Makeover Four Cheese Chicken Fettuccine is so cheesy, creamy, and comforting. This is the perfect Fall weather food. The best part, you’ll never notice that it is actually lower in calories and fat!
How the Makeover Four Cheese Chicken fettuccine began.
This is another recipe that Tanya used to make for her work crew, although at that time, she was working in a medical office, and made it on her lunch hour.
Even then, Tanya had a knack for changing out ingredients and making something spectacular! She loved the Fettuccine but wanted something a little less sinful. At least to the waistline.
That was a long while ago, yet this recipe is still a favorite in this house.
Our Makeover version of the classical four cheese fettuccine holds all the flavors of garlic, rich creamy cheese, pasta, and chicken originally found in a fettuccine recipe.
Changing out the ingredients
A simple switch of the ingredients and this great tasting pasta dish is healthier! Well, at least a little healthier. Nor can you even tell the difference. It can be our little secret.
We used poached chicken, ensuring that the chicken was flavorful and tender. Check out our blog and recipe for how to pouch chicken: How to Make Poached Chicken.
Tip: you can make the poached chicken ahead of time if in a time crunch.
This Makeover Four Cheese Chicken Fettuccine recipe can easily be made as a vegetarian dish, simply don’t add chicken. Tanya had to do this for her old boss and simply had the chicken to the side.
How does a Four Cheese Chicken Fettuccine dish become healthy?
We replaced regular cream cheese with fat free cream cheese, and using a combination of 1% milk and half and half in place of the whipping cream, and used low-fat versions of mozzarella and Swiss cheese. This recipe has about half of the calories, and a quarter of the fat as an original Four Cheese Chicken Fettuccine does.
Heck, there probably is some low fat low calorie version of the fettuccine noodles that you could swap out too. Check out Barilla for more nutritional information of Fettuccine here: https://www.barilla.com/en-us/products/pasta/classic-blue-box/fettuccine
leftovers anyone?
This is a nice pasta dish that is rich in flavor and a comfort to the soul. We like to make extra so we can have leftovers for the next few days…ok, maybe just one day! The creamy, cheesy pasta holds up well and is easy to reheat again.
We also, when we have the energy (what is that?), like to make up a big batch and freeze a few meals for later.
Let there be Fall and let there be cozy food!
Enjoy and let us know how this recipe turned out for you!
Love,
The Morgan sisters.
Makeover Four Cheese Chicken Fettuccine
Ingredients
- 1 pound uncooked fettuccine
- 1 tbsp butter
- 3 cloves garlic, finely chopped
- 1 can condensed reduced fat reduced sodium cream of chicken soup
- 1 8 oz package of fat free cream cheese, cubed
- 2 cups 1% milk
- 1/2 cup half and half
- 2 1/2 cups cooked chicken ( we used poached )
- 3/4 cup shredded Parmesan cheese
- 3/4 cup shredded part skim mozzarella cheese
- 3/4 cup shredded reduced fat Swiss cheese
Instructions
- Cook fettuccine according to package directions until al dente. Meanwhile, in a large pan, melt the butter over medium low heat. Add the garlic, and cook for about a minute, stirring frequently. Add in the milk, half and half, condensed soup, and cream cheese. Cook and stir over medium heat until melted and smooth. Reduce heat to low, and add the cheeses, stirring until melted and creamy. Add in chicken, heat thru. Drain fettuccine, add to the sauce, tossing well.
- Don't worry if there is extra sauce!! This is a good thing, for soaking up with crusty bread, as well as for re-heating the next day, if you're luck enough to have left overs!!