Creamy Chicken Fettuccine

Creamy Chicken Fettuccine - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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A Fusion of French Elegance and Italian Comfort

If you like Alfredo pasta, and you like chicken, then this is for you. A fusion of French and Italian deliciousness which blends the best of both worlds.

For starters you will never find chicken in an Italian pasta, so the chicken, is the French part. Also the cream, the butter, wine and Dijon mustard. Now for the Italian twist, there’s the fettuccine, the Parmesan cheese and Italian herbs.

Sound good? It could be your favourite goto pasta meal! So get your kitchen apron on, I’m sure you will love this luscious sauce made with cream, butter, white wine and Dijon mustard. Enjoy the elegance of French cuisine and the comforting heartiness of delicious Italian food.

Ingredients

2 large chicken breasts, sliced into thin strips
10.5oz-300g fettuccine
1 tbsp butter
1 tsp oregano
Sauce
2 tbsp butter
2 garlic cloves, minced
1 small shallot, finely chopped
1 cup dry white wine
1 cup chicken stock
1 cup heavy cream
Nutmeg (freshly grated)
½ cup Parmesan cheese, grated (2oz-60g)
1 tsp Dijon mustard
1 cup fresh basil leaves (shredded)
Salt and black pepper to taste

Steps

Step 1
In a large pot of salted boiling water, cook pasta until al dente.
Step 2
Season chicken strips with salt, pepper, and oregano seasoning.
Step 3
In a large non stick frying pan over high heat, add butter and brown the chicken pieces until golden brown and cooked through (about 5-7 minutes). Remove from pan and set aside.
Step 4
In the same pan, melt butter over medium heat.
Add shallots, sweat a little, then garlic, sauté until fragrant and soft (about 2 minutes). Mix in Dijon mustard.
Step 5
Deglaze with white wine and bring to a simmer, reduce by half.
Step 6
Stir in chicken stock and cream. Add the grated nutmeg, bring to a gentle simmer.
Step 7
Add Parmesan stirring until melted and the sauce is smooth.
Season with salt, and pepper (taste saltiness first).
Step 8
Drain and add the cooked pasta and cooked chicken to the sauce, tossing or mixing to coat evenly. Simmer for a few minutes to allow the flavours to meld into the pasta. Add the shredded fresh basil.
Step 9
Garnish with fresh herbs. Serve hot, immediately on warm plates.

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