Chicken Fettuccini Alfredo

Prep Time
12 min
Cook Time
40 min
Recipe Details
  • 6 clove(s) garlic clove(s), peeled and smashed with a knife
  • 1 pound(s) uncooked boneless skinless chicken breast(s), washed, patted dry (four 4 oz pieces)
  • 1 tsp table salt
  • 1 tsp black pepper, freshly ground
  • 1 spray(s) cooking spray
  • 1/2 cup(s) canned chicken broth
  • 1/4 cup(s) heavy whipping cream
  • 1/4 cup(s) whole milk plain yogurt, Greek-variety
  • 1/8 tsp table salt, for cooking pasta
  • 8 oz uncooked whole wheat pasta, fettuccini
  • 1/2 cup(s) grated Parmesan cheese, Parmigiano-Reggiano suggested
  • 1/4 cup(s) fresh parsley, fresh, flat-leaf, finely chopped, divided
  1. Heat a large, heavy skillet over medium heat.
  2. Rub garlic over chicken; reserve garlic. Season chicken with salt and pepper and rub in seasonings with your hands; set aside.
  3. Off heat, coat skillet with cooking spray and then set over medium-low heat. Sauté garlic until fragrant, about 1 minute. Add chicken and cook until golden, flipping once, about 5 minutes per side.
  4. Meanwhile, in a small bowl, combine broth, heavy cream and yogurt; pour over chicken and scrape bottom of skillet with a wooden spoon to incorporate seasonings. Simmer chicken gently, turning once, about 30 minutes.
  5. While chicken is cooking, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.
  6. Remove chicken from cream sauce and set aside. Add Parmesan cheese to cream sauce and mix until well-combined. Add cooked pasta and 3 tablespoons of parsley; toss well. Serve pasta topped which chicken and rest of parsley. Yields about 3 ounces of chicken and 2/3 cup of pasta/sauce per serving.
For a hint of spice, you can add 1/4 teaspoon of freshly grated nutmeg to the sauce. You can also use basil instead of parsley.

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