Low Fat Chicken Fettuccine Alfredo
Indulge in the creamy decadence of fettuccine Alfredo without the guilt with this Low Fat Chicken Fettuccine Alfredo recipe. Featuring tender pieces of seasoned chicken breast, al dente pasta, and a luscious, silky sauce made from low-sodium chicken broth, low-fat milk, and a hint of cornstarch for thickening, this dish is a lighter twist on a classic favorite. Fresh garlic, Parmesan cheese, and Italian seasoning enhance the flavor profile, while a sprinkle of fresh parsley adds the perfect finishing touch. Ready in just 40 minutes, this healthier pasta option is ideal for busy weeknight dinners or impressing guests with satisfying comfort food. Perfect for those seeking wholesome yet indulgent meals, this recipe combines lower-fat ingredients without compromising on taste or texture.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 1 lb boneless, skinless chicken breast
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup low-fat milk
- 1.5 tbsp cornstarch
- 0.5 cup Parmesan cheese, grated
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, cut the chicken breast into bite-sized pieces and season with the salt and black pepper.
In a large nonstick skillet, heat the olive oil over medium heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
In a small bowl, whisk together the chicken broth, low-fat milk, and cornstarch until smooth. Pour this mixture into the skillet with the garlic.
Bring the sauce to a simmer, stirring continuously until it begins to thicken, about 3-4 minutes.
Reduce the heat to low and stir in the grated Parmesan cheese and Italian seasoning, mixing until the cheese is fully melted and the sauce is smooth.
Return the cooked chicken to the skillet and toss to coat with the sauce. Cook for an additional 2 minutes to heat through.
Add the cooked fettuccine to the skillet, tossing until evenly coated with the sauce. Adjust seasoning with additional salt and pepper if necessary.
Serve immediately and garnish with chopped fresh parsley.
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 563 mg | 24% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.8 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 210 mg | 16% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 329 mg | 7% | |
*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.
