One-Pot Chicken Alfredo This better-for-you creamy, cheesy chicken fettuccine Alfredo isn’t all that fancy, but it’s incredibly comforting. You’ll taste a nice pop of pepper and nutty notes from the whole-wheat pasta. Best part about this recipe? It’s a one-pot meal, which means fewer dishes for you!


25 mins


25 mins




  • 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


    Step 1

    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.

    Step 2

    Whisk together flour and 1/4 cup milk; set aside.

    Step 3

    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.

    Step 4

    Remove from heat; add Parmesan, cream cheese and pepper; stir until the cheese is melted. Serve immediately.

Nutrition Facts

Serving Size: 1 cup Per Serving: 444 calories; protein 35g; carbohydrates 43g; dietary fiber 4g; sugars 6g; fat 15g; saturated fat 6g; niacin equivalents 16.1mg; vitamin b6 0.5mg; sodium 483mg; calories from fat 135kcal.


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