Light 4 Cheese Chicken Fettuccine

READY IN: 1hr 5mins
Recipe by jkoch960

I got this recipe from Betty Crocker software. I love pasta and cream sauces but usually they are so fattening that I feel guilty eating it! This recipe is delicious and tastes every bit as good as the "full-fat" version!

Top Review by Nasseh

I made this using shell pasta instead of fettuccine. I did leave out the sliced mushrooms because I don't like their texture. I do think that 8 servings is stretching it a bit. I think 6 would be the most you could get out of this recipe. Made for Photo Tag

Ingredients Nutrition


  1. Cook fettucine according to package directions. Meanwhile, in a Dutch oven or large kettle, saute mushrooms in butter until tender. Add the soup, cream cheese, milk, half-and-half and garlic powder. Cook and stir over medium-low heat until smooth. Remove from the heat. Add chicken and cheeses; mix well. Drain fettuccine; add to chicken mixture and stir gently to coat.
  2. Transfer to a shallow 2-1/2 quart baking dish coated with nonstick spray. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350' for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.

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