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Fettuccine with Chicken and Cream Sauce
Lunch • India
How to Make Fettuccine with Chicken and Cream Sauce (Traditional & Healthy Version)
Fettuccine with Chicken and Cream Sauce is a delightful fusion dish that brings together the comforting flavors of creamy pasta with a touch of Indian spices. While fettuccine is traditionally associated with Italian cuisine, this recipe adapts it for Indian kitchens using locally available ingredients like atta (whole wheat flour) for the pasta and fresh cream from buffalo milk. The addition of succulent chicken, sautéed in mild spices, makes this dish protein-rich and satisfying. In India, pasta dishes are becoming increasingly popular, especially among urban families seeking global flavors blended with Indian tastes. This recipe is ideal for lunch and perfect for special occasions like family gatherings or festivals such as Diwali, when innovative continental dishes are often served alongside traditional fare. With its creamy texture, aromatic spices, and wholesome ingredients, Fettuccine with Chicken and Cream Sauce is not only delicious but also a healthier alternative to classic cream-based pasta.
Ingredients(for 1 bowl (approx. 250g))
- 1 cup Atta (whole wheat flour) (for homemade fettuccine)
- 1 Eggs (for binding pasta dough)
- 150g Chicken breast (boneless, diced)
- 1/2 cup Fresh cream (malai) (prefer buffalo milk cream)
- 1 small Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1/2 tsp Black pepper powder (kali mirch)
- 1/2 tsp Salt (as per taste)
- 2 tsp Olive oil (or use mustard oil for Indian flavor)
- 1 tbsp Coriander leaves (finely chopped, dhania) - optional
Instructions
- 1
Prepare the fettuccine dough by mixing atta and egg. Knead into a smooth dough, let it rest for 10 minutes.
10 minutes
Cover the dough with a damp cloth to prevent drying.
- 2
Roll out the dough thinly and cut into fettuccine strips. Dust with flour to avoid sticking.
5 minutes
Use a sharp knife or pasta cutter for even strips.
- 3
Boil water in a patila, add a pinch of salt, and cook fettuccine for 3-4 minutes until just tender. Strain and set aside.
5 minutes
Do not overcook; fresh pasta cooks quickly.
- 4
Heat olive oil in a kadhai, sauté garlic and onion until golden. Add chicken and cook until white and tender.
7 minutes
Cut chicken into small pieces for faster cooking.
Why This Dish is Healthy
Choosing whole wheat pasta and lean chicken makes this dish heart-friendly and suitable for weight management. The use of fresh cream in moderation ensures creamy taste without excessive calories. Olive oil or mustard oil adds healthy unsaturated fats, and the recipe avoids heavy cheeses or excess butter, making it lighter and more digestible for Indian lunch times.
This recipe uses atta (whole wheat flour) instead of refined maida, increasing fiber and micronutrients like iron and B vitamins. Chicken breast adds lean protein, essential for muscle repair and overall health. Fresh cream provides calcium and healthy fats, while garlic and onion offer antioxidants. Overall, the dish delivers a balanced mix of protein, healthy carbs, and moderate fats, supporting energy and satiety.
Pro Tips
- 💡Tip 1: Homemade fettuccine with atta is healthier and more flavorful than store-bought pasta.
- 💡Tip 2: Use freshly ground kali mirch for best aroma.
- 💡Tip 3: Resting the dough improves pasta texture.
Storage & Serving
Store leftovers in an airtight dabba in the refrigerator for up to 2 days. Reheat gently in a pan, adding a splash of milk or water to revive creaminess.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 630.0 kcal |
