Rich Fettuccine Alfredo Recipe
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Rich Fettuccine Alfredo Recipe

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Everyone will love this super-creamy, warm and cozy entree on a chilly evening. But no one will ever guess that something this cheesy and delicious could also be lighter! Try it–you’ll see what we mean. Taste of Home Test Kitchen
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 6 servings


  • 8 ounces uncooked whole wheat fettuccine
  • 2 Jones Dairy Farm Dry-Aged Bacon strips, coarsely chopped
  • 1/2 pound sliced fresh mushrooms
  • 1 small onion, chopped
  • 1 small sweet red pepper, chopped
  • 2 garlic cloves, minced
  • 4 ounces fat-free cream cheese, cubed
  • 2 tablespoons cornstarch
  • 2 cups whole milk
  • 3 cups cubed cooked chicken breast
  • 1/3 cup shredded Parmigiano-Reggiano cheese
  • 1/2 teaspoon salt
  • 1/2 cup shredded part-skim mozzarella cheese

Nutritional Facts

1.330 cups: 417 calories, 12g fat (5g saturated fat), 77mg cholesterol, 561mg sodium, 38g carbohydrate (6g sugars, 5g fiber), 38g protein.


  1. Cook fettuccine according to package directions. Meanwhile, in a large ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
  2. Saute the mushrooms, onion and pepper in drippings until tender. Add the garlic; cook 1 minute longer. Stir in cream cheese until melted.
  3. Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, Parmigiano-Reggiano cheese and salt; cook and stir until cheese is melted.
  4. Drain fettuccine; add to chicken mixture. Heat through. Sprinkle with mozzarella cheese and reserved bacon. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted. Yield: 6 servings.
Originally published as Rich Fettuccine Alfredo in Healthy Cooking February/March 2010, p51

Full-Bodied White Wine

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

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mjlouk User ID: 1712085 188403
Reviewed May. 17, 2010

"Wow! This was awesome! Mine wasn't as low fat as the recipe though - I used whole milk (because that's what I had) and reduced fat cream cheese instead of fat free. I left out the red pepper b/c my DH doesn't like them. Next time I make it I might sub in sundried tomatoes for the red pepper. I would definately serve this to company."

mybell User ID: 30585 187407
Reviewed Apr. 30, 2010

"My family loved this recipe and the bacon is what they thought made the whole meal."

ColleenaG User ID: 1190332 106700
Reviewed Jan. 28, 2010

"My family wasn't crazy about the flavor of the sauce and thought it was "too heavy" even for a rich alredo sauce. Loved having the bacon in it--then cooking in the drippings but I'm going to have to work on lightening the sauce up before I serve it again."

janetjordan User ID: 835679 188401
Reviewed Jan. 26, 2010

"This recipe made a nice dinner. It is very adaptaple to whatever else you would like to add. I had some leftover brocolli that I threw in. I never did add the mozzeralla cheese, but it was fine without. Very creamy and filling. Husband recommended adding shrimp next time."

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