This light chicken Alfredo pasta is made with a roux and half and half. The end result is a delicious meal with slightly less fat and calories.
- 1 pound Fettuccine Noodles
- 2 Large chicken breasts, halved lengthwise
- 2 tablespoons Olive oil
- ¼ cups Butter
- 3 cloves minced garlic
- ¼ cups Plain flour
- 2 cups Half half
- ¾ cups Grated parmesan (preferably fresh)
- ½ cups Low sodium chicken broth (see notes)
- Salt and pepper to taste
- 3 tablespoons Chopped fresh Italian parsley
Cook fettuccine noodles according to package directions and drain well.
Pat the chicken dry and season with salt and pepper. In a large skillet over medium-high heat, add the olive oil. Swirl to coat the pan and make it nice and hot. Add the chicken breasts and cook 3 to 5 minutes without disturbing. Flip and cook the other side 3 to 5 minutes without disturbing. The chicken should be golden brown. Remove to plate.
Wipe out the pan with paper towel. Melt butter over low heat. Add the garlic and cook for 1 minute. Stir in the flour and cook over low heat for about 5 minutes, whisking continuously. The flour will have turned a very light brown. Slowly add half and half, whisking constantly. Cook 1 to 2 minutes. Slowly add the Parmesan while whisking. Add small amounts of chicken broth at a time until desired consistency.
Add the pasta and chicken to the skillet and toss gently to combine. Salt and pepper to taste. Sprinkle with fresh parsley.