Creamy Chicken Alfredo

This chicken alfredo recipe stands out because of its extra creaminess and cheesiness added from the cream cheese and grated Parmesan. For a lower carb option, replace the fettuccini noodles with chickpea pasta or a zoodle!
Viewers from the DISH on Oz raved over this one. Try it tonight; I think it will quickly become one of your family favorites too!

2 chicken breast, skinless, boneless

½ tsp salt

¼ tsp pepper

¼ tsp garlic powder

2 tsp olive oil

1 tbsp unsalted butter

½ lb fettucine pasta

4 tbsp unsalted butter

3 garlic cloves

1 tbsp flour

2 cups milk

4 oz reduced fat cream cheese

1 cup Parmesan cheese, grated (reserve ¼ cup)

salt and pepper, to taste

Season chicken breasts with salt, pepper, and garlic powder.
Add olive oil and butter to non-stick sauté pan over medium heat. Cook chicken approximately 5-7 minutes per side until chicken is golden brown on the outside and cooked throughout inside. Set aside and keep warm.

Prepare pasta according to package directions. While pasta is cooking begin sauce.

In a saucepan, melt butter over medium heat. Sauté garlic for 30 seconds to a minute. Stir in flour and cook for an additional minute. Pour in milk. Whisk in cream cheese and ¾ cup of parmesan cheese. Reduce heat to low and continue to whisk as sauce thickens. Season with salt and pepper.

Drain pasta and add to sauce. Toss well. To plate, pile portion of pasta into bowl. Slice chicken and arrange on pasta and top with remaining parmesan cheese.

Print Options:

Creamy Chicken Alfredo