One-Pot Chicken Alfredo

One-Pot Chicken Alfredo

0 Reviews
From:, October 2019

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!

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon olive oil
  • 2 (6 ounce) skinless, boneless chicken breasts
  • 2 tablespoons all-purpose flour
  • 1½ cups 2% reduced-fat milk, divided
  • 3 cloves garlic, minced
  • 2½ cups water
  • 6 ounces uncooked, whole-wheat linguine
  • 3 ounces Parmesan cheese, grated (about ¾ cup)
  • 1 tablespoon ⅓-less-fat cream cheese
  • ½ teaspoon black pepper


  • Prep

  • Ready In

  1. 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 Dutch oven, and cut into 1-inch cubes.
  2. Whisk together flour and ¼ cup of the milk; set aside.
  3. Add garlic to Dutch oven; cook, stirring often, 1 minute. Add water and remaining 1¼ cups milk to Dutch oven; cover and bring to a boil. Add pasta; cover and cook, stirring occasionally, 8 minutes. Stir in chicken and milk-flour mixture; continue to cook until pasta is al dente, about 3 more minutes.
  4. Remove from heat; add Parmesan, cream cheese and pepper and stir until melted. Serve immediately.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 444 calories; 15 g fat(6 g sat); 4 g fiber; 43 g carbohydrates; 35 g protein; 6 g sugars; 0 g added sugars; 483 mg sodium;
  • Carbohydrate Servings: 3

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