One Pot Healthy Fettuccine Alfredo
This guilt free one pot healthy fettuccine alfredo recipe is easy to make with simple ingredients. It's rich, creamy and includes no heavy cream or butter.
Servings: 4 serves
Calories: 237kcal
Ingredients
Chicken:
Pasta:
- 1 tablespoon Olive oil
- 1 tablespoon Garlic paste
- 1½ cups Chicken broth
- 1 cup Milk Whole or 2% milk
- ¼ cup Cream cheese reduced fat
- Salt And pepper to taste
- 8 oz Fettuccine pasta Uncooked
- ⅓ cup Parmesan cheese Freshly grated
Instructions
- In a wide pot, heat some oil.
- Add the chicken, garlic paste, ginger paste, salt and pepper, paprika or chili powder and stir fry for 10-15 minutes on high heat, while stirring occasionally, until all the water evaporates.
- Remove the chicken pieces onto a separate plate and keep aside.
- Do not wash the pot! In the same pot, heat some oil and saute garlic paste until golden brown.
- Add the broth, milk, cream cheese, salt and pepper and whisk it all together.
- Break the pasta in half and toss that into this mixture.
- Bring to a boil.
- Then, reduce heat and let it simmer, stirring occasionally to prevent sticking, until pasta is cooked (about 20 minutes). If mixture is too thick, add some milk until until you are happy with the consistency.
- When there is about a ¼ inch of liquid left in the pot, remove from heat and stir in the cooked chicken and parmesan cheese.
- Sprinkle some black pepper, red chili flakes and/or Italian seasoning on top.
- Serve immediately and enjoy!
Notes
- Read all my tips above.
- If you have leftover grilled chicken, simply cut it into small rectangular cubes and toss that into the pasta at the very end.
- This pasta tastes best fresh but you can store and enjoy leftovers in the fridge for up to 1 day.
Nutrition
Calories: 237kcal | Carbohydrates: 5g | Protein: 24g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 81mg | Sodium: 751mg | Potassium: 485mg | Sugar: 3g | Vitamin A: 475IU | Vitamin C: 8.4mg | Calcium: 201mg | Iron: 0.6mg