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Rich Fettuccine Alfredo

Everyone will love this super-creamy, warm and cozy entree on a chilly evening. But no one will ever guess that something this cheesy and delicious could also be lighter! Try it–you’ll see what we mean. Taste of Home Test Kitchen
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    6 servings


  • 8 ounces uncooked whole wheat fettuccine
  • 2 bacon strips, coarsely chopped
  • 1/2 pound sliced fresh mushrooms
  • 1 small onion, chopped
  • 1 small sweet red pepper, chopped
  • 2 garlic cloves, minced
  • 4 ounces fat-free cream cheese, cubed
  • 2 tablespoons cornstarch
  • 2 cups whole milk
  • 3 cups cubed cooked chicken breast
  • 1/3 cup shredded Parmigiano-Reggiano cheese
  • 1/2 teaspoon salt
  • 1/2 cup shredded part-skim mozzarella cheese


  • Cook fettuccine according to package directions. Meanwhile, in a large ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
  • Saute the mushrooms, onion and pepper in drippings until tender. Add the garlic; cook 1 minute longer. Stir in cream cheese until melted.
  • Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, Parmigiano-Reggiano cheese and salt; cook and stir until cheese is melted.
  • Drain fettuccine; add to chicken mixture. Heat through. Sprinkle with mozzarella cheese and reserved bacon. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted.
Nutrition Facts
1.330 cups: 417 calories, 12g fat (5g saturated fat), 77mg cholesterol, 561mg sodium, 38g carbohydrate (6g sugars, 5g fiber), 38g protein.

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