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Chicken & Shrimp Fettuccine Recipe
Chicken & Shrimp Fettuccine Recipe photo by Taste of Home

Chicken & Shrimp Fettuccine Recipe

Read Reviews (17)
4.44 17
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Saucy and special, this hearty pasta works as well for Wednesday night as it does for a Saturday dinner with company. You'll love the rich combination of bacon, chicken, shrimp and fresh baby spinach. —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings


  • 8 ounces uncooked fettuccine
  • 4 bacon strips, chopped
  • 3/4 pound boneless skinless chicken breasts, cubed
  • 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained
  • 2 cups fresh baby spinach, coarsely chopped
  • 3/4 cup heavy whipping cream
  • 1/2 teaspoon dried sage leaves
  • 1/2 cup grated Parmesan cheese, divided
  • 3/4 pound peeled and deveined cooked medium shrimp


  1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 teaspoons drippings.
  2. In the same skillet, saute chicken in reserved drippings until chicken juices run clear. Remove and keep warm.
  3. Add the tomatoes, spinach, cream, sage and 1/4 cup cheese to the skillet; cook and stir over medium heat until slightly thickened and spinach is wilted. Drain fettuccine and add to skillet. Stir in the chicken and shrimp; heat through. Remove from the heat. Sprinkle with bacon and remaining cheese. Yield: 5 servings.
Originally published as Chicken & Shrimp Fettuccine in Simple & Delicious October/November 2012, p15

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken & Shrimp Fettuccine(17)

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Reviewed Mar. 26, 2014


Reviewed Mar. 23, 2014

This is the easiest and best recipe I have tried in a long time. I added fresh chopped asparagus tips (just because I had them) and it was a wonderful dish. Served with garlic bread and poof - dinner is served!

Reviewed Mar. 11, 2014

One word - DELICIOUS!! I made this exactly as the recipe instructed and it was perfect! Next time, I'll double the sauce, just because I liked it that much! Anxious to try it with broccoli also! Definitely a keeper and also very quick and easy! Thanks for sharing it!

Reviewed Mar. 10, 2014 Edited Mar. 11, 2014

Fabulously delicious! I used 1/2 & 1/2 so the sauce was a little on the thin side, so I added twice the cheese! I did not have canned tomatoes, so i just used a handful of grape tomatoes, sauteed with garlic and onion. My husband is 100% Italian- he LOVED it! It tastes like a specialty pasta dinner you would get in a fine Italian restaurant! Two thumbs up....

Reviewed Mar. 10, 2014

Just made this recipe tonight. Absolutely delicious! I added 2 cloves of garlic and a few fresh mushrooms. I also substituted light cream for the heavy cream. I was thinking as good as it is - next time I might even add artichoke hearts.

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