Chicken Fettuccine Alfredo recipe

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Ingredients

1 (16 ounce) package whole wheat fettuccine pasta
1 tablespoon extra-virgin olive oil
1 white onion, diced
2 cloves garlic, minced, or more to taste
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
½ teaspoon dried basil
½ teaspoon ground thyme
1 pinch red pepper flakes, or to taste
salt and ground black pepper to taste
2 cups milk
1 ½ cups shredded cooked chicken
1 ½ cups frozen peas

Nutrition Info

739.5 calories
carbohydrate: 106.6 g
cholesterol: 72 mg
fat: 20.3 g
fiber: 17.6 g
protein: 39.1 g
saturatedFat: 8.9 g
servingSize: -
sodium: 196.8 mg
sugar: 14.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.

  2. Meanwhile, heat oil in a separate pot over medium-low heat. Cook and stir onion in the oil until soft and translucent, 5 to 7 minutes, adding 1/4 cup water if it starts to burn. Add garlic and cook for 30 seconds. Add butter and let melt, about 1 minute.

  3. Cook flour in the hot butter for about 2 minutes. Stir in basil, thyme, red pepper flakes, salt, and black pepper. Pour in milk and turn heat up to medium, continually stirring. Cook until sauce is thickened, 3 to 5 minutes, reduce heat to low, making sure it does not boil. Taste and adjust seasonings as needed. Stir in chicken and peas and heat through, 3 to 4 minutes.

  4. Drain water from cooked pasta and transfer pasta into the sauce, stir to combine.

Recipe Yield

4 servings

Recipe Note

This is an amazing take on fettuccine Alfredo! There is no doubt that you will love this recipe and keep coming back to use it!

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