Chicken with Amaretto Cream Sauce

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4 servings 1x


  • Your favorite pasta (I used fettuccine)

For the Chicken Mixture:

  • Approximately 1.5 lbs boneless, skinless chicken breasts, cut in to 1 inch pieces
  • 6 oz package of fresh sliced mushrooms
  • 1 tbsp chopped garlic
  • 1 tbsp butter
  • Salt & pepper, to taste

For the Amaretto Cream Sauce:

  • 2 tbsp butter
  • 1/2 cup amaretto liqueur
  • 1.5 cups chicken broth
  • 1.5 cups heavy whipping cream
  • 1/4 cup sliced green onions, with tops (add last)


  1. Melt 1 tbsp butter over medium high heat in saute/skillet.
  2. Add garlic, chicken, mushrooms, salt & pepper.
  3. Saute approximately 8 minutes, or until chicken is no longer pink in the middle.
  4. Using slotted spoon, remove chicken mixture from pan & place in a bowl. Set aside. Leave the drippings in the pan to make the amaretto cream sauce.
  5. Add 2 tbsp butter to the chicken drippings and melt over medium high heat.
  6. Add amaretto liqueur, stir and simmer until it is cooked “down”; approximately 3-4 minutes.
  7. Add chicken broth and bring back to a simmer, stirring. Cook for another 7-10 minutes.
  8. Now would be a good time to start boiling your water for your pasta. Cook pasta according to package directions.
  9. Add heavy whipping cream, bringing back to a simmer again, cooking for approximately 5-7 minutes, or until it’s the desired thickness/consistency that you want.
  10. Return chicken mixture to amaretto cream sauce.
  11. Add green onions & mix well.
  12. Simmer for an additional 3-5 minutes.
  13. Serve over pasta.