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Fettuccine Alfredo with Chicken
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Fettuccine Alfredo with Chicken

25 Min(s)
25 Min(s) Prep
Creamy sauce, succulent chicken, perfectly al dente pasta, a sprinkle of fresh herbs...all that's missing is the waiter and the check.
What You Need
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4 servings
Original recipe yields 4 servings
1/2 lb. fettuccine, uncooked
1 lb. boneless skinless chicken breast s, cut into strips
4 tsp. flour
1-1/4 cups fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
3 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/4 tsp. garlic powder
1/4 tsp. pepper
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Let's Make It
1
Cook pasta as directed on package, omitting salt.
2
Meanwhile, cook chicken in large nonstick skillet on medium-high heat 5 to 7 min. or until done, stirring occasionally. Remove from skillet. Mix flour and broth in same skillet with whisk. Stir in Neufchatel, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly. Stir in chicken.
3
Drain pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.
Kitchen Tips
Tip 1
Special Extra
Stir in 2 cups chopped hot cooked broccoli before serving.
Tip 2
Special Extra
Sprinkle with 2 Tbsp. chopped fresh parsley just before serving.
Tip 3
Substitute
Prepare using whole wheat fettuccine. Or, substitute 1/8 tsp. ground nutmeg for the garlic powder.
Nutrition
Calories
450
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 90mg
30%
Sodium 420mg
18%
Total Carbohydrates 46g
17%
Dietary Fibers 2g
7%
Sugars 3g
6%
Protein 37g
74%
Vitamin A
6%
Vitamin C
0%
Calcium
10%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings, 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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