One Pot Lightened-Up Chicken Alfredo

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 3/4 pound boneless skinless chicken breasts
  • 1 package The Good Table Parmesan & Herb sauce and crust mix*
  • 1 and 1/2 tablespoons olive oil
  • scant 1/2 tablespoon minced garlic
  • 1/4 cup white flour
  • 1 cup chicken broth
  • 2 cups 1% milk (2% or whole will work, but not skim)
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon chicken seasoning optional
  • 2 cups bowtie or penne pasta uncooked
  • 2 ounces reduced-fat cream cheese or full fat
  • 1/2 cup freshly grated Parmesan cheese
  • Optional: fresh parsley, freshly ground pepper, red pepper flakes for a little kick


  1. Remove any fat from the chicken and cut into bite-sized pieces.
  2. If you are breading your chicken, follow package directions to place in the sauce and then the prepared breadcrumbs/parmesan cheese.
  3. In a large skillet over medium heat, place the breaded chicken pieces (no need for oil or anything else). Cook, flipping occasionally (but not too much as it will remove the breading) until the chicken pieces are completely cooked through.
  4. Set aside the cooked chicken on a plate.
  5. In the skillet, add in the olive oil. Heat to warm and then add in the garlic and stir until fragrant. Add in the flour and briskly whisk until a thick dough forms. Cook for about 1 minute over medium heat.
  6. VERY slowly, pour in the chicken broth while vigorously whisking. Whisk until completely smooth.
  7. Again, very slowly add in the two cups of milk (at room temperature preferred) whisking constantly.
  8. Add in the salt, chicken seasoning, and pepper (I add about a heaping 1/4 teaspoon pepper). Allow to slightly thicken.
  9. Stir in the uncooked pasta, turn up the heat to high, and bring the mixture to a boil.
  10. Once it boils, reduce the heat to medium-low and cover.
  11. Cook for 13-16 minutes, stirring occasionally, or until the pasta is completely cooked through. (If you use penne pasta instead of bowtie, it cooks 1-3 minutes quicker)
  12. Near the end of the cooking time, cut the cream cheese into chunks and place on top of the pasta to melt.
  13. Stir in the cream cheese and the Parmesan cheese. Taste and add any additional seasoning.
  14. Return the chicken and stir that in.
  15. Garnish with fresh parsley if desired and a sprinkle of red pepper flakes for a little touch of heat.
  16. Enjoy immediately.

Recipe Notes

*If you can't find this breading packet and still want breaded chicken: grab 2 bowls and fill up one with an egg (lightly beat with a fork) and fill up the other with 1/2 cup breadcrumbs + 1/3 cup freshly grated Parmesan cheese. Place the pieces in the egg wash and then into the breadcrumbs. Alternatively you can leave the breading off altogether.