Chicken, Carrot and Thyme Fettucine

Prep time:
15 minutes
Cook time:
20 minutes


  • 450g of shredded leftover Waitoa Free Range Hot Roast Chicken or Waitoa Free Range Family Roast
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 brown onion, finely diced
  • 2 and 1/2 tsp dried thyme
  • 4 cloves garlic, finely chopped
  • 3 tbsp cornflour
  • 2 cups chicken stock
  • 1 cup cream
  • 1/4 tsp nutmeg
  • 1/2 cup finely grated parmesan
  • 1 large carrot, peeled and grated
  • Cracked black pepper
  • Salt
  • 500g fresh fettuccine pasta


  1. Bring a large pot of salted water to the boil and cook pasta according to packet instructions.
  2. Sweat onions in oil and butter over a low heat until soft and translucent. Add the thyme and garlic and fry for 1 minute. Add the shredded chicken and fry for another minute.
  3. In a small saucepan, bring chicken stock to a simmer. Add 2 tablespoons of the cornflour and whisk until cornflour has completely dissolved. Then, add the mixture to the chicken pan.
  4. Simmer for 5 minutes then add the cream and nutmeg and simmer for a further 2 minutes. Stir through the carrot and parmesan and cook on a low heat for 5 minutes until sauce has thickened.
  5. If the sauce appears thin, take the remaining 1 tablespoon of cornflour and place in a small ramekin, add 3 tablespoons of boiling water, and mix until a paste forms. Gradually add that to the sauce, checking thickness as you add.

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