Chicken Fettucine Alfredo

Chicken Fettucine Alfredo
Total Time

30 min.

Serving & Size

8 ounces of prepared sauce and 4 oz pasta each

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
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 pepper 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.

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