Low Sodium Chicken Alfredo Pasta
Indulge in the creamy comfort of **Low Sodium Chicken Alfredo Pasta**, a healthier twist on the classic Italian favorite. This dish boasts tender slices of golden-browned chicken breast, seasoned with aromatic garlic powder and black pepper, nestled in a rich Alfredo sauce made with unsalted butter, heavy cream, and low sodium chicken broth. Whole wheat fettuccine adds a wholesome, nutty flavor, while freshly grated Parmesan cheese lends authentic, savory depth to the sauce. Finished with a sprinkle of fresh parsley, this heart-healthy pasta recipe combines gourmet flavors with low-sodium ingredients, making it perfect for anyone looking to enjoy a delectable, balanced meal. Ready in just 45 minutes and serving four, it's an excellent choice for a family dinner or a weeknight indulgence without the guilt.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 12 ounces whole wheat fettuccine
- 3 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup low sodium chicken broth
- 1 cup grated parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon fresh ground black pepper
Instructions
Season the chicken breasts with garlic powder and black pepper on both sides.
In a large skillet over medium heat, heat the olive oil. Add the chicken breasts and cook for 6-7 minutes on each side, or until the chicken is cooked through and golden brown. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside to rest.
While the chicken is cooking, bring a large pot of water to a boil. Cook the whole wheat fettuccine according to package instructions until al dente. Drain and set aside.
In the same skillet, add unsalted butter over medium heat. Once melted, pour in the heavy cream and low sodium chicken broth, stirring frequently until the mixture begins to simmer.
Lower the heat and slowly add the grated parmesan cheese, stirring continuously until the cheese has melted and the sauce is creamy and smooth.
Slice the cooked chicken into strips and add it to the sauce.
Add the drained fettuccine to the skillet and toss to coat the pasta and chicken with the Alfredo sauce.
Garnish with freshly chopped parsley and a sprinkle of fresh ground black pepper before serving.
Serve immediately while warm, and enjoy your low sodium Chicken Alfredo Pasta.
Nutrition Facts
Calories |
3546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.5 g | 240% | |
| Saturated Fat | 93.9 g | 470% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 709 mg | 236% | |
| Sodium | 2282 mg | 99% | |
| Total Carbohydrate | 256.9 g | 93% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 7.5 g | ||
| Protein | 195.5 g | 391% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1048 mg | 81% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2080 mg | 44% | |
*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.
