Name: Chicken alfredo pasta
Prep time: 18 min
Total time: 18 min
Yield: 1 serving
Ingredients: 1.5 oz dry fettuccine; 5 oz boneless skinless chicken breast, sliced into thin strips; 2 cloves garlic, minced; 1 1/4 tsp all-purpose flour; 1/4 cup reduced-sodium chicken broth; 3 tbsp 2% milk; 2 tbsp grated parmesan cheese; 1 tsp butter; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice; 1 1/2 tsp fresh parsley, chopped; 4 cups water

Instructions

Prep 18 min · Cook 0 min

Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10 minutes. Reserve 2 tablespoons of the pasta water, then drain.
While the pasta water heats, season the chicken with half the salt and pepper. Melt half the butter in a 12-inch nonstick skillet over medium-high heat. Add the chicken in one layer and sear until golden and the center reaches 165°F, about 5 to 6 minutes. Remove the chicken from the pan and set aside.
Reduce the skillet heat to medium and melt the remaining butter. Add the garlic and cook until fragrant, about 30 seconds. Whisk in the flour for 30 seconds, then slowly pour in the chicken broth and milk while whisking. Simmer until the sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes.
Remove the skillet from the heat. Whisk in the parmesan, lemon juice, and the remaining salt and pepper until smooth. Toss the cooked pasta and chicken into the sauce, adding a splash of the reserved pasta water if needed to reach a creamy consistency. Garnish with parsley.

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Ingredients

Instructions

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