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Chicken Alfredo

Chicken Alfredo



  • salt and black pepper
  • 1 lb. fettuccine
  • 2 Tbsps olive oil

  • 1/2 lb. boneless chicken tenderloins or sliced chicken breasts

  • 3 Tbsps butter
  • 1 1/2 cups heavy cream

  • about 3/4 cup F N Good Food Sour cream & Onion seasoning, plus a small amount more for garnish (about a tablespoon)


  1. Bring a large pot of salted water to a boil. Cook fettuccine to al dente according to the package directions. Reserve 1 cup cooking water before draining.
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook, turning once until golden brown and just cooked through, 4 to 6 minutes. Transfer to a cutting board and shred with 2 forks; reserve skillet.

  3. Melt butter in reserved skillet over medium heat. Add cream and stir until mixture begins to bubble and thicken, 2 to 3 minutes. Add F N Good Food Sour Cream & Onion seasoning and reduce heat to low. Cook, stirring, until thickened, 5 to 7 minutes.
  4. Remove from heat, add pasta and chicken and stir until coated. (If necessary, add cooking water, 1 tablespoon at a time, to thin the sauce and help it coat.) Garnish with a small sprinkle of the seasoning, and serve immediately.


Before plating, taste for seasoning, and add salt, if necessary. F N Good Food limits or eliminates salt in most of its foods so that you are in control of your intake.

Replace the chicken with deveined and shelled shrimp, or mussels, pork, cooked clams, bacon/spinach, ham, or grilled vegetables. Add cooked peas to any of the meat and seafood dishes. Really, feel free to experiment with the proteins and vegetables. If they usually go to together then feel free to add them here. Just make sure everything is cooked before adding to the already-thickened cream. The amount of protein and vegetables will be based on 4-6 servings (decrease the

amount of protein if adding vegetables too). Other than fettuccine noodles, try using penne or rigatoni. Thinner noodles, however, like spaghetti, do not work well as the pasta gets overwhelmed by the sauce.

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