This better-for-you creamy, cheesy chicken fettuccine Alfredo isn't all that fancy, but it's incredibly comforting. You'll taste a nice pop of pepper and nutty notes from the whole-wheat pasta. Best part about this recipe? It's a one-pot meal, which means fewer dishes for you! Source: EatingWell.com, October 2019

Robin Bashinsky
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook until browned on both sides, 7 to 8 minutes total. Remove from the pot and cut into 1-inch cubes.

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  • Whisk together flour and 1/4 cup milk; set aside.

  • Add garlic to the pot; cook, stirring often, for 1 minute. Add water and the remaining 1 1/4 cups milk; cover and bring to a boil. Add pasta; cover and cook, stirring occasionally, for 8 minutes. Stir in the chicken and the milk-flour mixture; continue to cook until the pasta is al dente, about 3 minutes more.

  • Remove from heat; add Parmesan, cream cheese and pepper; stir until the cheese is melted. Serve immediately.

Nutrition Facts

444 calories; 15 g total fat; 6 g saturated fat; 483 mg sodium. 43 g carbohydrates; 4 g fiber; 6 g sugar; 35 g protein; 16 mg niacin equivalents; 1 mg vitamin b6;