Chicken and Fettuccine with Tomato “Cream” Sauce


by: Stacey Pugh

This recipe is FULL of flavor! And, of course it uses two of my kitchen loves...garlic and red pepper flakes! Serve this with garlic bread and it is a garlic lovers meal! And, it replaces the need to use heavy cream or light cream with greek yogurt! YUM!


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serves: 4

fresh chicken breasts (2-4 pieces), diced

8 oz uncooked fettuccine noodles

1 T extra virgin olive oil

4 T chopped garlic

1 can (28oz) whole peeled tomatoes, drained and crushed (low sodium!)

3 oz plain greek yogurt

1/2 t red pepper flakes (or more)

1/4 cup fresh basil leaves

1/2 c mozzarella cheese, shredded

salt and pepper

Nutrition Facts
Chicken and Fettuccine with Tomato “Cream” Sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 387

  • Total Fat: 10.7 g
  •     Saturated Fat: 3.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 36.1 mg
  • Sodium: 377.5 mg
  • Total Carbs: 53.2 g
  •     Dietary Fiber: 1.7 g
  •     Sugars: 2 g
  • Protein: 18 g

how is this calculated?

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1.  Cook chicken breasts in either water or chicken stock (for extra flavor), set aside.

2.  Cook pasta in 4 quarts of salty water according to box directions. Drain. Keep about 1/2 c. starchy water aside.

3.  Heat a large skillet over medium-low heat. Add extra virgin olive oil to pan. Coat the pan. Add garlic. Cook for a few minutes then stir in tomatoes. Cook for 3 minutes. Add in starchy water and bring to a boil. Add in the chicken.

4.  Add in greek yogurt and stir until smooth. Add in red pepper flakes and basil. Pour over noodles. Toss to coat. Add in cheese. Toss again.

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