Chicken with Fettuccine Recipe
Chicken with Fettuccine Recipe photo by Taste of Home

Chicken with Fettuccine Recipe

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I always have a package of frozen chicken breasts on hand for making this entree. But leftover chicken or turkey works fine.—Marilyn Janssen, Dawson Creek, British Columbia
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • 1 medium onion, coarsely chopped
  • 1/2 cup minced fresh basil or 1 tablespoon dried basil
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup chicken broth
  • 1/2 cup heavy whipping cream
  • 2 tablespoons dried parsley flakes
  • 2 large tomatoes, diced
  • 1 package (16 ounces) fettuccine

Nutritional Facts

1 serving (1 each) equals 537 calories, 17 g fat (7 g saturated fat), 105 mg cholesterol, 436 mg sodium, 60 g carbohydrate, 5 g fiber, 39 g protein.


  1. Flatten chicken to 1/2-in. thickness. In a skillet, brown chicken on both sides in butter and oil; remove and set aside. In the same skillet, saute onion until tender. Add basil, garlic, salt and pepper; cook and stir for 2-3 minutes. stir in broth, cream, parsley an tomatoes. Return chicken to pan. Cover and simmer for 15 minutes or until chicken juices run clear.
  2. Meanwhile, cook fettuccine according to package directions; drain. Arrange chicken over fettuccine; serve with sauce. Yield: 6 servings.
Originally published as Chicken with Fettuccine in Country Woman September/October 2000, p39

Full-Bodied White Wine

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

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Reviewed Jun. 24, 2013

"My family loves this and I do too because it's quick and easy. If I don't have fresh tomatoes I add a can of stewed or Italian tomatoes."

Reviewed Apr. 7, 2013

"I made this for dinner last night, it was really good :o) I don't care for tomatoes so added broccoli instead. I also added a little lemon juice and white wine."

Reviewed Dec. 5, 2012

"This is one of my favorite recipes. I love to make it in the summer when I have a ton of basil from the garden. I have a large family so I double it. Everyone raves about it. It's quick, easy and delicious. Taste like something you would get at a restaurant."

Reviewed Apr. 10, 2012

"This was scrumptious! Added more tomato and basil and more cream to make it creamier. But the flavor was excellent. Restaurant quality dish."

Reviewed Aug. 7, 2010

"What a great recipe! My whole family including teenage boys loved it!"

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