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Chicken Fettuccine Alfredo Recipe

Chicken Fettuccine Alfredo Recipe

This is very creamy and tasty. You'll be surprised it's so low-fat. A filling dish, this recipe mixes tender chunks of chicken with peas, noodles and a smooth sauce. —LaDonna Reed, Ponca City, Oklahoma
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. Cook fettuccine according to package directions. Meanwhile, in
  • 2. 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.
  • 3. 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.

Reviews for Chicken Fettuccine Alfredo

Sort By :
MY REVIEW
Reviewed Feb. 2, 2016

"If you're looking for a lower calorie version of chicken Alfredo, then this is a decent recipe. However, the sauce is a little bland, so I think I'll stick with the fatty version."

MY REVIEW
Reviewed Apr. 1, 2015

"This recipe was very flavorful. I liked the addition of onion and peas. I switched out and used whole wheat pasta and omitted the chicken. It was very fast to make. Rich and creamy. I would make it again."

MY REVIEW
Reviewed Jan. 25, 2014

"Yummy and quick!"

MY REVIEW
Reviewed Nov. 8, 2013

"My family really enjoyed this recipe. Who knew you could make Alfredo sauce from scratch...until this recipe (grin). I did knock down the cayenne from 1/8 teas to just a dash, and it was awesome. I've also prepared the recipe, but used rice in lieu of pasta for a change...like it too. Thank you!"

MY REVIEW
Reviewed Feb. 22, 2012

"Overall the whole family liked this recipe. the 6 oz of noodles weren't near enough for 2 adults and 2 teenage boys though. And next time I will be adding a skinless, boneless chicken thigh as the meat didn't have enough flavor."

MY REVIEW
Reviewed Jun. 14, 2011

"this recipe is not good. The sauce wasn't creamy and it tasted boring."

MY REVIEW
Reviewed May. 23, 2011

"This recipe is so easy to make, and quite delicious. It's hard to believe an alfredo dish could be this low in calories. I am adding this recipe to my list of easy, quick and delicious meals -"

MY REVIEW
Reviewed Mar. 29, 2011

"I found this recipe in "The NEW Comfort Food Diet Cookbook". I made it substituting frozen broccoli and 1% milk for the peas and fat-free half-and-half. I actually got my butter a little brown and the dish turned out darker than a photo-quality alfredo, but it tasted great, reheated well and fit well into my healthy eating plan while tasting like I was treating myself. I will definitely make this recipe again."

MY REVIEW
Reviewed Feb. 4, 2011

"Great tasting! I only had regular half & half."

MY REVIEW
Reviewed Sep. 8, 2010

"OK, I confess I didn't follow the recipe exactly - I substituted broccoli for the peas and used regular half and half instead of fat free. Other than that, I followed the recipe to a T and frankly I was disappointed on several levels. The taste was very bland and the sauce was not smooth - it was more "caked" onto the noodles. It was so bland that I would probably not make this one again - sorry - this is the first recipe I've made that I wish I hadn't."

MY REVIEW
Reviewed Mar. 5, 2010

"I love this recipe! It tastes like an authentic restaurant dish! The peas give it a nice color! I sauteed fresh mushrooms with the onions, and it turned out great! It is definitely a keeper, and it warms up nicely for left overs!"

MY REVIEW
Reviewed Jan. 31, 2010

"I have food allergies and was looking for an alfredo recipe that I could have and I just substituted a few things and it turned out awesome!!! This is a keeper!"

MY REVIEW
Reviewed Oct. 16, 2009

"I love alfredo and this is was a nice twist. Very good!"

MY REVIEW
Reviewed Oct. 14, 2009

"We enjoyed the recipe very much. The boss says I can make it again. So that means it is very good."

MY REVIEW
Reviewed Oct. 12, 2009

"I substituted leftover turkey for the chicken & used a can of Cream of Mushroom Soup instead of the half & half (because we are lactose intolerent). Fast & easy."

MY REVIEW
Reviewed Oct. 4, 2009

"I have made this recipe several times and have used the fat free half and half. I also enjoyed substituting broccoli for the peas. The sauce consistency after refrigeration when you use fat free half and half is not as good, but the flavor is excellent!"

MY REVIEW
Reviewed Dec. 15, 2008

"I also used regular half and half. I was very surprised how great this tasted. The jarred alfredos are never good and I have been wanting to find a recipe that tasted more like a restaurants alfredo. I found it. I will be making this a regular on our menu rotation."

MY REVIEW
Reviewed Oct. 12, 2008

"I used regular half-and-half because the ingredient list on the fat-free kind disturbed me. I thought this was delicious! Creamy, lovely...yum."

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Wine Pairings

Full-Bodied White Wine

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