Garlic Parmesan Chicken Pasta

Tender chicken breast in a rich garlic Parmesan sauce, served over whole wheat pasta with a crisp arugula salad, for a comforting and hearty Italian-American meal.

• Prep: 10 min
• Cook: 17 min
• Total: 27 min
• Servings: 5
• Cuisine: Italian
• Difficulty: Easy

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Sugar

Tags

• quick
• comfort food
• savory
• rich
• classic

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
• 3 tablespoon olive oil (for salad dressing)
• 1 teaspoon kosher salt (divided)
• 0.5 teaspoon black pepper
• 1 jar garlic Alfredo sauce
• 8 ounce whole wheat fettuccine
• 0.25 cup Parmesan cheese (grated)
• 5 ounce fresh arugula
• 1 tablespoon red wine vinegar (for salad dressing)

Instructions

1. Bring a large pot of salted water to a boil. Add whole wheat fettuccine and cook according to package directions until al dente. Drain, reserving 1/4 cup of pasta water.
2. While pasta cooks, season chicken breast cubes with 1/2 teaspoon kosher salt and black pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from skillet and set aside.
4. Return skillet to medium heat. Pour in garlic Alfredo sauce and bring to a gentle simmer. If desired, thin with a splash of reserved pasta water.
5. Return chicken to the skillet with the sauce. Add cooked whole wheat fettuccine and grated Parmesan cheese, tossing to coat evenly.
6. In a medium bowl, whisk together 2 tablespoons olive oil and red wine vinegar. Toss fresh arugula with the dressing.
7. Serve the chicken pasta hot with a side of arugula salad.

Notes

You can add steamed asparagus or peas to the pasta for extra vegetables.

Nutrition (per serving)

• Calories: 650
• Protein: 50 g
• Carbohydrates: 60 g
• Fat: 20 g
• Fiber: 9 g
• Sodium: 800 mg
• Saturated Fat: 7 g
• Sugar: 7 g
• Cholesterol: 130 mg