Low Sodium Olive Garden Chicken Alfredo
Transform your favorite restaurant dish into a healthier, heart-conscious meal with this Low Sodium Olive Garden Chicken Alfredo recipe. Packed with tender, golden-brown chicken breast strips, perfectly al dente fettuccine, and a creamy homemade alfredo sauce, this dish delivers all the decadence you crave without the excess salt. The rich, velvety sauce is crafted with skim milk, unsalted butter, and freshly grated Parmesan cheese, creating a light yet indulgent texture. A simple garlic-infused roux ties the flavors together, while fresh parsley adds a vibrant finish. Ideal for family dinners or date nights, this recipe offers an elevated twist on a classic comfort food, tailored for those watching their sodium intake. Quick to prepare and utterly satisfying, it’s the perfect way to enjoy restaurant-style flavor from the comfort of your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 pieces garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups skim milk
- 1 cup parmesan cheese, freshly grated (low sodium if available)
- 0.5 teaspoon black pepper
- 300 grams fettuccine pasta
- 2 tablespoons fresh parsley, chopped
- 1 cup unsalted chicken broth
Instructions
Begin by seasoning the chicken breasts on both sides with freshly ground black pepper.
In a large skillet, heat 1 tablespoon of olive oil 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 the chicken from the skillet and set aside. Once cooled, slice the chicken into strips.
Meanwhile, bring a large pot of water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of pasta water, and set aside.
In the same skillet used for the chicken, reduce the heat to medium and add the remaining tablespoon of olive oil and unsalted butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
Sprinkle the flour over the garlic and butter mixture, whisking constantly for about 1 minute to create a roux.
Gradually whisk in the skim milk and unsalted chicken broth, ensuring there are no lumps. Continue stirring frequently until the sauce begins to thicken, about 4-5 minutes.
Stir in the freshly grated Parmesan cheese and continue to stir until the cheese is melted and the sauce is smooth. If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency.
Add the cooked fettuccine to the skillet and toss to coat thoroughly in the alfredo sauce.
Arrange the sliced chicken over the pasta and allow it to heat through for 2-3 minutes.
Garnish with chopped fresh parsley before serving.
Serve immediately and enjoy your delicious low sodium Olive Garden Chicken Alfredo!
Nutrition Facts
Calories |
3356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.7 g | 177% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 1461 mg | 64% | |
| Total Carbohydrate | 265.1 g | 96% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 35.5 g | ||
| Protein | 256.3 g | 513% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 3357 mg | 258% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2137 mg | 45% | |
*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.
