Chicken Fettucine Alfredo
AuthoradminCategory, DifficultyIntermediate

Delicious, creamy chicken fettuccine alfredo made with Odyssey Greek Yogurt will liven up your dinner table.  This dish is certain to be a big hit with your family or when entertaining friends.

Delicious, creamy chicken fettuccine alfredo made with Odyssey Greek Yogurt will liven up your dinner table.

Yields6 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins
 12 oz uncooked fettuccine
 2 tbsp grape seed oil
 1 ½ lbs boneless, skinless chicken breasts cut into bite-size pieces (may substitute with precooked deli rotisserie chicken, about 2 cups cooked chopped chicken)
 1 cup Odyssey® Greek Plain Yogurt
 1 cup heavy cream
 ½ cup milk
 1 tbsp butter
 1 ½ tsp freshly grated nutmeg (do not substitute)
 ¾ tsp salt
 ¼ tsp ground white pepper
 ¼ tsp garlic powder
 1 cup freshly grated Romano cheese
 basil leaves (garnish)
1

Cook fettuccine according to package directions; drain (do not rinse) and place back in pot.

2

While fettuccine is cooking, add grape seed oil to a large skillet and place over medium-high heat. Add chicken breast pieces, cook and stir until done. Cover and set aside.

3

In a large saucepan, add Greek Plain Yogurt, cream, milk, butter, nutmeg, salt, pepper, garlic powder and cheese. Whisk to combine and place over medium-low heat. Cook and gently stir until cheese melts and sauce is done, about 5-8 minutes.

4

Add cooked chicken pieces to pot of drained fettuccine then pour sauce over pasta; stir and heat through. Turn heat off, cover and let stand until fettuccine has absorbed most of the sauce; stir and serve.

5

Garnish with a fresh basil leaf.

Nutrition Facts

Serving Size 1

Servings 6


Amount Per Serving
Calories 660
% Daily Value *
Total Fat 32g50%
Saturated Fat 16g80%
Trans Fat 0g
Cholesterol 123mg41%
Sodium 708mg30%
Potassium 439mg13%
Total Carbohydrate 54g18%
Dietary Fiber 4g16%
Sugars 6g
Protein 42g84%

Vitamin A 14%
Vitamin C 2%
Calcium 37%
Iron 6%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 12 oz uncooked fettuccine
 2 tbsp grape seed oil
 1 ½ lbs boneless, skinless chicken breasts cut into bite-size pieces (may substitute with precooked deli rotisserie chicken, about 2 cups cooked chopped chicken)
 1 cup Odyssey® Greek Plain Yogurt
 1 cup heavy cream
 ½ cup milk
 1 tbsp butter
 1 ½ tsp freshly grated nutmeg (do not substitute)
 ¾ tsp salt
 ¼ tsp ground white pepper
 ¼ tsp garlic powder
 1 cup freshly grated Romano cheese
 basil leaves (garnish)

Directions

1

Cook fettuccine according to package directions; drain (do not rinse) and place back in pot.

2

While fettuccine is cooking, add grape seed oil to a large skillet and place over medium-high heat. Add chicken breast pieces, cook and stir until done. Cover and set aside.

3

In a large saucepan, add Greek Plain Yogurt, cream, milk, butter, nutmeg, salt, pepper, garlic powder and cheese. Whisk to combine and place over medium-low heat. Cook and gently stir until cheese melts and sauce is done, about 5-8 minutes.

4

Add cooked chicken pieces to pot of drained fettuccine then pour sauce over pasta; stir and heat through. Turn heat off, cover and let stand until fettuccine has absorbed most of the sauce; stir and serve.

5

Garnish with a fresh basil leaf.

Chicken Fettuccine Alfredo
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19December
2018

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