Chicken Fettuccine Recipes

I love this recipe!


Total Time: 30 minutes at the most

Yield: 6 servings

Source: David, a friend from long ago!


  • 12 oz fettuccine, uncooked
  • 8 oz boneless chicken breasts, cut in 1/2-inch cubes
  • 8 oz mushrooms, sliced
  • 1/2 cup diced red bell pepper
  • 1 1/2 cup mayonnaise
  • 3/4 cup milk
  • 1/4 cup Parmesan cheese
  • 3 Tbsp minced fresh basil or 1 tsp. dried basil
  • 1 tsp coarsely ground black pepper
  • 1/2 tsp paprika


  1. Prepare pasta according to the package.
  2. Spray a large skillet with Pam.
  3. Put the chicken in the skillet and saute over medium-high heat, stirring often, until chicken is brown and cooked, about 4 minutes.
  4. Remove the chicken from the pan.
  5. Spray the skillet with Pam again.
  6. Put the mushrooms and red pepper in skillet; saute, about 5 minutes.
  7. Mix mayonnaise, milk, cheese, basil, pepper and paprika together.
  8. Add to the vegetables in the skillet.
  9. Add the chicken to the skillet.
  10. Stir constantly, heat over medium-low heat until thoroughly heated.
  11. When pasta is done, drain and return it to the pot.
  12. Add everything in the skillet to the pot, mix well.
  13. Serve immediately. Great with salad!
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A few years ago, I tried fettuccine alfredo and really enjoyed it except the sauce can be a bit overwhelming. This is probably one of the foods that is out of my families comfort zone to eat.

plate of fettuccine alfredo and garlic bread

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For sauce, in a microwave-safe bowl, combine the first five ingredients. Cover and microwave on high for 1 minute; stir. Set aside. Cook fettuccine according to package directions.

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