Creamy Chicken Fettuccine

15 mins


10 mins

This go to for a quick, easy and delicious fresh pasta meal is definitely a winner.


  • 500g Pasta Vera Fresh Fettuccine
  • 3 tablespoons Pasta Vera Basil Pesto
  • 500g Boneless and skinless chicken thighs
  • 1 cup Sliced button mushrooms
  • Salt & pepper
  • 1 tablespoon Olive oil
  • 2 Garlic cloves crushed
  • 250g Cream cheese
  • 1½ cups Milk
  • Grated parmesan cheese for garnish



  1. Cut chicken into bite-size portions.
  2. Season lightly with salt and pepper.
  3. Heat oil in a large frying pan, cook the chicken until golden brown and cooked through, 3-4 min per side, remove, cover, and keep warm.
  4. Cook the mushrooms & garlic in the pan for 2 min over medium heat, once tender turn the heat down to low.
  5. Add Pasta Vera Basil Pesto and cream cheese then slowly add milk constantly stirring.
  6. Bring a large pot full of salted water to a boil.
  7. Add Pasta Vera Fresh Fettuccine & cook for 3-4 min until al dente.
  8. Drain the water off.
  9. Divide the pasta among warmed serving plates or bowls and cover it with the creamy chicken sauce.
  10. Garnish with a generous dashing of grated parmesan.

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