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

CHICKEN FETTUCCINI ALFREDO



Chicken Fettuccini Alfredo image

This is a family favorite. A creamy, cheesy Alfredo dish, great with a salad and garlic bread.

Provided by Emily

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 16

6 skinless, boneless chicken breast halves - cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound fettuccini pasta
1 onion, diced
1 (8 ounce) package sliced mushrooms
⅓ cup all-purpose flour
1 tablespoon salt
¾ teaspoon ground white pepper
3 cups milk
1 cup half-and-half
¾ cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack cheese
3 roma (plum) tomatoes, diced
½ cup sour cream

Steps:

  • In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

Nutrition Facts : Calories 672.9 calories, Carbohydrate 57 g, Cholesterol 132.8 mg, Fat 30.8 g, Fiber 3.2 g, Protein 43.3 g, SaturatedFat 18.9 g, Sodium 1385.9 mg, Sugar 8.2 g

CREAMY ITALIAN CHICKEN



Creamy Italian Chicken image

Italian salad dressing mix is like a secret weapon for adding flavor to this creamy chicken dish. Served over rice or pasta, this Italian dressing chicken is rich, delicious and special enough for company. -Maura McGee, Tallahassee, Florida

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (6 ounces each)
1 envelope Italian salad dressing mix
1/4 cup water
1 package (8 ounces) cream cheese, softened
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
Hot cooked pasta or rice
Minced fresh oregano, optional

Steps:

  • Place the chicken in a 3-qt. slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. Remove chicken. Cool slightly; shred meat with two forks. Return to slow cooker., In a small bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cover and cook until chicken is tender, 1 hour longer. Serve with pasta or rice. If desired, sprinkle with oregano.

Nutrition Facts : Calories 473 calories, Fat 29g fat (14g saturated fat), Cholesterol 158mg cholesterol, Sodium 1556mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 40g protein.

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