Paula Deen Fettuccine Chicken Salad

Paula Deen fettuccine chicken salad is an easy pasta salad made with fresh fettuccine, baked chicken strips and a creamy herb mayonnaise dressing, ready in 20 minutes. It's a great make-ahead pasta salad for a potluck, cookout or church supper, and the chicken bakes right on one sheet pan.

Bake the chicken just until it's cooked through, because the pan juices go straight into the dressing and carry all the thyme and seasoning. Overcook it and you get dry strips plus a dressing with far less flavor.

Paula rinses the cooked fettuccine in cold water and pats it dry, so the dressing coats each strand instead of sliding off. She also lays the chicken on top rather than mixing it in, which keeps the strips tender and the pasta from getting heavy.

Paula Deen Fettuccine Chicken Salad

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Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

520

kcal

Silky fettuccine strands get tossed in a cool, creamy dressing flecked with basil, parsley and green onion. Strips of juicy baked chicken sit on top, so every forkful has tender meat and fresh herbs.

Ingredients

• 1/4 cup chopped fresh basil
  

• 1/4 cup chopped fresh parsley
  

• 1/2 cup green onion tops
  

• 2 cups mayonnaise
  

• 2 (9-oz) packages fresh fettuccine
  

• 3 tablespoons Olive oil
  

• 2 tablespoons chopped fresh thyme
  

• 1 teaspoon Paula Deen's Seasoned Salt
  

• 4 large skinless boneless chicken breast halves
  

• 2 teaspoons Paula Deen's House Seasoning
  

• cherry tomatoes, for garnish
  

Directions

• Preheat the oven: Preheat the oven to 350°F. That way it's ready by the time the chicken is seasoned.
• Season the chicken: Slice the 4 chicken breast halves lengthwise into 1-inch wide strips and spread them on a baking sheet. Sprinkle with 1 teaspoon House Seasoning and 2 tablespoons chopped thyme, then drizzle with 3 tablespoons olive oil.
• Bake the chicken: Bake for 15 to 20 minutes, until the chicken is cooked through but still juicy. Don't overcook it, since the pan juices go into the dressing later.
• Cook the pasta: While the chicken bakes, cook the two 9-ounce packages of fresh fettuccine according to the package directions. Drain it, rinse in cold water and drain again.
• Dry the pasta: Pat any extra moisture off the pasta with a paper towel if needed. Then put it in a large bowl for tossing.
• Make the dressing: Take the chicken off the baking sheet and set it aside, then pour the pan juices into a medium bowl. Add 2 cups mayonnaise, 1/2 cup green onion tops, 1/4 cup parsley, 1/4 cup basil, the remaining 1 teaspoon House Seasoning and 1 teaspoon Seasoned Salt. Then stir until well blended.
• Toss the salad: Pour the dressing over the pasta and toss gently until every strand is coated. Then lay the chicken strips on top.
• Garnish and serve: Garnish with cherry tomatoes and extra sliced green onions. You can make it 1 day before serving, so it works well for a party.

Tools for this recipe

• Nordic Ware half sheet pan, OXO 5-quart stainless steel colander, Pyrex 3-piece glass mixing bowl set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make fettuccine chicken salad the day before?

Yes, Paula says this dish can be made 1 day before serving. Keep it covered in the fridge, and add the tomato garnish just before you serve it.

Can I use dried fettuccine instead of fresh?

Dried fettuccine works fine if that's what you have. Cook it according to the package directions, then rinse and drain it the same way so the dressing coats it evenly.

Why do I rinse the pasta in cold water?

Rinsing cools the pasta quickly and stops it from cooking further. It also washes off extra starch, so the mayonnaise dressing doesn't turn gummy.

Can I use leftover rotisserie chicken?

You can, though you'll lose the pan juices that flavor the dressing. Season the dressing a bit more with thyme and House Seasoning to make up for it.

What's the most common mistake with this salad?

Overbaking the chicken is the big one, since the strips are thin and dry out fast. Pull them at 15 minutes if they look done, and the salad stays juicy.