Chicken Fettuccine Alfredo

Cherie Szilvagyi


Easy to make and oh so delectable. Patrice was a new addition to our family 10 years ago. A real keeper she is! With two little boys and her daughter on the way, she needs recipes that are easy to create. Her husband, my son, is a chef and added some great touches to make this creation a winning crowd pleaser. New traditions in the making?


★★★★☆ 3 votes

4 Servings
25 Min
20 Min



  • 2
    whole boneless skinless chicken breasts (cubed)
  • 2 Tbsp
    extra virgin olive oil
  • 1
    cleaned and smashed garlic toe
  • 1 pinch
    canadian steak seasoning to taste (be generous)

  • 1 pkg
    fettuccine pasta (fresh or packaged)

  • 1 pkg
    8 ounces cream cheese softened
  • 1 c
    shredded or grated parmisan cheese
  • 1 stick
    salted butter

  • 1/2 c
    sun dried tomatoes
  • ·
    fresh spinach leaves ( cleaned and drained well )

How to Make Chicken Fettuccine Alfredo


  1. On the stove over medium heat, heat up the pan good before you add the chicken. Combine oil, garlic and cubed seasoned chicken. Cook until tender and done through. Set aside.
  2. Sauce: On the stove over medium heat, combine the cream cheese, Parmesan cheese and butter reserving some of the shredded Parmesan cheese for garnish on the top. Heat through until well combined and Parmesan cheese is melted. Add as much of the spinach that is needed for color for the last minute of the cooking of the sauce. You want the spinach hot but not cooked totally.
  3. Gently toss the chicken mixture, noodles and sauce, garnish with shredded Parmesan cheese. Serve hot and enjoy!

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