Chicken Fettuccini Alfredo Pasta

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,434.1
  • Total Fat: 34.7 g
  • Cholesterol: 163.8 mg
  • Sodium: 1,560.8 mg
  • Total Carbs: 176.4 g
  • Dietary Fiber: 8.9 g
  • Protein: 80.4 g

View full nutritional breakdown of Chicken Fettuccini Alfredo Pasta calories by ingredient

Number of Servings: 1


    6 skinless, boneless chicken breast halves - cut into cubes
    6 tablespoons butter, divided
    4 cloves garlic, minced, divided
    1 tablespoon Italian seasoning
    1 pound fettuccini pasta
    1 onion, diced
    1 (8 ounce) package sliced mushrooms
    1/3 cup all-purpose flour
    1 tablespoon salt
    3/4 teaspoon ground white pepper
    3 cups milk
    1 cup half-and-half
    3/4 cup grated Parmesan cheese
    8 ounces shredded Colby-Monterey Jack cheese
    3 roma (plum) tomatoes, diced
    1/2 cup sour cream


Take Your Time


In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

Serving Size: 1

Number of Servings: 1

Recipe submitted by SparkPeople user MIAMIA31.