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Season the cubed chicken breasts with garlic powder, onion powder, paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.

While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the whole wheat fettuccine and cook according to package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.

In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Whisk in the all-purpose flour and cook for another minute, stirring constantly, to create a roux.

Gradually whisk in the skim milk, stirring continuously to prevent lumps. Bring the mixture to a gentle simmer, then reduce heat to low. Add the softened light cream cheese and whisk until completely melted and smooth. Stir in the 1/2 cup grated Parmesan cheese, salt, and black pepper.

Add the cooked chicken and drained fettuccine to the skillet with the Alfredo sauce. Toss to coat evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

Serve immediately, garnished with extra grated Parmesan cheese and fresh chopped parsley.


Season the cubed chicken breasts with garlic powder, onion powder, paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.

While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the whole wheat fettuccine and cook according to package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.

In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Whisk in the all-purpose flour and cook for another minute, stirring constantly, to create a roux.

Gradually whisk in the skim milk, stirring continuously to prevent lumps. Bring the mixture to a gentle simmer, then reduce heat to low. Add the softened light cream cheese and whisk until completely melted and smooth. Stir in the 1/2 cup grated Parmesan cheese, salt, and black pepper.

Add the cooked chicken and drained fettuccine to the skillet with the Alfredo sauce. Toss to coat evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

Serve immediately, garnished with extra grated Parmesan cheese and fresh chopped parsley.
