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Creamy Fettuccine with Chicken

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  • 8 ounces fettuccine
  • 1 Tbsp. PLUS 1 tsp. Knorr® Chicken flavor Bouillon, divided
  • 2 Tbsp. olive oil, divided
  • 1 lb. boneless, skinless chicken breasts, cut into thin strips
  • 1 small onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 container (16 oz.) Mexican crema
  • 1/4 cup grated Parmesan cheese
  • 2 Tbsp. finely chopped fresh basil leaves or cilantro leaves (optional)



Amount per serving

Calories from Fat320
Total Fat35g
Saturated Fat18g
Trans Fat0g
Total Carbs52g
Dietary Fiber1g
Vitamin C6%
Vitamin A20%

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Cook fettuccine according to package directions reserving 1/4 cup pasta water before draining.
  • 2 Combine 1 teaspoon Knorr® Chicken flavor Bouillon with 1 tablespoon olive oil in medium bowl; add chicken and toss to coat.
  • 3 Heat large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 4 minutes. Remove chicken and set aside.
  • 4 Heat remaining 1 tablespoon olive oil in same skillet. Stir in onion and cook, stirring occasionally, until golden, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in crema, remaining 1 tablespoon Knorr® Chicken flavor Bouillon, reserved pasta water and Parmesan cheese and bring to a simmer. Stir in chicken and cook until heated through. To serve, toss hot fettuccine with sauce and chopped basil in large bowl.