Creamy Chicken Fettuccine

Name: Creamy Chicken Fettuccine
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: Middle Eastern

Add to recipe book

roubashahin.com.au

Mains

This Creamy Chicken Fettuccine is a quick and delicious dinner option, perfect for busy weeknights. Serve it with your favourite pasta for a comforting meal.

PREP TIME

10 minutes

COOK TIME

20 minutes

SERVES

About this recipe

This Creamy Chicken Fettuccine is one of the first recipes I learned to cook when I got married—passed on to me by a dear Italian neighbour. I still remember how excited I was to make it; it felt like such a grown-up meal, yet it was incredibly simple. Over the years, it’s become one of my go-to dishes when I need something quick, comforting, and guaranteed to please everyone at the table.

One tip I’ve never forgotten—and I’m passing it on to you—is the secret addition of bechamel sauce. It’s something my neighbour always did, and it transforms this Creamy Chicken Fettuccine into something richer, silkier, and absolutely delicious. It might seem like a small step, but trust me, it makes all the difference. Once you try it, you’ll wonder how you ever made creamy pasta without it!

If you love recipes like this, you’ll also enjoy my Easy Creamy Garlic Prawns or Garlic Cream Chicken with Spinach—both perfect for busy weeknights when you still want something special.

Ingredients

Main Ingredients

4 tablespoons olive oil
4 garlic cloves, crushed
500 grams chicken thigh fillets, sliced into strips
250 grams mushrooms, sliced
1 chicken stock cube
1 teaspoon dried oregano
600 ml cream
A handful of parsley, chopped (for garnish)
Salt and pepper to taste
300 grams fettuccine, cooked

For the Bechamel Sauce

1 tablespoon butter
2 tablespoon flour
1 cup milk

Notes from Rouba

The recipe calls for 300 grams of pasta, so don’t add the full 500 grams packet. The sauce might not be enough and could turn out too dry. For 500 grams packet of pasta, just double the cream sauce to keep it balanced.
Serve with steamed rice as an alternative; it’s equally delicious.
Stir the bechamel sauce constantly to avoid lumps. Take it off the heat if needed for a smooth mix.

For this recipe, I’ve used some of my go-to kitchen equipment. A small pot is perfect for making the bechamel sauce, allowing the milk to thicken slowly and evenly. If you’re curious about the tools I used, you can find my recommendations on my Amazon page. The right equipment makes all the difference in achieving that perfect dish!

Method

Step 1. Cook the Chicken and Mushrooms:

Heat the olive oil in a large pan over medium heat. Add the crushed garlic and sauté until softened. Add the chicken strips and cook until browned. Toss in the mushrooms and cook until they start to soften.

Step 2. Prepare the Cream Sauce:

Crumble the chicken stock cube into the pan and add the oregano. Stir to combine, then pour in the cream. Reduce the heat to low and let it simmer gently while you prepare the bechamel sauce.

Step 3. Make the Bechamel Sauce:

In a small saucepan, melt the butter over medium heat. Quickly stir in the flour until smooth and lump-free. Gradually add the milk, whisking continuously to avoid lumps. You may need to take it off the stove for a few seconds to keep the mixture smooth. Once thickened, add this to the chicken and mushroom mixture, stirring to combine.

Step 4. Combine and Serve:

Season the sauce with salt and pepper to taste. Garnish with chopped parsley. Add the cooked fettuccine to the pan, tossing until well coated. Alternatively, you can serve this sauce over steamed rice for a delicious twist.