Creamy Chicken & Prosciutto Fettuccine
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
72g
Carbs
61g
Calories
990kcal
Fat
50g
Ingredients
White Cheddar Cheese, 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
4.1
Based on 139 reviews
Christina · 07/23/25
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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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