Total Time
Prep 5 mins
Cook 20 mins

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.

Ingredients Nutrition


  1. Equipment: 1 large ziploc bag.
  2. Bring water to boil for pasta.
  3. Combine flour and seasoned salt in zip-top bag shake to mix. Add chicken and shake to coat.
  4. 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.
  5. Stir mushrooms into chicken; cook 4 minutes, stirring occasionally, or until tender.
  6. Add pasta to boiling water and cook to desired doneness.
  7. 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.
  8. Drain pasta and stir into chicken. Sprinkle with pecans and cheese; serve.
Most Helpful

This is very quick to put together. I did add quite a bit more wine after adding the cream since it got very thick. It was quite plain so I added a bit of cajun seasoning. Love the crunch of the pecans. IMO this would not serve 6 sauce wise. I used maybe 3 ounces of linquine and there was just enough sauce with the added wine. Made for PAC Fall 2009

wicked cook 46 September 25, 2009