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Creamy Havarti Chicken Alfredo Pasta

Creamy Havarti Chicken Alfredo Pasta


  • 16 oz fettuccine
  • 2 pounds chicken breasts
  • ½ cup dry white wine
  • 2 cups half and half
  • 8 oz Castello® Havarti creamy cheese
  • ⅓ cup grated parmesan cheese cheese
  • ½ tsp onion powder
  • 1 tbsp olive oil
  • 10 cloves of garlic, minced
  • salt and pepper to taste


Heat a skillet over medium-high heat and drizzle with olive oil. Season the chicken breasts with salt, pepper, and onion powder. Cook chicken 5-7 minutes in each side, or until you get a good sear on both sides and the chicken is cooked through. Set aside to cool.

Cook the fettuccine according to package instructions to al dente.

Place a medium sauce pot over medium heat, and add the olive oil and garlic. Cook until fragrant, about 1 minute. Then add the white wine, half & half, and season with salt and pepper. Bring to a simmer and reduce heat to low. Add cheeses and stir with a whisk until it all melts in. Continue cooking and storing the sauce until it thickens.

Toss the cooked fettuccine with the sauce. Serve topped with sliced chicken.