Leftover Chicken Alfredo Fettuccine – a delicious recipe with fettuccine, salt, cooked white chicken meat, cream, parmesan cheese, green onion. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Put water on to boil. Add enough salt so that the water tastes salty. For 8 cups of water I add about a tablespoon of salt. Trust me, your pasta will taste much better and you will need hardly any in the sauce.
2
Add the pasta once the water has started to boil and cook until 'el dente'. It will cook a bit more in the sauce, so you want it a bit underdone.
3
While the pasta is cooking, add the cream and chicken cubes into a skillet. Heat until bubbly and slightly reduced.
4
Add in green onion and remove from heat.
5
Drain pasta reserving a cup of the liquid. Add pasta to sauce and mix well. Stir in frozen peas and parmesean.
6
If the pasta is looking a little dry or too thick, add back in a bit of the pasta water or some sour cream.
670
kcal
Calories
49
g
Fat
10
g
Carbs
44
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 ounces dry fettuccine, 1 tablespoon salt, 2 cups cooked white chicken meat, cubed (leave out the skin), 2 cups cream, and more.
Yes, Leftover Chicken Alfredo Fettuccine falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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