Name: Chicken alfredo pasta
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1.5 oz dry fettuccine; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 tsp salt; 1/8 tsp black pepper; 1 tsp olive oil; 2 cloves garlic, minced; 3 tbsp low-sodium chicken broth; 1 1/2 tbsp half and half; 2 tbsp grated parmesan cheese; 3/4 tsp lemon juice; 1 tsp fresh parsley, chopped; 3 2/3 cups water

Instructions

Prep 15 min · Cook 5 min

Bring the water to a boil in a large pot. Add the pasta and cook until al dente, about 10 minutes. Reserve 1/4 cup of the starchy pasta water, then drain the pasta. Done when tender with a firm bite.
While the pasta cooks, season the chicken pieces with half the salt and half the pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 minutes. Remove the chicken to a plate. Done when centers are opaque, 165°F.
In the same skillet over medium heat, add the garlic and cook until fragrant, about 1 minute. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the half and half. Simmer until the sauce is reduced by about a third and coats a spoon, about 3 to 4 minutes.
Reduce heat to low. Whisk in the parmesan, lemon juice, and the remaining salt and pepper. Add the cooked pasta and chicken back to the skillet. Toss vigorously to coat, adding the reserved pasta water 1 tablespoon at a time until the sauce is creamy and clings to the pasta. Garnish with parsley. Done when sauce is smooth and thick.

Nutrition

Ingredients

Instructions

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