Chicken Fettuccini

Chicken Fettuccini


January 17, 2015

  • Prep: 10 mins
  • Cook: 4 hrs 30 mins
  • Yields: Approx 6-8


800g diced chicken breast/thigh

1 onion chopped

3cups chopped mushrooms

3 cloves garlic

400g tin diced tomatoes

3 tbls tomato paste

200g chopped bacon

200g broc/cauli

1 c chick stock

1 1/2 c water

1/2 - 3/4 c cream added towards end

Fettucine either precooked and added at end or put in an hour before cooked if enough liquid.


1Add all ingredients except cream and pasta

2Cook on low 4-5 hours

3After 4 hours add fettuccine,

4When cooked,stir through the cream.

5Add salt and pepper to taste.

Submitted by Lynda Eagleson


3 Reviews

Linda Olive

April 6, 2021

Very disappointed in this, was very runny & really no sauce to stick to the pasta 🙁

Bernadette Borg

July 23, 2020

Because of the previous comment, I left out the water, but still kept the stock. Mine still had too much liquid, though, so I thickened it with cornflour. My family ate it, but I don’t think I’ll make it again. I bought three of the slow cooker books and I’m going through the ones that are likely to please. There are sooo many!


January 14, 2017

Seemed rather watery in the end, but the flavours were good. I will give this recipe another go 🙂

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