Creamy Chicken and Wide Noodles (Almost Fettuccine)

Betty Graves


Almost Fettuccine describes this recipe. You do however use the wide noodles instead of fettucinne noodles. The whipping cream, and the added Alfredo sauce mix gives it a rich, smooth taste. I got this recipe from Southern Living years ago, but revised portions of it. It is a recipe my family ask for.

★★★★★ 4 votes
15 Min
Stove Top


(1.25) envelope creamy garlic alfredo sauce mix (mccormick)
(8 oz) package wide noodles
2 Tbsp
butter, softened
chicken breast (cut each down the middle) or cut in bite side pieces after cooked
1 c
1 c
whipping cream
1/4 c
grated parmesan cheese
2 Tbsp
fresh chopped parsley


1Cook noodles according to package directions; drain well, and sit aside.
2Fry your chicken either use bite size pieces or each chicken breast cut in half. (I use bite size) Set aside.
3Fry your fresh mushrooms until soft. set aside.
4In a medium saucepan, add 2 tablespoons butter. Stir in your whipping cream and parmesan cheese plus your Alfredo Sauce Mix. (Be sure this is fixed right when you are getting ready to serve to be hot). Make sure it is well blended together. If sauce gets too thick add more whipping cream.
5Place noodles on serving plate, place chicken and mushrooms on top of noodles. Then spoon your warm sauce on top of chicken and mushroom.
6Add a few chopped parsley leaves on top.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Low Sodium
Other Tag: Quick & Easy
Hashtag: #Noodles