Chicken

Chicken Fettuccine Michael – Pietro’s Copycat Recipe

May 26, 2017
Chicken Fettuccine Michael Pietros Copycat Recipe

Chicken Fettuccine Michael is my favorite dish to order at our local Pietro’s Italian Restaurant. Perfectly cooked fettuccine is smothered in a creamy Parmesan and mushroom sauce and topped with lightly breaded chicken and toasted pine nuts.

Boil the Fettuccine according to the package directions.

 

In a dry pan (no oil or butter) over medium heat, cook pine nuts, stirring often, until lightly browned and set aside.

Chicken Fettuccine Michael Pietros Copycat - toast the pine nuts in a pan

Coat the diced chicken in the Drakes mix and fry in 2 tablespoons of butter in a frying pan until cooked through.  Sprinkle with season salt and set aside.

Chicken Fettuccine Michael Pietros Copycat - fry the coated chicken in a pan

In the same frying pan, fry the mushrooms in 2 tablespoons butter for about 5 minutes.

 

Too the mushrooms add the heavy cream, Parmesan cheese, and 2 more tablespoons butter, cooking until cheese is just melted and butter is mixed in.

 

Add in the cooked fettuccine, stirring to coat the pasta.

 

Top with the chicken and pine nuts and stir gently until slightly mixed.

Chicken Fettuccine Michael Pietros Copycat - Chicken Fettuccine Michael is my favorite dish to order at our local Pietro’s Italian Restaurant. Perfectly cooked fettuccine is smothered in a creamy Parmesan and mushroom sauce and topped with lightly breaded chicken and toasted pine nuts.

 

Adapted and downsized from RecipeThing

Chicken Fettuccine Michael Pietros Copycat Recipe
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Chicken Fettuccine Michael – Pietro’s Copycat Recipe
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Chicken Fettuccine Michael is my favorite dish to order at our local Pietro’s Italian Restaurant. Perfectly cooked fettuccine is smothered in a creamy Parmesan and mushroom sauce and topped with lightly breaded chicken and toasted pine nuts.
Course: Main Course
Cuisine: Italian
Servings: 2
Calories: 962.1 kcal
Ingredients
  • 4 ounces fettuccine uncooked
  • 2 small chicken breasts cut into pieces
  • 1 1/2 cups Drakes Crispy Fry Mix
  • Season Salt
  • 6 Tablespoons butter divided
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese
  • 1/2 cup fresh mushrooms
  • 1 Tablespoon pine nuts
Instructions
  1. Cook Fettuccine according to the package directions.
  2. In a dry pan (no oil or butter) over medium heat, cook pine nuts, stirring often, until lightly browned and set aside.
  3. Coat the diced chicken in the Drakes mix and fry in 2 tablespoons butter in a frying pan until cooked through. Sprinkle with season salt and set aside.
  4. In the same frying pan, fry the mushrooms in 2 tablespoons butter for about 5 minutes.
  5. Too the mushrooms add the heavy cream, Parmesan cheese, and 2 more tablespoons butter, cooking until cheese is just melted and butter is mixed in.
  6. Add in the cooked fettuccine, stirring to coat the pasta.
  7. Top with the chicken and pine nuts and stir gently until slightly mixed.

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