Chicken & Cashew Fettuccini Recipe

Name: Chicken & Cashew Fettuccini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small boneless skinless chicken breasts; 1 tablespoon olive oil; 250 g white button mushrooms; 1 onion, finely sliced; 1 garlic clove, finely sliced; 125 ml chicken stock; 1 bunch fresh spinach, well washed with coarse stalks removed; 1 -2 teaspoon store bought basil pesto; 1 lemon, juice of; salt & freshly ground black pepper; 70 g cashew nuts, lightly roasted; parmesan cheese (to garnish); 500 g fettuccine pasta

Servings: persons

4 small boneless skinless chicken breasts
1 tablespoon olive oil
250 g white button mushrooms
1 onion, finely sliced
1 garlic clove, finely sliced
125 ml chicken stock
1 bunch fresh spinach, well washed with coarse stalks removed
1 -2 teaspoon store bought basil pesto
1 lemon, juice of
salt & freshly ground black pepper
70 g cashew nuts, lightly roasted
parmesan cheese (to garnish)
500 g fettuccine pasta

1
Cook fettuccini in boiling salted water.
2
Cut chicken into strips.
3
Preheat a large skillet, add oil, and when hot add onion and garlic.
4
Gently saute about 5 minutes, until soft.
5
Add mushrooms and saute 4 minutes.
6
Remove onion, garlic and mushrooms from pan.
7
Add chicken and toss to seal.
8
Add the stock: replace onion, garlic and mushrooms.
9
Cook over a gentle heat 5 minutes until chicken strips are cooked through.
10
Add spinach, cover and let spinach wilt for about a minute.
11
Swirl in the pesto and lemon juice.
12
Taste and adjust for seasoning.
13
Meanwhile, drain fettuccini and place into individual bowls.
14
Spoon the chicken and sauce over.
15
Sprinkle with cashew nuts parmesan and serve.

727

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 small boneless skinless chicken breasts, 1 tablespoon olive oil, 250 g white button mushrooms, 1 onion, finely sliced, and more.

Yes, Chicken & Cashew Fettuccini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken & Cashew Fettuccini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions