My Chilli Prawn / Chicken Fettuccine Pasta

My Chilli Prawn / Chicken Fettuccine Pasta


2 people made this

This is an easy pasta dish for taking over to friend’s house or simply making something tasty from scratch.

teganrundle Western Australia, Australia

Makes: 4 large serving

  • 650gm egg fettuccine
  • 1kg prawns, tails left on
  • 250gm chicken breast (1 large chicken breast)
  • 1 tbsp olive oil
  • 4 cloves of garlic
  • 1 tub of cherry tomatoes halved (approx 20)
  • 1 tbsp fresh parsley
  • 1 sprig of rosemary
  • 1 small red chilli (remove seeds if you don’t like the heat!)
  • 250mg of light cream
  • 1 tbsp vegetable stock
  • 1 tbsp corn flour
  • cracked black pepper

Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Slice chicken breast into large strips. Cook with olive oil in large pan over medium heat. Cook until slightly browned. Remove.
  2. Add prawns and cooked till flesh is pink. Add the cooked chicken and garlic. Stir well not letting the garlic burn.
  3. Add cream and let the pan simmer.
  4. Combine vegetable stock and corn flour together. Add a small amount of water till the powder dissolves. While stirring the cream add this mixture to the pan and keep stirring till you get a thicker consistency.
  5. Lastly add the halved cherry tomatoes, parsley, rosemary and chilli.
  6. Simmer for 5-10 minutes letting the herbs infuse with the mixture.
  7. Add cracked pepper to taste.
  8. Boil water in a large pot, add pasta. Strain. Add cream mixture with pasta. Serve hot!
  9. Extras: mushrooms OR chorizo sausage sliced and fried.


Always half cook prawns before you add the rest of the ingredients so the prawns don't over cook and become 'floury' when you simmer for the last 5-10 minutes in the cream.

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