Chicken Alfredo Pasta

Tender pan-seared chicken breast and quick-cooking pasta in a lightened Alfredo sauce, brightened with fresh lemon zest and garlic.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy
• Cost: $1.97/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Halal
• Low-Sugar
• Low-Fat

Tags

• one-pot
• quick
• comfort food
• savory
• rich
• classic
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breast (cut into 1-inch pieces)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 3 clove garlic (minced)
• 1.5 cup chicken broth
• 0.5 cup milk
• 8 ounce fettuccine pasta
• 0.25 cup Parmesan cheese (grated)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 cup baby spinach

Instructions

1. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Season 1 pound chicken breast pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add to the skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
2. Add 3 cloves minced garlic to the same skillet and cook for 1 minute until fragrant.
3. Pour in 1 1/2 cups chicken broth and 1/2 cup milk. Bring to a simmer. Add 8 ounces fettuccine pasta, breaking it in half if needed to fit. Stir well, cover, and cook for 8-10 minutes, or until pasta is al dente, stirring occasionally to prevent sticking.
4. Return the cooked chicken to the skillet. Stir in 1/4 cup grated Parmesan cheese, 1 tablespoon lemon juice, and 1 teaspoon lemon zest until the sauce thickens slightly.
5. Stir in 2 cups packaged baby spinach until wilted. Serve immediately.

Nutrition (per serving)

• Calories: 420
• Protein: 37.1 g
• Carbohydrates: 45.8 g
• Fat: 10.4 g
• Fiber: 3.7 g
• Sodium: 848 mg
• Saturated Fat: 2.9 g
• Sugar: 2 g
• Cholesterol: 90 mg