Fettuccine Alfredo with Chicken

Creamy sauce, succulent chicken, perfectly al dente pasta, a sprinkle of fresh herbs...all that's missing is the waiter and the check.

Yield: 4 servings, 1-1/2 cups each
Recipe from Kraft Philadelphia

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 460
  • Cholesterol: 90mg
  • Fiber: 2g
  • Iron: 15%
  • Fat: 12g
  • Sodium: 470mg
  • Sugars: 3g
  • Saturated fat: 6g
  • Carbohydrate: 46g
  • Protein: 39g
  • Calcium: 15%


  • 1/2 pound fettuccine, uncooked
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1-1/4 cups fat-free reduced sodium chicken broth
  • 4 teaspoons flour
  • 4 ounces oz. (1/2 of 8-oz.) PHILADELPHIA Neufchatel Cheese, cubed
  • 3 tablespoons KRAFT Grated Parmesan Cheese, divided
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper


  1. COOK pasta as directed on package.
  2. MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in Neufchatel, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken.
  3. DRAIN pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.
  5. KRAFT kitchens tips:
  6. SPECIAL EXTRASprinkle with 2 Tbsp. chopped fresh parsley just before serving.
  7. SUBSTITUTEPrepare as directed, using whole wheat fettuccine.
  8. VARIATION Stir in 2 cups chopped cooked broccoli before serving.
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