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Lightened Up One Pot Chicken Alfredo 

 

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 

GREEN: 8 smartpoints per serving 

BLUE: 7 smartpoints per serving 

PURPLE: 2 smartpoints per serving if using whole wheat pasta 

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. If you’re following the purple plan-then you’ll probably want to use whole wheat pasta since its zero points on that WW plan. 
  • 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 smartpoint, 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 1/3 cup) servings 

GREEN: 8 smartpoints per serving 

BLUE: 7 smartpoints per serving 

PURPLE: 2 smartpoints per serving if using whole wheat pasta 

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. 
Yield: 8

Lightened Up One Pot Chicken Alfredo 

Lightened Up One Pot Chicken Alfredo 

This Lightened Up One Pot Chicken Alfredo makes for a super easy dinner-made with boneless, skinless 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!

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 35 minutes

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 smartpoint, if desired.

Instructions

    1. Using a sharp knife, cut chicken breasts into 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. 
      Cover with a lid. Continue to cook, while stirring occasionally, until the pasta is cooked and al dente (about another 5-7 minutes).
    7. Meanwhile, warm up the unsweetened almond or skim milk in the microwave for 20-35 seconds- then whisk in cornstarch.
    8. Pour the unsweetened almond or skim milk mixture and the chicken pieces into the pasta pot. 
    9. Cover and simmer, stirring occasionally, until the pasta is tender, and most of the liquid has been absorbed, about 5 minutes.
    10. Stir in the Parmesan and continue stirring until all ingredients are well incorporated. 
    11. 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 1/3 cup) servings 

    GREEN: 8 smartpoints per serving 

    BLUE: 7 smartpoints per serving 

    PURPLE: 2 smartpoints per serving if using whole wheat pasta 

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. 

Nutrition Information:

Yield:

8

Amount Per Serving: Calories: 326Total Fat: 9gSaturated Fat: 1gCholesterol: 35mgSodium: 204mgCarbohydrates: 40gNet Carbohydrates: 36gFiber: 4gSugar: 1gProtein: 33g

Carlene

Sunday 2nd of May 2021

Have you tried this with shrimp instead of chicken?? I think a shrimp Alfredo would be amazing! What do you think it would do to the points value if shrimp was substituted??

RLee

Tuesday 27th of April 2021

I've been eating this all week, it's great! I did originally add mushrooms, and then I was missing a little zing so I added some grape tomatoes and that did the trick. I love how this is a versatile base that could be regularly changed up.

donna

Thursday 22nd of April 2021

Made a 1/2 recipe last evening. Served with California Blend veggies. Husband gave 2 thumbs up!

Donna

Wednesday 21st of April 2021

This is really good, makes a lot. I can see adding a veggie as well.

Steph

Wednesday 21st of April 2021

This might be a really stupid question but should we drain the noodles before adding everything back into the pot with the pasta?

Donna

Wednesday 21st of April 2021

No, I didn't. The liquid absorbs when cooking.

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