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One-Pot Chicken Alfredo
Ingredients
- 1 tablespoon olive oil
- 2 (6 ounce) boneless, skinless chicken breasts
- 2 tablespoons all-purpose flour
- 1 1/2 cups reduced-fat milk, divided
- 3 cloves garlic, minced
- 2 1/2 cups water
- 6 ounces whole-wheat linguine
- 3 ounces Parmesan cheese, grated (about 3/4 cup)
- 1 tablespoon reduced-fat cream cheese
- 1/2 teaspoon ground pepper
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Instructions
- Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook until browned on both sides, 7 to 8 minutes total. Remove from the pot and cut into 1-inch cubes.
- Whisk together flour and 1/4 cup milk; set aside.
- Add garlic to the pot; cook, stirring often, for 1 minute. Add water and the remaining 1 1/4 cups milk; cover and bring to a boil. Add pasta; cover and cook, stirring occasionally, for 8 minutes. Stir in the chicken and the milk-flour mixture; continue to cook until the pasta is al dente, about 3 minutes more.
- Remove from heat; add Parmesan, cream cheese and pepper; stir until the cheese is melted. Serve immediately.
Source
Original recipe: View Original
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