96 Reviews of Chicken With Fettuccine Alfredo

From: Amber Dawn

On May 18, 2002

This was a quick fix that everyone loved. What I liked the best about this is the chicken didn't get lost in the sauce. I browned the chicken and before serving, cut it onto bite sized pieces and mixed it together with the fettuccini. I found it served up easy and displayed nicely.

From: Sharlene~W

On Apr 11, 2002

This was fantastic! Nice flavor, beautiful presentation. Just the right balance to the seasonings. Sauce was perfect. Thanks for a great recipe.

From: Bev

On Jun 30, 2002

Inez has done it again. I knew this one would be great as her reputation proceedes her. Once I see the Inez Willenborg band wagon loading, I have to jump on! Sauce was light and not overpowering as some fettuccini sauces are. We enjoyed the addition of the red pepper. Didn't change a thing, although added a bit of salt. Thanks for another fantastic meal, Inez!

From: Karen=^..^=

On Jan 8, 2007

MizzNezz, you've done it again! As my 16 yo daughter says: "You can't go wrong with a MizzNezz recipe." I made this with Perdue pre-seasoned Italian style fresh chicken breasts, so I didn't use salt and pepper on the chicken. They worked wonderfully in this dish. The chicken already had some sort of Italian seasoning all over it, plus salt and pepper, so when I make this recipe again, I will use the same type of chicken or add some Italian seasoning to the flour. A couple of changes I made out of necessity: I used linguine instead of fettuccine, I used skim milk instead of cream (I added two tbl. of flour to the butter, onion, garlic mixture) and I used a freshly grated 3 cheese Italian blend of Parmesan, Asiago and Romano instead of just Parmesan. The ONLY thing I think this recipe needs is the addition of salt to the sauce and that is a personal preference. Because some cheese is salty (especially the canned kind) and there is salt in the butter, it may be enough for some people, so taste before serving . Thanks so much for posting this...this is definitely going into our bi-weekly dinner cookbook!

From: Karen From Colorado

On Apr 18, 2002

Very good recipe. It satisfied my craving for chicken fettuccini. I diced the chicken after cooking it and added it and some steamed broccoli to the pasta and sauce. We had it with a tossed green veggie packed salad. Thanks Inez. As usual, you have come up with a winner.

From: Bottle Washer

On Jun 29, 2002

Made this for the family and they loved it. Just the right amount of spice to be interesting but not hot. The sauce was a bit thin so I added 1/2 tbs of corn starch to thicken it up. Will add this to my favorite list.

From: CAREBEARCOOKING

On Jan 5, 2005

What a great way to make chicken alredo! This isn't dry at all. It must be because of the flour step, it made the recipe a keeper! Will surely make this again, thank you.

From: Gwenn

On Jan 30, 2009

Absolutely delicious and easy to make. Perfect for a weeknight family meal, or for a dinner party. My only changes to the recipe were to use thin spaghetti, which I prefer over fettuccini...it worked beautifully in the dish. I also used the entire 16 oz. box, and had plenty of sauce to coat the pasta. I omitted the parsley, b/c I didn't have any, and doubled the amount of Parmesan cheese to 1 cup. The red pepper flakes add that little kick that no one could quite place, but made the dish stand out. This one is a keeper!

From: LuvMyBabies

On May 23, 2007

loved this! we had it for lunch and it was delicious. did everything exactly except had no parmesan cheese and subsituted w/ pecorino romano...also only had heavy cream so had no choice but to use that. also a little less red pepper flakes just in case since my hubby can't stand even just the smallest amount of heat. great recipe! thank you for sharing another winner! =)

From: chef 29271

On Apr 11, 2002

This is a great recipe! my noodles went all wrong and I would still give this recipe anything above a five if I could! Instead of testing the juices the way that the recipe says to though, I just cut the pieces in half the old-fasioned way. It was also kind of hard to strain and keep track of the noodles without burning the chicken, so maybe you should make the chicken and sauce first and make the noodles when you dont have to worry about the chicken. Chicken Alfredo is my favorite meal, and this was the best ive ever had!