Tag Archives: fettuccine alfredo

Low-Carb Chicken Fettuccine Alfredo


Today’s dish isn’t much like the original recipe. It is “inspired by” the clipping, but there are several significant differences: I don’t have a Dutch oven, I added strips of chicken, and I substituted spiral-sliced yellow squash and zucchini instead of using actual fettuccine noodles. The “thick” slice produced by my Veggetti slicer makes a pretty good pasta substitute!

Finding ways to make recipes low-carb is a challenge on several fronts. In recipes like this, which have a thick sauce, the biggest issue is water content. Vegetables tend to release liquid, where rice and noodles would absorb it. I’m still working on ways to alleviate this issue. I’ve had decent results with roasting vegetables, and less success with salting them. For this recipe, I chose to blanch the spiral-sliced vegetables in boiling water for 2 minutes, and then drained them onto paper towels. This did reduce the volume of released liquid, but the sauce still became thinner than I wanted. Perhaps next time, I’ll skip the “pasta” altogether and simply toss the alfredo sauce with a selection of primavera vegetables. :)


  • 5-6 medium yellow squash and zucchini, spiral-sliced and boiled for 2 minutes
  • 1 pound boneless skinless chicken breast, sliced into chunks
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup butter
  • 3/4 cup heavy whipping cream
  • 3/4 cup grated Parmesan cheese
  • 1/8 teaspoon ground nutmeg



In a medium skillet, combine the sliced chicken, garlic powder, salt, and black pepper, and sauté over medium heat until thoroughly cooked.


In a large saucepan, melt the butter over medium-low heat.


Whisk in the heavy whipping cream, and heat gently to a simmer.


Add the Parmesan cheese, and whisk until thick and creamy.


Remove from heat, and toss with the chicken and spiral-sliced vegetables.


Serves 4.

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Fettuccine Alfredo


We’ve had this recipe in the family for as long as I can remember. I think it’s a safe guess that, since the ingredients feature the Skinner brand of pasta, my mother probably clipped the recipe from a box of their product. I have used this “pattern” as the basis for nearly every white pasta sauce that I make; I simply modify the ingredients to suit whatever I’m cooking (and have on hand).

There is nothing terribly complicated about this dish. The key is to use fresh parsley, rather than dried, for the best depth of flavor. In addition, if you can use real fresh grated Parmesan, rather than the powdered kind one puts on top of pizza, the results will be much better. :) Refrigerated leftovers do not heat up terribly well, so I recommend halving the recipe when necessary to ensure that all the delicious creamy cheesy goodness is consumed when fresh.


  • 1 (12-ounce) package fettuccine noodles, cooked according to package directions
  • 1/2 cup butter
  • 1 1/2 cups grated Parmesan cheese
  • 1 cup heavy whipping cream
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced



In a medium saucepan, melt the butter over medium heat.


Gradually stir in the Parmesan cheese, then add the cream and stir until well blended.

Heat the sauce just to the boiling point, stirring constantly.


Remove sauce from heat, and stir in the parsley and garlic.

Toss the sauce with the pasta.


Serves 4-6.

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