Chicken fettuccine in mascarpone cheese alfredo sauce

(from Lisalouisville’s recipe box)

Categories: Entrees


  • 2 tablespoons chopped fresh parsley
  • 1/2 cup freshly grated Parmesan cheese
  • 3/4 pound (about 7-ounces uncooked) fettuccine, cooked and drained
  • 2 (6-ounce) packages pre-cooked Italian style chicken breast strips
  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon salt
  • 1/2 cup Mascarpone cheese
  • 3 tablespoons unsalted butter
  • 1 teaspoon flour
  • 1 tablespoon dry white cooking wine
  • 1/2 cup heavy cream
  • 2/3 cup chicken broth


  1. Combine first 8 ingredients in a heavy 2-quart saucepan. Cook and stir over low heat until butter and cheese melt and mixture bubbles. Cook and stir for about 3 minutes. Remove from heat.

  2. Add chicken to fettuccine in larger pot; pour in sauce. Stir and toss with 2 forks over low heat for about 3 to 5 minutes or until sauce thickens and fettuccine and chicken are evenly coated. Sprinkle with Parmesan cheese and parsley. Serve immediately.Makes 4 servings

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