Chicken Fettuccine Alfredo

This recipe comes from Taste of Home magazine which I have been receiving for many, many years.  If you aren’t familiar with this cooking magazine, well it is filled with Southern, Country, Family Cooking.  No frills, just good food and basic ingredients, tested and tasted by women at home.

Like I said, just basic ingredients…


1 pound fettuccine

3-4 chicken breasts

1 onion

4 cloves garlic

4 Tablespoons butter

2 Tablespoons flour

2 Cups  half & half

1  1/2 Cups shredded Parmesan cheese


Bring water to a boil and salt it up for the fettuccine.  I don’t measure seasonings too much but just grab a little with your fingertips and that is about 1/4 teaspoon.

Add the fettuccine to the salted water and allow this to cook until done (to your liking).

Mince up 4 cloves of garlic.

Slice and dice up the onion.

Cut chicken into bite-sized pieces.

In a large pan, melt 4 Tablespoons of butter.

Add garlic and onion to the pan and give it a stir.

Add chicken to pan and allow this to begin cooking.

Stir and toss the meat around so that it gets evenly cooked.  Add 1/4 teaspoon salt to the pan.

Once chicken is completely cooked (no pink) sprinkle flour over the top of the chicken.

Stir the flour into the liquid.

Add your half & half to the chicken.

Add the parmesan cheese.

Stir the sauce together and bring it to a boil.  Continue stirring for 1-2 minutes until it has thickened a bit.  Turn the heat off.

Drain the fettuccine and slide it into a large bowl.

Pour the alfredo sauce over the pasta and toss them together.

The sauce is really creamy and rich.

The flavors are so simple but yet it just calms your heart when that first bite hits your tongue.




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