Description
This Skinny Low-Fat Chicken Fettuccine Alfredo is a healthier twist on the classic creamy pasta dish. Featuring tender grilled chicken breasts paired with a light parmesan Alfredo sauce made with low-fat milk and chicken broth, this recipe offers all the rich flavors without the heavy calories. Perfect for a comforting weeknight dinner that doesn’t compromise on taste.
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 season them evenly with garlic salt and black pepper to enhance flavor.
- Grill or Pan-Sear: Heat a grill or skillet over medium heat and cook the chicken about 6–7 minutes on each side until fully cooked through, reaching an internal temperature of 165°F. Remove from heat and let rest.
- Slice the Chicken: Once rested, slice the chicken breasts into thin strips suitable for topping the pasta.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add fettuccine noodles and cook according to package instructions until al dente.
- Drain Pasta: Drain the cooked noodles carefully and set aside, keeping them warm.
- Make the Alfredo Sauce: In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Form the Roux: Whisk in the all-purpose flour and cook the mixture for 1 minute to eliminate the raw flour taste.
- Add Liquids: Gradually whisk in the chicken broth followed by the milk, stirring constantly until the sauce thickens, which should take about 3 to 5 minutes.
- Finish Sauce: Stir in the grated Parmesan cheese, salt, and black pepper. Continue stirring until the cheese fully melts and the sauce is smooth and creamy.
- Assemble the Dish: Toss the cooked fettuccine noodles with the Alfredo sauce ensuring an even coating.
- Top with Chicken: Arrange the sliced grilled chicken strips over the sauced pasta.
- Serve: Serve immediately, optionally garnished with extra Parmesan cheese and freshly cracked black pepper for added flavor.
Notes
- For best flavor, use fresh garlic and high-quality Parmesan cheese.
- Adjust salt levels based on the saltiness of the chicken broth and Parmesan cheese.
- To keep the noodles from sticking before tossing with the sauce, you may toss lightly with a teaspoon of olive oil.
- If you prefer, chicken can be prepared under the broiler or on a grill pan.
- Leftovers can be stored refrigerated in an airtight container for up to 2 days; reheat gently to prevent sauce separation.
