Rich & Creamy Fettuccine Alfredo

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Creamy Alfredo sauce combined with chicken and broccoli and served over whole grain fettuccine. Add some delicious garlic bread for the perfect family meal.


  • 1 12oz. pkg. Hodgson Mill Whole Wheat Fettuccine
  • 6 Tbsp. butter
  • 4 garlic cloves, minced
  • 2 cups half & half
  • 1/2 cup Parmesan cheese, grated, plus more to serve
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 12oz. shrimp, or sliced cooked chicken breast
  • 2 cups broccoli florets, steamed, optional
  • 1/4 cup parsley, chopped, to serve


Cook pasta according to package directions. Cover and keep warm. 

Meanwhile, in a large saucepan over medium heat, melt butter. Add garlic and cook 2-3 minutes. Reduce heat to medium low, add half-and-half, Parmesan, salt, and pepper. Cook, stirring often, until cheese is completely melted and sauce has thickened, about 5 minutes.  

Serve pasta with sauce, chicken, broccoli & parsley.   

Note: can use 2% milk instead of half-and-half or a combination for a lighter option.   

6 servings Print this Recipe

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