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One-Pan Skinny Chicken Alfredo


  • 6 ounces uncooked farfalle pasta or any bite-sized shape pasta (white or wheat), about 3 cups
  • 2 Tablespoons olive oil
  • 1/2 pound boneless skinless chicken breasts
  • 2 cloves garlic , minced
  • 1 3/4 cups low-sodium chicken broth
  • 1 3/4 cups fat-free milk
  • 2 Tablespoons all-purpose flour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley flakes
  • 1 cup freshly grated parmesan cheese
  • salt and freshly ground black pepper


  • Cut chicken breasts into bite size pieces, about 1 inch, and season with salt and pepper. Add olive oil to a skillet over medium high heat.
  • Add chicken to the hot skillet and brown on all sides for 1-2 minutes (you don’t need to cook it all the way through).
  • Add minced garlic and sauté for one minute.
  • Add chicken broth, milk, flour, onion powder, basil, parsley and uncooked pasta to pan and stir well to combine.
  • Bring to a gentle boil, then cover and reduce heat to a simmer.
  • Simmer for 15-20 minutes or until pasta is tender, stirring once or twice during this time.
  • Remove from heat and stir in freshly grated parmesan cheese.
  • Season with salt and pepper, if needed.