Best 2 Pauls Fettucini Chicken Recipes

Indulge in a culinary journey with Paul's Fettuccini Chicken, a tantalizing Italian-inspired dish that combines the richness of chicken, the heartiness of fettuccini noodles, and a luscious sauce that brings it all together. This delectable meal is not just one recipe, but a collection of variations that cater to different dietary preferences and taste buds. Embark on a flavor-filled adventure as we explore the classic Fettuccini Alfredo with Chicken, a creamy and indulgent treat; the flavorful Pesto Fettuccini with Chicken, bursting with vibrant herbs; and the lighter and tangy Lemon Butter Fettuccini with Chicken, a refreshing take on this classic dish. Each recipe offers a unique taste experience, ensuring that there's something to satisfy every palate. So, gather your ingredients, prepare your taste buds, and get ready to savor the delightful symphony of flavors that await you in Paul's Fettuccini Chicken.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN FETTUCCINE ALFREDO

Chicken Fettuccine Alfredo image

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

Ingredients

Kosher salt and freshly ground black pepper
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano

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 FETTUCCINE CASSEROLE

Chicken Fettuccine Casserole image

This chicken and pasta casserole is easily baked using Progresso® chicken broth and is ready for dinner in even less than an hour!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

1 package (9 oz) refrigerated fettuccine
3 tablespoons butter or margarine
3 tablespoons Gold Medal™ all-purpose flour
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup half-and-half
1 1/2 cups cubed cooked chicken
1/2 cup oil-packed sun-dried tomatoes, drained and cut into thin strips
2 slices bacon, crisply cooked and crumbled
3 tablespoons shredded Parmesan cheese

Steps:

Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray. Cook and drain fettuccine as directed on package.
While fettuccine is cooking, melt butter in 2-quart saucepan over medium heat. Stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half. Stir in chicken, tomatoes and bacon.
Add fettuccine to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with cheese. Bake uncovered about 30 minutes or until hot in center.

Nutrition Facts : Calories 530, Carbohydrate 51 g, Cholesterol 140 mg, Fiber 3 g, Protein 30 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 760 mg

Tips:

Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling.
Use Fresh Ingredients: The fresher the ingredients, the better your dish will taste. If possible, try to use organic or locally-sourced ingredients.
Season Generously: Don't be afraid to use salt and pepper to season your dish. This will help bring out the flavors of the ingredients.
Cook the Chicken Properly: Chicken should be cooked to an internal temperature of 165°F (74°C). You can check the temperature with a meat thermometer.
Don't Overcook the Pasta: Pasta should be cooked al dente, meaning it should have a slight bite to it. If you overcook the pasta, it will become mushy.
Sauce the Pasta Immediately: Once the pasta is cooked, immediately toss it with the sauce. This will help the sauce adhere to the pasta and prevent it from becoming dry.
Garnish Before Serving: Before serving, garnish your dish with fresh herbs, grated cheese, or a drizzle of olive oil. This will add a pop of color and flavor to your dish.

Conclusion:

Paul's Fettuccini with Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender chicken, creamy sauce, and al dente pasta is sure to please everyone at the table. With a few simple tips, you can make this dish even more delicious. So next time you're looking for a quick and easy meal, give Paul's Fettuccini with Chicken a try!