Mari's Chicken and Pasta

Mari's Chicken and Pasta

19 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  Mari

“I invented this recipe years ago when I tried to duplicate this wonderful pasta dish at a favorite restaurant that my husband and I frequent. It's a fabulous change of taste, very yummy.”

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Adjust Servings

Original recipe yields 6 servings



  1. Bring a large pot of lightly salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a skillet over medium heat saute chicken and garlic in oil until brown and cooked thoroughly. Add chicken broth, white wine, peas, and parsley; bring to a boil. Reduce heat and simmer for 15 minutes.
  3. Remove from heat and add tomatoes, onions and cayenne pepper. Toss sauce with cooked pasta. Serve topped with Romano cheese and more sauce.

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Reviews (19)

Rate This Recipe
Shelley W

Shelley W

This was just okay. I thought that the chicken pieces turned out WAY too tough - perhaps cooking them in the skillet and adding them to the sauce at the last minute with the tomatoes and green onions would solve that problem.



This recipe was excellent - after a few modifications. I do believe the chicken turned out to be tough and a little flavourless. After that I decided to use prawns instead. It was great, they absorbed the sauce's flavour! I just used cooked frozen prawns. I also added extra tomotos, green onions, italian seasoning for extra flavour and thickened the sauce near the end My changes: -Rinse frozen cooked prawns in cold water to thaw slightly -Saute with garlic for about 1 - 2 minutes -Add sauce ingredients as instructed - Add 1 tsp. or more italian seasoning (however much you like) -Near the end of the cook time add small amounts of flour to thicken the sauce to desired consistency (otherwise I found it to be a little too watery) -complete directions as instructed I made this for guests and they loved it.



This was a very easy and delicious recipe. I used all chicken broth, sauted onion, mushrooms and garlic first (before browning the chicken), and added a small can of chopped tomatoes w/ green chili (instead of the fresh tomato - mostly because I didn't have one). I also omitted the cheese. It was great without it. Everyone enjoyed the end result.

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Amount Per Serving (6 total)

  • Calories
  • 481 cal
  • 24%
  • Fat
  • 7 g
  • 11%
  • Carbs
  • 48.8 g
  • 16%
  • Protein
  • 47.5 g
  • 95%
  • Cholesterol
  • 96 mg
  • 32%
  • Sodium
  • 202 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Rainforest Chicken and Pasta


next recipe:

Herb and Chicken Pasta