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Chicken Fettuccine Alfredo

 Chicken Fettuccine Alfredo
“This is very creamy and tasty. You'll be surprised it's so low-fat.” A filling dish that's also good for you, this recipe mixes tender chunks of chicken with peas, noodles and a smooth sauce. —LaDonna Reed, Ponca City, Oklahoma
4 ServingsPrep/Total Time: 25 min.


  • 6 ounces uncooked fettuccine
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 small onion, chopped
  • 1 tablespoon butter
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 4-1/2 teaspoons all-purpose flour
  • 1-1/2 cups fat-free half-and-half
  • 1 cup frozen peas, thawed
  • 1/4 cup grated Parmesan cheese


  • Cook fettuccine according to package directions. Meanwhile, in
  • a large skillet, saute chicken and onion in butter until chicken is
  • no longer pink. Add the garlic, salt and cayenne; cook 1 minute
  • longer. Stir in flour until blended.
  • Gradually add the half-and-half, peas and cheese. Bring to a boil;
  • cook and stir for 1-2 minutes or until thickened. Drain fettuccine;
  • toss with chicken mixture. Yield: 4 servings.
Nutritional Facts: 1 cup equals 425 calories, 8 g fat (4 g saturated fat), 75 mg cholesterol, 577 mg sodium, 49 g carbohydrate, 4 g fiber, 36 g protein.

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Chicken Fettuccine Alfredo (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.