Low Fat Classic Chicken Alfredo
Indulge in guilt-free comfort food with this Low Fat Classic Chicken Alfredo recipe! A lighter take on a timeless favorite, this dish pairs tender, golden-browned chicken breasts with al dente fettuccine, all drenched in a creamy low-fat Alfredo sauce made with milk, chicken broth, and Parmesan cheese. Featuring heart-healthy olive oil, subtle hints of garlic and nutmeg, and fresh parsley for a burst of brightness, this wholesome meal is big on flavor while being mindful of your waistline. Ready in just 45 minutes and perfect for cozy weeknight dinners, this low-fat variation satisfies your creamy pasta cravings without sacrificing nutrition. Keywords: Low Fat Chicken Alfredo, Healthy Alfredo Sauce, Light Comfort Food Recipe, Easy Weeknight Pasta.
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 8 ounces fettuccine
- 2 cups low-fat milk
- 1 cup low-sodium chicken broth
- 1 tablespoon cornstarch
- 0.5 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 0.25 teaspoon nutmeg
- 2 tablespoons fresh parsley
Instructions
Start by prepping the chicken breasts. Pat them dry with paper towels, then season both sides with half of the salt and pepper.
Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts to the skillet.
Cook the chicken for 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and place on a plate to rest.
While the chicken cooks, bring a large pot of salted water to a boil and add the fettuccine. Cook according to package instructions until al dente. Drain and set aside.
In a medium saucepan, combine the low-fat milk and chicken broth. Heat over medium-low until warmed through, but not boiling.
In a small bowl, mix cornstarch with a few tablespoons of the milk-broth mixture to form a slurry, then slowly whisk it into the saucepan.
Increase the heat to medium and stir constantly until the sauce begins to thicken, about 3-4 minutes.
Once thickened, add the Parmesan cheese, garlic powder, nutmeg, and remaining salt and pepper. Stir until the cheese is fully melted and the sauce is smooth.
Thinly slice the rested chicken breasts.
Return the drained fettuccine to the pot and pour the alfredo sauce over it. Add the sliced chicken on top.
Gently toss to combine, ensuring the pasta and chicken are coated with sauce.
Serve the pasta warm, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 3626 mg | 158% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 25.6 g | ||
| Protein | 154.8 g | 310% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 1124 mg | 86% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1202 mg | 26% | |
*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.
