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

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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


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


  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

Full-Bodied White Wine

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

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kcrihfield89 User ID: 5121811 116271
Reviewed Feb. 17, 2014

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

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."

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 :)"

[email protected] User ID: 2374220 175656
Reviewed Jan. 9, 2010

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

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!"

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"

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

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

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