Heart-Healthy Fettuccine Alfredo with Chicken
Indulge guilt-free with this Heart-Healthy Fettuccine Alfredo with Chicken, a lighter twist on the classic comfort food favorite. Made with tender bites of seasoned chicken breast and a rich, velvety sauce crafted from low-fat Greek yogurt, Parmesan cheese, and a splash of fresh lemon juice, this recipe delivers creamy decadence without the excess fat and calories. Low-sodium chicken broth replaces heavy cream, while olive oil adds a heart-smart touch. Packed with protein, full of flavor, and ready in under 45 minutes, this fettuccine alfredo is perfect for busy weeknight dinners or a wholesome meal to impress your loved ones. Garnished with fresh parsley, it’s a vibrant and nutritious take on a beloved classic.
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Recipe Information
Ingredients
- 300 grams fettuccine
- 400 grams boneless, skinless chicken breast
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 cup low-sodium chicken broth
- 1 cup plain low-fat Greek yogurt
- 1 cup Parmesan cheese
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cook the fettuccine according to the package instructions, omitting any salt or fat. Drain and set aside.
While the pasta is cooking, cube the chicken breast into bite-sized pieces and mince the garlic cloves.
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces and season with half the salt and black pepper. Cook until the chicken is cooked through and golden brown, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the low-sodium chicken broth, stirring to deglaze the pan. Let it simmer for about 2-3 minutes to slightly reduce.
Turn the heat to low, and gradually whisk in the Greek yogurt until the mixture is smooth and creamy.
Mix in the grated Parmesan cheese and continue whisking until the cheese is melted and the sauce is well combined, then stir in the lemon juice.
Add the cooked chicken and fettuccine to the skillet, tossing everything to coat well in the sauce. Cook for an additional 2-3 minutes until heated through.
Taste and adjust seasoning with the remaining salt and pepper if necessary.
Garnish with freshly chopped parsley before serving. Serve immediately for best flavor.
Nutrition Facts
Calories |
1977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 2294 mg | 100% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 13.9 g | ||
| Protein | 199.4 g | 399% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1284 mg | 99% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1787 mg | 38% | |
*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.
