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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saunders15

posted:7/20/2009

Wow, this was delicious, even my husband said so and he's not one for compliments. I didn't have enough of the low fat cream cheese but it still tasted good with half the amount. I will definatly make this again!!

dglong08

posted:7/13/2009

I was going to make fettucini the other night and when I went to the pantry we didn't have a jar of sauce. Well, I remembered seeing this recipe on here and it turned out we had every ingredient! The sauce was so rich and creamy - it was delicious. I don't think I'll ever go back to jarred sauce. I used reduced fat cream cheese instead, and then added steamed broccoli and dried oregano to mine.

KarenMB23

posted:7/8/2009

This is a very tasty and easy recipe. It has become a staple in our dinner rotation. I make it with Philly lowfat cream cheese and it is still excellent.

wonderden

posted:7/1/2009

love this recipe i have to double it for my family of 6 i add broccoli to the noodle for the last 5 minutes nd its an all in one dinner! my small children even love this

mare*

posted:6/8/2009

This was so good and easy to make. I made the chicken ahead of time to help speed the process. My husband has always told me he didn't like alfredo style food so I didn't tell him that was what this was. He loved it and said add it to my book of favorites.

jwheath

posted:6/7/2009

My family loves this recipe! I add a little more chicken broth, but otherwise follow the directions.

ginny4shopin

posted:6/1/2009

This is a fantastic recipe!! I thought it tasted as good as any I have ordered while eating out! I doubled the sauce and used 12 oz of pasta. I will try with shrimp next time.

o8ambular8o

posted:5/22/2009

It was pretty good and easier than I expected. But not quite "chicken alfredo" like you would expect at a restaraunt. Maybe it was just how I made it though, still a very good recipe and I liked it a lot.

shorty_cheryl

posted:5/19/2009

This was good. I added peas, which was really good.

chaddiwack

posted:5/17/2009

Very good and easy. I added fresh brocolli to the pasta in the last couple of minutes. I also doubled the sauce. Probably was a little more saucy than I would usually make but I think that the regular recipe would have not made enough. I used about a pound of chicken and 1/2 pound of pasta. There was plenty for three of us plus leftovers for my lunch the next day.