Skinny Chicken Fettuccine Alfredo

In a large pot cook the fettuccine noodles according to the package directions omitting any oil it calls for. When it’s done, reserve a cup of the pasta water before draining the pasta and setting it aside.

In a large saute pan over medium high heat, heat 1/3 of the olive oil. When the oil is hot add the cubed chicken in a single layer. Let the chicken cook for about 3 minutes before giving it a stir and adding in the minced garlic and salt. Cook the chicken for another couple minutes until it is cooked all the way through. Pour the chicken out onto a plate and wipe out the saute pan.

Turn the heat down to medium and add the remaining 2/3 of the oil into the saute pan along with the flour. Whisk the oil and flour together until combined. Pour in the warm milk slowly, whisking as you pour. When the sauce thickens slightly add in the cream cheese, Parmesan cheese and a dash of salt and pepper. Continue whisking until the sauce is smooth and creamy. If the sauce gets too thick add in a couple tablespoons of reserved pasta water.

Add the chicken back into the sauce and stir until all of the chicken is coated. Add the drained, cooked pasta into the sauce and toss until it is completely coated. Remove it from the heat and start plating! Top with additional Parmesan cheese and fresh flat leaf parsley if desired.