Low Fat Chicken Alfredo Pasta
Indulge guilt-free in the creamy, satisfying flavors of this Low Fat Chicken Alfredo Pasta, a lighter twist on the classic comfort food. Featuring tender strips of lean chicken breast, whole wheat fettuccine, and a silky alfredo sauce made with low-fat milk and a touch of Parmesan, this recipe delivers on both flavor and nutrition. The sauce is thickened with cornstarch for a creamy texture without the heavy cream, and fresh baby spinach adds a pop of color and nutrients. Ready in just 40 minutes, this wholesome pasta dish is perfect for a quick weeknight dinner that feels indulgent yet fits a health-conscious lifestyle. Garnished with fragrant parsley, it’s a nutritious and satisfying meal for the whole family.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 8 ounces whole wheat fettuccine pasta
- 1 tablespoon olive oil
- 3 pieces garlic cloves
- 1 cup chicken broth
- 1 cup low-fat milk
- 1 cup grated Parmesan cheese
- 2 tablespoons cornstarch
- 2 cups baby spinach
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parsley
Instructions
Begin by cutting the chicken breasts into thin strips.
In a large pot, bring salted water to a boil and cook the whole wheat fettuccine according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat olive oil in a large non-stick skillet over medium heat.
Add the sliced chicken to the skillet and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic cloves and sauté for about 1 minute until fragrant.
In a small bowl, whisk together the chicken broth and cornstarch until smooth.
Add the broth mixture and low-fat milk to the skillet. Stir and bring to a simmer, allowing the sauce to thicken, approximately 3-5 minutes.
Stir in the grated Parmesan cheese, salt, and black pepper, mixing until the cheese has melted into the sauce.
Return the cooked chicken to the skillet, mixing it with the sauce, followed by the baby spinach. Cook until the spinach is wilted, about 1-2 minutes.
Add the cooked pasta to the skillet and toss to coat everything evenly with the sauce.
Remove from heat, garnish with chopped parsley, and serve immediately.
Nutrition Facts
Calories |
2093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 3541 mg | 154% | |
| Total Carbohydrate | 201.1 g | 73% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 16.2 g | ||
| Protein | 187.8 g | 376% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1380 mg | 106% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1796 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.
