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Chicken Fettuccine Alfredo


4 Servings

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  • 6 oz dry fettuccine pasta
  • 2 small zucchini cut in half lenghwise and sliced
  • 1 1/2 C sliced mushrooms
  • 1 tsp minced garlic
  • 2/3 c lowfat milk
  • 1 Tbl plus 1 tsp cornstarch
  • 2/3 C reduced sodium chicken broth
  • 3 Tbl light cream cheese
  • 1/2 tsp fresh chopped rosemary
  • 1/4 tsp black pepper
  • 6 Tbl grated Parmesan cheese
  • 2 C cooked boneless chichken breast



Step 1

While preparing sauce, cook the pasta accordingly. Drain and return to pot.

Lay mushrooms on a plate covered with a paper towel. Lightly sprinle with half the garlic and microwave 30 seconds. Add zucchini to plate. Sprinkle zucchini with remaining garlic and microwave 30 seconds more. Set aside.

In a medium saucepan, whisk the milk and cornstarch until smooth. Whisk in the broth and place over low heat. Add the cream cheese, garlic, rosemary and pepper. Bring to a low simmer and cook until the sauce thickens about 4 minutes. Wisk in the Parmesean and cook kfor 1-2 minutes or until sauce is smooth.

Add the cooked chicen to the pasta pot an stir to warm. Add vegetables and sauce and toss to combin e.

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