Healthified Chicken Alfredo
 
Prep time
Cook time
Total time
 
A healthy version of everybody's favorite...Alfredo! Bon apetite with this creamy pasta topped with a rosemary crusted chicken breast.
Author:
Recipe type: Pasta
Serves: 5
Ingredients
  • 2 uncooked chicken breasts
  • 1 tablespoon fresh chopped rosemary or dried
  • 4 cloves garlic, minced
  • 10 oz. your choice of gluten free pasta (I used gluten free spaghetti)
  • 4 tablespoons butter
  • ¼ cup finely chopped onion
  • 3 tablespoons plus ¼ cup chicken broth
  • 2 cups milk (I used 2%), divided
  • ¾ teaspoon salt, plus more for seasoning
  • ¼ teaspoon pepper, plus more for seasoning
  • ⅛ teaspoon nutmeg
  • 1 tablespoon cornstarch
  • 1¼ cup freshly grated Parmesan cheese
  • 3 tablespoons chopped parsley
Directions
  1. Trim fat off chicken. Pierce each side of chicken with a sharp knife 8-10 times. Generously salt and pepper each side. Rub rosemary and 1 clove of the minced garlic into both sides of the chicken. Cook chicken in large saucepan or grill. (I have to admit, I still use my George Foreman from when we first got married 10 years ago! Love it though! If using a saucepan, melt 1 additional tablespoon of butter and cook chicken over medium heat for 5-6 minutes on each side until cooked through and no longer pink. George Foreman takes 10 minutes.)
  2. Set chicken aside (if you cooked in a saucepan, do not clean. It will give additional flavor when you cook your Alfredo in the same saucepan). Prepare salted boiling water for pasta. As you're waiting for the water to boil, melt 4 tablespoons of butter in large saucepan over medium heat. Add onion and cook for 3 minutes, stirring constantly. Add the remaining 3 minced garlic cloves and continue stirring for 1 more minute. Add 3 tablespoons chicken broth and stir until liquid has almost completely evaporated scraping bottom of the pan to deglaze (about 3-4 more minutes).
  3. At this point you should begin cooking your pasta according to package directions. Very important: you want your pasta and sauce to finish at almost the exact same time. You won't want either to sit waiting for the other to be done.
  4. To the saucepan add 1¾ cup of the milk, salt, pepper, nutmeg and remaining ¼ cup chicken broth. Bring to a light boil. Stir constantly for five minutes.
  5. Mix the cornstarch with the remaining ¼ cup of cold milk. Stir until dissolved. Add to saucepan and stir for one minute until slightly thickened. Reduce heat to low and immediately add grated parmesan. Stir until cheese is melted into the sauce. If sauce is too thick, add more chicken broth. Salt and pepper to taste.
  6. By this point your pasta should be done. Drain pasta and pour hot pasta into saucepan. Add chopped parsley and stir to completely coat pasta.
  7. Garnish with sliced chicken, shaved Parmesan, lemons and parsley leaves. Serve immediately.
Recipe by Breezy Bakes at https://www.breezybakes.com/healthified-chicken-alfredo/