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creamy chicken prosciutto fettuccine
Anneke Silva

Creamy Chicken Prosciutto Fettuccine

4.37 from 11 votes
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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Course: dinner
Cuisine: American, Italian
Calories: 620
Ingredients Equipment Method

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

Equipment

  • Heavy Bottomed Pan
  • Tongs
  • Wooden spoon
  • Cutting Board
  • Kitchen knife

Method
 

  1. Heat ¼ cup oil in a large heavy bottomed pan on medium heat.
    Heat ¼ cup oil in a large heavy bottomed pan on medium heat.
  2. Arrange prosciutto in a single layer in the pan and cook until crisp, turning as needed, 5 minutes. Place on paper towels to drain.
    Arrange prosciutto in a single layer in the pan and cook until crisp, turning as needed, 5 minutes. Place on paper towels to drain.
  3. Heat remaining 2 Tbsp. oil in same pan over high.
  4. Cook mushrooms until tender, 8 minutes.
    Cook mushrooms until tender, 8 minutes.
  5. Reduce the heat to medium-low and add the garlic, shallots, and 1 tsp. thyme.
    Reduce the heat to medium-low and add the garlic, shallots, and 1 tsp. thyme.
  6. Season with salt and pepper to taste, stirring often, until shallots are translucent and softened, 2 minutes.
    Season with salt and pepper to taste, stirring often, until shallots are translucent and softened, 2 minutes.
  7. 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.
    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.
  8. Toss in the shredded chicken and mix.
    Toss in the shredded chicken and mix.
  9. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 3 minutes less than package directions.
  10. Transfer the fettucine to the pan and add 1 cup pasta cooking water.
    Transfer the fettucine to the pan and add 1 cup pasta cooking water.
  11. 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.
    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.
  12. Add the heavy cream and cook for an additional minute.
    Add the heavy cream and cook for an additional minute.
  13. Remove from the heat and mix in the butter and lemon juice until fully incorporated.
    Remove from the heat and mix in the butter and lemon juice until fully incorporated.
  14. Top with the remaining crumbled prosciutto and serve.
    Top with the remaining crumbled prosciutto and serve.