Creamed Chicken And Fettuccine
Creamed chicken and fettuccine combines tender chicken breasts with a rich mushroom and sherry sauce, perfect for comforting family dinners or special occasions.
Ingredients
Instructions
- Cut each chicken breast in half. Beat egg lightly in a small bowl.
- Combine flour, 1/2 teaspoon salt and 1/8 teaspoon pepper on wax paper.
- Dip chicken in egg, then dredge in flour mixture.
- Melt 2 tablespoons butter in a 10-inch skillet over medium-high heat.
- Add chicken and cook 10 minutes or until tender. Remove to a platter and keep warm.
- Add 2 tablespoons butter to drippings in skillet.
- Add sliced fresh mushrooms and cook over medium heat until tender.
- Stir in 2 tablespoons flour, 1/2 teaspoon salt and 1/8 teaspoon pepper.
- Cook, stirring constantly, 1 minute.
- Stir in 1 1/2 cups milk and 2 tablespoons dry sherry.
- Cook, stirring constantly, until mixture thickens.
- Stir in 1/4 cup grated Parmesan cheese until melted.
- Remove 1 cup of sauce and set aside.
- Add cooked fettuccine to the remaining sauce in the skillet, tossing to coat.
- Arrange chicken and pasta on a serving platter.
- Pour the remaining 1 cup sauce over the chicken.
- Sprinkle the pasta with parsley before serving.
Tips & Substitutions
For a lighter version, consider using skinless chicken breasts and substituting half-and-half for the milk. If you prefer more flavor, add garlic or thyme when cooking the mushrooms. You can also use whole wheat fettuccine for added nutrition. Be sure to cook the pasta al dente to retain a nice texture when tossed with the sauce.
Serving Suggestions
This creamed chicken and fettuccine dish pairs beautifully with a fresh green salad or steamed vegetables for a complete meal. Consider serving it alongside garlic bread for a delightful touch. A glass of dry white wine, such as Sauvignon Blanc, complements the flavors nicely, making it perfect for a cozy dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of milk if the sauce has thickened too much. Alternatively, microwave in short bursts, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Creamed Chicken And Fettuccine contains roughly 424 calories, with 9g protein, 64g carbohydrates, and 15g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 2002mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but it's best to thaw them completely in the refrigerator before cooking. This ensures even cooking and better texture. If you're short on time, you can also use pre-cooked rotisserie chicken, adding it to the sauce just to warm through.
What can I substitute for dry sherry?
If you don't have dry sherry, you can substitute with white wine or even a splash of apple cider vinegar mixed with water. This will provide a similar acidity and depth of flavor to the sauce. Alternatively, omit it entirely if you prefer a non-alcoholic option.
Is there a vegetarian option for this dish?
Absolutely! You can replace the chicken with sautéed tofu or tempeh for a protein-rich vegetarian alternative. Additionally, use vegetable broth instead of milk and sherry, and add more vegetables like spinach or bell peppers to enhance the dish without losing flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).