Indulge in a culinary delight with our creamy chicken pecan fettuccine recipe, a harmonious blend of tender chicken, crunchy pecans, and silky fettuccine pasta. This delectable dish tantalizes the taste buds with a luscious sauce, featuring a symphony of flavors from succulent chicken, earthy mushrooms, aromatic garlic, and a hint of zesty lemon. As a delightful bonus, we've included two additional irresistible recipes: a refreshing lemon herb chicken marinade and a luscious chocolate mousse, ensuring a complete and satisfying dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
TUSCAN CHICKEN SKILLET
Bacon, cream, Parmesan -- is your mouth watering yet? There's no need to go out to dinner when you can make this restaurant-style creamy, cheesy chicken and fettuccine at home.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions; drain.
- Meanwhile, put the bacon in a large, cold skillet, then cook over medium-high heat, stirring occasionally, until crispy, about 8 minutes; transfer to a plate with a slotted spoon.
- Sprinkle the chicken lightly with salt and pepper and add to the skillet in a single layer. Let cook, undisturbed, until golden brown on the underside, 2 to 3 minutes. Continue to cook, stirring occasionally, until cooked through, about 4 minutes more. Transfer to the plate with the bacon.
- Reduce the heat to medium and add the garlic, stirring, until fragrant, about 30 seconds. Add the tomatoes and cream and bring to a simmer, then add the spinach and stir until just wilted. Add the bacon, chicken, fettuccine and Parmesan and toss with tongs until well coated; season to taste with salt and pepper. Sprinkle with basil and serve.
CHICKEN FETTUCCINE ALFREDO
Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
- Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
- Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
- Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
- Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
CHICKEN PECAN FETTUCCINE
I was given this by my niece and its so good,the toasted pecans make such a difference
Provided by janet s
Categories Other Main Dishes
Number Of Ingredients 15
Steps:
- 1. Melt 1/4 cup butter in a large skillet Add chicken pieces and sauté until lightly browned then remove chicken from skillet and set aside
- 2. To the pan drippings in the skillet add the mushrooms,1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon garlic powder and sauté till tender
- 3. Add chicken back to the skillet with the mushrooms and simmer about 20 minutes till chicken is done
- 4. Cook fettuccini according to the package directions on the box then drain the pasta and set aside for a minute
- 5. In the pasta pan combine the 1/2 cup of butter and next six ingredients and heat until hot, not boiling, on stove
- 6. Stir in the drained pasta and toss Add the cheese and mix well
- 7. Serve on a platter and sprinkle with the toasted pecans
- 8. Note: to toast the pecans I put them in a iron skillet on medium heat and stirred every few minutes to keep from burning, they turned out perfect without any butter or oil in the skillet
CREAMY CHICKEN, SQUASH & PECAN PASTA
This crowd-pleasing pasta is easy to make, healthy and satisfying with squash providing 1 of your 5-a-day and pecans stirred through, which add a nice crunch
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Pour the stock into a pan and bring to a simmer. Add the squash and chicken, cover and bubble gently for 15 mins, or until the chicken and squash are cooked. If the chicken cooks first, remove from the pan, set aside and keep boiling the squash until tender. Scoop the squash out with a slotted spoon, leaving just the stock in the pan.
- Bring the stock back to the boil and add the pasta; the liquid should just cover the pasta. Cook, stirring regularly, until the pasta is just tender and most of the stock has been absorbed (top up with water if necessary). Shred the chicken.
- Return the squash to the pan and add the cream cheese, pecans, parsley and parmesan. Simmer for another min or two, then add the chicken. Season and serve with extra parmesan, if you like.
Nutrition Facts : Calories 672 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 1 milligram of sodium
PECAN CHICKEN CASSEROLE
I got this recipe from a radio show years ago, and it's one of my favorites. The unusual pecan-and-cheddar-cheese crusts holds a zippy egg filling flavored with chicken, cheese, dill, onion and a splash of hot pepper sauce. -Jackie Heyer Cushing, Iowa
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first six ingredients. Set aside 1/2 cup of crumb mixture for topping. Press remaining crumb mixture onto the bottom of a greased 13x9-in. baking dish. (Crust will be crumbly.) , Bake at 350° for 10 minutes or until lightly browned., In a large bowl, combine the remaining ingredients. Pour over crust. Sprinkle with reserved crumb mixture. , Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 383 calories, Fat 28g fat (9g saturated fat), Cholesterol 143mg cholesterol, Sodium 362mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.
CHICKEN PECAN FETTUCCINE
I can't take credit for this recipe...this comes from the Apron's line of recipes for Publix. I was shopping when they had just started cooking this and the smell drove me crazy. When I finally made it at home, it was ridiculously easy, and the taste was even better than the smell. I am contemplating substituting shrimp for the chicken. If any of you try that please let me know how it turns out!
Provided by KylerEsq
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Fill a large saucepan with water. Bring to a boil for the pasta.
- Chop green onions finely, set aside.
- Combine flour and seasoned salt in zip top bag. Shake to mix. Cut chicken into bite sized pieces and place in bag. Seal tightly and shake to coat.
- Preheat large sauté pan on medium high 2-3 minutes. Place butter in pan, swirl to coat. Add garlic and chicken. Cook 5 minutes, stirring occasionally, to brown chicken evenly.
- Stir mushrooms into chicken. Cook 4 minutes, or until tender, stirring occasionally.
- Add wine, cream, and onions to chicken. Cook 5-7 minutes, stirring occasionally, or until sauce thickens.
- Add pasta to water. Cook according to package directions.
- Drain pasta and stir into chicken. Garnish with pecans and cheese. Serve.
Nutrition Facts : Calories 608, Fat 32.7, SaturatedFat 16.5, Cholesterol 198, Sodium 135.4, Carbohydrate 40, Fiber 1.2, Sugar 1, Protein 36
PECAN CHICKEN
A pecan coating adds a pleasant crunch to plain chicken. My family likes dipping the crispy chicken pieces in the easy-to-make sauce.-Bonnie Jean Lintick, Kathryn, Alberta
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, combine the pecans, bread crumbs, thyme, paprika and salt. Place Dijon mustard in another shallow bowl. Coat chicken with mustard, then roll in pecan mixture. , Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until juices run clear. In a small bowl, combine sauce ingredients; serve with chicken.
Nutrition Facts : Calories 207 calories, Fat 10g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 767mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 2g fiber), Protein 9g protein.
CHICKEN WITH FETTUCCINE
I always have a package of frozen chicken breasts on hand for making this entree. But leftover chicken or turkey works fine.-Marilyn Janssen, Dawson Creek, British Columbia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Flatten chicken to 1/2-in. thickness. In a skillet, brown chicken on both sides in butter and oil; remove and set aside. In the same skillet, saute onion until tender. Add basil, garlic, salt and pepper; cook and stir for 2-3 minutes. stir in broth, cream, parsley an tomatoes. Return chicken to pan. Cover and simmer for 15 minutes or until chicken juices run clear. , Meanwhile, cook fettuccine according to package directions; drain. Arrange chicken over fettuccine; serve with sauce.
Nutrition Facts : Calories 537 calories, Fat 17g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 436mg sodium, Carbohydrate 60g carbohydrate (6g sugars, Fiber 5g fiber), Protein 39g protein.
BOURBON PECAN CHICKEN
Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over them before serving. This is a fabulous recipe that my Mother gave me from a upscale restaurant in New York. It is to die for. ENJOY!!
Provided by PGRAFF
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
- In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
- Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 15.5 g, Cholesterol 134 mg, Fat 33.1 g, Fiber 1.2 g, Protein 28.6 g, SaturatedFat 16.5 g, Sodium 537.2 mg, Sugar 7.7 g
CHICKEN PECAN FETTUCCINE
A delicious chicken in cream sauce over fettuccine with pecans sprinkled on top. I got this recipe at my grocery store and it is quick (25 minutes start to finish) and luscious. I don't buy chicken cut into tenders because it is more expensive. I just use 4 boneless skinless chicken breasts (5 oz size). If you don't like mushrooms feel free to leave them out. Half of my family doesn't like them so I saute them separately for those who like them. This is perfect with broccoli Italiano.
Provided by jacknalecsmom
Categories Chicken
Time 25m
Yield 1 pasta entree, 6 serving(s)
Number Of Ingredients 12
Steps:
- Equipment: 1 large ziploc bag.
- Bring water to boil for pasta.
- Combine flour and seasoned salt in zip-top bag shake to mix. Add chicken and shake to coat.
- Preheat large saute pan on medium-high heat for 2-3 minutes. Add butter and swirl to coat. Add garlic and chicken; cook for 5 minutes stirring occasionally to brown.
- Stir mushrooms into chicken; cook 4 minutes, stirring occasionally, or until tender.
- Add pasta to boiling water and cook to desired doneness.
- Add wine to pan and use it to deglaze, scraping up any bits stuck to pan. Then add cream and onions. Cook 5-7 minutes, or until sauce thickens.
- Drain pasta and stir into chicken. Sprinkle with pecans and cheese; serve.
Nutrition Facts : Calories 436.7, Fat 22.5, SaturatedFat 11.4, Cholesterol 144.4, Sodium 127.9, Carbohydrate 27.4, Fiber 0.8, Sugar 0.7, Protein 29.1
EASY CHICKEN FETTUCCINE
This is so easy and so satisfying. This is our idea of comfort food! Not exactly low in calories and very rich! :)
Provided by Little Bee
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in skillet and saute chicken which has been cut into 2 inch chunks.
- When chicken begins to take on color, add garlic and green onions.
- Saute a few minutes being careful not to burn garlic Add remaining ingredients except parsley, cover and simmer over low heat until mixture thickens (you may need to add a little more parmesan cheese if you like it thicker) and chicken is tender and cooked all the way through.
- Serve over cooked and drained fettuccine.
- Sprinkle with fresh parsley, lots of cracked black pepper and additional parmesan cheese if desired.
Tips:
- For the most flavorful dish, use high-quality ingredients, including fresh chicken, crisp vegetables, and nutty Parmesan cheese.
- Don't overcrowd the pan when cooking the chicken. This will prevent it from cooking evenly and becoming dry.
- If you don't have pecans on hand, you can substitute walnuts or almonds.
- To make the sauce extra creamy, add a tablespoon or two of heavy cream.
- Serve the chicken pecan fettuccine immediately, garnished with fresh parsley or chives.
Conclusion:
Chicken pecan fettuccine is a quick and easy weeknight meal that is sure to please the whole family. The combination of tender chicken, crunchy pecans, and creamy sauce is irresistible. Serve it with a side salad and crusty bread for a complete and satisfying meal.
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