Creamy Chicken Fettuccine

From Cook's Country | August/September 2008

Why this recipe works:

Adding chicken transformed this traditional side dish recipe into a quick, complete meal. Though either fresh or dried pasta worked for our Creamy Chicken Fettuccine, fresh pasta is more porous than dried and better absorbed the sauce. When boiling the pasta, undercook it slightly (even shy of… read more

Adding chicken transformed this traditional side dish recipe into a quick, complete meal. Though either fresh or dried pasta worked for our Creamy Chicken Fettuccine, fresh pasta is more porous than dried and better absorbed the sauce. When boiling the pasta, undercook it slightly (even shy of al dente) because the pasta cooks an additional minute or two in the sauce. Adding a little reserved pasta water toward the end of cooking helps keep the sauce stable from start to finish.

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Serves 4

Either fresh or dried fettuccine can be used in this recipe.

Ingredients

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