Fettuccine Alfredo

Fettucini Alfredo

Adapted from:  Annie’s Eats


  • 10 chicken tenders
  • 1 package mushrooms, roughly chopped
  • 1 cup panko bread crumbs
  • 2 Tablespoons McCormick Chicken Seasoning
  • Salt and Pepper to taste

Alfredo sauce:

  • 3 tbsp. butter
  • 2 cloves garlic, smashed
  • 1½ cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • Salt and pepper, to taste


Bring a large pot of water to boil for cooking the pasta. 

While you wait for water to boil, mix panko crumbs and chicken seasoning in large bowl.  Rinse chicken then dip in crumb mixture.  Place the chicken in a large skillet on medium heat.  Cook 7-8 minutes,turning to cook other side approximately 5 minutes or until cooked through.  Remove from heat, cut into small strips and set aside.

Cook pasta according to directions.

To make the sauce, melt the butter in a small saucepan over medium heat.  Add the garlic and cream, and bring to a simmer.  Reduce the heat to medium-low and continue to cook until thickened, about 5 minutes.  Mix in the Parmesan cheese and stir until completely melted.  Season with salt and pepper to taste.

Drain cooked pasta and immediately pour Alfredo sauce over pasta; stir till coated.  Serve chicken over pasta!


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