Chicken Fettuccine Alfredo with Vegetables | DFM

Fettuccine Alfredo with Chicken and Vegetables


15 min.


25 min.

Serving Size

4 servings


  • 2 Tbsp (30 mL) butter, divided
  • 2 boneless skinless chicken breasts (about 12 oz/375 g) cut into thin strips
  • 2 cloves garlic, minced
  • 1 Tbsp (15 mL) dried Italian seasoning
  • 10 oz (300 g) fettuccine pasta
  • 1 small onion, diced
  • 4-5 small mushrooms, sliced
  • 2 Tbsp (30 mL) all-purpose flour
  • 1/2 tsp (2 mL) pepper
  • 1/4 tsp (1 mL) salt
  • 2 cups (500 mL) milk
  • 1/2 cup (125 mL) 10% half-and-half cream
  • 1 cup (250 mL) shredded Canadian Mozzarella cheese
  • 1/3 cup (75 mL) grated Canadian Parmesan cheese
  • 2 tomatoes, diced
  • 1/2 cup (125 mL) sour cream


1. In a large skillet, melt 1 tbsp (15 mL) of the butter over medium-high heat; sauté chicken, garlic, and Italian seasoning for about 8 minutes or until chicken is browned and no longer pink inside. Transfer to a bowl and set aside.
2. Meanwhile, in a large pot of boiling, salted water, cook pasta according to package directions for about 10 minutes until al dente.
3. Return the skillet to medium-high heat and add butter. Sauté onions and mushrooms over medium-high heat, for about 5 minutes or until onions are translucent. Sprinkle with flour; stir in pepper and salt and cook, stirring, for 2 minutes. Gradually stir in milk and cream; cook, stirring, for about 5 minutes or until creamy, smooth, and thick. Remove from heat; stir in Mozzarella and Parmesan cheeses.
4. Drain pasta and return to pot. Pour in the sauce, reserved chicken, tomatoes, and sour cream and toss to coat.


Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit


  • Variation: add steamed broccoli or sliced red and green bell peppers to add bright colours to a wonderful dish!