Total Time
40mins
Prep 20 mins
Cook 20 mins

I had such a craving for chicken fettuccine and many came close to what I wanted but just did not fit the bill so I experimented and came up with this one. It was exactly to the taste I wanted. If you double the pasta, be sure you double the sauce as well or it will be dry.

Ingredients Nutrition

Directions

  1. Prepare pasta according to package instructions.
  2. While pasta is cooking, cook chicken in a large skillet in cooking oil until no longer pink.
  3. Remove chicken; set aside; drain any leftover oil from skillet.
  4. Melt cream cheese and butter in the skillet over low heat, stirring until smooth.
  5. Stir in milk, garlic, bell pepper, salt and pepper; stir constantly until thickened.
  6. Stir in cooked chicken, prepared broccoli and cheese; simmer 5 minutes or until heated through and veggies are tender.
  7. Serve over fettuccine.

Reviews

(9)
Most Helpful

This is a wonderful recipe to have in my files. It's quick to put together and I usually have most everything on hand. Although, this time I didn't have the broccoli or red peppers, so I substituted home grown peas and some julienne tomatoes. It was delicious! Thanks!

Normaone April 18, 2003

This was a great recipe - I will use it again. The only thing I will change for next time is adding a bit more garlic.

markus713 August 12, 2008

I agree with the other reviewers, Delicious! I used cooked chicken I had on hand. I used both broccili & red peppers. The only change I made is that I prepared this recipe in the morning. Mixing in the cooked fettuccine. Placed into a casserol dish & reheated for dinner in the evening. I will be making this again. Thanks Karen.

Kit^..^ty Of Canada August 14, 2007

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