one pot chicken alfredo

Dinner

One Pot Chicken Alfredo

This creamy, simple chicken Alfredo recipe is incredibly comforting and cheesy from the combination of Parmesan and cream cheese. You'll taste a nice pop of pepper and nutty notes from the whole-wheat pasta, too. Plus, it's a one-pot meal, which means less cleaning for you and a dish that will quickly become your best chicken Alfredo recipe.

Ingredients

1 tablespoon olive oil
2 (6 ounce) boneless, skinless chicken breasts
2 tablespoons all-purpose flour
1 ½ cups reduced-fat milk, divided
3 cloves garlic, minced
2 ½ cups water
6 ounces whole-wheat linguine
3 ounces parmesan cheese, grated (about 3/4 cup)
1 tablespoon reduced-fat cream cheese
½ teaspoon ground pepper

Directions

Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook until browned on both sides, 7 to 8 minutes total. Remove from the pot and cut into 1-inch cubes.
Whisk together flour and 1/4 cup milk; set aside.
Add garlic to the pot; cook, stirring often, for 1 minute. Add water and the remaining 1 1/4 cups milk; cover and bring to a boil. Add pasta; cover and cook, stirring occasionally, for 8 minutes. Stir in the chicken and the milk-flour mixture; continue to cook until the pasta is al dente, about 3 minutes more.
Remove from heat; add Parmesan, cream cheese and pepper; stir until the cheese is melted. Serve immediately.