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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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4.5 7 5
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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 each: 462 calories, 13g fat (8g saturated fat), 79mg cholesterol, 766mg sodium, 50g carbohydrate (9g sugars, 3g fiber), 35g 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

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
kcrihfield89
Reviewed Feb. 17, 2014

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

MY REVIEW
ValerieMS
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
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
Reviewed Jan. 9, 2010

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

MY REVIEW
uspatriots5
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
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
Reviewed Oct. 15, 2008

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

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