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!

Robin Bashinsky
Source: EatingWell.com, October 2019
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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; protein 35g 70% DV; carbohydrates 43g 14% DV; exchange other carbs 3; dietary fiber 4g 16% DV; sugars 6g; fat 15g 23% DV; saturated fat 6g 30% DV; cholesterol -1mg; vitamin a iu -1IU; niacin equivalents 16.1mg 124% DV; vitamin b6 0.5mg 34% DV; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 483mg 19% DV; thiamin -1mg -100% DV; calories from fat 135kcal; percent of calories from carbs 38; percent of calories from fat 30; percent of calories from protein 31; percent of calories from sat fat 12.