If you have a soft spot for creamy pasta but want to keep things light and wholesome, you are going to absolutely love this Skinny Low-Fat Chicken Fettuccine Alfredo Recipe. It takes the classic comfort-food vibe of traditional Alfredo and gives it a fresh twist by using lean chicken, less fat, and a flavorful sauce that is just as creamy and satisfying. This dish perfectly balances indulgence and nutrition, making it ideal for anyone craving that rich Alfredo flavor without the heavy guilt. Trust me, once you try this recipe, it might become your new weeknight favorite!
Ingredients You’ll Need
Getting great results starts with simple, quality ingredients that each play a role in making this dish truly shine. From lean chicken breasts for protein to Parmesan that adds that signature cheesy punch, each component helps build layers of flavor, texture, and color.
- 2 to 3 boneless, skinless chicken breasts: The star protein, juicy and lean for a healthy meal.
- Olive oil (for brushing): Adds a subtle richness and helps keep the chicken moist during cooking.
- 1 tsp garlic salt: Gives a savory, aromatic lift to the chicken.
- ½ tsp black pepper: For a mild peppery bite complementing the garlic.
- 1 tbsp butter: The base for the sauce’s silky texture without overloading on fat.
- 1–2 garlic cloves, minced: Fresh garlic brightens every bite and infuses the sauce with depth.
- 2 tbsp all-purpose flour: Essential to thicken the sauce into that perfect creamy consistency.
- 1 cup chicken broth: Adds savory body and complexity to the Alfredo sauce.
- 1 cup 1% or 2% milk: Keeps the sauce luscious but keeps fat in check.
- ¾ cup high-quality Parmesan cheese, grated or shaved: The signature ingredient that brings sharp, nutty flavor and smooth melting texture.
- ¼ to ½ tsp salt (to taste): Enhances all the flavors without overwhelming.
- ¼ tsp black pepper: A final dash of peppery warmth in the sauce.
- 8 to 9 oz fettuccine noodles: The perfect pasta shape to catch and carry the creamy sauce.
How to Make Skinny Low-Fat Chicken Fettuccine Alfredo Recipe
Step 1: Prepare and Cook the Chicken
Start by brushing your boneless, skinless chicken breasts with olive oil, then sprinkle them evenly with garlic salt and black pepper. This simple seasoning goes a long way in building flavor upfront. Grill or pan-sear the chicken on medium heat until the internal temperature reaches 165°F—usually about 6 to 7 minutes per side. Once cooked, let the chicken rest a few minutes; this locks in the juices and ensures your strips stay tender and flavorful when sliced.
Step 2: Cook the Fettuccine Pasta
Bring a large pot of salted water to boil—it’s important to season the water well, so the noodles have real flavor even before the sauce. Cook the fettuccine according to the package instructions until al dente, which means it should be tender yet maintain a slight firmness to the bite. Drain the pasta carefully and set it aside, keeping it ready to mingle with your luscious homemade Alfredo sauce.
Step 3: Make the Alfredo Sauce
In a medium saucepan, melt the butter over medium heat. Just as it starts to sizzle, add the minced garlic and cook for about 30 seconds. The aroma of fresh garlic sizzling in butter is pure magic and forms the foundation for your sauce. Next, whisk in the flour to create a roux—this is what thickens your sauce to creamy perfection. Cook this mixture for about a minute to get rid of the raw flour taste. Gradually whisk in the chicken broth followed by the milk, stirring continuously until the sauce thickens, which usually takes 3 to 5 minutes. The velvety texture starts to come together beautifully now. Finally, fold in the Parmesan cheese, the salt, and black pepper, stirring until the cheese melts and your sauce is perfectly smooth.
Step 4: Assemble Your Skinny Low-Fat Chicken Fettuccine Alfredo Recipe
Toss your cooked fettuccine noodles with the homemade Alfredo sauce until every strand is luxuriously coated. Lay the sliced grilled chicken strips over the pasta. Serve immediately so you can enjoy the sauce at its creamiest. You might like to add a little extra Parmesan or a dash of cracked black pepper to finish—it really makes the dish pop!
How to Serve Skinny Low-Fat Chicken Fettuccine Alfredo Recipe
Garnishes
A sprinkle of freshly grated Parmesan and a crack or two of black pepper on top is all you need to elevate the presentation and flavor. Fresh parsley or basil leaves can add a lovely pop of green and a touch of freshness to balance the richness.
Side Dishes
This pasta pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette or a simple roasted vegetable medley. The freshness of the sides cuts through the creaminess, keeping the whole meal vibrant and satisfying.
Creative Ways to Present
Serve this dish in warm pasta bowls to keep the sauce creamy and luscious for longer. For a fun twist, try layering the chicken and pasta in a shallow baking dish, then broil briefly with a bit of extra Parmesan on top to create a golden crust. It’s a different way to enjoy the same fantastic flavor!
Make Ahead and Storage
Storing Leftovers
Leftover Skinny Low-Fat Chicken Fettuccine Alfredo can be stored in an airtight container in the refrigerator for up to 3 days. Keep in mind the sauce may thicken or separate slightly, but a quick stir when reheated will bring it back to creamy perfection.
Freezing
While this dish is best fresh, you can freeze leftovers for up to 1 month. Freeze in a tightly sealed container and thaw overnight in the refrigerator before reheating for best results. The texture may change a bit after freezing, especially the pasta, but the flavors hold up well.
Reheating
Reheat gently on the stovetop over low heat or in the microwave at medium power, adding a splash of milk or chicken broth if needed to loosen the sauce. Stir frequently to avoid clumping and enjoy your leftover Skinny Low-Fat Chicken Fettuccine Alfredo Recipe as if it were freshly made.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While fettuccine is classic for Alfredo, you can swap in linguine, penne, or even whole wheat pasta for a healthier twist. Just keep cooking times in mind to maintain that perfect al dente texture.
Is it okay to use pre-cooked chicken?
You can, but freshly grilled or pan-seared chicken will give you the best texture and flavor. If using pre-cooked chicken, heat it gently in the sauce to keep it moist and tender.
Can I make the sauce without flour?
The flour acts as a thickener, but if you prefer a gluten-free option, you can use cornstarch or arrowroot powder instead. Just mix with a little cold liquid before adding to avoid lumps.
How can I make this recipe vegetarian?
Skip the chicken and add sautéed mushrooms, broccoli, or your favorite veggies for a delicious vegetarian version. The creamy sauce pairs beautifully with hearty vegetables.
What’s the best way to get a creamier sauce without adding fat?
Using high-quality Parmesan and whisking the sauce slowly as it thickens helps build creaminess without needing heavy cream or extra butter. Low-fat milk also keeps it light but still rich.
Final Thoughts
This Skinny Low-Fat Chicken Fettuccine Alfredo Recipe is one of those rare dishes that marries indulgence with mindfulness. It’s creamy, flavorful, and surprisingly light—a real crowd-pleaser whether you’re cooking for family or friends. Don’t hesitate to dive in and make it your own; whether you’re a seasoned home chef or just starting out, this recipe makes cooking a comforting, joyous experience. Enjoy every delicious bite!
Print
Skinny Low-Fat Chicken Fettuccine Alfredo Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Fat
Description
A lighter take on classic Fettuccine Alfredo, this Skinny Low-Fat Chicken Fettuccine Alfredo recipe features tender grilled chicken breasts served over perfectly cooked fettuccine noodles tossed in a creamy, low-fat Alfredo sauce made with milk and Parmesan cheese. This dish balances indulgent flavor with healthier ingredients, making it a satisfying meal without the extra fat.
Ingredients
Chicken
- 2 to 3 boneless, skinless chicken breasts
- Olive oil (for brushing)
- 1 tsp garlic salt
- ½ tsp black pepper
Alfredo Sauce
- 1 tbsp butter
- 1–2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup 1% or 2% milk
- ¾ cup high-quality Parmesan cheese, grated or shaved
- ¼ to ½ tsp salt (to taste)
- ¼ tsp black pepper
Pasta
- 8 to 9 oz fettuccine noodles
Instructions
- Cook the Chicken: Brush the chicken breasts with olive oil and evenly season them with garlic salt and black pepper to add flavor.
- Grill or Pan-Sear Chicken: Heat a grill pan or skillet over medium heat and cook the chicken breasts for about 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). This ensures the chicken is fully cooked and juicy.
- Rest and Slice Chicken: Remove the chicken from heat and let it rest for a few minutes to retain its juices, then slice it into thin strips for serving.
- Cook the Pasta: Bring a large pot of salted water to a boil to season the pasta while cooking.
- Boil the Fettuccine: Add fettuccine noodles to the boiling water and cook according to the package instructions until al dente, typically around 8 to 10 minutes.
- Drain Pasta: Once cooked, drain the pasta thoroughly and set aside to prevent overcooking.
- Make Alfredo Sauce – Melt Butter and Garlic: In a medium saucepan, melt the butter over medium heat and sauté the minced garlic for about 30 seconds to infuse the butter with flavor.
- Add Flour to Form Roux: Whisk in the flour and cook for 1 minute, stirring constantly to create a smooth roux and eliminate any raw flour taste.
- Add Liquids Gradually: Slowly whisk in the chicken broth followed by the milk, continuing to stir to prevent lumps as the sauce thickens over 3 to 5 minutes.
- Incorporate Cheese and Seasonings: Add the Parmesan cheese, salt, and black pepper to the sauce, stirring until the cheese melts completely and the sauce becomes smooth and creamy.
- Toss Pasta with Sauce: Combine the cooked fettuccine noodles into the Alfredo sauce, tossing gently to coat the pasta evenly.
- Top with Chicken: Arrange the sliced grilled chicken over the sauced pasta for a hearty, protein-packed meal.
- Serve Immediately: Plate the dish promptly while hot, optionally garnishing with extra Parmesan and freshly cracked black pepper for added flavor and presentation.
Notes
- Use 1% or 2% milk to keep the sauce lower in fat but still creamy.
- Make sure the chicken reaches an internal temperature of 165°F for food safety.
- Resting the chicken before slicing helps keep it juicy.
- Freshly grated Parmesan cheese yields the best flavor and texture for the sauce.
- Adjust salt in the sauce after adding cheese, as Parmesan adds saltiness.
- This dish pairs well with a simple green salad or steamed vegetables for a balanced meal.
