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Herbed Chicken Fettuccine

 Herbed Chicken Fettuccine
Savory seasonings add zip to these moist chicken strips tossed with pasta. "Every time I fix this dish, the kids ask for more," reports Kathy Kirkland of Denham Springs, Louisiana. "It goes well with steamed broccoli and glazed carrots to make a quick and colorful meal."
4 ServingsPrep: 25 min. Cook: 15 min.


  • 1 to 2 teaspoons salt-free seasoning blend
  • 1 teaspoon poultry seasoning
  • 1 pound boneless skinless chicken breast, cut into 1-inch strips
  • 2 tablespoons olive oil
  • 4 tablespoons butter, divided
  • 2/3 cup water
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons onion soup mix
  • 1 envelope savory herb and garlic soup mix, divided
  • 8 ounces uncooked fettuccine or pasta of your choice
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon Worcestershire sauce


  • Combine seasoning blend and poultry seasoning; sprinkle over chicken.
  • In a large skillet, saute chicken in oil and 2 tablespoons butter
  • for 5 minutes or until chicken is no longer pink. Add the water,
  • teriyaki sauce, onion soup mix and 2 tablespoons herb and garlic
  • soup mix. Bring to a boil. Reduce heat; cover and simmer for 15
  • minutes.
  • Meanwhile, cook fettuccine according to package directions. Drain;
  • add to chicken mixture. Stir in the cheese, Worcestershire sauce,
  • remaining butter, and remaining herb and garlic soup mix; toss to
  • coat. Yield: 4 servings.

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Herbed Chicken Fettuccine (continued)

Nutritional Facts: 1 serving (1 each) equals 536 calories, 23 g fat (9 g saturated fat), 95 mg cholesterol, 1,424 mg sodium, 48 g carbohydrate, 3 g fiber, 33 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.