Best 7 Makeover Chicken Fettuccine Alfredo Recipes

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Are you craving a dish that is both comforting and elegant? Look no further than Makeover Chicken Fettuccine Alfredo, a culinary creation that takes the classic Alfredo sauce to new heights. This recipe delivers a symphony of flavors that will tantalize your taste buds, making it a perfect choice for a special occasion or a delightful weeknight meal. With its creamy, indulgent sauce, tender chicken, and perfectly cooked fettuccine, this dish is sure to become a staple in your culinary repertoire.

Let's cook with our recipes!

CHICKEN ALFREDO WITH FETTUCCINE



Chicken Alfredo with Fettuccine image

This classic Italian dish includes fettuccine tossed with butter and Parmesan cheese, and it's quick and easy to make. U.S. versions of the dish may include chicken or shrimp. Whatever your choice, with three simple steps in our chicken alfredo recipe, you'll have a hearty dinner on the table in no time!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

1 pound chicken
Coarse salt
Ground white pepper
2 tablespoons unsalted butter
2 cups heavy cream
4 cloves garlic, peeled
3/4 cup grated Parmesan cheese, plus more for serving
1 pound fettucine

Steps:

  • Cut chicken in strips. Season with salt and white pepper and saute in butter. Meanwhile in a separate pot, simmer garlic cloves in cream for 10 minutes.
  • Pour cream into pan with chicken, removing garlic cloves. Stir in Parmesan. Cook pasta according to package instructions.
  • Toss pasta with sauce and serve with extra Parmesan.

CHICKEN FETTUCCINI ALFREDO



Chicken Fettuccini Alfredo image

This is a family favorite. A creamy, cheesy Alfredo dish, great with a salad and garlic bread.

Provided by Emily

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 16

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
⅓ cup all-purpose flour
1 tablespoon salt
¾ teaspoon ground white pepper
3 cups milk
1 cup half-and-half
¾ cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack cheese
3 roma (plum) tomatoes, diced
½ cup sour cream

Steps:

  • 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.

Nutrition Facts : Calories 672.9 calories, Carbohydrate 57 g, Cholesterol 132.8 mg, Fat 30.8 g, Fiber 3.2 g, Protein 43.3 g, SaturatedFat 18.9 g, Sodium 1385.9 mg, Sugar 8.2 g

CHICKEN FETTUCCINE ALFREDO



Chicken Fettuccine Alfredo image

Provided by Trisha Yearwood

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound fettuccine
1 pound boneless skinless chicken breasts, cut into 1-inch strips
Salt and freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup olive oil
3 tablespoons salted butter
2 cloves garlic, grated
2 cups heavy cream
2 cups grated Parmesan
2 tablespoons finely chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, about 8 minutes. Drain and set aside.
  • Season the chicken with 1 teaspoon salt and some pepper. Dredge in the flour and shake off the excess. Heat the oil and butter in a large saucepan over medium-high heat until the butter melts. Carefully place the dredged chicken into pan. Add the grated garlic. Cook until the chicken is golden brown and cooked through, 4 to 6 minutes. Transfer to a plate and set aside.
  • Pour the cream into the same pan and bring to a simmer. Stir in the Parmesan. Add the pasta to the mixture and toss to combine. Add the cooked chicken and gently toss. Garnish with the parsley and serve immediately.

MAKEOVER BACON CHICKEN ALFREDO



Makeover Bacon Chicken Alfredo image

This healthier version of bacon chicken Alfredo offers all the creamy comfort and rich homey flavor of the original, but slashes calories, cholesterol and sodium. -Irene Sullivan, Lake Mills, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 13

1 package (16 ounces) whole wheat fettuccine
8 bacon strips, chopped
1 pound boneless skinless chicken breasts, cubed
1/2 teaspoon salt, divided
1/4 teaspoon pepper
2 garlic cloves, minced
1 tablespoon butter
3 tablespoons cornstarch
3 cups 2% milk
1 cup half-and-half cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup grated Parmigiano-Reggiano cheese, divided
1/2 teaspoon Italian seasoning

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., Sprinkle chicken with 1/4 teaspoon salt and pepper. Cook chicken and garlic in butter over medium heat for 4-6 minutes or until meat is no longer pink; remove and keep warm., Combine cornstarch and milk until smooth; stir into skillet. Add cream and remaining salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the spinach, chicken, 3/4 cup cheese, Italian seasoning and half of the bacon; cook and stir until cheese is melted., Drain fettuccine; add to chicken mixture. Cook and stir until heated through. Sprinkle with remaining cheese and bacon.

Nutrition Facts : Calories 465 calories, Fat 14g fat (7g saturated fat), Cholesterol 72mg cholesterol, Sodium 584mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 7g fiber), Protein 32g protein.

LIGHTER CHICKEN FETTUCCINE ALFREDO



Lighter Chicken Fettuccine Alfredo image

This version of chicken fettuccine alfredo is lightened by substituting some of the heavy cream with chicken broth.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

2 large boneless skinless chicken breasts
2 cups low-sodium chicken broth
4 cloves garlic, minced
ground black pepper to taste
2 cups heavy cream
2 egg yolks
salt to taste
1 pound fettuccine
1 sprig chopped fresh parsley
2 cups freshly grated Parmigiano-Reggiano cheese, divided

Steps:

  • Combine chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to low; simmer for 5 minutes. Turn breasts, cover, and simmer another 5 minutes. Remove from heat and let sit with the cover on for 15 minutes.
  • Remove chicken breasts from the broth and set aside to cool, reserving the broth in the saucepan. Once the chicken is cool enough to handle, cut into bite-size slices.
  • Return the chicken broth to medium heat and cook until reduced to 1 cup.
  • Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat.
  • Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm cream mixture into the eggs until thoroughly incorporated; repeat until about 1/2 cup of the warm cream mixture is used.
  • Whisk the warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until the mixture almost comes to a simmer and thickens, about 5 minutes. Season with salt and black pepper to taste.
  • Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water, stirring occasionally, until nearly cooked through, about 7 minutes. Drain.
  • Stir parsley, 1 cup of Parmigiano-Reggiano, and cream mixture into the pasta. Remove from heat, cover, and let sit for a few minutes until thick.
  • Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.

Nutrition Facts : Calories 758.9 calories, Carbohydrate 59.6 g, Cholesterol 239.4 mg, Fat 41.8 g, Fiber 2.8 g, Protein 37.8 g, SaturatedFat 24.2 g, Sodium 505.2 mg, Sugar 2.9 g

MAKEOVER CHICKEN FETTUCCINE ALFREDO



Makeover Chicken Fettuccine Alfredo image

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

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 9 servings.

Number Of Ingredients 16

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 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

Steps:

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

Nutrition Facts : Calories 462 calories, Fat 13g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 766mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein.

LEFTOVER CHICKEN ALFREDO FETTUCCINE



Leftover Chicken Alfredo Fettuccine image

What to do with leftover chicken that the entire family will like.. Feel free to add chilli flakes or black pepper. I'm cooking for toddlers so we add that at the table. If I don't have enough cream, I make up the difference with sour cream added after the pasta has been mixed in.

Provided by Lee_tah

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces dry fettuccine
1 tablespoon salt
2 cups cooked white chicken meat, cubed (leave out the skin)
2 cups cream
1/4 cup parmesan cheese, grated
1 green onion, finely sliced
1/2 cup frozen peas

Steps:

  • Put water on to boil. Add enough salt so that the water tastes salty. For 8 cups of water I add about a tablespoon of salt. Trust me, your pasta will taste much better and you will need hardly any in the sauce.
  • Add the pasta once the water has started to boil and cook until 'el dente'. It will cook a bit more in the sauce, so you want it a bit underdone.
  • While the pasta is cooking, add the cream and chicken cubes into a skillet. Heat until bubbly and slightly reduced.
  • Add in green onion and remove from heat.
  • Drain pasta reserving a cup of the liquid. Add pasta to sauce and mix well. Stir in frozen peas and parmesean.
  • If the pasta is looking a little dry or too thick, add back in a bit of the pasta water or some sour cream.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the dish will taste. Use fresh vegetables, herbs, and high-quality cheese.
  • Don't overcook the chicken: Chicken breast can easily become dry and tough if it's overcooked. Cook it until it reaches an internal temperature of 165 degrees Fahrenheit.
  • Make sure the sauce is thick and creamy: The sauce should be thick enough to coat the pasta, but not so thick that it's difficult to stir. If the sauce is too thick, add a little milk or cream. If it's too thin, simmer it for a few minutes to reduce it.
  • Garnish the dish with fresh herbs: Fresh herbs, such as parsley, basil, or chives, add a pop of color and flavor to the dish.
  • Serve the dish immediately: Chicken fettuccine Alfredo is best served immediately after it's made. The pasta will start to absorb the sauce and become soggy if it sits for too long.
  • Try different variations: There are many different ways to make chicken fettuccine Alfredo. You can add vegetables, such as broccoli, mushrooms, or spinach. You can also use different types of cheese, such as Parmesan, Romano, or Asiago.

Conclusion:

Chicken fettuccine Alfredo is a delicious and easy-to-make dish that's perfect for a weeknight meal. With a few simple ingredients and a little bit of time, you can create a restaurant-quality dish that your family and friends will love.

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