Wednesday, January 15, 2014

Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

2lbs - Boneless Chicken Breast
1lb - Fettuccine
4 Cups - 2% Milk
1/2 Cup - Flour
1 Stick - Butter
1.5 Cups - Parmesan Cheese
2 TBS - Granulated Garlic
2 TBS - Granulated Onion
2 tsp - Black Pepper
1 tsp - Salt

1. In a heavy skillet melt butter over med-low heat.
2. Add chicken, garlic, onion and pepper and lightly poach for 15 minutes.
3. Add flour and stir 3-4 minutes until thoroughly combined with the butter.  Let cook for 2-3 minutes to remove the raw taste from the flour.
4. Add milk, stir and bring to a light simmer and continue to cook until the milk has thickened.  10-12 minutes.
5. Five minutes before you are ready to serve, stir in the Parmesan cheese.
6. Add in cooked fettuccine, mixing with tongs (it will get thick fast) until all of the fettuccine is coated and warmed back through.

Enjoy!  .


  1. may I know how much servings is this?

    1. 4-6 servings depending on who you are feeding. Thanks for watching, hope you enjoy!

    2. Yes, 1% is fine with this recipe!

  2. This recipe is amazing! Thank you so much!!

  3. First time trying Chicken Fettuccine Alfredo and your recipe help me so much thank u and very tasty.

  4. how much heavy cream do i use if im using cream instead of the milk?

    1. I wouldn't use heavy cream with this specific recipe. Alfredo sauce usually does not have flour in it, I used it in this recipe as a thickener since I only had 2% milk. If you use heavy cream with this it will be way too thick. This recipe would be better, but of course use regular fettuccine noodles vs. the zoodles. Hope this helps! Please let me know how you like it!