Creamy Chicken Prosciutto Fettuccine
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. This helps keep the content on this site free. Please read full disclosure (Disclaimer) for more information.
This Creamy Chicken Prosciutto Fettuccine is a flavourful satisfying meal that is especially comforting on a cold or rainy evening.
My kids love roast chicken, but a whole chicken is just too much for our family of four. Sure, I could just roast a few thighs instead of an entire chicken but the flavour just isn’t the same. This conundrum means that we often have delicious leftover roast chicken just waiting to be repurposed into another meal. There’s a number of dishes I use my leftover roast chicken for, including my Creamy Butternut Squash and Chicken Soup , but this time I wanted to make pasta. This delicious recipe will use 2 cups of shredded roast chicken. If you don’t have any homemade chicken, store bought roast chicken will do in a pinch. This Creamy Chicken Prosciutto Fettuccine is a flavourful satisfying meal that is especially comforting on a cold or rainy evening.
This Creamy Chicken Prosciutto Fettuccine layers many different flavours to create a deliciously complex dish: savoury shredded chicken is accentuated by garlic and shallots; earthy mushrooms and thyme perfectly compliment the rich cream; while crisp salty prosciutto ties it all together. Although this delicious meal may taste incredibly complicated it easily comes together in under thirty minutes, making it a great weeknight meal.
TOTAL TIME
- Preparation Time – 10 minutes
- Cooking Time – 15 minutes
- Total Time – 25 minutes
INGREDIENTS FOR CREAMY CHICKEN PROSCIUTTO FETTUCCINE
All the ingredients for this Creamy Chicken Prosciutto Fettuccine are easy to source from a grocer with a good deli section.
- 1/4 cup plus 2 tbsp Extra Virgin Olive Oil
- 6 slices Prosciutto Crudo, thin
- 1 box Fettuccine (~500g)
- 1/2 lb Cremini Mushrooms
- 2 Medium Shallots
- 8 sprigs Fresh Thyme
- 1/2 tsp Kosher Salt
- 1 cup Chicken Broth
- 2 cups Cooked Shredded Chicken
- 2 cloves Garlic
- 3/4 cup Heavy Cream
- 1 tbsp Unsalted Butter
- 2 tbsp Lemon Juice
- Pepper, to taste
WHAT IS PROSCIUTTO?
Prosciutto means “ham” in Italian. It is usually sliced thin and is delicious in a variety of dishes.
ARE PROSCIUTTO CRUDO AND PROSCIUTTO COTTO THE SAME THING?
No they are not the same. Crudo means “raw” in Italian, whereas “cotto” means cooked. Prosciutto Crudo is salt cured, dry aged, uncooked ham. It has a rich salty flavour and is delicious on charcuterie boards as well as in this meal. Prosciutto Cotto on the other hand, is slowly cooked on a very low heat, and has a lighter flavour and colour. You can use it in a similar way to Prosciutto Crudo depending on your tastes.
WHAT ARE CREMINI MUSHROOMS?
Cremini mushrooms, also known as Baby Bellas, are small juvenile Portobello mushrooms. I prefer them to white mushrooms when I cook because they impart a beautiful nutty flavour.
CAN I MAKE THIS VEGETARIAN?
In theory, you could omit the prosciutto and substitute the chicken broth for vegetable in this recipe. These substitutions will greatly effect the taste, and while I believe the dish will still be tasty, I don’t think it would be quite as good.
WHAT ARE SHALLOTS?
Shallots are a member of the allium family, and are related to onions. They are small and have a mild onion flavour with hints of garlic. I like using them in recipes where the overall flavour profile is mild.
INGREDIENT SUBSTITUTIONS
CAN I USE UNCOOKED CHICKEN IN THIS RECIPE?
Absolutely not! The cook time is not sufficient to fully cook raw chicken, and is just meant to heat up pre roasted shredded chicken.
CAN I SUBSTITUTE WATER FOR BROTH?
If you don’t have any chicken broth, I would strongly recommend vegetable broth or a bullion cube in water as opposed to straight water. Otherwise you will simply be adding liquid, not flavour.
CAN I USE PROSCIUTTO COTTO IN THIS MEAL INSTEAD?
Given that this recipe requires frying the prosciutto, I would not recommend using ham that is pre cooked in this dish as you run the risk of overcooking it.
CAN I USE ANOTHER KIND OF MUSHROOMS?
You can use whatever mushrooms you’d like in this recipe. Oyster or Portabello mushrooms would both be lovely, but a simple white Button would work as well. I like the nuttiness of Cremini which is why I use them.
CAN I USE DRY THYME INSTEAD OF FRESH?
Unfortunately dry herbs don’t have the same potency as fresh ones. Dry thyme could be substituted for fresh if absolutely necessary, but given the importance of Thyme in this dish I wouldn’t recommend it.
CAN I SUBSTITUTE BACON FOR PROSCIUTTO?
You could substitute a good quality bacon for prosciutto if you really want, but it will definitely effect the taste. Bacon is smoked whereas prosciutto is salt cured, so you will be adding an entirely different flavour profile to this meal.
CAN I USE PREPACKAGED LEMON JUICE?
As always, I strongly recommend fresh lemon juice if possible. It is brighter, and more flavourful.
CAN I USE LOW FAT CREAM OR MARGERINE?
I would strongly recommend using both 35 % cream, and regular butter in this pasta. Fat equals flavour, and any reduction of it will negatively effect the dish.
EQUIPMENT FOR CREAMY CHICKEN PROSCIUTTO FETTUCCINE
Cooking With Carbs is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases, but all of the equipment listed on this site is recommended without incentive and are products I strongly believe in.
Below is a list of the main equipment/kitchen tools needed to make this delicious Fettuccine:
- Heavy Bottomed Pan – My most used pan by far is my Le Creuset Braising Pan. It is made of heavy cast iron and coated in ceramic as all Le Creuset cast iron pans are. It’s large and deep which makes it perfect for every step in this dish. I can’t recommend it enough.
- Tongs
- Kitchen Knife – Zwilling J.A. Henkel Kitchen Knife a good kitchen knife is a necessary tool for any home cook. Quality and price point varies widely. This is what I use at home. It’s a perfectly decent knife, while still being very affordable.
- Cutting Board
- Large Pot
COOKING DIRECTIONS
This Creamy Chicken Prosciutto Fettuccine is as simple to prepare as it is delicious as long as you follow a few tips:
- Make sure to use good quality extra virgin olive oil.
- Fry the prosciutto until extremely crisp.
- Don’t skimp on the fat!
MAKE AHEAD STORAGE
If you’d like, you can slice your mushrooms and chop the shallots in advance and store them in the fridge.
This delicious pasta can be stored in the fridge for up to four days, and can be frozen in an airtight container if needed.
FINISHED DISH
Enjoy your delicious Creamy Chicken Prosciutto Fettucine!
OTHER PASTA DISHES
Orecchiette Pasta with Peas and Pancetta
Pasta with pistachio and kale pesto
Taco Ground Beef Mac and Cheese
DID YOU MAKE THIS RECIPE?
I’d love to know how it turned out! Please let me know by leaving a comment and rating below and share a picture on Instagram with the hashtag #cooking.with.carbs.
Pin the image below if you would like to make this recipe later!
Creamy Chicken Prosciutto Fettuccine
Equipment
- Heavy Bottomed Pan
- Tongs
- Wooden spoon
- Cutting Board
- Kitchen knife
Ingredients
- ¼ cup Extra virgin olive oil
- 2 tbsp Extra virgin olive oil
- 6 slices Thinly sliced prosciutto
- 1 box Fettucine (~500g)
- 1/2 pound Cremini mushrooms
- 2 Medium shallots finely chopped
- 8 sprigs Fresh thyme
- 1/2 tsp Kosher salt
- 1 cup Chicken broth
- 2 cups Cooked shredded chicken i used the cooked chicken from my Yoich
- 2 cloves Garlic
- 3/4 cup Heavy cream
- 1 tbsp Unsalted butter
- 2 tbsp Lemon juice
- Pepper to taste
Instructions
- Heat ¼ cup oil in a large heavy bottomed pan on medium heat.
- Arrange prosciutto in a single layer in the pan and cook until crisp, turning as needed, 5 minutes. Place on paper towels to drain.
- Heat remaining 2 Tbsp. oil in same pan over high.
- Cook mushrooms until tender, 8 minutes.
- Reduce the heat to medium-low and add the garlic, shallots, and 1 tsp. thyme.
- Season with salt and pepper to taste, stirring often, until shallots are translucent and softened, 2 minutes.
- Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
- Toss in the shredded chicken and mix.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 3 minutes less than package directions.
- Transfer the fettucine to the pan and add 1 cup pasta cooking water.
- Crumble half of the crispy prosciutto into the pan and increase the heat to medium, tossing constantly, until pasta cooked to al dente and sauce is slightly thickened, 2 minutes.
- Add the heavy cream and cook for an additional minute.
- Remove from the heat and mix in the butter and lemon juice until fully incorporated.
- Top with the remaining crumbled prosciutto and serve.
Oh Wow! This looks and sounds amazing! Love prosciutto and cremini mushrooms. I can’t wait to make this.
My family loved this! Thank you for the fabulous recipe! 🙂
This recipe is fabulous in every way! The flavors and textures are amazing. I’ll be making this fettuccine again next week.
I used a cooked rotisserie chicken and it turned out really well. Make sure you get the prosciutto real crisp. Thanks for the great recipe!
It’s pasta night for tonight and been looking for recipes that are different from the usual. I’ll cook this right now after stumbling this recipe!