Description
This Skinny Low-Fat Chicken Fettuccine Alfredo is a delicious and healthier twist on the classic creamy pasta dish. Featuring grilled chicken breast and a light Alfredo sauce made with low-fat milk and chicken broth, it keeps the rich flavors you love while cutting down on fat and calories. Ready in just 35 minutes, this recipe is perfect for a satisfying weeknight meal that feels indulgent but stays guilt-free.
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 over medium heat until fully cooked and juices run clear, about 6 to 7 minutes per side, ensuring an internal temperature of 165°F (74°C).
- Rest and Slice: Remove the chicken from heat and let it rest for a few minutes. Then slice into strips for serving.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain the pasta and set aside.
- Prepare the Alfredo Sauce: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Whisk in the flour to create a roux and cook for 1 minute to remove the raw flour taste.
- Add Liquids: Gradually whisk in the chicken broth, then the milk. Stir continuously as the sauce simmers and thickens, about 3 to 5 minutes.
- Finish the Sauce: Stir in the grated Parmesan cheese, salt, and black pepper. Continue stirring until the cheese melts completely and the sauce is smooth and creamy.
- Combine and Serve: Toss the cooked fettuccine noodles with the Alfredo sauce until well coated. Plate the pasta and top with sliced grilled chicken. Serve immediately, optionally garnished with extra Parmesan cheese and freshly cracked black pepper.
Notes
- Use high-quality Parmesan for the best flavor and smoothest sauce.
- Resting the chicken before slicing helps retain its juices and tenderness.
- For a thicker sauce, cook it a little longer until desired consistency is reached.
- This recipe works well with whole wheat or gluten-free fettuccine for alternative diets.
- Leftovers can be stored in the refrigerator up to 2 days; reheat gently to prevent sauce separation.
