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Chicken Fettuccine Alfredo Recipe

Chicken Fettuccine Alfredo Recipe

This is very creamy and tasty. You'll be surprised it's so low-fat. A filling dish, this recipe mixes tender chunks of chicken with peas, noodles and a smooth sauce. —LaDonna Reed, Ponca City, Oklahoma
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 6 ounces uncooked fettuccine
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 small onion, chopped
  • 1 tablespoon butter
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 4-1/2 teaspoons all-purpose flour
  • 1-1/2 cups fat-free half-and-half
  • 1 cup frozen peas, thawed
  • 1/4 cup grated Parmesan cheese


  • 1. Cook fettuccine according to package directions. Meanwhile, in
  • 2. a large skillet, saute chicken and onion in butter until chicken is no longer pink. Add the garlic, salt and cayenne; cook 1 minute longer. Stir in flour until blended.
  • 3. Gradually add the half-and-half, peas and cheese. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with chicken mixture. Yield: 4 servings.

Nutritional Facts

1 cup: 425 calories, 8g fat (4g saturated fat), 75mg cholesterol, 577mg sodium, 49g carbohydrate (10g sugars, 4g fiber), 36g protein.

Reviews for Chicken Fettuccine Alfredo

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dschultz01 User ID: 1076910 243099
Reviewed Feb. 2, 2016

"If you're looking for a lower calorie version of chicken Alfredo, then this is a decent recipe. However, the sauce is a little bland, so I think I'll stick with the fatty version."

meliss.beyer User ID: 7101887 223972
Reviewed Apr. 1, 2015

"This recipe was very flavorful. I liked the addition of onion and peas. I switched out and used whole wheat pasta and omitted the chicken. It was very fast to make. Rich and creamy. I would make it again."

arthurb3 User ID: 90492 76683
Reviewed Jan. 25, 2014

"Yummy and quick!"

tkuehl User ID: 931784 150140
Reviewed Nov. 8, 2013

"My family really enjoyed this recipe. Who knew you could make Alfredo sauce from scratch...until this recipe (grin). I did knock down the cayenne from 1/8 teas to just a dash, and it was awesome. I've also prepared the recipe, but used rice in lieu of pasta for a it too. Thank you!"

SanityBreak202 User ID: 2886293 134961
Reviewed Feb. 22, 2012

"Overall the whole family liked this recipe. the 6 oz of noodles weren't near enough for 2 adults and 2 teenage boys though. And next time I will be adding a skinless, boneless chicken thigh as the meat didn't have enough flavor."

Katielabonte User ID: 4997099 84461
Reviewed Jun. 14, 2011

"this recipe is not good. The sauce wasn't creamy and it tasted boring."

smgris User ID: 4938784 151914
Reviewed May. 23, 2011

"This recipe is so easy to make, and quite delicious. It's hard to believe an alfredo dish could be this low in calories. I am adding this recipe to my list of easy, quick and delicious meals -"

PennyGraham User ID: 4262767 66107
Reviewed Mar. 29, 2011

"I found this recipe in "The NEW Comfort Food Diet Cookbook". I made it substituting frozen broccoli and 1% milk for the peas and fat-free half-and-half. I actually got my butter a little brown and the dish turned out darker than a photo-quality alfredo, but it tasted great, reheated well and fit well into my healthy eating plan while tasting like I was treating myself. I will definitely make this recipe again."

ojc0806 User ID: 4482783 61603
Reviewed Feb. 4, 2011

"Great tasting! I only had regular half & half."

Candy Foulke User ID: 3639924 159937
Reviewed Sep. 8, 2010

"OK, I confess I didn't follow the recipe exactly - I substituted broccoli for the peas and used regular half and half instead of fat free. Other than that, I followed the recipe to a T and frankly I was disappointed on several levels. The taste was very bland and the sauce was not smooth - it was more "caked" onto the noodles. It was so bland that I would probably not make this one again - sorry - this is the first recipe I've made that I wish I hadn't."

mullenhour User ID: 1470035 159936
Reviewed Mar. 5, 2010

"I love this recipe! It tastes like an authentic restaurant dish! The peas give it a nice color! I sauteed fresh mushrooms with the onions, and it turned out great! It is definitely a keeper, and it warms up nicely for left overs!"

Kari M User ID: 4137844 136680
Reviewed Jan. 31, 2010

"I have food allergies and was looking for an alfredo recipe that I could have and I just substituted a few things and it turned out awesome!!! This is a keeper!"

l2bake User ID: 2030987 155854
Reviewed Oct. 16, 2009

"I love alfredo and this is was a nice twist. Very good!"

kitchenmaid User ID: 62335 207483
Reviewed Oct. 14, 2009

"We enjoyed the recipe very much. The boss says I can make it again. So that means it is very good."

grandmajo_9 User ID: 4209634 151913
Reviewed Oct. 12, 2009

"I substituted leftover turkey for the chicken & used a can of Cream of Mushroom soup instead of the half & half (because we are lactose intolerent). Fast & easy."

Laura.Farnell User ID: 3364390 105076
Reviewed Oct. 4, 2009

"I have made this recipe several times and have used the fat free half and half. I also enjoyed substituting broccoli for the peas. The sauce consistency after refrigeration when you use fat free half and half is not as good, but the flavor is excellent!"

oceans5 User ID: 3622832 75727
Reviewed Dec. 15, 2008

"I also used regular half and half. I was very surprised how great this tasted. The jarred alfredos are never good and I have been wanting to find a recipe that tasted more like a restaurants alfredo. I found it. I will be making this a regular on our menu rotation."

katiesnewlife User ID: 1051046 105026
Reviewed Oct. 12, 2008

"I used regular half-and-half because the ingredient list on the fat-free kind disturbed me. I thought this was delicious! Creamy, lovely...yum."

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