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Creamy Chicken and Vegetable Fettuccine Recipe

Creamy Chicken and Vegetable Fettuccine recipe


This is a yummy pasta with chicken, veggies, and a creamy sauce. It has cheese, lemon, and garlic to make it taste good. You cook the chicken, then the veggies, and mix it all with pasta and sauce.


1 lb boneless skinless chicken breasts
8 oz fettuccine pasta
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 cup frozen peas
3 cloves garlic, minced
1 lemon, zested and juiced
3/4 oz Parmesan cheese, finely grated
1/3 cup plain Greek yogurt
1/4 tsp black pepper
2 tbsp unsalted butter
1/2 tsp salt
1/2 cup reserved pasta cooking water
1 tbsp olive oil


Fill a large pot with water and bring to a boil over high heat for the pasta.
Season the chicken breasts with salt and pepper, then cut into bite-sized pieces.
Cook the pasta in the boiling water until al dente, about 11 minutes, then drain, reserving 1/2 cup of the pasta water.
Heat 1 tbsp of olive oil in a skillet over medium-high heat and cook the chicken pieces until golden brown and cooked through, about 5-7 minutes. Transfer to a plate.
In the same skillet, melt 1 tbsp of butter and cook the asparagus, garlic, and peas with a pinch of salt and pepper until the asparagus is tender, about 4-6 minutes.
In a bowl, mix the grated Parmesan cheese, Greek yogurt, lemon zest, and lemon juice to create the sauce.
Add the cooked pasta, remaining butter, the sauce, and half of the reserved pasta water to the skillet with the vegetables. Toss to combine, adding more pasta water if needed.
Return the chicken to the skillet, toss with the pasta and vegetables, and cook for another 2 minutes to reheat the chicken.
Serve the creamy chicken and vegetable fettuccine with a sprinkle of Parmesan cheese and enjoy!

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