Three Cheese Chicken Alfredo
Prep time
Cook time
Total time
Juicy chicken served in a rich, creamy parmesan and mozzarella sauce served over a bed of hot fresh penne pasta
Serves: 6 servings
  • 16 oz Chicken breast, skinless, boneless, cut into bite size pieces
  • 12 oz penne pasta or linguine (I used Trader Joe's High Fiber Penne)
  • For sauce:
  • ½ tbsp butter (I used Brummel and Brown)
  • 8 oz cream cheese ⅓ less fat (I used Trader Joe's Whipped cream cheese, light)
  • 2 cloves garlic
  • ¼ tsp black pepper
  • 2 cups nonfat milk
  • ¾ cup light mozzarella cheese
  • 2 tbsp Parmesan cheese
  1. For sauce: Melt butter in sauce pan on medium, add cream cheese and stir till melted and creamy. Add the garlic and pepper. Gradually pour in milk until well blended and creamy. Stir in mozzarella until melted; mix in parmesan cheese.
  2. Meanwhile: Add chicken to a skillet, and cook until no longer pink, stirring occasionally.
  3. Cook pasta according to directions the same time you start the sauce and chicken.
  4. To put together; evenly divide pasta among six plates, evenly divide chicken between plates and top with Alfredo sauce.
Calories per serving: 402.2, Fat: 11.3, Cholesterol: 76.7, Sodium: 363, Potassium: 131.9, Carbs: 44, Fiber: 6, Sugar: 10, Protein: 34.3
Nutrition Information
Serving size: 2 oz of pasta, sauce and chicken
Recipe by PB + P Design at