Can I use other pasta?

Yes, spaghetti, tagliatelle, or penne work well. Cooking time depends on the pasta type.

Why does my sauce separate?

It can separate if heated too high or if cold ingredients are added. Cook over medium heat and bring the cream to room temperature before adding.

How long should I cook fettuccine?

Usually 8-10 minutes until al dente. Follow the instructions on the package.

Can I use dried fettuccine?

Yes, dried fettuccine works great. Cook according to package instructions, then add to the sauce.

Fettuccine "creamy"

Name: Fettuccine "creamy"
Total time: 25 min
Yield: 1 порция
Cuisine: International
Ingredients: Chicken fillet — 200 g; Processed cream cheese (1 gr) — 100 g; Cream — 200 g; Fettuccine — 250 g

30min

750g

Nutrition per 100g

318

This dish is an Italian classic made easy at home. Tender chicken breast, creamy melted cheese, and heavy cream come together in a velvety sauce that perfectly coats every strand of fettuccine. Quick to make, yet tastes like it's from a top restaurant. A great choice for a satisfying lunch or dinner. At only 318 calories, it's a delicious and balanced meal.

HealthyanddeliciousLunchMeatFats & OilsAt the Table

WHAT YOU WILL NEED

From ingredients

4 products

Основа

Chicken fillet200 g

Соус

Processed cream cheese (1 gr)100 g

Cream200 g

Паста

Fettuccine250 g

SIMPLE PROCESS

Step by step recipe

The key is the right sequence: sear the chicken until golden, then add the melted cheese and cream to create a rich sauce. Cook the fettuccine separately al dente, then toss it in the sauce to absorb the flavors. Serve immediately while the sauce is hot and creamy.

Step 1

Cook the Fettuccine

Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.

Step 2

Sear the Chicken

Cut the chicken breast into cubes. Heat oil in a skillet over medium-high heat and sear the chicken until golden (5-7 minutes).

Step 3

Make the Sauce

Add the melted cheese to the chicken and stir until dissolved. Pour in the cream, bring to a simmer over medium heat, stirring. Reduce heat and let it thicken for 2-3 minutes.

Step 4

Combine with Pasta

Add the cooked fettuccine to the sauce, toss to coat, and simmer for another 10 minutes over low heat to let the pasta absorb the flavors.

Step 5

Serve

Plate the pasta, garnish with fresh Parmesan cheese and herbs if desired. Serve hot. Enjoy!

CHEF'S TIP

Choose Spinach Fettuccine

Green spinach fettuccine adds a beautiful color and a subtle herbal note that pairs perfectly with the creamy sauce.

Cut Chicken into Small Cubes

Even-sized chicken pieces cook faster and blend better with the pasta texture.

Use Heavy Cream

Cream with 20-30% fat won't curdle and gives the sauce the perfect creamy consistency.

Serve with Parmesan

Freshly grated Parmesan or another hard cheese adds depth and richness.

SUBSTITUTIONS

Add your taste

With Chicken Thighs Replace breast with boneless chicken thighs — they're juicier and add more richness.
Add Mushrooms Add 3.5 oz (100g) of sautéed button mushrooms with the chicken for an earthy twist.
With Hard Cheese Instead of Processed Use 50g of grated Parmesan or Cheddar — the sauce becomes cheesier and more intense.
With Broccoli Add steamed broccoli florets 2-3 minutes before the end for a healthier, colorful version.

HOW TO STORE

How to Store Creamy Chicken Fettuccine

Cool the pasta, transfer to an airtight container, and refrigerate for up to 2 days. Add a splash of milk or water when reheating to restore the sauce. Freezing is not recommended — the creamy sauce may separate.

GOOD TO KNOW