Mediterranean Diet Classic Chicken Alfredo
Elevate your dinner table with this Mediterranean Diet Classic Chicken Alfredo—a wholesome twist on the beloved comfort food. Featuring tender slices of juicy, herb-infused chicken breast, whole-grain fettuccine, and a velvety Alfredo sauce made with a splash of extra virgin olive oil, low-sodium chicken broth, and freshly grated Parmesan, this dish strikes the perfect balance between indulgence and mindful eating. Hints of garlic, nutmeg, and fresh basil lend bold Mediterranean flavors, while the creaminess of the sauce ensures every bite is irresistibly satisfying. Ready in just 45 minutes, this healthier take on chicken Alfredo is perfect for busy weeknights or an impressive weekend treat. Garnish with fresh parsley and a sprinkle of Parmesan for a final touch of brightness and enjoy a meal that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 12 ounces Whole grain fettuccine
- 2 tablespoons Extra virgin olive oil
- 1 pound Boneless, skinless chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cloves Garlic, minced
- 1 cup Low-sodium chicken broth
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 0.25 teaspoon Freshly grated nutmeg
- 0.25 cup Fresh basil leaves, chopped
- 0.25 cup Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil and cook the whole grain fettuccine according to the package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat.
Season the chicken breasts with 0.5 teaspoon salt and 0.25 teaspoon black pepper.
Add the chicken to the skillet and cook for about 6-7 minutes per side, or until cooked through and lightly browned.
Remove the chicken from the skillet and let it rest for 5 minutes before slicing it thinly.
In the same skillet, add the minced garlic and sauté for about 1-2 minutes until fragrant.
Pour in the chicken broth and bring it to a simmer, scraping any browned bits from the bottom of the skillet.
Reduce the heat to medium-low and add the heavy cream, stirring to combine with the broth.
Gradually whisk in the Parmesan cheese until melted and the sauce is smooth. Add the freshly grated nutmeg, remaining salt, and black pepper to taste.
Add the cooked fettuccine and sliced chicken to the skillet, tossing to coat the pasta and chicken evenly with the Alfredo sauce.
Remove the skillet from the heat and stir in the fresh basil and parsley.
Serve immediately, garnished with additional Parmesan cheese and fresh herbs if desired.
Nutrition Facts
Calories |
3372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.1 g | 203% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 4277 mg | 186% | |
| Total Carbohydrate | 262.8 g | 96% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 8.9 g | ||
| Protein | 219.6 g | 439% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1223 mg | 94% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2750 mg | 58% | |
*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.
