Pork and Fettuccine Alfredo Recipe
Pork and Fettuccine Alfredo Recipe photo by Taste of Home
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Pork and Fettuccine Alfredo Recipe

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Basil comes through in the great savory flavor of creamy fettuccine sauce. Chicken can be substituted for pork in this colorful dish from Suzanne Carman of Oshkosh, Wisconsin.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 2 ounces uncooked fettuccine
  • 2 boneless pork loin chops (5 ounces each), cubed
  • 1 tablespoon butter
  • 2 teaspoons olive oil
  • 1 tablespoon all-purpose flour
  • 1 cup 2% milk
  • 1-1/2 cups frozen sugar snap stir-fry vegetable blend, thawed
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon-pepper seasoning
  • 1 tablespoon minced fresh basil

Nutritional Facts

1-3/4 cups: 500 calories, 21g fat (9g saturated fat), 94mg cholesterol, 685mg sodium, 35g carbohydrate (7g sugars, 3g fiber), 40g protein.


  1. Cook fettuccine according to package directions.
  2. Meanwhile, in a large skillet, saute pork in butter and oil until meat juices run clear. Stir in flour until blended. Gradually add milk; stir in the vegetable blend, cheese, salt and lemon-pepper. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with pork mixture and basil. Yield: 2 servings.
Originally published as Pork and Fettuccine Alfredo in Cooking for 2 Summer 2009, p59

Full-Bodied White Wine

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

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