Chicken and Mushroom Fettuccine Alfredo

Elevate this classic dish with boneless chicken breast or thighs, and experience a traditional Italian trattoria the family will love.
  • Prep Time 0 minutes
  • Cook Time 15 minutes
  • Serves 4
  • Calories 610
  • Calories 610
  • Total Fat 14 g
  • Cholesterol 175 mg
  • Sodium 850 mg
  • Total Carbohydrate 75 g
  • Protein 45 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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  • 1 package fettuccine pasta, 12-oz, cooked and drained
  • 1 package Alfredo sauce mix, 1.6-oz.
  • 1 jar mushrooms, 4.5-oz., drained and sliced
  • 1 cup frozen sweet peas

Cooking Instructions

  1. Prepare pasta according to package directions. Meanwhile, in a small bowl prepare sauce mix according to package directions.
  2. Cut chicken into 1-inch pieces. Spray large skillet with nonstick cooking spray. Heat over medium-high. Add chicken; cook and stir until lightly browned. Add sauce to chicken; bring to a boil, stirring constantly. Stir in mushrooms and peas; cook 5 minutes or until chicken is done (internal temp 170°F).
  3. Serve chicken-vegetable mixture over pasta.
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