Healthier Chicken Alfredo

This recipe uses milk instead of heavy cream and adds the parmesan cheese as a garnish instead of swimming in the sauce.


1 boneless, skinless chicken breast
4 Tbsp butter, divided
Salt and pepper to taste
2 Tbsp flour
3 cups milk, room temperature
2 Tbsp parmesan cheese
handful dried pasta
Cut chicken into bite sized chunks and season with salt. Saute in 1 Tbsp of butter until browned and cooked through. Remove chicken from the pan and let rest. Cook pasta in boiling water until al dente. Melt 3 Tbsp butter in the same pan used for the chicken. Add flour and stir with a whisk. Cook until lightly browned. Remove from heat and slowly add milk while stirring. Return to the heat and bring to a boil. Cook until starting to thicken. Turn off heat. Add chicken, salt, pepper and parmesan. Mix in drained pasta to the pan and let it sit to thicken before serving.