This fettuccine Alfredo has creamy sauce, succulent chicken, perfectly al dente pasta, and a sprinkle of fresh herbs... All that's missing is the waiter and the check.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
470 Calories
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. Drain.
Step 2
Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook, stirring occasionally, until chicken is done, 5 to 7 minutes. Remove from the skillet.
Step 3
Mix broth and flour into the same skillet. Stir in Neufchâtel cheese, 2 tablespoons Parmesan, garlic powder, and pepper; cook, whisking constantly, until mixture boils and thickens, about 2 minutes. Stir in chicken.
Step 4
Place cooked fettuccine in a large serving bowl. Add chicken mixture; toss to coat. Sprinkle with remaining 1 tablespoon Parmesan.
Ingredients
¼ teaspoon garlic powder
1 pound boneless skinless chicken breasts, cut into strips
