Restaurant Style Chicken Fettucine Alfredo

Restaurant Style Chicken Fettucine Alfredo

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Terri Gronau


Made this for my daughter's birthday dinner and everyone absolutely loved it. This is now the only fettucine we eat.


★★★★★ 1 vote

20 Min
30 Min
Stove Top


  • 6
    chicken breasts, boneless and skinless, cubed
  • 1 medium
    onion, small dice
  • 4 clove
    garlic, finely minced
  • 8 oz
    mushrooms, sliced
  • 6 Tbsp
  • 3 c
  • 1 c
    half and half
  • 3/4 c
    parmesan cheese (freshly grated)
  • 16 oz
    colby-monterey jack, shredded
  • 4 oz
    cream cheese
  • 2 Tbsp
    italian seasoning
  • 1/2 c
    all purpose flour
  • 16 oz
    fettucine noodles, cooked al dente and drained

How to Make Restaurant Style Chicken Fettucine Alfredo


  1. In 6 qt dutch oven, add 2 TBL butter. Cook 2 cloves of the garlic, the Italian seasoning, and the chicken until juices run clear. Take chicken out of the pan and set aside.
  2. Add 4 TBL to dutch oven. Cook remaining to garlic cloves, the onion and mushrooms until onions are translucent. Add flour and stir until incorporated.
  3. Slowly stir in milk and half-and-half. Add 3 cheeses (parm, colby-jack, cream cheese)and stir until completley melted. Add in chicken and stir well to get all ingredients equally distributed.
  4. Add chicken and all 16 oz of cooked fettucine noodles and stir until all ingredients are incorporated.
  5. Serve with salad and garlic bread.

Printable Recipe Card

About Restaurant Style Chicken Fettucine Alfredo

Course/Dish: Chicken Pasta
Main Ingredient: Pasta
Regional Style: Italian

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