Low Sodium Classic Chicken Alfredo
Indulge in the creamy decadence of this **Low Sodium Classic Chicken Alfredo**, a healthier twist on the beloved Italian-American dish. Perfectly seared chicken breasts and tender fettuccine are tossed in a rich and velvety Alfredo sauce made with unsalted butter, heavy cream, freshly grated Parmesan, and a touch of sodium-free chicken broth for a lighter yet indulgent flavor. Seasoned with garlic powder, black pepper, and dried parsley, this recipe keeps the bold, comforting flavors you love while specifically catering to low-sodium diets. In just 45 minutes, you’ll have a family-friendly, restaurant-quality dinner that’s both heart-conscious and irresistibly delicious. Serve this dish hot, paired with a side of steamed veggies or a fresh green salad for a complete and wholesome meal. Perfect for weeknight dinners or special occasions, this recipe proves that low sodium doesn’t mean low flavor!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons unsalted butter
- 2 cups heavy cream
- 0.5 cup sodium-free chicken broth
- 1.5 cups Parmesan cheese (freshly grated)
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 tablespoon olive oil
- 12 ounces fettuccine pasta (preferably low sodium)
Instructions
Bring a large pot of water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
Season the chicken breasts with black pepper and garlic powder.
Add the chicken to the skillet and cook for 6-7 minutes on each side or until the internal temperature reaches 165°F. Remove from skillet and set aside to rest.
In the same skillet, lower the heat to medium and add the unsalted butter and heavy cream. Stir gently until the butter melts completely.
Slowly add the grated Parmesan cheese to the cream mixture, stirring continuously until the cheese has melted and the sauce is smooth.
Pour in the sodium-free chicken broth and mix well to achieve a creamy consistency. Adjust the thickness of the sauce by adding more chicken broth if necessary.
Slice the cooked chicken breasts into thin strips and return them to the skillet, mixing them into the sauce.
Add the cooked fettuccine pasta to the skillet and toss everything together until the pasta is well coated in the sauce.
Sprinkle the dried parsley over the pasta for garnish before serving.
Serve the Chicken Alfredo immediately, hot and fragrant.
Nutrition Facts
Calories |
4557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.2 g | 403% | |
| Saturated Fat | 180.3 g | 902% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1122 mg | 374% | |
| Sodium | 5844 mg | 254% | |
| Total Carbohydrate | 116.0 g | 42% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 3.9 g | ||
| Protein | 264.2 g | 528% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 4010 mg | 308% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1478 mg | 31% | |
*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.
