Chicken Fettuccine
I love how rich and creamy this chicken fettuccine is. Tender chicken and perfectly cooked pasta get coated in a flavorful cream cheese and Parmesan sauce. It’s a one-pan, 30-minute meal that always satisfies.
Table of Contents
Why I Love This Recipe
I’ve struggled with chicken fettuccine sauces that are too thick, too thin, or separate when not stirred properly. But this recipe nailed it for me – it’s the perfect sauce, and using cream cheese makes it so easy.
This recipe was found in my grandma’s recipe box. It’s from a newspaper. I was drawn to the recipe because my kids love creamy pasta dishes – and also because this recipe uses only one pot and is super easy to make. Here are a few other reasons I think you’ll love it.
- Warm, creamy, and hearty, perfect for a cozy night in, just like my Johnny Marzetti.
- The creamy, cheesy sauce is a hit with the kids, and the adults can’t get enough either. It’s just as good as my easy scalloped potatoes!
- Like my pesto pasta, when I need a quick but delicious meal, this recipe saves the day.
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Key Ingredients, Substitutions & Why You Need Them
- Water: This is the base of our recipe, where we’ll cook the fettuccine and chicken, and it’s also where we’ll dissolve the chicken bouillon for an extra flavor boost.
- Chicken: The star of our dish, it will be cooked in the boiling water and add a hearty, meaty flavor to the fettuccine, like it does in my chicken fettuccine alfredo.
- Fettuccine Noodles: These long, flat noodles are the perfect base for our dish, and they’ll absorb the flavors of the chicken and seasonings beautifully.
- Broccoli Florets: Not only do these add a pop of green to our dish, but they also bring a fresh, slightly bitter flavor that balances the richness of the cream cheese. While this recipe already has broccoli in it, feel free to add more vegetables like bell peppers, mushrooms, or even some spinach. Just sauté them in a pan and add them to the pot when you add the chicken back in.
- Cream Cheese: This is what gives our dish its creamy, lusciously thick texture and a tangy flavor that pairs perfectly with the chicken and broccoli.
- Salt: A pinch of salt will help to bring out the flavors of the other ingredients and make our dish more savory.
- Herbs (Parsley, Chives, Basil, Thyme, Dill): These dried herbs will add a depth of flavor to our dish, with each one bringing its own unique aroma and flavor to the mix. Instead of using all the seasonings listed in the recipe, use garlic and herb cream cheese. If you can’t find it at the store, you can easily make your own, as I did. It adds a delicious, flavorful twist to the dish.
- Garlic Powder: Garlic adds a pungency and depth of flavor to our dish, and using it in powdered form ensures that it’s evenly distributed throughout.
- Onion Powder: This will add a sweet, savory flavor to our dish without the texture of fresh onions. If you like a little spice, try adding a pinch of red pepper flakes to the pot when you add the seasonings. This will give your chicken fettuccine a subtle, but tasty, spicy kick.
- Parmesan Cheese: A sprinkle of parmesan cheese on top of each serving adds a salty, nutty flavor that complements the other ingredients perfectly.
How to Make Chicken Fettuccine
Preparation
Start by boiling the chicken bouillon and water in a large pot. This will be the base for your dish.
Step 1 – Cook the Chicken and Noodles
Once the bouillon water is boiling, add the uncooked chicken. Bring the stockpot back to a boil and add the pasta. Let them cook in the boiling liquid until the chicken is completely cooked.
Step 2 – Cook the Broccoli
Remove the cooked chicken from the pot and set it aside. Bring the heat back up and add the frozen broccoli. Let it simmer until it’s tender.
Step 3 – Prepare the Base for the Soup
Take out 1 cup of the broth from the pot. Then, drain the rest of the liquid.
Step 4 – Add the Cream Cheese and Seasoning
Return the cooked pasta and broccoli to the pot. Stir in the cream cheese, seasonings, and the reserved pasta water. Keep stirring over very low heat until the cream cheese is melted and the mixture is creamy.
Step 5 – Add the Chicken and Serve
Once the cream cheese is melted, add the cooked chicken back in. Stir everything together. Sprinkle some parmesan cheese on top, and your dish is ready to serve.
Lynette’s Tip
Mix all the seasoning ingredients together in a small bowl before adding to the pot to help incorporate them into the dish.
Storing and Reheating
- Freezing: I don’t recommend freezing it as the texture will change upon thawing.
- Storing: You can store any leftover chicken fettuccine in an airtight container. It will keep well in the fridge for up to 3 days.
- Reheating: Gently reheat the fettuccine on the stovetop over medium heat. You may need to add a splash of cream to bring back the creamy consistency.
Make Ahead Instructions
You can easily make this delicious chicken fettuccine a day ahead of time and store it in the refrigerator. Simply reheat it before serving. The creaminess is a bit less because the pasta soaks up the extra moisture.
Recipe FAQs
For this chicken fettuccine recipe, the chicken is cooked by adding it to the pot of boiling water and chicken bouillon. Let it simmer until it’s fully cooked. Then, remove the chicken from the pot and shred it before adding it back in at the end.
Yes, you can. If you don’t have fettuccine, you can use any other type of pasta. Just keep in mind that the cooking time may vary.
More Pasta Recipes You’ll Enjoy
Chicken Fettuccine
Equipment
- large stockpot or dutch oven
Ingredients
- 7 Cups water
- 2 Tablespoons chicken bouillon
- 16 oz uncooked chicken
- 16 oz fettuccine noodles broken in half
- 20 oz frozen broccoli florets
- 12 oz cream cheese
Seasonings
- ¾ teaspoon salt
- 1 1/2 teaspoon dried parsley
- 1 ½ teaspoon dried chives
- 1 ½ teaspoon dried basil
- ¾ teaspoon dried thyme
- ¾ teaspoon dried dill
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
Garnish
- 4 Tablespoons Parmesan cheese
Instructions
- In a large stockpot or Dutch oven, heat the water and chicken bouillon over high heat until boiling. Add the uncooked chicken and bring back to a boil. Reduce the heat and add pasta. Simmer until the chicken is fully cooked. Remove the chicken from the pot and shred.
- Bring the heat back up to medium-high and add the frozen broccoli. Cover and simmer for 5 minutes or until the broccoli is tender and the pasta is fully cooked. Remove 1 Cup of broth from the pot. Drain the rest of the liquid from the pot.
- Return the pasta and broccoli to the pot and stir in the cream cheese, seasonings and reserved pasta water. Stir over low heat until the cream cheese is creamy and fully melted. Add the chicken back in. Sprinkle with Parmesan and serve.
Notes
My Favorite Variations
- Garlic and Herb: Instead of using all the seasonings listed in the recipe, use garlic and herb cream cheese. If you can’t find it at the store, you can easily make your own, as I did. It adds a delicious, flavorful twist to the dish.
- Add Some Heat: If you like a little spice, try adding a pinch of red pepper flakes to the pot when you add the seasonings. This will give your chicken fettuccine a subtle, but tasty, spicy kick.
- Go Veggie: While this recipe already has broccoli in it, feel free to add more vegetables like bell peppers, mushrooms, or even some spinach. Just sauté them in a pan and add them to the pot when you add the chicken back in.
