Chicken Fettuccine Alfredo
User Reviews
5.0
99 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
600 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Fettuccine Alfredo
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Classic fettuccine Alfredo coated with a homemade sauce made of cream cheese, parmesan cheese, milk, and garlic, and then topped with sliced chicken.
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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.
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 Information
Show Details
Calories
600kcal
(30%)
Carbohydrates
49g
(16%)
Protein
45g
(90%)
Fat
24g
(37%)
Saturated Fat
11g
(55%)
Trans Fat
1g
Cholesterol
123mg
(41%)
Sodium
661mg
(28%)
Potassium
727mg
(21%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
726IU
(15%)
Vitamin C
2mg
(2%)
Calcium
420mg
(42%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Calories | 600kcal | 30% |
| Carbohydrates | 49g | 16% |
| Protein | 45g | 90% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 661mg | 28% |
| Potassium | 727mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 726IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 420mg | 42% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
99 reviews
Excellent
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