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5 from 2 votes

Chicken Alfredo

Course Dinner
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 people
Calories 431kcal

Ingredients

  • 16 ounces uncooked fettuccine pasta
  • 1 Tablespoon olive oil
  • 2 pounds boneless skinless chicken breast cut into bite-sized pieces
  • Salt and pepper to taste
  • 1 Tablespoon butter
  • 1 Tablespoon garlic minced
  • 1 Tablespoon all-purpose flour
  • 2 cups low-fat 1% milk
  • 1 cup grated parmesan cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • Fresh parsley for garnish

Instructions

  • Cook pasta according to package directions; set aside.
  • Heat olive oil in a large skillet over medium- high heat. Season chicken with salt and pepper then add to skillet. Cook chicken, stirring occasionally, until completely cooked through and golden brown on the outside. Remove chicken from skillet and set aside.
  • Melt butter in the same skillet over medium- high heat. Add garlic and sauté for 1 minute, stirring frequently. Add flour and cook for an additional minute. Whisk in milk until well combined. Bring to a simmer then reduce heat to medium-low, and cook for an additional 2 minutes, or until thickened.
  • Add parmesan cheese and nutmeg and stir until cheese is melted and sauce is smooth. Add chicken back to the skillet and heat through. Pour sauce over cooked pasta, stir to combine and serve. Garnish with fresh parsley, if desired.

Notes

MFP: MFF Chicken Alfredo
March 2021

Nutrition

Serving: 9.3ounces | Calories: 431kcal | Carbohydrates: 47g | Protein: 36g | Fat: 11g