Fettuccine Alfredo with Chicken

photo by:kraft

Creamy sauce, succulent chicken, perfectly al dente pasta, a sprinkle of fresh herbs...all that's missing is the waiter and the check.

time

prep:

10 min

total:

25 min

servings

total:

4 servings, 1-1/2 cups each

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What You Need

1/2

lb. fettuccine, uncooked

lb. boneless skinless chicken breasts, cut into strips

1-1/4

cups fat-free reduced-sodium chicken broth

tsp. flour

oz. (1/2 of 8-oz.) PHILADELPHIA Neufchatel Cheese, cubed

Tbsp. KRAFT Grated Parmesan Cheese, divided

1/4

tsp. garlic powder

1/4

tsp. pepper

Make It

COOK pasta as directed on package.

MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in Neufchatel, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken.

DRAIN pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.

Kraft Kitchens Tips

Special Extra

Sprinkle with 2 Tbsp. chopped fresh parsley just before serving.

Substitute

Prepare as directed, using whole wheat fettuccine.

Variation

Stir in 2 cups chopped cooked broccoli before serving.

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MelissaKonz

posted:10/1/2008

This was so yummy! I have a family of 3 and there was not enough for my husband to have seconds so I would have to double the recipie. But SOOOO good!

a cook

posted:9/29/2008

Great recipe! Wonderful taste and super easy to make. To me, it has a better taste than Olive Garden's version, and it's probably healthier than theirs as well.

cotorelle

posted:9/28/2008

I made this for an extremely picky eater and he loved it and wants me to make it again!!! The alfredo sauce was very thick and I ended up using the whole can of broth to thin it out a little. I also used crushed garlic instead of the powder which we both loved.

a cook

posted:9/27/2008

I made mine a little differently. I pan seared the chicken with garlic powder, salt and pepper. To make the sauce, I used 8oz cream cheese, 8 oz parmesan cheese, 1 1/2 cups milk, 1 stick butter, garlic powder and white pepper to taste. I also cooked shrimp with the chicken. I used a full pound of fettucine and tossed with chicken, shrimp and sauce. Topped with nutmeg.

alisa33

posted:9/26/2008

This was so fast and easy to do. My son loved it so much he wanted to make sure there were leftovers for his breakfast the next day. I did however put in more pasta then called for.

Jeannette119

posted:9/25/2008

The recipe went over BIG with my husband. As a matter of fact, he suggested I prepare this recipe for company. I will truly take his suggestion, and tripple it for our next dinner party. Thank you. Jeannette

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