Creamy Chicken Fettucini Alfredo


  • 3/4 lb fettucini, uncooked
  • 6 tablespoons unsalted butter
  • 2/3 cup whipping cream (may need more if trouble blending cheese)
  • 1/4 teaspoon salt
  • 1/8-1/4 teaspoon white pepper
  • 1/8-1/4 teaspoon nutmeg
  • 1 cup parmesan cheese
  • 2 tablespoons chopped parsley
  • 1 can chicken, drained


  1. Cook fettucini a large pot of boiling water 6-8 minutes drain well. Return to dry pot.
  2. While fettucini cooking place butter and cream in heavy skillet over medium low heat stir constantly 2 minutes then add salt, pepper and nutmeg. Remove from heat and gradually stir in cheese until throughly blended and fairly smooth. Return to skillet briefly to heat if necessary to completely blend cheese but don’t let sauce bubble.
  3. Pour sauce over fettucini in pot. Add chicken.  Place over low heat, stir and toss unil slightly thickened and fettucini evenly coated 2-3 minutes. Serve immediately.

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