Low Fat Olive Garden Chicken Alfredo
Indulge guilt-free with this Low Fat Olive Garden Chicken Alfredo, a lighter take on the comfort-food classic that’s packed with flavor and health-conscious ingredients. Featuring tender, seasoned chicken breasts sautéed to perfection, whole wheat fettuccine, and a creamy, velvety Alfredo sauce made with fat-free half-and-half, unsalted chicken broth, and a touch of Parmesan cheese, this recipe offers all the decadence without the excess calories. The sauce is thickened naturally with cornstarch for a rich texture, and garlic powder lends a fragrant depth to the dish. Quick to prepare in just 45 minutes, this wholesome recipe makes an ideal weeknight dinner that’s both satisfying and nourishing for the whole family. Top it off with vibrant parsley for a pop of color and freshness, and enjoy a restaurant-quality meal in the comfort of your own home!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 teaspoons Olive oil
- 12 ounces Whole wheat fettuccine
- 1 cup Unsalted chicken broth
- 0.5 cup Fat-free half-and-half
- 2 tablespoons Cornstarch
- 1 teaspoon Garlic powder
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Chopped fresh parsley
Instructions
Season both sides of the chicken breasts with salt and black pepper.
In a non-stick skillet, heat 1 teaspoon of olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden and cooked through. Remove from the skillet and set aside on a cutting board to rest.
Bring a large pot of water to a boil. Add a pinch of salt and the whole wheat fettuccine. Cook according to package instructions until al dente, then drain and set aside.
In the same skillet used for the chicken, add the remaining 1 teaspoon of olive oil. Pour in the unsalted chicken broth and bring to a simmer over medium heat.
In a small bowl, whisk together the fat-free half-and-half and cornstarch until smooth.
Slowly whisk the cornstarch mixture into the simmering broth. Add the garlic powder, stirring constantly until the sauce begins to thicken, about 3-4 minutes.
Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth. Add additional salt and pepper to taste if necessary.
Slice the cooked chicken breasts into thin strips.
Add the cooked fettuccine to the Alfredo sauce, tossing to coat the noodles evenly.
Serve the pasta topped with sliced chicken and garnish with chopped fresh parsley.
Enjoy the delicious low-fat chicken Alfredo!
Nutrition Facts
Calories |
2419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 2309 mg | 100% | |
| Total Carbohydrate | 283.2 g | 103% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 15.2 g | ||
| Protein | 181.1 g | 362% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 768 mg | 59% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2198 mg | 47% | |
*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.
