Low Sodium Chicken Fettuccine Alfredo
Indulge in a creamy, guilt-free twist on a classic with this Low Sodium Chicken Fettuccine Alfredo recipe that's big on flavor and easy on salt. Featuring tender, golden-browned chicken breasts and perfectly cooked fettuccine tossed in a rich, velvety sauce made from unsalted butter, heavy cream, Parmesan cheese, and a hint of nutmeg, this dish delivers indulgence in every bite without compromising heart health. Fresh garlic and black pepper enhance the savory notes, while a sprinkle of fresh parsley adds a burst of color and brightness. Ready in just 40 minutes, this lighter take on a traditional favorite is perfect for a comfort-filled family dinner that’s both wholesome and delicious.
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1.5 cups heavy cream
- 1 cup Parmesan cheese, grated
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
- 1 tablespoon olive oil
- 0.25 teaspoon freshly ground nutmeg
Instructions
Bring a large pot of water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, season the chicken breasts with freshly ground black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until fully cooked and golden brown. Remove from the pan and let rest for a few minutes before slicing into strips.
In the same skillet, reduce the heat to medium and add the unsalted butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Pour in the heavy cream, stirring constantly. Let it simmer for about 2-3 minutes.
Reduce the heat to low and stir in the grated Parmesan cheese until the sauce is smooth and creamy.
Add a pinch of freshly ground nutmeg to the sauce and stir to combine.
Add the cooked pasta to the sauce, gently tossing to coat the pasta evenly.
Add the sliced chicken to the pasta and continue to cook for 2 minutes, until everything is heated through.
Serve the fettuccine Alfredo garnished with fresh parsley and additional black pepper if desired.
Nutrition Facts
Calories |
3680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.4 g | 258% | |
| Saturated Fat | 107.8 g | 539% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 1776 mg | 77% | |
| Total Carbohydrate | 256.9 g | 93% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 13.2 g | ||
| Protein | 185.3 g | 371% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1084 mg | 83% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1503 mg | 32% | |
*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.
