Culinary Tales/ Meats

Chicken & Sausage Fettuccine with Lemon Beurre Blanc

One thing I love about pasta, is its versatility. You can throw it in anything you want. In the summer I love being able to throw in every vegetable I have on hand. That’s exactly what I’m doing with this Chicken & Sausage Fettuccine with Lemon Beurre Blanc Sauce. I’m using Chives, Red Peppers, Yellow Peppers, Mushrooms, Onions, Tomatoes, and Crushed Garlic. I’m also using baked chicken & some chicken sausage. All tied together with a light, fresh Lemon Beurre Blanc Sauce.

Let’s start with the chicken, you can prepare it anyway you’d like. I’m going to bake mine, that way it won’t take up any extra room on the stove. I simply seasoned three chicken breasts with some italian seasoning, garlic, and fresh basil. Then I baked them in the oven until they reached an internal temperature of 165 degrees. While they were cooking I started cooking my pasta of choice, fettuccine. In a seperate pan I sauteed all of the vegetables in a little bit of olive oil. I sliced my sausage about an inch thick and  I threw the sausage in the pan as well after the vegetables had reached the softer side. You can also choose to brown the sausage before hand. That will enhance the overall flavor of it. However, to keep it more simple and for timing purposes, I didn’t do that this time.

Bowl of fresh veggies

As soon as the pasta was done, I drained it. Returned it to the pan and threw in my vegetables & sausage.

Lemon Beurre Blanc

In a small sauce pan on the next burner over I started my sauce. I added a 1/4 cup of white wine, 2 Tablespoons of lemon juice, 1 Shallot minced, and let that come to a boil. Then I turned the burner down and added 2 tablespoons of crushed garlic, heavy cream, and 1 and a 1/2 sticks of butter. I let this simmer for about five minutes or until everything was ready. Being cautious not to let it start seperating.

The Finished Product

I sliced my baked chicken and put that in the pan as well. After tossing everything around evenly, it was ready to serve. The sauce is light enough to give you flavor, but won’t overshadow the fresh flavors of your vegetables.

Chicken and Sausage Fettuccine with Lemon Beurre Blanc

And remember you can fully customize this with whatever vegetables and/or meat you have on hand. The sauce is super complimentary!

Chicken & Sausage Fettuccine w/ Lemon Beurre Blanc

Print Recipe
Serves: 4


  • 2-3 Chicken Breasts
  • 3 Chicken Sausage
  • 1 Cup Mushrooms
  • 1 Bunch of Chives
  • 1 Red Pepper
  • 1 Yellow Pepper
  • 1 large Tomato
  • 1 Box Fettuccine
  • -Lemon Buerre Blanc-
  • 1 & 1/2 sticks of butter
  • 1/4 cup white wine
  • 1 shallot minced
  • Heavy Cream



Season your chicken and bake it at 350 degrees for approximately 40 minutes (make sure it has an internal temp of 165).


Meanwhile start to boil your pasta according to package directions. You want it to be "al dente".


Sautee your vegetables in a seperate pan with a little olive oil. Slice your sausage and add that to the pan as well.


In a seperate pan start your sauce. Add your wine, lemon juice, & shallots. Bring to a boil.


Turn down to low heat, but immediately add your butter, garlic, and heavy cream. Let this simmer


After you have drained your cooked pasta, and returned it to the pot add in your vegetables & sausage .


Finally, add the sliced chicken and your sauce.


Toss evenly and enjoy!

Chicken and Sausage Fettuccine with Lemon Beurre Blanc


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