Pasta, Chicken & a Cream Sauce
Member recipe

Pasta, Chicken & a Cream Sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 4

Pasta with chicken in an onion and cream suace is simple and quick pasta full of rich flavours, brilliant for side dishes and main meals!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 tbsp olive oil
  • 2 tbsp butter
  • 4 boneless, skinless chicken breast
  • 1 garlic clove, finely chopped
  • 1 onion, chopped finely
  • 1 chicken bouillon cube
  • 125ml water
  • 175ml milk
  • 300ml double cream
  • 6 spring onions, sliced diagonally
  • 35g freshly grated Parmesan cheese
  • 450g dried fettuccine
  • fresh leaf parsley, chapped to garnish
  • salt and pepper to season

Method

    1. Using a heavey based frying pan, heat the oil and the butter and add the garlic to a low heat. After a minute add the chicken breasts to the pan and cook for 5 minutes on each side, or until the juices are no longer pink.
    2. When ready, remove the chicken breast from the pan and slice diagonally into thin strips and set aside.
    3. Meanwhile, add the onions to the used pan and cook gently for 5 mintues until they become soft.
    4. Crumble the bouillon cube over the top and add the water. Bring to the boil and leave to simmer for around 10 minutes.
    5. Once the liquid has reduced stir in the cream, milk, Parmesan and spring onions. Season to taste with salt and pepper. Boil once again then leave to simmer for around 10 minutes until the sauce has thickend.
    6. While the sauce is thickening boil a pan of lightly salted water with a little olive oil. Add the fettuccine and cook for 5 minutes till tender yet still firm or to the guidlines on the packet. Drain and transfer to a warmed bowl. Layer the chicken slices over the top and once the sauce is ready pour over the top of the chicken. Garnish with parsely and serve.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (2)

Helenmelon91's picture

I love this recipe it's so tasty. I put dry white wine instead of the milk

tcusick's picture

very tasty dish and easy to knock up for a quick meal. I also added a red chilli and used Crème fraiche as a healthier option than the cream

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…