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One-Pot Chicken Alfredo

This creamy, simple chicken Alfredo recipe is incredibly comforting and cheesy from the combination of Parmesan and cream cheese. You'll taste a nice pop of pepper and nutty notes from the whole-wheat pasta, too. Plus, it's a one-pot meal, which means less cleaning for you and a dish that will quickly become your best chicken Alfredo recipe.

Active Time
25 mins
Total Time
25 mins
Yield
Serves 4

How to Make It

1. Step
Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook until browned on both sides, 7 to 8 minutes total. Remove from the pot and cut into 1-inch cubes.
2. Step
Whisk together flour and 1/4 cup milk; set aside.
3. Step
Add garlic to the pot; cook, stirring often, for 1 minute. Add water and the remaining 1 1/4 cups milk; cover and bring to a boil. Add pasta; cover and cook, stirring occasionally, for 8 minutes. Stir in the chicken and the milk-flour mixture; continue to cook until the pasta is al dente, about 3 minutes more.
4. Step
Remove from heat; add Parmesan, cream cheese and pepper; stir until the cheese is melted. Serve immediately.

Ingredients

  • 1 tablespoon olive oil
  • 2 (6 ounce) boneless, skinless chicken breasts
  • 2 tablespoons all-purpose flour
  • 1 ½ cups reduced-fat milk, divided
  • 3 cloves garlic, minced
  • 2 ½ cups water
  • 6 ounces whole-wheat linguine
  • 3 ounces Parmesan cheese, grated (about 3/4 cup)
  • 1 tablespoon reduced-fat cream cheese
  • ½ teaspoon ground pepper

Tags

Low-Calorie

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