Description
This Skinny Low-Fat Chicken Fettuccine Alfredo recipe offers a lighter take on the classic creamy pasta dish. Using boneless, skinless chicken breasts grilled or pan-seared to perfection and a homemade Alfredo sauce made with low-fat milk and chicken broth, it delivers rich flavors with fewer calories and less fat. Quick to prepare in about 35 minutes, this dish is perfect for a satisfying weeknight dinner that doesn’t compromise on taste.
Ingredients
Scale
Chicken
- 2 to 3 boneless, skinless chicken breasts
- Olive oil (for brushing)
- 1 tsp garlic salt
- ½ tsp black pepper
Alfredo Sauce
- 1 tbsp butter
- 1–2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup 1% or 2% milk
- ¾ cup high-quality Parmesan cheese, grated or shaved
- ¼ to ½ tsp salt (to taste)
- ¼ tsp black pepper
Pasta
- 8 to 9 oz fettuccine noodles
Instructions
- Cook the Chicken: Brush the chicken breasts with olive oil and season evenly with garlic salt and black pepper. Grill or pan-sear the chicken on medium heat until fully cooked and the internal temperature reaches 165°F, approximately 6 to 7 minutes per side. Once done, let the chicken rest for about 5 minutes before slicing it into strips to maintain juiciness.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine noodles and cook according to the package instructions until al dente, usually about 8 to 10 minutes. Drain the pasta thoroughly and set aside, reserving a bit of pasta water if needed for the sauce.
- Make the Alfredo Sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, taking care not to brown it. Whisk in the flour to create a roux and cook for 1 minute to remove the raw flour taste. Slowly whisk in the chicken broth followed by the milk, stirring continuously to prevent lumps. Continue cooking and stirring until the sauce thickens, about 3 to 5 minutes. Stir in the Parmesan cheese along with salt and pepper to taste until the cheese has melted and the sauce is smooth and creamy.
- Assemble the Dish: Toss the cooked fettuccine noodles with the warm Alfredo sauce, ensuring the pasta is evenly coated. Plate the pasta and top with the sliced grilled chicken strips. Serve immediately, optionally garnished with additional Parmesan cheese and cracked black pepper for extra flavor.
Notes
- Use freshly grated Parmesan cheese for the best flavor and smoothest sauce.
- Letting the chicken rest before slicing keeps it juicy and tender.
- If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- For a lower sodium option, reduce or omit the added salt and use low sodium chicken broth.
- Leftover pasta can be stored in an airtight container in the fridge for up to 3 days and reheated gently on the stovetop.
