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Chicken Fettuccine Alfredo Recipe

Chicken Fettuccine Alfredo Recipe photo by Taste of Home

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“This is a family-favorite recipe, and one of the best things about it is that you only need two pans. My son does the dishes, so the less for him to clean, the happier he is!” Sandy Schmitzer — Swartz Creek, MI

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Chicken Fettuccine Alfredo Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

5 25 30

Ingredients

1 package (12 ounces) fettuccine
8 bacon strips, cut into 1-inch pieces
1 pound boneless skinless chicken breasts, cubed
2 cups sliced fresh mushrooms
6 green onions, thinly sliced
1 garlic clove, minced
1-1/2 cups half-and-half cream
1/2 cup shredded Parmesan cheese
1 teaspoon paprika
1/2 teaspoon coarsely ground pepper
Additional shredded Parmesan cheese

Directions

Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels to drain, reserving 1-2 tablespoons drippings.
Saute chicken in drippings until no longer pink. Add mushrooms and green onions; cook until mushrooms are tender. Add garlic; cook 1 minute longer. Stir in the cream, cheese, paprika and pepper. Reduce heat; simmer, uncovered, for 5-10 minutes. Stir in reserved bacon.
Drain fettuccine; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with additional cheese. Yield: 6 servings.

Nutritional Facts 1-1/3 cups equals 441 calories, 14 g fat (7 g saturated fat), 86 mg cholesterol, 380 mg sodium, 44 g carbohydrate, 3 g fiber, 32 g protein.

Originally published as Chicken Fettuccine Alfredo in Simple & Delicious January/February 2010, p57

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

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(11-14) of 14 reviews

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Reviewed on Jan. 20, 2010 by tammyk48197

taste like something is missing, very bland not alot of flavor

Reviewed on Jan. 12, 2010 by mam75

Found that the half and half makes the sauce rather thin and my family found this to be on the bland side.

Reviewed on Jan. 11, 2010 by CardinalPuff

My DIL called from Poway,CA & recommended this to me.She & DS said it was delicious but it makes a lot. She recommed for me to cut it in 1/2. They love this Magazine. I send it to them every year.

Reviewed on Dec. 19, 2009 by stormy2u

I made half of the recipe for my husband and I and it was delicious. He is really picky about alfredos but her ate it right up. I did use spaghetti as i had no fettuccine and i added a bit more parmesan. Also i used fat free half and half and you would never know it. It was great!!!!

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