Herbed Chicken and Fettuccini Recipe - Allrecipes.com
Herbed Chicken and Fettuccini Recipe
  • READY IN 25 mins

Herbed Chicken and Fettuccini

Recipe by  

"This is a fast, easy, and delicious pasta dish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cover to keep warm and set aside.
  2. Meanwhile, heat oil in a wok or skillet over high heat. Saute chicken and onion 3 minutes. Add yellow pepper, and continue cooking until chicken is no longer pink and vegetables are crisp-tender. Add garlic, chicken broth, sherry, salt and pepper. Cook just until hot. Blend in cream cheese, and heat through. Do not allow to boil.
  3. Combine chicken mixture with hot pasta. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Oct 31, 2004

I made a couple alterations/substitutions: I used a package of fat free cream cheese instead of the chive and onion because even the reduced fat chive/onion was too calorie/fat laden for me. I also used a cup of fat free chicken broth because i wanted more sauce & I had to thicken it w/a little flour. Instead of sherry i used marsala wine (double the amount it called for) and fresh garlic and basil fettucine. I did use a yellow pepper but a white onion was what i had on hand. my husband and i were both impressed with this meal and i let him take the leftovers for lunch!

Most Helpful Critical Review
Jan 11, 2006

I almost gave this recipe four stars but I just think it doesn't have enough flavor as written. It also isn't the best for leftovers. I followed the recipe exactly and if I were to make it again I would add 1 tbsp. of italian seasoning.


62 Ratings

Sep 29, 2003

This pasta rocks! Rich and creamy you'll wish you had doubled the recipe. Very very easy and the only thing I changed was that i used linguini. Enjoy!

Sep 29, 2003

I used milk instead of chicken broth - yummy! Also, used "kid friendly" pasta - fun shape & easier to eat! This will be a "staple" at our home! Quick, easy & yummy!

Jun 18, 2008

I found this recipe pretty good. I used penne pasta instead of the fettuccini and used the advice of using italian seasoning which added flavour. I used a red bell pepper and just regular cream cheese. I also added some fresh cilantro after the cream cheese and it turned out pretty good...and tasty! To finish it off I sprinkled fresh parmesan cheese over top and served with garlic bread. If I could make a suggestion it would be to let it sit on the stove covered for about 5 minutes before you serve it so the sauce can thicken up a little (as mine was initially a little runny).

Sep 29, 2003

This recipe is great. Very creamy and very easy to make. I loved it.

Feb 23, 2012

The only changes I made were to use yellow onion and red bell pepper instead of red onion and yellow bell pepper. It's what I had. I thought the chive and onion cream cheese would have a stronger taste, but it didn't. The sauce is rather light and sparse, certainly not as heavy or as much as an Alfredo style sauce. With all that said, I liked this dish.

Dec 12, 2005

Delicious! I used green peppers instead of yellow. Also, I used regular cream cheese and added chopped green onions. My family was in awe of how good this tasted!


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  • Calories
  • 617 kcal
  • 31%
  • Carbohydrates
  • 55.8 g
  • 18%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 25.6 g
  • 39%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 36.8 g
  • 74%
  • Sodium
  • 434 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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