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Makeover Chicken Fettuccine Alfredo

 Makeover Chicken Fettuccine Alfredo
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
9 ServingsPrep: 20 min. Cook: 20 min.


  • 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


  • Cook fettuccine according to package directions. Meanwhile, in a
  • large skillet over medium heat, cook the chicken, Italian seasoning

2 of 2

Makeover Chicken Fettuccine Alfredo (continued)

Directions (continued)

  • 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.