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Makeover Chicken Fettuccine Alfredo Recipe
Makeover Chicken Fettuccine Alfredo Recipe photo by Taste of Home

Makeover Chicken Fettuccine Alfredo Recipe

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4.5 7
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This dish is very creamy and rich and one you'll be proud to serve to guests. It also comes together quickly, so it's bound to be a weeknight favorite. —Healthy Cooking Test Kitchen
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 9 servings

Ingredients

  • 1 package (16 ounces) fettuccine
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon Italian seasoning
  • 6 garlic cloves, minced, divided
  • 3 tablespoons reduced-fat butter, divided
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1/3 cup all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 3 cups fat-free milk
  • 1 cup half-and-half cream
  • 1-1/2 cups (6 ounces) shredded reduced-fat Colby-Monterey Jack cheese
  • 3 plum tomatoes, chopped
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup plus 3 tablespoons shredded Parmesan cheese, divided

Nutritional Facts

1 cup fettuccine with 1 cup sauce equals 462 calories, 13 g fat (8 g saturated fat), 79 mg cholesterol, 766 mg sodium, 50 g carbohydrate, 3 g fiber, 35 g protein.

Directions

  1. Cook fettuccine according to package directions. Meanwhile, in a large skillet over medium heat, cook the chicken, Italian seasoning and 2 garlic cloves in 1 tablespoon butter until chicken is no longer pink; remove and keep warm.
  2. In the same skillet, saute mushrooms and onion in remaining butter until tender. Add remaining garlic; saute 1-2 minutes longer. Stir in the flour, salt and pepper until blended; gradually add milk and cream.
  3. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the Colby-Monterey Jack cheese, tomatoes, sour cream, 1/4 cup Parmesan cheese and reserved chicken; cook and stir until heated through.
  4. Drain fettuccine; serve with sauce. Sprinkle each serving with 1 teaspoon of remaining Parmesan cheese. Yield: 9 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Makeover Chicken Fettuccine Alfredo in Healthy Cooking October/November 2008, p22

Nutritional Facts

1 cup fettuccine with 1 cup sauce equals 462 calories, 13 g fat (8 g saturated fat), 79 mg cholesterol, 766 mg sodium, 50 g carbohydrate, 3 g fiber, 35 g protein.

Full-Bodied White Wine

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

Reviews for Makeover Chicken Fettuccine Alfredo

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Feb. 17, 2014

"This is a great light and fresh pasta recipe."

MY REVIEW
Reviewed Aug. 21, 2012

"This is a good recipe that could be better and still healthy. I used Monterey Jack in place of the Co-Jack and fat free evaporated milk. I also had plum tomatoes from our garden to use. I think next time I may use Greek Yogurt in place of the sour cream and a better quality Parmesan or Asiago in place of the cheap stuff I used this time."

MY REVIEW
Reviewed Dec. 15, 2011

"Very good!! My picky boys even liked it!! Served with rolls and a salad, made a great meal :)"

MY REVIEW
Reviewed Jan. 9, 2010

"Delicious! Even my 2 year old devoured it."

MY REVIEW
Reviewed Jan. 31, 2009

"My family loved this! (I did thicken the sauce a bit more with some cornstarch.) They said it's called makeover because you should make it over and over!"

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