Chicken Fettuccine Alfredo

Chicken Fettucine Alfredo

Active Time: 55 minutes

Servings: 6


  • 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. 

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