This Lightened Up One Pot Chicken Alfredo makes for a super easy dinner-made with skinless boneless chicken, low point pasta then tossed in a homemade Alfredo cream sauce. This dish comes together so quickly with having only one pot to clean!

Makes 8 ( 1 1/3 cup) servings 

What ingredients do I need to make this Lightened Up One Pot Chicken Alfredo?

• Skinless, boneless chicken breasts- cut into bite size pieces or thinly slices pieces. 
• Salt and pepper– to taste
• Light butter– I use Land O’ Lakes light butter made with canola oil 
• Minced garlic or garlic cloves
• Low sodium chicken broth
• Barilla plus pasta or whole wheat pasta- any pasta would work for this. However, I do not recommend using Carba-Nada Fettuccine for this particular recipe. They tend to get overly soggy when made in a One Pot recipe like this one. I like to use Barilla Plus Pasta -it’s packed with protein which makes it lower in points.
• Unsweetened almond or coconut milk or skim milk
• Cornstarch- I combine this with the unsweetened almond milk or skim milk to help thicken the sauce
• Grated Parmesan
• Optional garnish fresh parsley and bacon crumbles -I like to use a Hormel precooked real bacon crumbles 2 Tbsp for 1 smartpoints.

How do I make this Lightened Up One Pot Chicken Alfredo?

Using a sharp knife, cut chicken breasts into bite size pieces or thinly sliced pieces. Season with salt and pepper.

Spray a large stock pot or deep skillet with non stick cooking spray over medium-high heat. 

Add chicken pieces and sauté until nicely brown on the outside, about 5 minutes. 

Remove the chicken from the skillet and set aside on a plate. It’s okay if the chicken pieces are still pink on the inside.

Note: The chicken pieces do get added back with the unsweetened almond milk. 

Using that same pot add the butter and garlic and cook for 30 seconds or until butter melts.

Add chicken broth and bring to a simmer and simmer for 5 minutes. 

Reduce heat and add the pasta.

Stir occasionally for 2 minutes, or until the pasta just begins to bend and soften. 

Cover with a lid. Continue to cook, while stirring occasionally, until the pasta is cooked and al dente (about another 5-7 minutes).

Meanwhile, warm up the unsweetened almond or skim milk in the microwave for 20-35 seconds- then whisk in cornstarch.

Pour the unsweetened almond or skim milk mixture and the chicken pieces into the pasta pot. 

Cover and simmer, stirring occasionally, until the pasta is tender, and most of the liquid has been absorbed, about 5 minutes.

Stir in the Parmesan and continue stirring until all ingredients are well incorporated. 

Remove from heat. The sauce will continue to thicken.

Garnish with bacon crumbles and fresh parsley, if desired.

Add additional salt and pepper, if needed.

If you’re not if serving immediately, the sauce will be become thicker and you may add additional milk to thin it out.

 

Ingredients:

• 1 lb. skinless, boneless chicken breasts
• Salt and pepper, to taste
• 2 Tbsp light butter 
• 1 tsp minced garlic
• 4 cups low sodium chicken broth
• 1 lb Barilla plus pasta or whole wheat pasta 
• 1 1/2 cups unsweetened almond milk or skim milk
• 2 Tbsp cornstarch 
• 3/4 cup fresh grated Parmesan
• Optional garnish fresh parsley and bacon crumbles -I like to use a Hormel precooked real bacon crumbles 2 Tbsp for 1 personalpoint, if desired.

Directions:

1. Using a sharp knife, cut chicken breasts into 1-inch pieces. Season with salt and pepper.
2. Spray a large stock pot or deep skillet with non stick cooking spray over medium-high heat. 
3. Add chicken pieces and sauté until nicely brown on the outside, about 5 minutes. Remove the chicken from the skillet and set aside on a plate. It’s okay if the chicken pieces are still pink on the inside. They get added back with the unsweetened almond milk. 
4. Using that same pot add the butter and garlic and cook for 30 seconds or until butter melts. Add chicken broth and bring to a simmer and simmer for 5 minutes. 
5. Reduce heat and add the pasta.
6. Stir occasionally for 2 minutes, or until the pasta just begins to bend and soften. 
7. Cover with a lid. Continue to cook, while stirring occasionally, until the pasta is cooked and al dente (about another 5-7 minutes).
8. Meanwhile, warm up the unsweetened almond or skim milk in the microwave for 20-35 seconds- then whisk in cornstarch.
9. Pour the unsweetened almond or skim milk mixture and the chicken pieces into the pasta pot. 
10. Cover and simmer, stirring occasionally, until the pasta is tender, and most of the liquid has been absorbed, about 5 minutes.
11. Stir in the Parmesan and continue stirring until all ingredients are well incorporated. Remove from heat. The sauce will continue to thicken.
12. Garnish with bacon crumbles and fresh parsley, if desired. Add additional salt and pepper, if needed.
13. If you’re not if serving immediately, the sauce will be become thicker and you may add some milk to thin it out.

Makes 8 ( 1 and 1/3 cup) servings

7 Points® per serving  

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.  

Author Notes:

• Let the pasta completely cool, then store leftovers in an airtight storage container in the fridge for up to 5 days. I do not recommend freezing this particular recipe since it contains dairy and can curd upon thawing. 
• Point value does not include optional toppings.