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Creamy Chicken Fettuccine

Total Time

Prep: 15 min. Cook: 3 hours

Makes

6 servings

Convenient canned soup and process American cheese hurry along the assembly of this creamy sauce loaded with delicious chunks of chicken. —Melissa Cowser, Greenville, Texas
Creamy Chicken Fettuccine Recipe photo by Taste of Home

Ingredients

  • 1-1/2 pounds boneless skinless chicken breasts, cut into cubes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon pepper
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 4 ounces process cheese (Velveeta), cubed
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 jar (2 ounces) diced pimientos, drained, optional
  • 1 package (16 ounces) fettuccine or spaghetti
  • Coarsely ground pepper, optional

Directions

  1. Place the chicken in a 3-qt. slow cooker; sprinkle with garlic powder, onion powder and pepper. Top with soups. Cover and cook on high for 3-4 hours or until chicken is no longer pink.
  2. Stir in the cheese, olives and pimientos if desired. Cover and cook until cheese is melted. Meanwhile, cook fettuccine according to package directions; drain. Serve with chicken; top with coarsely ground pepper if desired.

Nutrition Facts

1 cup: 540 calories, 15g fat (6g saturated fat), 81mg cholesterol, 1151mg sodium, 62g carbohydrate (5g sugars, 4g fiber), 39g protein.

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