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Creamy Chicken & Prosciutto Fettuccine

by Anthony Nichols

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Tree Nut Free

Peanut Free

Corn Free

Contains Pork

Golden, spice-rubbed chicken breast meets al dente ribbons of fettuccine, all coated in a velvety béchamel—built from buttery white cheddar and a sharp hit of Parmesan. To finish, crisp shards of prosciutto are scattered like confetti for a pop of salt and crunch, with a sprinkle of fresh parsley adding a herby touch.

Nutritional facts

Protein

68g

Carbs

61g

Calories

970kcal

Fat

50g

Ingredients

White Cheddar Cheese, Chives, Canola and Olive Oil Blend, All Purpose Flour, Butter, Fettuccini, Onion Powder, Garlic Powder, Black Pepper, Onion, Kosher Salt, Parmesan Cheese, Prosciutto Ham, Chicken Breast, Whole Milk

Contains milk, cereals containing gluten, wheat.

Reviews

4.2

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 154 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Greg · 08/30/25

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About Anthony Nichols

Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, New York, as a kid. But he now serves as the Culinary Director for Junzi Kitchen and Nice Day Chinese, in addition to his private chef business, consulting projects, and teaching. He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notably Ben Pollinger at Oceana. His Michelin star experience led him to be recruited as a corporate executive chef for the CEOs of some of the largest companies in the world, including Sony, RBS, and The New York Times. After years of restaurant experience, Nichols shifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, and Just Salad. He is influenced by his Puerto Rican heritage and French training, as well as his varied interests including American history, art, design, film, and music.

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