Description
A lighter, one-pan version of classic Chicken Alfredo using low-sodium broth, fat-free milk, and freshly grated Parmesan for a creamy, 30-minute meal. Perfect for busy households.
Ingredients
6 ounces uncooked farfalle pasta
2 tablespoons olive oil
1/2 pound boneless skinless chicken breasts
2 cloves garlic, minced
1 3/4 cups low-sodium chicken broth
1 3/4 cups fat-free milk
2 tablespoons all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried parsley flakes
1 cup freshly grated parmesan cheese
Salt and freshly ground black pepper
Instructions
Cut chicken breasts into 1-inch bite-size pieces
Season chicken pieces with salt and pepper
Heat olive oil in a large skillet over medium-high heat
Add chicken to the skillet and brown on all sides (1-2 minutes; not fully cooked)
Add minced garlic and sauté for 1 minute until fragrant
Pour in chicken broth, fat-free milk, flour, onion powder, basil, parsley, and uncooked pasta
Stir well to incorporate and submerge pasta
Bring liquid to a gentle boil
Cover skillet and reduce heat to simmer for 15-20 minutes
Stir once or twice during simmering until pasta is tender and sauce thickens
Stir in Parmesan cheese until melted
Notes
Use any bite-sized pasta (white or wheat) Substitute dried herbs with 1/2 teaspoon fresh herbs if desired
Control final seasoning after cooking to avoid oversalting
Store leftovers in an airtight container for up to 3 days
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: One-Pan Cooking
- Cuisine: Italian