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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)

NUTRITIONAL INFORMATION

 

Amount per serving

Calories670
Calories from Fat320
Total Fat35g
Saturated Fat18g
Trans Fat0g
Cholesterol155mg
Sodium1080mg
Total Carbs52g
Dietary Fiber1g
Sugars3g
Protein41g
Calcium8%
Iron8%
Vitamin C6%
Vitamin A20%

  • 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.