Creamy Garlic Herb Chicken Pasta
Creamy Chicken Alfredo with mozzarella. A comforting Italian-American dish featuring seasoned chicken and fettuccine in a rich sauce.
30 mins
4 servings
Ingredients
- 2 Chicken Breast (Skinless)
- 2 tablespoons Parsley (Fresh)
- ¼ cup All-Purpose Flour
- 8 ounces Pasta (Fettuccine)
- 2 cups Milk (Whole)
- 8 ounces Mozzarella Cheese, about 2 cups shredded
- ¼ cup Unsalted Butter
- ¼ cup Yogurt (Greek)
- ½ teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Italian Seasoning
- 1 teaspoon Onion Powder
- 1 tablespoon Olive Oil
- 1 teaspoon Salt, plus more to taste
Directions
- Fill a pot with water and bring it to a boil. Once boiling, add 1 teaspoon Salt to the water, then add 8 ounces Pasta (Fettuccine). Cook according to the package directions until it reaches the al dente texture. Drain the pasta and set it aside.
- While the pasta is cooking, take out 2 cups Milk (Whole), 1/4 cup Yogurt (Greek), and 2 cups Mozzarella Cheese to let them come to room temperature. This will help them blend smoothly into the sauce later.
- In a small bowl, combine 1 teaspoon Garlic Powder, 1 teaspoon Italian Seasoning, 1 teaspoon Onion Powder, and 1/2 teaspoon Black Pepper to create a seasoning mix. Use this mix to evenly season both sides of the 2 Chicken Breast (Skinless).
- Heat a skillet over medium-high heat. Once the skillet is hot, add 1/4 cup Unsalted Butter. When the butter has melted, add the seasoned whole chicken breasts and cook for 5-7 minutes per side until they reach 165°F inside. Remove the chicken to a plate, but keep the flavorful juices in the skillet.
- In the same skillet, reduce the heat to medium. Add 1 tablespoon Olive Oil. Once hot, whisk in 1/4 cup Flour to form a roux. Cook this mixture for 1-2 minutes, whisking constantly to prevent burning.
- Gradually whisk in the 2 cups Milk (Whole) and 1/4 cup Yogurt (Greek). Reduce the heat to low and let the sauce simmer for several minutes until it thickens enough to coat the back of a spoon.
- Remove the skillet from the heat and stir in the 2 cups Mozzarella Cheese until it is completely melted and incorporated into the sauce.
- Slice the cooked chicken breast into bite-sized pieces. Add these pieces back into the skillet along with the drained fettuccine pasta. Stir everything together until the pasta and chicken are well coated with the sauce and heated through.
- Garnish the dish with 2 tablespoons Parsley (Fresh). Taste the dish and adjust the seasoning with additional salt and pepper if needed before serving.
