Light 4 Cheese Chicken Fettuccine
Indulge in the creamy decadence of Light 4 Cheese Chicken Fettuccine, a comforting yet lighter take on classic Alfredo. Featuring tender slices of sautéed chicken breast and perfectly al dente fettuccine, this dish boasts a velvety sauce crafted from a harmonious blend of Parmesan, mozzarella, ricotta, and reduced-fat cream cheese. Enriched with fat-free half-and-half and low-sodium chicken broth, the sauce delivers all the creaminess you crave without the guilt. A touch of garlic and fresh parsley elevate the flavors, while a quick 40-minute prep and cook time makes this a go-to weeknight recipe. Perfect for chicken pasta lovers seeking a satisfying yet lightened-up dinner option!
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 2 pieces Chicken breast, boneless and skinless
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 1.5 cups Low-sodium chicken broth
- 1 cup Fat-free half-and-half
- 1 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 1 cup Ricotta cheese
- 4 tablespoons Cream cheese, reduced-fat
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped
- 4 quarts Water
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
While the pasta is cooking, season the chicken breasts with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes per side, or until golden brown and fully cooked through. Remove the chicken from the skillet and slice it into thin strips. Set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Cook for 1-2 minutes, stirring constantly, until fragrant.
Sprinkle the flour over the garlic and oil and whisk continuously for 1-2 minutes to create a light roux.
Slowly pour in the chicken broth and fat-free half-and-half, whisking constantly to combine and prevent lumps. Cook over medium heat for 3-4 minutes, or until the sauce begins to thicken.
Reduce the heat to low and stir in the Parmesan cheese, mozzarella cheese, ricotta cheese, and cream cheese. Continue stirring until all the cheeses are melted and the sauce is smooth.
Season the sauce with salt and black pepper to taste. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until the desired consistency is reached.
Add the cooked fettuccine and the sliced chicken to the skillet. Toss everything together to coat the pasta and chicken evenly with the cheese sauce.
Sprinkle the chopped parsley over the top and give it a final toss. Serve immediately while hot.
Nutrition Facts
Calories |
813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1086 mg | 47% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 8.2 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 776 mg | 60% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 400 mg | 9% | |
*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.
