Description
A light and creamy one-pan dish featuring chicken and pasta in a flavorful Alfredo sauce.
Ingredients
Scale
- 6 oz uncooked farfalle pasta (or any small pasta shape)
- 2 tablespoons olive oil
- ½ lb boneless skinless chicken breasts, cut into 1-inch pieces
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1¾ cups low-sodium chicken broth
- 1¾ cups fat-free milk
- 2 tablespoons all-purpose flour
- ½ teaspoon onion powder
- ½ teaspoon dried basil
- ½ teaspoon dried parsley flakes
- 1 cup freshly grated parmesan cheese
Instructions
- Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and brown on all sides for 1–2 minutes (it does not need to cook through yet).
- Stir in minced garlic and sauté for about 1 minute, until fragrant.
- Stir in chicken broth, milk, flour, onion powder, basil, parsley, and uncooked pasta. Mix well.
- Bring to a gentle boil. Cover, reduce heat to low, and simmer for 15–20 minutes, stirring once or twice, until pasta is tender and the sauce has thickened.
- Remove from heat and stir in freshly grated parmesan cheese. Taste and adjust salt and pepper if needed.
- Serve warm with vegetables, salad, or bread.
Notes
- Dairy-free: Use unsweetened almond or soy milk.
- Gluten-free: Use gluten-free pasta and substitute 1 tablespoon cornstarch for the flour.
- Vegetarian: Omit chicken and use vegetable broth. Add vegetables if desired.
- Add veggies: Stir in broccoli florets or other vegetables during the last few minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 462
- Sugar: 3 g
- Sodium: 527 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Carbohydrates: 42 g
- Protein: 33 g
Keywords: One-Pan Skinny Chicken Alfredo