Chicken Fettuccine Alfredo
Classic fettuccine Alfredo coated with a homemade sauce made of cream cheese, parmesan cheese, milk, and garlic, and then topped with sliced chicken.
Servings: 4
Ingredients
- 8 ounces fettuccine pasta GF if needed
- 2 chicken breasts cut in half lengthwise (6 oz each)
- Kosher salt & ground pepper to taste
- 1 tablespoon olive oil
- 1 cup milk of choice
- 1/2 tablespoon GF flour or cornstarch
- 2 large cloves garlic minced
- 4 ounces cream cheese softened or at room temp
- 1/2 cup chicken broth
- 1 cup Parmesan cheese grated
- Fresh parsley chopped - to garnish
Instructions
- Bring a large pot of salted water to the boil, and cook the 8 ounces fettuccine pasta according to package directions to al-dente.
- Season the 2 chicken breasts with Kosher salt & ground pepper on both sides.
- Preheat a large frying pan over medium heat and add 1 tablespoon olive oil. Cook chicken for 6-8 minutes per side, or until cooked through and internal temp reaches 165F.
- Set aside and allow the chicken to rest until you make the sauce, then slice it.
- In a small bowl whisk the 1 cup milk of choice and 1/2 tablespoon GF flour or cornstarch until no visible lumps.
- To the same skillet over medium heat, add 2 large cloves garlic (minced) and cook for no more than 1 minute. Stir in the milk mixture together with 4 ounces cream cheese and 1/2 cup chicken broth. Whisk continuously until the sauce is smooth and bubbly, 2-3 minutes. Add the 1 cup Parmesan cheese and allow it to cook for another 1-2 minutes.
- Once the sauce has thickened stir in the cooked pasta. Toss to combine with the sauce.
- Add the sliced chicken over the creamy pasta. Top with more parmesan cheese if needed, and Fresh parsley. Season with salt and pepper and remove from heat.
Video
Notes
- Pasta: we use fettuccine pasta, but you may use any pasta you have handy. Want to make an even healthier chicken Alfredo? Use lentil pasta or zoodles.
- Chicken: chicken breasts are leaner and preferred in this recipe. You may substitute it with boneless chicken thighs use a completely different protein or try shrimp.
- Milk: we used 2 % milk. You may use any milk on hand or even dairy-free milk.
- Garlic: using fresh garlic is ideal, but you may substitute it with 1 tablespoon of garlic powder if that's what you have on hand.
- Cream cheese: use light cream cheese if possible.
- Broth: you may use vegetable broth or if you don't have any broth, use water.
- Do not overcook the pasta and make sure they are al-dente. Do not rinse the pasta either. It will help with how thick and creamy the Alfredo comes out.
Nutrition
Calories: 600kcal | Carbohydrates: 49g | Protein: 45g | Fat: 24g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 661mg | Potassium: 727mg | Fiber: 2g | Sugar: 6g | Vitamin A: 726IU | Vitamin C: 2mg | Calcium: 420mg | Iron: 2mg