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Chicken with Fettuccine in Sage Cream Sauce recipe

Inspired by the classic dish, FettuccineAlfredo, tender chunks of chicken breast are enrobed in a buttercream sauce laced with aromatic sage and tossed with fettuccineand Parmesan.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Chicken with Fettuccinein Sage Cream Sauce

12 ounces fettuccine4 boneless, skinless chicken breast halves,cut into 1-inch chunksKosher or sea salt and freshly groundblack pepper1/2 cup plus 2 tablespoons unsalted butter6 to 8 fresh sage leaves1/2 pound fresh mushrooms, sliced1 pint (2 cups) heavy whipping cream1/2 cup freshly grated Parmesan cheeseAdditional grated Parmesan cheese foraccompaniment

  • Cook pasta according to package directions,preferably al dente (firm to the bite). Drain; rinse and setaside.
  • Meanwhile, melt 2 tablespoons butter inlarge skillet over medium-high heatand saute chicken until nicely browned and juices run clear,about 4 to 5 minutes; add mushrooms and cook for 2 minutes, stirringconstantly. Season to taste with salt and pepper; remove chickenand mushrooms with a slotted spoon into a bowl and set aside.
  • Melt remaining 1/2 cup butter in sameskillet, stirring up any bits from bottom of pan. When butterbegins to foam, add the sage leaves and cook for a few seconds;immediately add the cream. Bring to a boiland simmer for 3 to 4 minutes, uncovered, to reduce and thickensauce, adding the chicken, mushrooms and any accumulated juicesduring the last minute or two of cooking.
  • Remove from heat and add the cooked fettuccineand 1/2 cup Parmesan cheese to the sauce, season with salt andpepper as needed, and toss gently to combine. Serve immediatelywith an extra sprinkling of Parmesan cheese over the top, ifdesired.

    Makes 8 servings.

    Nutritional Information Per Serving (1/8of recipe): 486.4 calories; 52% calories from fat; 28.7g totalfat; 118.8mg cholesterol; 486.6mg sodium; 344.5mg potassium;33.9g carbohydrates; 1.4g fiber; 0.6g sugar; 32.5g net carbs;23.1g protein.

    Copyright Hope Pryor, please see Termsof Use.

    Wayne's Chicken and Prosciutto, in a Sage Cream Sauce, on Fettuccine

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  • Comments

    1 Comment


    To make the sauce, mix the pumpkin puree and cream together using a blender or hand blender. In a large skillet, melt the butter and minced sage over low heat. Add the pumpkin and cream puree to the sage butter and stir. Bring to barely a simmer and turn off the heat. Add salt and pepper to taste. Place aside until pasta has been boiled. because it s really really tasty? If you don t want to make this, don t. If you want something different, I suggest you find it by doing a serch.

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