Print
Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

Perfect for a weeknight or weekend dinner, this family dinner favorite is so easy to make! Caramelized onions, smothered in cream, milk, stock and parmesan cheese. A healthier lower fat recipe, but you'd never know it! Chicken Fettuccine Alfredo Recipe

Course Dinner, Main Course
Cuisine Italian
Keyword Chicken Fettuccine Alfredo
Total Time 30 minutes
Servings 8 people
Author Peter's Food Adventures

Ingredients

  • 1 lb /500g fettuccine noodles
  • 2 lbs /1kg chicken breast/thighs
  • 3 cloves garlic
  • 1 onion diced
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 1 cup milk
  • 1 cup chicken stock
  • 1 cup whipping cream
  • 2 tablespoons flour
  • ½ cup water
  • salt and pepper to taste
  • grated parmesan cheese
  • garnish with freshly chopped parsley
  • juice of ½ a lemon

Instructions

  1. Cook the fettuccine in salted water according to instructions. Drain and set aside. 

  2. Fry the diced onion in 1 tablespoon butter and 1 tablespoon of oil, sauté until caramelized. Set aside.
  3. In the same pan, melt the remaining butter and oil and fry the chicken. Add the garlic to the chicken after about 5 minutes of frying the chicken. Fry the chicken until cooked.
  4. Return to the pan the caramelized onions, and add milk, chicken stock and whipping cream. Heat to a simmer.

  5. In a small glass, make a slurry with ½ cup water and the flour, mixing so there are no lumps. Add this flour slurry to the Chicken Alfredo Sauce, allowing to simmer on low until it thickens (about 5 minutes). Add ½ cup grated parmesan to the sauce. Optional: can add cream cheese for a creamier sauce.

  6. Toss the Alfredo Sauce through the cooked fettuccine noodles. Finish by adding salt and pepper to taste, and a squeeze of the juice of half a lemon. Garnish with fresh chopped parsley and parmesan.

Recipe Notes

I alway use 1 teaspoon of Vegeta Chicken Stock powder for the cup of water, but you can double the stock powder to add more chicken flavor to your recipe.