Mom’s Chicken Fettuccine (From Aimee Gibbs)

This Chicken Fettuccine recipe comes to us from a Southern Plate family member, Aimee Gibbs, and it’s a wonderful twist on the classic dish. It has a creamy, buttery sauce and the warm crunch of pecans… mmmmmm! It definitely has a soft spot in the bellies of my family, and I hope it finds one in yours too!

Rich, Creamy, & Comforting Chicken Fettuccine

One of my dear Southern Plate readers, Aimee, shared this recipe with me, and the story behind it moved me deeply. She grew up eating her mama’s chicken fettuccine, carried the recipe with her through college and law school, and when her mom went through cancer treatments, a heaping bowl of this pasta was what fed her soul.

This is exactly the kind of dish that earns a permanent spot in your recipe box. It’s rich, comforting, and the kind of meal that fills a room with warmth before it even hits the table. It’s perfect for holidays, family visits, or any time you want to make someone feel truly cared for.

The flavors are classic and crowd-pleasing, with tender chicken and a creamy sauce that coats every strand of fettuccine just right. It makes plenty to go around, and if you’re lucky enough to have leftovers, they’re somehow even better the next day!

Ingredients

• Boneless, skinless chicken breasts
• Mushrooms
• Green onions
• Seasoning (salt, pepper, & garlic powder)
• Fettucini
• Butter
• Egg yolk
• Half & half
• Parsley
• Parmesan cheese
• Chopped pecans

How to Make Mom’s Chicken Fettuccine

1. Sauté the Chicken

First things first, melt a good bit of butter in a large skillet over medium-high heat.

When it’s nice and hot, add your chicken and sauté until cooked through. Scoop it out of the skillet and set it aside.

Pro tip: Sauté the chicken until it’s just cooked through. It’ll cook a bit more when it’s added back to the pan later, and this two-step process ensures it doesn’t dry out and toughen.

2. Sauté the Vegetables

In that same pan, toss in your mushrooms and green onions. Season ’em up with some salt, pepper, and garlic powder, then sauté until the vegetables are nice and tender.

Now, go on and add that cooked chicken back into the pan with the vegetables. Cover it up, turn off the heat, and set it aside while you get to making the sauce.

3. Make the Sauce

In a saucepan, melt your butter and whisk in the egg yolk, half & half, parsley, salt, pepper, and garlic powder. Heat it all up real slow and gentle-like, stirring now and then.

Pro tip: To prevent the egg from scrambling, whisk the yolk into the cold half & half before heating. This will help stop the egg from scrambling.

Once it’s simmering, stir in the Parmesan cheese. Keep on stirring until that sauce is just as thick and creamy as you’d like.

4. Bring It All Together

Stir in the chopped pecans, then add the chicken and vegetable mixture from the other pan. Stir everything together until every last bit of chicken and veggie is coated in that creamy, dreamy sauce.

5. Serve & Enjoy

Now, pour that creamy sauce all over a warm bed of fettuccine noodles and give it a good toss to coat every single strand.

Serve it up right away and enjoy the warmth and comfort of this delicious meal!

How to Store Chicken Fettuccine

Store this delicious chicken fettuccine in an airtight container in the fridge, where it’ll be good for up to 3-4 days. To reheat, you can pop it in the microwave or warm it up on the stove. If you choose the stovetop, add a splash of chicken broth or milk to get that creamy goodness back.

If you want to save some for later, you can freeze this dish for up to 2 months. Just let it thaw in the fridge overnight before you reheat it!