CHICKEN ALFREDO (WW Freestyle Friendly)

I honestly think I could live off this dish alone. When I joined WW, I thought dishes like this would have to be a “splurge”. But I was wrong, sooo wrong! Probably the one time I enjoyed being wrong! Took a little bit of tweaking, but I got it there. I hope you enjoy as much as we did!


  • 3 chicken breasts (boneless/skinless, trimmed of all fat)
  • 1 Tbsp olive oil
  • Garlic powder, salt, pepper, seasoned salt (to taste)
  • 1 Tbsp butter
  • Minced garlic – to taste (depending on how much you like garlic, add what you like. We like a lot of garlic! I used about 3 cloves)
  • 2 Tbsp flour
  • 1 cup chicken broth
  • 1 cup high-quality Parmesan cheese, grated or shaved
  • ¼ tsp pepper
  • ¼ tsp salt
  • Italian parsley, diced, optional as garnish
  • 10 oz Fiber Gourmet penne (or rotini, or macaroni, whatever you like)


  1. In skillet, over medium heat, add olive oil and let heat.
  2. Add chicken breasts. Cook until done, set aside.
  3. Add butter and let it begin to melt. Stir in diced garlic and let simmer for 1 minute.
  4. Stir in flour and stir quickly to form a paste.
  5. Quickly stir in chicken broth and use whisk to remove any lumps.
  6. Stir in milk. Let simmer for 6-8 minutes or until it starts to thicken, whisking often.
  7. Cut up chicken.
  8. Turn heat to medium-low and add Parmesan cheese, salt, and pepper, to taste. .
  9. Remove from heat and let thicken. Taste and add more salt, if needed.
  10. Add pasta & chicken to sauce
  11. Top with parsley & a little extra Parmesan

Servings: 6

Points: 6 per serving

Personalize it! You could totally add mushrooms to this to bulk it up. I like to serve with a side salad.

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