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Chicken Fettuccine Alfredo

Yields6 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins

Yields: 6 servings

Chicken Fettucine Alfredo

 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)

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


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.


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.


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.


Garnish with a fresh basil leaf.

Nutrition Facts

Servings 0