Chicken Fettuccine Alfredo Recipe

Chicken Fettuccini Alfredo Recipe

This Chicken Fettuccine Alfredo recipe is a little bit of work but well worth the effort. The end result is juicy sauteed chicken breast meat engulfed in a rich creamy cheese sauce served over fettuccine. I followed the recipe as written and the results were excellent. This Chicken Fettuccine Alfredo Recipe caught my attention because of the Roma tomatoes that where incorporated into the recipe, which blended very well with the other ingredients. This recipe does take a little bit of time, but if you get everything coordinated properly you will have Chicken Fettuccine Alfredo on the table in about an hour. I have to admit this is probably not the healthiest recipe you could prepare; but it is so good. Give you and your family a treat and give this Chicken Fettuccine Alfredo Recipe a try. Enjoy

cubed chicken and onion browning chicken cubes  making cheese sauce chopped chicken

Chicken Fettuccine Alfredo Recipe
Recipe Type: Dinner
Author: Admin
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 4-6
  • 6 boneless skinless chicken breast halves (cut into cubes)
  • 6 tablespoons butter (divided)
  • 4 cloves garlic (minced, divided)
  • 1 tablespoon Italian seasoning
  • 1 pound fettuccine pasta
  • 1 onion, diced
  • 1 8 ounce package mushrooms (sliced)
  • 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 fresh grated Parmesan cheese
  • 8 ounces marble jack cheese
  • 3 Roma tomatoes (diced)
  • 1/2 cup sour cream
  1. 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.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente.
  3. While the pasta is cooking, melt 4 tablespoons butter in the skillet.
  4. (I didn’t want to deal with the pasta and cream sauce at the same time so I waited till the pasta was done to start the cream sauce)
  5. 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.
  6. Stir in Parmesan and Marble Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream.
  7. Serve over fettuccine.

Chicken Fettuccine Alfredo

1 thought on “Chicken Fettuccine Alfredo Recipe”

    We have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, creator of “fettuccine all’Alfredo” (recipe in the world known).
    Alfredo di Lelio opened the restaurant “Alfredo” in Rome in 1914 (in Via della Scrofa), after leaving his first restaurant run by his mother Angelina in Rose Square (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). In this local spread the fame, first to Rome and then in the world, of “fettuccine all’Alfredo”.
    In 1943, during the war, Di Lelio gave the local to his collaborators.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando (Alfredo II) his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo”, which is now managed by his nephews Alfredo (same name of grandfather) and Ines (the same name of his grandmother, wife of Alfredo Di Lelio, who were dedicated to the noodles).
    In conclusion, the restaurant of Piazza Augusto Imperatore is following the family tradition of Alfredo Di Lelio and of his notes noodles (see also the site of “Il Vero Alfredo”
    We must clarify that other restaurants “Alfredo” in Rome and in Italy do not belong to the family tradition of “Il Vero Alfredo” of Piazza Augusto Imperatore in Rome.
    We inform that the restaurant “Il Vero Alfredo” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.

    Best regards Alfredo e Ines Di Lelio

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