Makeover Chicken Fettuccine Alfredo Recipe

4.5 7 5
Makeover Chicken Fettuccine Alfredo Recipe
Makeover Chicken Fettuccine Alfredo Recipe photo by Taste of Home
Publisher Photo

Makeover Chicken Fettuccine Alfredo Recipe

Read Reviews
4.5 7 5
Publisher Photo
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
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

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

Directions

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.
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.
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.
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 each: 462 calories, 13g fat (8g saturated fat), 79mg cholesterol, 766mg sodium, 50g carbohydrate (9g sugars, 3g fiber), 35g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forMakeover Chicken Fettuccine Alfredo

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
kcrihfield89 User ID: 5121811 116271
Reviewed Feb. 17, 2014

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

MY REVIEW
ValerieMS User ID: 4364700 142210
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
mysilvers User ID: 2568280 116269
Reviewed Dec. 15, 2011

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

MY REVIEW
coastalbirds@cableone.net User ID: 2374220 175656
Reviewed Jan. 9, 2010

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

MY REVIEW
uspatriots5 User ID: 1309437 106458
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!"

MY REVIEW
canns User ID: 270833 161493
Reviewed Oct. 18, 2008

"We really liked this lighter recipe. I used fat free evaporated milk instead of light half and half. sjc"

MY REVIEW
briandean User ID: 2914082 177335
Reviewed Oct. 15, 2008

"This recipe is so good! Delicious! It makes a whole lot though."

Loading Image