You are here: Home » Recipes » Chicken Fettuccine with Herb Cheese Chicken Fettuccine with Herb Cheese Kitchen Tested Yield 4 servings Prep 10 mins Cook 50 mins An easy weeknight chicken dish with the vegetables built in. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 2 (14-ounce) cans lower-sodium chicken broth8 ounces frozen boneless, skinless chicken breasts8 ounces uncooked fettucine noodles, broken in half1 (16-ounce) bag frozen broccoli and cauliflower florets1 (6-ounce) package garlic and herb cream cheese (such as Rondele)1/2 teaspoon salt2 tablespoons grated Parmesan cheese2 tablespoons finely chopped green onions1/4 teaspoon freshly ground black pepper Instructions In a deep skillet or Dutch oven, bring broth to boil over high heat; add frozen chicken breasts. Return to a boil, reduce heat, cover and simmer 16 minutes. Add pasta, stir, cover and simmer 8 minutes, stirring occasionally. Remove chicken, cool and shred. Increase heat to high and bring pasta to a boil. Add frozen vegetables, return to a boil, reduce heat, cover tightly and simmer 5 minutes or until vegetables are crisp tender. Drain pasta mixture, reserving 1/2 cup of the pasta cooking water. Return pasta to skillet and place over medium heat. Add cream cheese, salt and reserved cooking water. Toss until cheese has melted. Add chicken, and cook 2 minutes to heat through, stirring frequently. Sprinkle with Parmesan cheese, green onions and black pepper. Recipe by Nancy Hughes.