Heart-Healthy Chicken Fettuccine Alfredo
Indulge guilt-free with this Heart-Healthy Chicken Fettuccine Alfredo, a lighter twist on the classic comfort food dish. Made with tender strips of boneless, skinless chicken breast, whole grain fettuccine, and a creamy, homemade sauce crafted from unsweetened almond milk and low-sodium chicken broth, this recipe delivers rich flavor without the saturated fat. Whole wheat flour and grated Parmesan cheese give the Alfredo sauce its silky texture, while fresh garlic adds a delightful aromatic touch. Finished with a sprinkle of chopped parsley, this satisfying dish is packed with nutritious ingredients and perfect for a wholesome weeknight dinner. Ready in under 45 minutes, it's a healthier way to enjoy a family favorite without compromising on taste.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breast
- 12 oz whole grain fettuccine
- 2 tbsp olive oil
- 1 cup low-sodium chicken broth
- 2 cups unsweetened almond milk
- 2 tbsp whole wheat flour
- 3 garlic cloves
- 1 cup Parmesan cheese, grated
- 1 tbsp fresh parsley, chopped
- 0.5 tsp salt
- 0.5 tsp black pepper
Instructions
Begin by preparing the chicken. Cut the boneless, skinless chicken breast into thin strips.
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken strips and cook for 5-6 minutes, stirring occasionally, until they are cooked through and no longer pink in the middle.
Remove the cooked chicken from the skillet and set aside.
In a large pot, bring water to a boil and cook the whole grain fettuccine according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic cloves. Cook until fragrant, about 1 minute.
Whisk in the whole wheat flour and cook for another minute, stirring constantly.
Gradually add the low-sodium chicken broth and unsweetened almond milk into the skillet, whisking continuously to avoid lumps.
Reduce heat to low and simmer for 5 minutes, or until the sauce thickens. Stir in the grated Parmesan cheese until melted and smooth.
Return the cooked chicken to the skillet and stir to combine. Add salt and black pepper to taste.
Incorporate the cooked fettuccine into the sauce, tossing to coat. If the sauce is too thick, add a bit of the reserved pasta water until desired consistency is reached.
Divide the Chicken Fettuccine Alfredo onto plates, sprinkle with fresh chopped parsley, and serve immediately.
Nutrition Facts
Calories |
2673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 3278 mg | 143% | |
| Total Carbohydrate | 270.1 g | 98% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 7.9 g | ||
| Protein | 221.3 g | 443% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1876 mg | 144% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2329 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
