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Fettuccine Alfredo with Chicken
Fettuccine Alfredo with Chicken
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Indulgent fettuccine Alfredo with tender chicken, velvety sauce, al dente pasta, and fresh herbs. Just like dining out, minus the bill and server.
Ingredients:
  • 0.5 pound fettuccine, uncooked
  • cooking spray
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1.25 cups fat-free, reduced-sodium chicken broth
  • 4 teaspoons flour
  • 4 ounces PHILADELPHIA Neufchatel cheese, cubed
  • 3 tablespoons KRAFT Grated Parmesan Cheese, divided
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon pepper
Instructions:
  • Bring a large pot of lightly salted water to a rolling boil. Cook the fettuccine until al dente, about 8 minutes. Drain the pasta.
  • Heat a large nonstick skillet sprayed with cooking spray over medium-high heat. Cook the chicken, stirring occasionally, until done, for about 5 to 7 minutes. Remove from the skillet.
  • Combine the broth and flour in the skillet, then add Neufchâtel cheese, 2 tablespoons of Parmesan, garlic powder, and pepper. Whisk constantly until the mixture boils and thickens, around 2 minutes. Finally, mix in the chicken.
  • Transfer the warm fettuccine to a large serving bowl. Top with the flavorful chicken mixture and gently mix to ensure the pasta is fully coated. Finish by sprinkling the final 1 tablespoon of Parmesan over the dish.

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