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Chicken Spinach Fettuccini

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“Really, really morish! Very nice served with a tossed green leafy salad!, and a glass of your favourite Chardonnay! The times I have given both for the preparation and cooking of this dish are approximate only. This dish is even nicer served the next day!”

Ingredients Nutrition


  1. Season the diced chicken well with Garlic-Pepper seasoning and gently pan fry until cooked.
  2. Set aside.
  3. Cook the Spinach in the usual way, drain WELL, and roughly chop.
  4. Add to the cooked spinach: the finely chopped onion, Feta cheese, grated Parmesan (or Romano) cheese, Ricotta cheese, salt and pepper and a good'dash' of nutmeg.
  5. Combine the chicken and the spinach mixture.
  6. Heat a small amount of butter and Olive Oil on low heat in a pan and add the Chicken Spinach mixture.
  7. Stir the sour cream vigourously and add (to the Chicken Spinach mixture).
  8. Stir well.
  9. If the sauce appears a little to thick, thin it down with either a little milk, water or better still- some white wine!
  10. Cook the Fettuccini in the usual way until'Al Dente' and serve with Chicken Spinach sauce spooned over the top!

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