Chicken Fettuccine Alfredo
This One Pan Chicken Fettuccine Alfredo is filled with tender chicken and fresh pasta that's tossed in a lightened, creamy sauce. It's made in one pan and ready in just 30 minutes!
- 2 tablespoons olive oil
- 4 medium chicken breasts , cut into chunks
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons minced garlic
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- 2 cups low-sodium chicken broth
- 1½ cups milk (any kind)
- 2 tablespoons all-purpose flour
- 8 ounces uncooked fettuccine pasta
- 1½ cups shredded Parmesan cheese
In a large skillet, heat olive oil over medium heat.
Add chicken and season with salt and pepper. Brown chicken on both sides, for about 3-4 minutes. Chicken does not need to be cooked through, as it will continue cooking while the dish simmers.
Add minced garlic and sauté for about 1-2 minutes. Add in onion powder, Italian seasoning, chicken broth, milk and flour. Whisk to combine.
Add in uncooked pasta and bring mixture to a boil. Reduce heat, cover, and let simmer for about 15-20 minutes, or until pasta is tender.
Remove from heat and stir in Parmesan cheese. Serve immediately.
Serving: 1g | Calories: 553kcal | Carbohydrates: 51g | Protein: 46g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 98mg | Sodium: 756mg | Potassium: 790mg | Fiber: 2g | Sugar: 7g | Vitamin A: 377IU | Vitamin C: 2mg | Calcium: 426mg | Iron: 2mg