Fettuccine with Chicken and Dolcelatte
Fettuccine con pollo e Dolcelatte, a wonderful marriage of tender chicken, creamy blue cheese, and wine-enriched sauce. The Dolcelatte's sweetness and creaminess provide surprising depth, complemented by fresh chives and white wine.
Overview
This satisfying sauce combines golden-fried chicken breast strips with melting Dolcelatte cheese (a creamy Italian blue), double cream, and crisp white wine. The result is a rich, sophisticated sauce that clings to fresh pasta. Fresh chives bridge all the flavors with their subtle onion notes. (Gorgonzola can substitute if Dolcelatte is unavailable.)
Ingredients
Chicken & Base
- 2 tablespoons olive oil
- 350 grams boneless, skinless chicken breast (cut into strips)
- 200 grams Dolcelatte cheese (cut into chunks)
Sauce
- 150 ml double cream
- 50 ml dry white wine
- 3 tablespoons fresh chives (finely chopped)
- salt
- pepper
Pasta
- 400 grams fresh fettuccine (or tagliatelle)
Method
Stage 1 - Cook Chicken
- Heat oil in a medium saucepan over medium heat.
- Add chicken strips and fry for about 6 minutes until golden all over.
- Stir occasionally with a wooden spatula for even cooking.
Stage 2 - Add Cheese
- Add Dolcelatte chunks to the pan.
- Lower the heat and cook for 2 minutes, stirring until melted.
Stage 3 - Finish Sauce
- Pour in cream and white wine.
- Continue cooking for a further minute, stirring constantly.
- Stir in fresh chives.
- Season with salt and pepper to taste.
- Set sauce aside, keeping warm.
Stage 4 - Cook & Combine
- Cook fettuccine in a large saucepan of boiling salted water until al dente.
- Drain thoroughly and return to the same pan.
- Pour the chicken sauce into the pan with the pasta.
- Stir everything together for 30 seconds, allowing sauce to coat pasta evenly.
- Serve immediately in warmed bowls.
Notes
- Dolcelatte: A creamy, mild blue cheese, less intense than Gorgonzola. Both work but produce different flavor profiles.
- Chicken Thickness: Cut chicken into uniform strips so they cook evenly without drying out.
- Cheese Temperature: Low heat prevents the cheese from becoming grainy or separating.
- Fresh Chives: Essential for their delicate onion flavor; dried chives lack this brightness.
Variations
With Walnuts: Add 50g toasted walnuts for textural contrast and nutty depth. Mushroom Version: Add 150g sliced mushrooms cooked with the chicken.
Serving
Serve with: A crisp Pinot Grigio or similar white wine Garnish with: Fresh chives, cracked black pepper, and Parmesan shavings if desired
Storage
- Best eaten freshly made
- Can refrigerate up to 2 days (sauce may thicken; thin with a little cream when reheating gently)
- Not suitable for freezing due to cream separation
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