The Alfredo of Fettuccine Alfredo was a real person: a Roman chef who invented the rich, buttery, cheese sauce. Fettuccine Alfredo with Chicken is the perfect celebration of this culinary innovation that you can make in your own kitchen. The dish is creamy and packed with cheese flavor, which pairs well with the savory chicken. This is comfort food that feels fancy which you can whip up in a snap. Fettuccine Alfredo with Chicken looks amazing nested on your plate and tastes even better!
Ingredients• 1/2 pound fettuccine • 1 pound chicken breasts, boneless skinless, and cut into strips • 1 1/4 cups fat-free, reduced-sodium chicken broth • 4 ounces Neufchatel cheese, cubed • 3 tablespoons parmesan cheese, grated and divided • 1/4 teaspoon garlic powder • 1/4 teaspoon pepper
Cook the pasta according to package directions to an al dente.
Drain the pasta and place in a large bowl.
Heat a large nonstick skillet sprayed with cooking spray on medium-high heat.
Add the chicken and cook, stirring occasionally, until it reaches an internal temperature of 165 degrees F, about 5-7 minutes.
Transfer the chicken from the skillet.
In the same skillet, add the broth.
Stir in the Neufchatel, 2 tablespoons of the parmesan cheese, the garlic powder, and the pepper.
Cook the mixture, stirring constantly with a whisk, until it boils and thickens, about 2 minutes.
Add the chicken mixture to the sauce and toss to coat.
Sprinkle the sauce with the remaining 1 tablespoon of the parmesan cheese.
Serve the sauce on top of the warm noodles.