Creamy Fettuccine With Chicken and Leeks

chicken-leek-fettuccine
Photo by Marcus Nilsson
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 933 calories
    • Fat 54 g
    • Sat Fat 28 g
    • Cholesterol 230 mg
    • Sodium 489 mg
    • Protein 42 g
    • Carbohydrate 69 g
    • Sugar 5 g
    • Fiber 3 g
    • Iron 5 mg
    • Calcium 106 mg

Ingredients

  1. Check 3/4pound fettuccine or another long pasta
  2. Check 2tablespoons unsalted butter
  3. Check 1 leek (white and light green parts only), thinly sliced
  4. Check kosher salt and black pepper
  5. Check 1 1/2cups heavy cream
  6. Check 2tablespoons lemon zest
  7. Check 3cups shredded rotisserie chicken

Directions

  1. Cook the pasta according to the package directions; drain and return it to the pot.
  2. Meanwhile, melt the butter in a medium skillet over medium heat. Add the leek, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
  3. Add the cream and 1 tablespoon of the lemon zest and simmer until slightly thickened, 8 to 12 minutes.
  4. Add the chicken and cook until warmed through, 1 to 2 minutes more.
  5. Add the chicken mixture and the remaining tablespoon of lemon zest to the pasta and toss to coat.