Low Fat Fettuccine Alfredo with Chicken
Indulge guilt-free with this Low Fat Fettuccine Alfredo with Chicken, a lighter twist on a classic Italian favorite. Creamy and flavorful, this recipe uses wholesome ingredients like low-fat milk, Greek yogurt, and grated Parmesan cheese to create a luscious Alfredo sauce without the heavy cream. Tender bites of golden chicken breast are paired with perfectly cooked fettuccine for a satisfying, protein-packed dish. Fresh parsley adds a bright splash of color and freshness, while garlic brings irresistible aroma and depth to the sauce. Ready in just 40 minutes, this healthier Alfredo recipe is perfect for busy weeknight dinners or special occasions. Try this crowd-pleasing, low-fat pasta recipe for a comforting meal that won’t compromise your healthy lifestyle!
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Recipe Information
Ingredients
- 8 ounces fettuccine pasta
- 1 pound boneless, skinless chicken breast
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup low-fat milk
- 1 tablespoon cornstarch
- 1 cup Parmesan cheese, grated
- 1 cup plain Greek yogurt
- 2 tablespoons fresh parsley, chopped
- to taste salt and pepper
Instructions
Cook the fettuccine pasta according to the package instructions. Drain and set aside.
While the pasta is cooking, cut the chicken breast into bite-sized pieces and season with salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the chicken pieces to the skillet and cook until they are golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté for about 1 minute until the garlic is fragrant.
In a small bowl, whisk together the chicken broth and cornstarch until smooth. Add this mixture to the skillet with the garlic.
Bring the mixture to a simmer, stirring continuously until it begins to thicken, about 2-3 minutes.
Reduce the heat to low and stir in the low-fat milk and Greek yogurt. Heat gently without boiling.
Stir in the grated Parmesan cheese until it is melted and the sauce is smooth.
Add the cooked chicken and pasta back into the skillet with the sauce, mixing well to coat everything evenly.
Heat through for another 2-3 minutes, stirring occasionally.
Season with additional salt and pepper to taste and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.6 g | 106% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 2126 mg | 92% | |
| Total Carbohydrate | 198.5 g | 72% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 29.0 g | ||
| Protein | 236.2 g | 472% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1546 mg | 119% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1613 mg | 34% | |
*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.
