Low Sodium Fettuccine Alfredo with Chicken
Indulge in the creamy decadence of Low Sodium Fettuccine Alfredo with Chicken—a lighter twist on a classic Italian favorite that's perfect for health-conscious food lovers. This recipe combines tender strips of herbed chicken, velvety Alfredo sauce crafted from heavy cream, unsalted butter, and freshly grated Parmesan cheese, all tossed with perfectly cooked fettuccine. Seasoned with minced garlic, black pepper, and fragrant dried Italian herbs, the dish delivers robust flavor without relying on added salt. Fresh parsley adds a burst of color and freshness for an elegant finishing touch. Ready in just 40 minutes, this savory yet heart-smart meal is ideal for busy weeknights or special dinners without compromise.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 8 ounces Fettuccine pasta
- 4 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 1 cup Heavy cream
- 3/4 cup Parmesan cheese, grated
- 1/4 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 teaspoon Dried Italian herbs
- 2 tablespoons Fresh parsley, chopped
Instructions
Begin by bringing a large pot of water to a boil for the pasta. Cook the fettuccine according to package instructions until al dente, then drain and set aside.
While the pasta is cooking, prepare the chicken. Season both sides of the chicken breasts with black pepper and dried Italian herbs.
In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side or until fully cooked and golden brown. Remove the chicken from the skillet, let it rest for a few minutes, then slice it into strips.
In the same skillet, reduce the heat to medium-low and add unsalted butter. Once melted, add the minced garlic, sautéing for about 1 minute until fragrant.
Stir in the heavy cream and allow it to simmer gently for 2 minutes.
Gradually add the grated Parmesan cheese, stirring continuously until the cheese melts and the sauce thickens, about 3-4 minutes. Adjust the heat to low to avoid boiling.
Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly.
Serve the pasta onto plates and top with the sliced chicken.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
3099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.7 g | 244% | |
| Saturated Fat | 95.8 g | 479% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 1371 mg | 60% | |
| Total Carbohydrate | 169.2 g | 62% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 8.3 g | ||
| Protein | 161.4 g | 323% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 746 mg | 57% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1010 mg | 21% | |
*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.
