Heart-Healthy Olive Garden Chicken Alfredo
Indulge guilt-free with this Heart-Healthy Olive Garden Chicken Alfredo, a lighter take on the beloved classic that doesn’t skimp on flavor. Featuring tender, seasoned chicken breasts atop whole grain fettuccine, this dish boasts a creamy yet nutritious sauce made from low-fat milk, low-sodium chicken broth, and a touch of cornstarch for richness without the heavy cream. Fresh garlic, tangy lemon juice, and grated Parmesan create a burst of flavor, while baby spinach adds a veggie-packed twist to the traditional recipe. Perfect for busy weeknights, this wholesome meal is ready in just 45 minutes and garnished with fresh parsley for a restaurant-quality finish. If you're craving comfort food that's both heart-smart and satisfying, this healthy chicken alfredo recipe is your perfect match!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 8 ounces whole grain fettuccine
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1.5 cups low-fat milk
- 2 tablespoons cornstarch
- 0.75 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 2 cups baby spinach
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Start by bringing a large pot of water to a boil. Once boiling, add a pinch of salt and the whole grain fettuccine. Cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
While the pasta cooks, season the chicken breasts with salt and black pepper.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once heated, add the chicken breasts and cook until golden brown and cooked through, about 6-7 minutes per side. Remove from skillet and set aside to rest.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic for about 1 minute until fragrant, being careful not to burn it.
Add the low-sodium chicken broth and bring to a simmer. In a small bowl, whisk the low-fat milk with the cornstarch until combined. Add the milk mixture to the skillet, stirring constantly until the sauce thickens, about 3-5 minutes.
Reduce heat to low and stir in the grated Parmesan cheese until melted and combined into a smooth sauce.
Chop the cooked chicken into strips and add to the sauce along with the baby spinach. Stir until the spinach is wilted, about 1-2 minutes.
Squeeze in the lemon juice and add the cooked fettuccine to the skillet. Toss everything together so the pasta is well coated with the sauce.
Garnish with fresh parsley before serving. Enjoy your heart-healthy Olive Garden Chicken Alfredo hot.
Nutrition Facts
Calories |
2137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.3 g | 91% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 2642 mg | 115% | |
| Total Carbohydrate | 206.5 g | 75% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 21.7 g | ||
| Protein | 174.4 g | 349% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1294 mg | 100% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1629 mg | 35% | |
*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.
