High Protein Fettuccini Alfredo
Elevate your pasta night with this High Protein Fettuccini Alfredo, a lighter, health-conscious twist on the classic comfort food! Featuring tender strips of seasoned chicken breast paired with whole wheat fettuccini, this recipe balances indulgence and nutrition effortlessly. The creamy Alfredo sauce is made with unsweetened almond milk, Greek yogurt, and a touch of grated Parmesan, creating a velvety texture without the heavy cream. Enhanced with minced garlic, low-sodium chicken broth, and a sprinkle of fresh parsley, every bite bursts with flavor. Ready in just 40 minutes, this protein-packed dish is perfect for fueling your body while satisfying your cravings. Ideal for quick dinners, muscle recovery meals, and family gatherings, this Fettuccini Alfredo is both delicious and nutritious.
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Recipe Information
Ingredients
- 12 ounces Whole wheat fettuccini
- 2 tablespoons Olive oil
- 16 ounces Boneless skinless chicken breasts
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cloves Garlic, minced
- 1 cup Low-sodium chicken broth
- 0.75 cup Unsweetened almond milk
- 0.5 cup Greek yogurt
- 1 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a rolling boil over high heat. Cook the whole wheat fettuccini according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
While the pasta is cooking, slice the chicken breasts into thin strips.
In a large skillet over medium heat, warm the olive oil. Add the chicken strips and season with salt and black pepper. Cook until the chicken is no longer pink and fully cooked, about 5-6 minutes. Remove from the skillet and set aside.
In the same skillet, add the minced garlic and sauté until fragrant, approximately 1 minute.
Add the chicken broth to the skillet, stirring to scrape any browned bits from the bottom. Bring it to a simmer and let it cook until reduced by half, about 5 minutes.
Turn the heat to low and stir in the almond milk, Greek yogurt, and Parmesan cheese, mixing until the cheese is melted and the sauce is smooth.
Add the cooked fettuccini and the chicken back into the skillet. Toss everything together until the pasta and chicken are well coated with the sauce.
Remove from heat and sprinkle with fresh parsley.
Serve immediately, garnished with additional Parmesan if desired.
Nutrition Facts
Calories |
2726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 3119 mg | 136% | |
| Total Carbohydrate | 263.7 g | 96% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 11.3 g | ||
| Protein | 235.9 g | 472% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1447 mg | 111% | |
| Iron | 18.2 mg | 101% | |
| 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.
