This classic favourite pasta dish is made with chicken and finished with Parmesan cheese for a delicious crowd-pleasing main course.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Campbell’s® Alfredo Sauce
1 tub (1.8kg)
1 tub (4lb)
|Fettuccine noodles||680 g||1 1/2 lb|
|Vegetable oil||30 mL||2 tbsp|
|Boneless skinless chicken thighs, thinly sliced||908 g||2 lb|
|Garlic, minced||15 mL||1 tbsp|
|Onion, chopped||1 (168g)||1 (6oz)|
|Fresh parsley, chopped, divided||125 mL||1/2 cup|
|Parmesan cheese, freshly grated||500 mL||2 cups|
|Black peppert||10 mL||2 tsp|
|1. Thaw Campbell’s® Alfredo Sauce according to package directions.|
|2. In large saucepan of boiling salted water, cook fettuccine until al dente. Drain, reserving cooking liquid. Rinse fettuccine in cold water; drain and set aside.|
|3. In large saucepan, heat vegetable oil over medium heat-high; sauté chicken, garlic and onion for about 10 minutes or until golden.|
|4. Add alfredo sauce; simmer for 6 to 8 minutes or until chicken is cooked through and mixture has thickened. Stir in half of the parsley; keep warm.|
|5. For each serving, plunge 1 portion of pasta (5 oz/140 g) into pot of boiling water. In skillet, heat scant cupful (250 mL) of chicken and sauce; add fettuccine and 2 tbsp (30 mL) reserved cooking liquid, tossing until coated and heated through.
6. Sprinkle with remaining parsley, Parmesan cheese and pepper.