Chicken Pecan Fettuccine

This was really good. It is similar to the other white sauce pasta dishes we’ve made recently. I really liked the addition of the pecans. I tossed the chicken in a little seasoned salt before sautéing it in the pan. This came together quickly and I would make it again for a quick and easy weeknight meal.

Chicken Pecan Fettuccine
Adapted from a Southern Living recipe
(Printable Recipe)
  • 12 ounces fettuccine noodles {reserve some of the pasta water}
  • ¾ cup chopped pecans
  • 2 Tbsp olive or canola oil
  • ½ tsp cajun seasoning
  • 1 pound boneless, skinless chicken breasts, cut into bite sized chunks
  • ¼ tsp pepper
  • 2 garlic cloves, minced
  • 1 Tbsp minced onion flakes
  • ¾ cup of half and half
  • ½ stick of butter, melted
  • 1 Tbsp dried parsley
  • ½ tsp salt
  • ½ cup grated Parmesan cheese

Put on a pot of generously salted water for the pasta and cook according to package directions. Reserve about 1 cup of the pasta water. Drain and set aside.

Add oil to a large skillet and heat over medium to medium high heat. Sprinkle cajun seasoning on chicken. Add the chicken to the pan and cook until seared and brown on the outside. Add garlic and cook for 30 seconds. Take ¼ – ½ cup pasta water and deglaze the pan. Add chopped pecans to pan and turn heat to low.

Whisk together melted butter, half and half, parsley, salt and pepper. Add to pan. Let simmer for 5-10 minutes.

Add pasta to the pan.  Add the Parmesan cheese and toss. Turn until everything is well heated and blended well. Serve immediately.

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  1. I'm putting this on my list of possible Uncle Idiot dinners. Looks good.

    Last night, I cooked the fast version of chicken tetrazzini (which you posted as Cheesy Chicken Spaghetti Casserole). Big hit …

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