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Recipes

Chicken Fettucine Alfredo

Made With:

Sauces/Gravies

Campbell’s® Alfredo Sauce

A rich and creamy sauce, perfectly seasoned for any pasta of any shape or form.

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Tip

Tips:
• Add sautéed mixed mushrooms instead of chicken for a vegetarian option.
• Use any long pasta such as linguine, spaghettini or spaghetti.

Total Time

50 min.

Serving & Size

8 ounces of prepared sauce and 4 oz pasta each

This classic favourite pasta dish is made with chicken and finished with Parmesan cheese for a delicious crowd-pleasing main course.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Campbell’s® Alfredo Sauce 1 tub (4lb) 1  tub (1.8kg)
1. Thaw Campbell’s® Alfredo Sauce according to package directions.
Ingredients Weight Measure
Weight Measure
Fettuccine noodles 1 1/2 lb 680  g
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.
Ingredients Weight Measure
Weight Measure
Vegetable oil 2 tbsp 30  mL
Boneless skinless chicken thighs, thinly sliced 2 lb 908  g
Garlic, minced 1 tbsp 15  mL
Onion, chopped 1 (6oz) 1  (168g)
3. In large saucepan, heat vegetable oil over medium heat-high; sauté chicken, garlic and onion for about 10 minutes or until golden.
Ingredients Weight Measure
Weight Measure
Fresh parsley, chopped, divided 1/2 cup 125  mL
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.
Ingredients Weight Measure
Weight Measure
Parmesan cheese, freshly grated 2 cups 500  mL
Black pepper 2 tsp 10  mL
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.

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