Easy Healthy Quick Dinner - Chicken Fettuccine Alfredo

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 20

Servings

Calories 392kcal

Cook the fettuccine according to the package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Season the sliced chicken breasts with salt and pepper. Add the chicken to the skillet and cook until fully cooked and golden brown on both sides. Remove the cooked chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
In a bowl, whisk together the chicken broth, milk, flour and reduced-fat cream cheese until smooth.
Pour the broth mixture into the skillet with the garlic. Bring to a simmer and let it cook for a couple of minutes until it starts to thicken. Reduce the heat to low and stir in the grated Parmesan cheese until the cheese is melted and the sauce is creamy.
Add the dried Italian herbs and stir to combine.
Return the cooked chicken to the skillet and let it warm in the sauce for a minute or two. Add the cooked fettuccine to the skillet and toss everything together to coat the pasta with the creamy Alfredo sauce. Taste and adjust the seasoning with more salt and pepper if needed.
This recipe makes 4 servings. Serve the Chicken Fettuccine Alfredo garnished with chopped fresh parsley.
If you are on the WW (Weight Watchers) Plan, each serving is 11 Points - including chicken, pasta and alfredo sauce.