Skinny Chicken Fettuccine Alfredo Recipe

OnePan Skinny Chicken Alfredo Tastes Better From …

WebJan 4, 2021 · Add minced garlic and sauté for one minute. Add chicken broth, milk, flour, onion powder, basil, parsley and uncooked pasta to …

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1. Cut chicken breasts into bite size pieces, about 1 inch, and season with salt and pepper. Add olive oil to a skillet over medium high heat.
2. Add chicken to the hot skillet and brown on all sides for 1-2 minutes (you don’t need to cook it all the way through).
3. Add minced garlic and sauté for one minute.
4. Add chicken broth, milk, flour, onion powder, basil, parsley and uncooked pasta to pan and stir well to combine.

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Skinny Chicken Fettuccine Alfredo Recipe (video)

WebFeb 23, 2021 · Next, prepare the skinny alfredo sauce. In a large sauté pan, melt the butter over medium heat and add the minced garlic. Once …

1. Prepare the fettuccine pasta while making the alfredo sauce and chicken. Bring a large pot of salted water to a boil and add the pasta. Cook it according to package instructions, until al dente. Drain the pasta, leaving a little bit of pasta water in the pot, and keep warm.
2. Next, prepare the garlic chicken. First, butterfly each chicken breast; the chicken will cook faster this way. Lay the chicken breast flat first, then use a sharp knife to carefully cut the chicken horizontally lengthwise, creating 2 equal sized pieces. Preheat a large frying pan over medium-high heat and add a bit of cooking oil to the pan. Once the oil is hot, add the chicken and season it generously with salt. Brown the chicken for 3 to 4 minutes per side, until well browned.
3. Reduce the temperature to medium. Add ½ cup (120 ml) chicken broth to the pan, then close the pan with a tight-fitting lid; this will help cook the chicken faster. Cook for another 4 to 5 minutes, turning the chicken halfway through, until the chicken is almost done. Next, add in a tablespoon or two of butter and add the minced garlic. Season the chicken on both sides with paprika and black pepper and cook for a minute or two, until the chicken is done (internal temp of 165F/74C). Remove the chicken from heat, add in the fresh parsley and keep the chicken warm.
4. Next, prepare the skinny alfredo sauce. In a large sauté pan, melt the butter over medium heat and add the minced garlic. Once the butter is melted, whisk in the flour and cook for 1 to 2 minutes. For extra thick sauce, add 3 tablespoons flour instead of 2. Begin adding the chicken broth slowly, whisking constantly. The sauce will start to thicken immediately; whisking constantly and adding the liquids slowly will keep the sauce smooth and clump-free.

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