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Chicken Alfredo

Chicken Alfredo combines tender bowtie noodles, succulent seasoned chicken, and the most amazing (lightened-up!) Alfredo sauce. We swap a few ingredients to bring you all the Alfredo flavors you know and love, but with a fraction of the calories!
Course Dinner, Main Course
Cuisine Italian
Keyword chicken alfredo
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 643kcal
Cost $4.56


  • 3/4 pound (315g) boneless skinless chicken breasts, cut into bite sized pieces
  • Salt, pepper, and chicken seasoning blend (See Note 1)
  • 1 and 1/2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • heaping 1/2 tablespoon (2 cloves) minced garlic
  • 1/4 cup (30g) white flour
  • 1 cup (235g) chicken broth
  • 1 cup (230g) 1% milk (2% or whole will work, but not skim)
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon EACH chicken bouillon powder, pepper, fine sea salt
  • 4 cups (225g) bowtie pasta (measured when uncooked)
  • 2 ounces (45g) reduced-fat cream cheese (or full fat)
  • 3/4 cup (56g) freshly grated Parmesan cheese
  • Optional: fresh parsley, fresh lemon, red pepper flakes


  • PREP CHICKEN: Dab chicken breasts with paper towel. Remove any fat from the chicken and cut into bite-sized (1-inch) pieces. Sprinkle all sides of the chicken pieces with salt, pepper, and a chicken seasoning blend.
  • COOK CHICKEN: In a large (12-inch) non-stick skillet over medium heat, heat 1 tablespoon olive oil and add in the chicken pieces. Brown the chicken until cooked through (6-10 minutes; chicken juices should run clear or read 165 degrees F on a thermometer). Once cooked through, transfer chicken to a plate and tent with foil. No need to wipe out the skillet; there will be bits of flavor left by the chicken! Proceed with preparing the Alfredo sauce in the same pan.
  • PASTA: While the chicken is cooking, bring a large pot of water to boil. Once water is boiling, generously salt the water (I add 1 teaspoon salt to every 4 cups of water). Add in the bowtie pasta and cook according to package directions for al dente. Drain and set aside.
  • ALFREDO: In the skillet used to cook the chicken, heat 1 and 1/2 tablespoons olive oil and 1 tablespoon butter. Add in the garlic and sautee until fragrant. Stir in the flour and briskly whisk until a thick dough forms. Cook for about 1 minute over medium heat. Slowly and gradually pour in the chicken broth, while vigorously whisking. Whisk until completely smooth.
  • SAUCE CONT.: Slowly add in milk, whisking constantly. Whisk until mixture is slightly thickened. Add seasonings: the Italian seasoning, chicken bouillon, salt, and pepper (adjust salt to personal preference; chicken will be salted, chicken broth is salted, and pasta water is salted). Add in the softened cream cheese and freshly grated Parmesan cheese. Reduce the heat to medium low. Stir until cream cheese is smooth and Parmesan is melted. Taste and adjust sauce to taste preference, adding in any additional seasonings if desired. If the sauce tastes too heavy, add a squeeze of lemon juice.
  • FINISHING: Return the chicken to the pan and stir. Garnish with fresh parsley if desired and a sprinkle of red pepper flakes for a little touch of heat. Enjoy immediately.


Note 1: I like McCormick's® garlic and herb chicken grilling seasoning blend; any chicken seasoning blend will work here. I also like to add a sprinkle of paprika to the chicken.


Serving: 4servings | Calories: 643kcal | Carbohydrates: 80g | Protein: 32.6g | Fat: 20.7g | Cholesterol: 70.5mg | Sodium: 595.8mg | Fiber: 3.1g | Sugar: 8.1g