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Chicken Fettuccini Alfredo  

A cheesy alfredo dish. Goes well with a salad

Cal: 694 Fat: 32g Carbs: 62g Protein: 38g Fiber: 3g

Original recipe serves 8
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 8)

  • 1 tablespoon salt
  • 1 cup half-and-half
  • 3/4 teaspoon white pepper
  • 3/4 cup parmesan cheese
  • 1 pound fettuccine
  • 3 cups milk
  • 1/2 cup sour cream
  • 3/4 cup all-purpose flour
  • 6 tablespoons butter ; divided
  • 1 pound chicken ; skineless, boneless breasts cut into cubes
  • 4 cloves garlic ; minced and divided
  • 1 onions ; diced
  • 3 tomatoes ; roma, diced
  • 1 tablespoon Italian seasoning
  • 8 ounces colby-monterey jack cheese ; shredded
  • In My Kitchen

  • Directions

    In a large skillet over medium heat combine chicken, garlic, 2 tablespoons butter, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside. Cook pasta according to package directions, or in boiling water 8-10 minutes or until al dente. Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 tablespoons garlic until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini. Serves 8.

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    (No rating submitted) Anonymous User on 2008-02-20

    Excellent recipe. I used shrimp instead of chicken, and it was as good as anything I've eaten in a restaurant.

    (No rating submitted) boz on 2006-11-01

    excellent! could probably get away with leaving out the sour cream.

    (No rating submitted) Anonymous User on 2006-02-28

    To make this low fat, use fat-ree half-and-half and 1% milk. It still comes out creamy but not as heavy.

    (No rating submitted) Anonymous User on 2006-02-27

    Adding broccoli is a yummy touch, if you enjoy veggies. :o)