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
Scale
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.
