Fettucine Alfredo with Chicken and Vegetables

This fettucine recipe is a crowd pleaser that can be cooked in advance. What could be easier than that?


  • Large skillet
  • Measuring spoons
  • Measuring cups
  • Large pot
  • Cutting board
  • Chopping knife
  • Colander
  • Cheese grater
  • Stirring spoon


  • 2 Tbsp (30 mL) butter, divided
  • 2 boneless skinless chicken breasts (about 12 oz/375 g), cut into thin strips
  • 2 cloves garlic, minced
  • 1 Tbsp (15 mL) dried Italian seasoning
  • 10 oz (300g) fettucine pasta
  • 1 small onion, diced
  • 4 to 5 small mushrooms, diced
  • 2 tbsp (30 mL) all-purpose flour
  • 1/2 tsp (2 mL) pepper
  • 1/4 tsp (1 mL) salt
  • 2 cups (500 mL) milk
  • 1/2 cup (125 mL) 10% half-and-half cream
  • 1 cup (250 mL) shredded Canadian mozzarella cheese
  • 1/3 cup (75 mL) grated Canadian parmesan cheese
  • 2 tomatoes, diced
  • 1/2 cup (125 mL) sour cream


  1. In a large skillet, melt 1 tbsp (15 mL) of the butter over medium-high heat; sauté chicken, garlic and italian seasoning for about 8 min or until chicken is browned and no longer pink inside. Transfer to a bowl; set aside.
  2. Meanwhile, in a large pot of boiling, salted water, cook pasta for about 10 min or until al dente, or according to package directions.
  3. Return skillet to medium-high heat; add butter. Sauté onions and mushrooms over medium-high heat, for about 5 min or until onions are translucent.
  4. Sprinkle with flour; stir in pepper and salt and cook, stirring, for 2 min. 
  5. Gradually stir in milk and cream; cook, stirring, for about 5 min or until creamy, smooth and thickened. 
  6. Remove from heat; stir in mozzarella and parmesan cheeses.
  7. Drain pasta and return to pot. Pour in sauce, reserved chicken, tomatoes and sour cream and toss to coat.
Variation: Add steamed broccoli or sliced sweet red and green peppers to add bright colour to a wonderful dish!