Fettuccine Alfredo with Chicken

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

Ingredients

• ¼ teaspoon garlic powder
• 1 pound boneless skinless chicken breasts, cut into strips
• cooking spray
• ¼ teaspoon pepper
• 4 ounces PHILADELPHIA Neufchatel cheese, cubed
• ½ pound fettuccine, uncooked
• 1 ¼ cups fat-free, reduced-sodium chicken broth
• 4 teaspoons flour
• 3 tablespoons KRAFT Grated Parmesan Cheese, divided

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.