This is a super quick and easy recipe that I make with leftover roasted or rotisserie chicken. The ingredients are rich, and the result is a meal that everyone in my family enjoys. I, for one, am always looking for ways to use leftover chicken or turkey, but it is not necessary to use leftovers to make this recipe. More details on cooking the chicken are at the end of this page
Serving Fettuccine Alfredo on a warm plate keeps the cheese from becoming overly thick and is an elegant touch. Warm or toasted bread, a salad, and a glass of pinot or riesling make lovely accompaniments for this decadent (but easy) recipe.
Picking a Truly Sweet Onion
Choosing a sweet onion, that is actually sweet, is as easy as knowing your shapes. We have all bought onions labeled as "sweet" at the produce market, only to cut into it and find you've been duped.
A sweet onion should not make you cry—with disappointment or from strong vapors. All you need look for is the saucer shape. An onion that is round as a baseball will never be sweet, no matter what the label says. Stick with onions that are wider than they are tall, and you'll be guaranteed an onion "as sweet as a mother's love."
- 3 cups of cooked chicken, cubed or pulled
- 16 oz. packaged dry fettuccine pasta
- 4 tablespoons of butter
- 1 medium sweet onion
- 2 cloves of minced garlic
- 8 ounces of fresh white mushrooms, sliced
- 1/3 cup all-purpose flour
- 3 cups of milk
- 1 cup of half and half
- 1½-2 cups of shredded Parmesan cheese
- 4 ounces of sour cream
- salt and pepper to taste
- 2 fresh Roma tomatoes, diced
Cook the pasta according to package directions. Meanwhile, in a large skillet, sauté onion and garlic in butter for 3-5 minutes.
Add mushrooms and continue to cook over medium heat until tender. Gradually sprinkle flour into the vegetable mixture, stirring the whole time.
Add milk and half-and-half. Mix thoroughly.
Add sour cream and mix well. Add Parmesan cheese; cook and stir until cheese is completely melted and sauce is thick and creamy. Add salt and pepper to your liking.
Finally, add cooked chicken and serve as soon as the chicken is hot. To serve, toss cooked fettuccine in sauce and top with fresh diced tomato. Enjoy!
Or Cook the Chicken Before Starting the Alfredo Sauce
Of course, you don't have to start with leftover chicken to make this recipe. To make the chicken beforehand, start with 3 cubed, boneless chicken breasts. Marinade them in Italian dressing for at least 20 minutes, but up to 8 hours. Sauté chicken in skillet until juices run clear. Remove chicken from pan while making the sauce, then add it back into the mix just before serving. Delicious!
Mrs. Menagerie (author) from The Zoo on December 20, 2012:
I'm so glad you've enjoyed it Flightkeeper!
Flightkeeper from The East Coast on December 19, 2012:
Tried this recipe. It's so delicious and rich. It also makes a ton of sauce!
Mrs. Menagerie (author) from The Zoo on March 20, 2012:
Great info! Thanks!
alfredo e ines di lelio on March 20, 2012:
HISTORY OF FETTUCCINE ALL'ALFREDO AND OF ALFREDO DI LELIO CREATOR OF “FETTUCCINE ALL’ALFREDO”
With reference to “fettuccine all'Alfredo” we have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, creator of this recipe in the world known.
Alfredo di Lelio opened the restaurant "Alfredo" in Rome nel 1914, after leaving his first restaurant run by his mother Angelina Rose Square (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). In this local spread the fame, first to Rome and then in the world, of "fettuccine all'Alfredo". In 1943, during the war, Di Lelio gave the local to his collaborators.
In 1950 Alfredo Di Lelio decided to reopen with his son Armando (Alfredo II) his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo", which is now managed by his nephews Alfredo (same name of grandfather) and Ines (the same name of his grandmother, wife of Alfredo Di Lelio, who were dedicated to the noodles).
In conclusion, the local Piazza Augusto Imperatore is following the family tradition of Alfredo Di Lelio and his notes noodles (see also the site of “Il Vero Alfredo” http://www.alfredo-roma.it/)
Best regards Alfredo e Ines Di Lelio
Mike on March 19, 2012:
Congrats on hub for the day. I make Fettuccine and will try your version as well. If you can do a hub on Fettuccine florentine, it will be nice. http://www.micoequipment.com/
Mrs. Menagerie (author) from The Zoo on March 15, 2012:
Thanks so much...I hope you all enjoy this recipe!
Stephanie Marshall from Bend, Oregon on March 14, 2012:
Delicious looking photographs! No wonder its Hub of the Day! Bookmarking for my pasta-loving family. Rated up! Cheers, Steph
Vespa Woolf from Peru, South America on March 14, 2012:
I love fettuccini alfredo! Thank you for the recipe and congratulations on Hub of the Day.
exporterproducts on March 14, 2012:
Wow,it seems very delicious,i like it!Thanks!
Ruchira from United States on March 14, 2012:
wow...such delicious pictures and recipe.
voted up indeed.
Congrats on winning the hub of the day :) Cheers!
Mrs. Menagerie (author) from The Zoo on March 14, 2012:
Wow everyone! I just got a break from work and discovered everyone's kind comments and the hub-o-the-day award! Thanks!
Gypsy48 on March 14, 2012:
Beautiful hub! Looks delicious, can't wait to try the recipe, thanks!
Milli from USA on March 14, 2012:
This is really a great way to use leftovers. Sounds Yumm. Bookmarked and voted up!
Cngratulations on the Hub of the day award!
sunbun143 from Los Angeles, CA on March 14, 2012:
Congrats on Hub of the Day! Great pics ... I will try it soon, since pasta noodles and cheesy sauce are two hits with my picky toddler.
Sinea Pies from Northeastern United States on March 14, 2012:
This looks so delicious. I love alfredo anything...it's such a wonderful flavor. Your photos make this look extra special. Congrats on being Hub of the Day. Voted up and beautiful.
Stclairjack from middle of freekin nowhere,... the sticks on March 14, 2012:
so nice to see the world still cooks, from scratch, with real ingredients.... no cans, no jars, no bags o frozen what ever,.... very refreshing and the pictures are wonderful,... voted WAY up
Marina from San Francisco, CA on March 14, 2012:
I love pasta and a rich alfredo/mushroom combination, so I can't wait to try this out. Your perfectly organized Hub makes it look so easy and delicious!
Patricia Scott from North Central Florida on March 14, 2012:
Yummmmm ....my mouth is watering. This is one of my favorite dishes and you have made it look divine!! My daughter espcially likes this dish...orders it often when we dine out...so I will surprise her with your version. Thank you for sharing and Congratulations on hub of the day!
KDF from Central Illinois on March 14, 2012:
Man this looks good, thanks for sharing and congrats on hub of the day! You've earned it!
Isabel Melville from Planet Earth on March 14, 2012:
This looks wonderful and I have got to try this recipe! I am always looking for new ways to use cooked chicken and this is great! Thanks for sharing :)
Juan Carlos from Quetzaltenango, Guatemala on March 14, 2012:
Wow i just woke up to the hub of the day and got really hungry. Congrats and will try it for sure!
Prasanna Marlin from Sri lanka on March 14, 2012:
Oh mmm, I will try this soon & great recipe
Congrats on getting Hub of the Day.
cathylynn99 from northeastern US on March 14, 2012:
heart attack in a dish. may try it anyway. just souds too good not to.
Rose Clearfield from Milwaukee, Wisconsin on March 14, 2012:
This sounds delicious and is a perfect way to use up leftover chicken! Congrats on getting Hub of the Day.
Deborah Brooks Langford from Brownsville,TX on March 14, 2012:
wow my favorite and the wine mmmmm love this hub.. I am book marking it
Olive Ellis on March 14, 2012:
Thank you for sharing this delicious looking meal. I have bookmarked this recipe, as I know my kids( and myself alhough I should be watching my figure) will enjoy it. I can see why you got hub of the week. Congrats and all the best to you.
lila on March 14, 2012:
that looks not only delicious, it also tastes fantastic
Amber White from New Glarus, WI on March 14, 2012:
I have been looking for an easy alfredo recipe and your pictures are great too! I will try this soon! Thank you and SHARED!
Susan Ng Yu on March 14, 2012:
I'd really like to try making this. It looks so yummy. :)
Mrs. Menagerie (author) from The Zoo on March 08, 2012:
Thanks Tom...I hope you enjoy!
Thomas Silvia from Massachusetts on March 07, 2012:
Thanks so much for sharing this great recipe, sounds delicious, will have to try it !
Vote up !!!
Mrs. Menagerie (author) from The Zoo on March 07, 2012:
Healing Herbalist from The Hamlet of Effingham on March 07, 2012:
Oh, this looks so good. Thank you for posting it. I think I shall have to try it. I'm hungry now.
rjsadowski on March 07, 2012:
A fine looking recipe and a good way to use leftovers.
Megh Brandel from Dhaka, Bangladesh on March 07, 2012:
The recipe seems like a really tasty one and sounds like it would be really easy to replicate. I will try in this weekend :) Thanks for sharing.
Julianna from SomeWhere Out There on March 06, 2012:
Oh my goodness ! What a recipe and looks delicious too! Bookmarked! Thank you and thumbs up! :)