Creamy Chicken Fettuccine
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Try this Creamy Chicken Fettuccine recipe to get your Italian fix for the week. Delicious creamy fettuccine with chicken and bacon will make your taste buds water. Serve with a couple of slices of garlic bread!
Ingredients:
- 500g Deagon Bulk Meats Chicken – diced
- 250g Deagon Bulk Meats Bacon
- 500g Fettuccine Pasta (or Angel Hair or Vermicelli Pasta)
- 600ml Cream
- 1 Onion (small) – finely chopped
- 3 Cloves Garlic – minced
- Salt & Pepper to season
Optional
- 453g Mushrooms – thickly sliced
- 1/4 Parsley – finely chopped (plus more for garnish)
Method:
- Finely chop (or mince) garlic and onion. Fry in pan with oil. (Optional – Mushrooms)
- Add diced chicken over medium heat.
- Add chopped bacon and heat until cooked. (Optional – Parsley)
- Add boiling water to a pot. Add fettuccine pasta and cook as directed on the packet.
- Once fettuccine is cooked, drain water and add back to the pot.
- Add garlic, onion, chicken and bacon from the pan into the pot.
- Add 600ml cream.
- Cook and stir on a low heat for 3 minutes.
- Season to taste with salt and pepper. (Optional to add – Parsley)
- Serve and enjoy. Try adding a few slices of garlic bread for extra flavour!
Tips & Tricks:
- Add parsley for a tradition Italian taste.
- When cooking pasta – cook to al dente then remove pasta from pot into a strainer, run cold water over pasta, strain, then add back to pot with the hot water. Finally strain the entire pot into the strainer. This ensures that your pasta won’t stick and won’t over cook. (As seen on Masterchef!)
If you try this recipe, let us know in the comments below or show us on our social media pages. We’d love to hear from you!