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.
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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!