Fettuccine Alfredo with Chicken

Lynn demonstrates how to make a great dinner recipe, Fettuccine Alfredo with Chicken.  This is a lighter version of alfredo sauce, using light cream cheese.  The alfredo sauce can be used in other recipes, as well.  From Kraft.


  • ½ pound fettuccine, uncooked
  • 1 lb. boneless skinless chicken breasts cut into strips*
  • 4 teaspoons flour
  • 1-1/4 cups fat-free, reduced-sodium chicken broth
  • 4 ounces (1/2 of an 8 ounce package) Neufchatel cheese, cubed
  • 3 Tablespoons Parmesan cheese, grated, divided
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper

Cook pasta as directed on package.

Meanwhile, cook chicken in a large nonstick skillet on medium-high heat 5-7 minutes or until done, stirring occasionally.  I add a little olive oil to the pan for sautéing.  Remove the chicken from the skillet.  Mix the flour and broth in the same skillet with a whisk.  Stir in the Neufchatel, 2 Tablespoons Parmesan cheese, garlic powder and pepper; cook 2 minutes or until mixture boils and thickens, stirring constantly.  Stir in the chicken.

Drain the pasta; place in a large bowl.  Add the chicken mixture and toss to coat.  Sprinkle with the remaining Parmesan and if you prefer, you can add more.

*I like to use chicken tenders and cut into cubes for this recipe.  That way they are bite size.
If desired:

You can add 2 cups of chopped hot cooked broccoli before serving.
Sprinkle with chopped parsley.
Substitute whole wheat fettuccine.
Substitute 1/8 ground nutmeg for the garlic powder.

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Lynn's Recipes: March 2014

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