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This chicken fettuccine Alfredo recipe is really unique as it doesn’t use a thickening agent and is very versatile!
Ingredients
- 8 ounces fettuccini pasta
- 2 tablespoons butter
- 3 skinless, boneless chicken breast halves – cut into chunks
- 8 ounces mushrooms, sliced
- 1 teaspoon garlic salt
- 1/8 teaspoon ground black pepper
- 1 ½ cups heavy cream
- ¼ cup grated Parmesan cheese
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
Step 2
Meanwhile, heat butter in a large skillet and brown chicken and mushrooms until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add Parmesan cheese when at desired consistency. Serve over noodles.
Tips
You can make this as seafood fettuccine Alfredo, too: just substitute 1 package of imitation crabmeat and 1 small bag of frozen, cooked salad shrimp for the chicken breasts.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 791 | |
| % Daily Value * | |
| Total Fat44g | 56% |
| Saturated Fat26g | 130% |
| Cholesterol245mg | 82% |
| Sodium723mg | 31% |
| Total Carbohydrate46g | 17% |
| Dietary Fiber3g | 11% |
| Total Sugars3g | |
| Protein53g | |
| Vitamin C5mg | 24% |
| Calcium150mg | 12% |
| Iron4mg | 22% |
| Potassium813mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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