Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary test

active:
25 mins
total:
25 mins
Servings:
4

Nutrition Profile:

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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; carbohydrates 43g; dietary fiber 4g; sugars 6g; fat 15g; saturated fat 6g; niacin equivalents 16.1mg; vitamin b6 0.5mg; sodium 483mg; calories from fat 135kcal.
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Reviews (2)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/23/2021
Easy and tastes like a splurge meal! The teenager in the house went back for more. I prepared this dish mostly as written and loved that I only used one pot to cook. I was mostly impressed that the pasta was not gummy and the sauce was rich and cheesy. Instead of reduced fat cream cheese, I used two wedges of Laughing Cow Asiago cheese. I also used half chicken broth and half water because I had some broth that needed to be used, and I added a pinch of nutmeg to the sauce. I had plenty of sauce, so after stirring in the cheeses, I added 6oz of small broccoli florets that I had cooked in the microwave for 2 minutes. I think I could have used 8oz. You could also add in cooked spinach, mushrooms, zucchini, or other vegetables of your choice. I may try making it with shrimp instead of chicken sometime and add a little lemon to the sauce. Read More
Rating: 5 stars
04/20/2020
This was surprisingly good! Very simple; followed the recipe as written. The only change I made was chicken thighs vs breast cause I knew I'd have leftovers and I have a weird thing about reheated chicken breasts (they taste weird to me?). Sauce was a little on the soupy side but I didn't have a scale so just eye balled the pasta quantity. So that's probably my bad. Hubby went back for seconds so that's always a good sign. And I may or may not have licked the spatula as I was putting away the leftovers... Served with a side of sauted zucchini and onions and ended up kind of mixing veggies together with the pasta so would be easy/delicious to add more veggies. I'm thinking roasted red peppers next time!? Anyway I will definitely make it again and would encourage you to give it a try! Read More