Fettuccine Alfredo with Chicken

Serving Size: 4
Prep Time:
Total Time:

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


  • 0.5 Pound fettuccine, uncooked
  • 1 Pound boneless skinless chicken breasts, cut into strips
  • 1.25 cup fat-free reduced-sodium chicken broth
  • 4 tsp flour
  • 4 Ounce (1/2 of 8-oz.) PHILADELPHIA Neufchatel Cheese, cubed
  • 3 Tbsp KRAFT Grated Parmesan Cheese, divided
  • 0.25 tsp garlic powder
  • 0.25 tsp 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.


Kraft Kitchen tips:

SPECIAL EXTRA Sprinkle with 2 Tbsp. chopped fresh parsley just before serving.

SUBSTITUTE Prepare as directed, using whole wheat fettuccine.

VARIATION Stir in 2 cups chopped cooked broccoli before serving.