Heart-Healthy Classic Chicken Alfredo
Indulge guilt-free with this Heart-Healthy Classic Chicken Alfredo, a lighter take on the beloved Italian comfort food. Crafted with whole-wheat fettuccine, tender boneless chicken breasts, and a creamy yet lower-fat Parmesan sauce made from fat-free half-and-half and low-sodium chicken broth, this recipe is a delicious way to enjoy indulgence without compromise. Sautéed garlic adds depth to the dish, while a cornstarch slurry naturally thickens the sauce for a rich, velvety texture. Finished with fresh parsley for a burst of color and flavor, this quick and wholesome pasta recipe is ready in under 45 minutes, making it perfect for weeknight dinners. Don’t miss this nutritious twist on a classic favorite—perfect for those seeking healthy chicken Alfredo recipes that don’t skimp on flavor!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 8 ounces whole-wheat fettuccine
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 cup low-sodium chicken broth
- 1 cup fat-free half-and-half
- 1 cup grated Parmesan cheese
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Start by preparing the chicken: Pat the chicken breasts dry with paper towels and season them with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes on each side, or until they are fully cooked and have a nice golden crust. Remove the chicken from the skillet and set aside to rest.
In the same skillet, add the remaining 1 tablespoon of olive oil and lower the heat to medium. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
Pour in the low-sodium chicken broth and bring it to a gentle simmer.
Meanwhile, in a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
Add the slurry to the skillet with the chicken broth and stir continuously until the sauce begins to thicken, about 2-3 minutes.
Stir in the fat-free half-and-half and let the sauce heat through. Then add the grated Parmesan cheese, stirring until the cheese melts and the sauce is smooth. Adjust the seasoning with the remaining salt and black pepper to taste.
While preparing the sauce, bring a large pot of water to boil and cook the whole-wheat fettuccine according to the package instructions until al dente. Drain and set aside.
Slice the cooked chicken into strips and add it back to the skillet with the Alfredo sauce.
Combine the cooked fettuccine with the sauce and chicken in the skillet, tossing gently to coat the pasta evenly.
Transfer the Chicken Alfredo to serving plates and garnish with freshly chopped parsley. Serve warm.
Nutrition Facts
Calories |
2165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 3139 mg | 136% | |
| Total Carbohydrate | 204.3 g | 74% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 21.7 g | ||
| Protein | 182.6 g | 365% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1323 mg | 102% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1979 mg | 42% | |
*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.
