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Chicken & Shrimp Fettuccine

 Chicken & Shrimp Fettuccine
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
5 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • In the same skillet, saute chicken in reserved drippings until
  • chicken juices run clear. Remove and keep warm.
  • 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.

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Chicken & Shrimp Fettuccine (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.