Quick Creamy Chicken Fettuccine

fettuccine with creamy chicken

Hey there!

I’ve seriously been M.I.A. lately. We’ve had so much going on. Scott’s been on the job hunt and I’ve been working super hard. My responsibilities have changed at work, so I have a lot more on my plate than before. It’s cool, though because I hate being bored. More after the jump.  In happier news Baby R has two teeth, is scooting everywhere, enjoys her bouncer, and we discovered she likes apples and green beans. I’m also planning to surprise Scott for our anniversary; it’s going to be GREAT!

This is a dish I threw together at the last minute. I didn’t want to have our usual baked chicken, rice, and veggies. I looked in the pantry and saw a box of fettuccine and got an idea. Why not pasta instead?


  • 4 cups chicken broth
  • 2 cups 2% milk
  • 1 1/2 tsp cajun seasoning
  • 1 cup all-purpose flour
  • 1 lb. wheat fettuccine
  • 1 1/2 lbs. boneless, skinless chicken breasts
  • 1 cup green peas
  • 2 tsp garlic salt
  • 1 1/2 tsp pepper


  1. Preheat oven to 350 degrees F. Spray a rectangular baking dish with nonstick spray.
  2. Chop chicken breasts into small pieces. Add them to the baking dish and season to taste. Place in oven and bake for 35 minutes.
  3. In a saucepan, add chicken broth and 1 cup of milk. Bring to a low boil. Using a large bowl, add 1 cup of milk, flour, and seasoning. Stir in the flour and keep stirring until you achieve a creamy consistency.
  4. When you have a low boil, add the seasoning mixture to the saucepan and stir. Add your green peas to the sauce and continue to stir intermittently.
  5. Add water to a stockpot and bring to a rapid boil. Drop the pasta into the pot. Let it continue to boil rapidly and stir occasionally. [Note: I boiled mine for 13-14 minutes] After it’s tender, strain it.
  6. When the chicken is done, remove it and add it to the saucepan. Mix the contents well. Then, pour over your pasta and enjoy! Makes about 8 servings.

creamy chicken fettuccine with peas