Name: Creamy chicken alfredo pasta
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1.5 oz fettuccine; 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness and patted dry; 1 tsp salt; 1/2 tsp black pepper; 1 tsp olive oil; 2 cloves garlic, minced; 1/4 cup chicken broth; 3 tbsp nonfat Greek yogurt; 2 tbsp grated parmesan cheese; 1 tsp lemon juice; 1 1/2 tsp fresh parsley, chopped

Instructions

Prep 20 min · Cook 0 min

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 to 12 minutes. Reserve a splash of pasta water, then drain the pasta.
Season the chicken with half the salt and half the pepper. Heat oil in a skillet over medium-high heat. Sear the chicken until deep golden, about 4 to 5 minutes per side. Remove to a board to rest for 3 minutes, then slice. Done when reaches 165°F.
In the same skillet over medium heat, add the garlic and cook until fragrant, about 1 minute. Add the chicken broth and simmer for 2 minutes until reduced by half, scraping up the browned bits from the pan.
Remove the skillet from the heat and let it cool for 30 seconds. Whisk in the Greek yogurt until smooth, then whisk in the parmesan, lemon juice, and the remaining salt and pepper.
Return the skillet to low heat. Add the cooked pasta and sliced chicken, tossing to coat. Add the reserved pasta water a tablespoon at a time until the sauce is creamy and clings to the noodles. Garnish with parsley.

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Ingredients

Instructions

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