RECIPE - Chicken Fettuccine Alfredo

I have to start by saying that in my opinion, this has the taste of the sauce at the Olive Garden on their Ravioli De Portobello dish. But without the sun dried tomatoes and gouda cheese! Still it's YUMMMMY!

***** 5 Stars being the best
* 1 Star being the worst


Chicken Fettuccine Alfredo
Taste *****
Prep ***
Serves 6 to 8


1/4 c. butter
1/4 c. olive oil
2 Packages of already cooked Tyson's Grilled Chicken Breast
1/2 c. chopped green onions with tops
2 cloves garlic, minced
1 c. whipping cream
1 pkg. McCormick or Knorr's Pasta Prima Alfredo Sauce
12 oz. fresh mushrooms, thinly sliced
15 oz. can diced tomatoes, drained
1/2 tsp. freshly ground pepper
1/4 c. chopped fresh parsley (I used dried and just sprinkled it around)
2 tbsp. dried basil
1 lb. hot, cooked fettuccine
1/2 c. freshly grated Parmesan cheese (I used a Kraft container)


Heat butter and olive oil in a large heavy skillet over medium heat. Add chicken, green onion, and garlic; saute until chicken is lightly browned. Stir in cream, sauce mix, mushrooms, tomatoes and pepper. Bring to a boil over high heat. Reduce heat to medium and simmer 3 to 5 minutes or until sauce is slightly thickened. Stir in parsley and basil. Remove from heat. Toss pasta with sauce, sprinkle with Parmesan cheese.

Adding green onion and garlic to the heated oil and butter.

Add the chicken. Since it's precooked chicken, you just have to heat it through.

Adding the cream, mushrooms, alfredo sauce packet, tomato, pepper etc
Keep in mind that adding the tomatoes will make the sauce turn a pink tone.

Thickening up

;">Plate with the fettuccine. Add some Parmesan cheese and a little black pepper to the top and finishe with some garlic bread.

Delicious! I loved this recipe!

Enjoy being a Mom All Day!