Low Fat Spaghetti with Chicken and Garlic Butter Sauce
Indulge guilt-free with this Low Fat Spaghetti with Chicken and Garlic Butter Sauce, a wholesome and flavorful dish perfect for busy weeknights or casual entertaining. Featuring tender, golden-brown chicken breast tossed with al dente spaghetti, the recipe is elevated by a light yet creamy garlic butter sauce made with low-fat milk, zesty lemon juice, and aromatic fresh parsley. With just 15 minutes of prep time and a simple cooking process, this dish delivers satisfying comfort with minimal effort. Ideal for health-conscious food lovers, this recipe combines lean protein and whole wheat pasta options for a balanced, better-for-you meal. Garnished with Parmesan for a subtle richness, this lightened-up pasta dish is sure to become a go-to favorite for dinner.
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Recipe Information
Ingredients
- 8 oz spaghetti (whole wheat or regular)
- 12 oz boneless, skinless chicken breast
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 4 cloves garlic
- 1 cup chicken broth (low-sodium)
- 0.5 cup low-fat milk (1%)
- 1 tbsp lemon juice
- 2 tbsp fresh parsley
- 2 tbsp grated Parmesan cheese (optional for garnish)
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
While the spaghetti cooks, cut the chicken breasts into thin strips or bite-sized pieces. Season with a pinch of salt and pepper.
In a large non-stick skillet, heat the olive oil over medium heat. Add the chicken pieces and cook for 6-8 minutes, turning occasionally, until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and add the unsalted butter. Once melted, stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
Pour in the chicken broth and bring it to a gentle simmer. Let it cook for 3-4 minutes to reduce slightly.
Add the low-fat milk and lemon juice to the skillet, stirring to combine. Let the sauce simmer for another 2-3 minutes, then return the cooked chicken to the skillet.
Toss the cooked spaghetti in the skillet with the garlic butter sauce, ensuring it is evenly coated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
Taste and adjust the seasoning with additional salt and pepper, if needed. Sprinkle fresh parsley on top and toss lightly.
Divide the spaghetti among serving plates and garnish with a small amount of grated Parmesan cheese, if desired. Serve immediately.
Nutrition Facts
Calories |
1381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 365 mg | 122% | |
| Sodium | 1790 mg | 78% | |
| Total Carbohydrate | 82.5 g | 30% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 8.8 g | ||
| Protein | 129.2 g | 258% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 363 mg | 28% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1350 mg | 29% | |
*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.
