Raspberry vinaigrette chicken pasta

How to Make the Best Raspberry Vinaigrette Chicken Pasta

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  • 1 lb chicken breast about 4-6
  • 6 tablespoons butter divided
  • 2 medium shallots thinly sliced
  • 1/2 cup raspberry vinegar
  • 1 Teaspoon of Thyme
  • 1 Teaspoon of paprika
  • 2 tablespoons water
  • 3/4 cup half-and-half
  • ? cup of red cooking wine optional
  • 1 medium tomato small diced
  • 3 cloves of Garlic minced
  • 1 tablespoon of soy sauce
  • 1 Tablespoon Fresh Pasleys Chopped
  • Salt and freshly ground black pepper to taste
  • 2 Tablespoons Olive Oil.
  • 9 ounces fresh fettuccine


  • In a large pot bring water to boil for the fettuccine, following the instruction on the
  • package.
  • Salt and pepper your chicken on both sides, to preference.
  • Place chicken in a large bowl and pour in the red wine and soy sauce to use as a quick
  • marinade. Also add the thyme and paprika. This will soak into the chicken breast giving it a
  • beautiful rose color. Recommended 30 minutes or longer.
  • In a medium sauté pan add your butter, once melted add your chopped shallots, tomatoes,
  • garlic, and stir until cooked down, then add parsley.
  • In another pan add olive oil and allow to heat up. Add your chicken to the pan and allow to
  • sear on both side for about 4-6 minutes depending on the thickness of the breast. Using a meat
  • thermometer if you have one your goal is to have the chicken reach 160 degrees Fahrenheit.
  • When Chicken is done cooking, place on cutting board and allow to rest.
  • In the pan you just cooked the chicken in you will have some dripping and the fat from the chicken,
  • add the Raspberry Vinaigrette and water to this and bring to a simmer for about 2-4 minutes.
  • Toss in the shallots, tomato, garlic, and parsley you previously sautéed.
  • As this mixture is reducing. whisk in the Heavy Cream until thick and creamy. For an additional 2-3
  • minutes.
  • Remember to taste and add salt and pepper as desired.
  • You can either present dish you can either cut your chicken or leave it whole.
  • Place your fettuccine on a plate and top with a whole chicken breast then ladle your pan sauce
  • over.
  • -OR
  • Slice your chicken and lay over your fettuccine then ladle your sauce over.
  • -OR
  • Cube or dice your chicken and add it into sauce, and then incorporate it in the pasta and
  • serve buffet style to your family and friends.


Garnish with chopped parsley, fresh raspberry and walnuts, or chives.