Hacienda-Style Chicken Fettuccini Fernando

Kelly Williams


I LOVED this dish that a local Mexican restaurant back in Indiana called the "Hacienda" used to serve, until they changed chefs, and it was AWFUL! So, I went home and came up with my own, (better!), version! At least in MHO!! It's like a Mexican-Style Fettucini Alfredo. REALLY good!!

Photo by Caroline Cooks

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★★★★★ 2 votes
20 Min
30 Min


boneless skinless chicken breasts or thighs cut into large bite-sized chunks or strips
small onion cut into thin wedges and separated
red bell pepper, julienned thinly
2 Tbl.
2 Tbl.
vegetable or olive oil
pinch each salt and pepper to taste
1/4 tsp.
garlic powder
1/4 tsp.
1 (1 lb.)
jar 5 brothers or bertolli alfredo sauce, ragu is "so-so"
1/4 cup
sour cream
cups shredded sargento 4-blend mexican cheese, divided
1 (15 oz.)
can medium black olives, drained and halved lengthwise
1/2 cup
jarred jalapeno rings, or as many as you'd like in there
1 (8 oz.)
pkg. fresh sliced mushrooms
servings-worth cooked and drained fresh fettuccini


1Lightly season the chicken with salt, pepper,garlic powder and cumin. Then very lightly brown chicken in butter and oil on all sides, reduce heat, add onion, green pepper, and ΒΌ cup water. Cover and simmer til chicken and vegetables are done, about 12-15 minutes, adding mushrooms during last 5 minutes. Drain, then add rest of ingredients, (except fettuccini), *adding just 1 cup of the cheese. Simmer this on LOW just til heated through, *do not boil or it might separate because of the sour cream. Serve over, (*or mix in), fresh (cooked) fettucini noodles. Top/garnish with last of cheese, and chopped parsley if desired. Cover and let set 3-5 minutes til cheese has melted, or pop into the oven for a few minutes. Serves 4-6.

About this Recipe

Course/Dish: Chicken, Pasta
Regional Style: Mexican
Other Tag: Quick & Easy