Go Back
–+ servings
creamy chicken prosciutto fettuccine

Creamy Chicken Prosciutto Fettuccine

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.
5 from 7 votes
Print Pin
Course: dinner
Cuisine: American, Italian
Keyword: chicken, cream sauce, Creamy, fettuccine, mushrooms, pasta, proscuitto, sundried tomato
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 620kcal
Author: Anneke Silva

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
US Customary - Metric

Instructions

  • 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.
  • 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.
  • Heat remaining 2 Tbsp. oil in same pan over high.
  • Cook mushrooms until tender, 8 minutes.
    Cook mushrooms until tender, 8 minutes.
  • 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.
  • 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.
  • 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.
  • Toss in the shredded chicken and mix.
    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.
    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.
    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.
    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.
    Remove from the heat and mix in the butter and lemon juice until fully incorporated.
  • Top with the remaining crumbled prosciutto and serve.
    Top with the remaining crumbled prosciutto and serve.

Nutrition

Calories: 620kcal | Carbohydrates: 57g | Protein: 24g | Fat: 33g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 402mg | Potassium: 531mg | Fiber: 3g | Sugar: 2g | Vitamin A: 626IU | Vitamin C: 7mg | Calcium: 69mg | Iron: 3mg