Chicken Fettuccine Alfredo

Full of creamy, Italian-inspired flavor, this easy weeknight chicken fettuccine Alfredo dish will please the entire family.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 740 Calories

Ingredients

• 2 cups milk
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• salt and ground black pepper to taste
• 1 white onion, diced
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced, or more to taste
• 1 pinch red pepper flakes, or to taste
• 1 (16 ounce) package whole wheat fettuccine pasta
• 0.5 teaspoon dried basil
• 0.5 teaspoon ground thyme
• 1.5 cups frozen peas
• 1.5 cups shredded cooked chicken

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.

Step 2

Meanwhile, heat oil in a separate pot over medium-low heat. Cook and stir onion in the oil until soft and translucent, 5 to 7 minutes, adding 1/4 cup water if it starts to burn. Add garlic and cook for 30 seconds. Add butter and let melt, about 1 minute.

Step 3

Cook flour in the hot butter for about 2 minutes. Stir in basil, thyme, red pepper flakes, salt, and black pepper. Pour in milk and turn heat up to medium, continually stirring. Cook until sauce is thickened, 3 to 5 minutes; reduce heat to low, making sure it does not boil. Taste and adjust seasonings as needed. Stir in chicken and peas and heat through, 3 to 4 minutes.

Step 4

Drain water from cooked pasta and transfer pasta into the sauce; stir to combine.