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If you’re craving the rich, creamy comfort of classic Alfredo but want to keep things light and nourishing, you’re in for a real treat with this Skinny Low-Fat Chicken Fettuccine Alfredo Recipe. This dish combines tender grilled chicken, perfectly cooked fettuccine, and a velvety low-fat Alfredo sauce that doesn’t sacrifice an ounce of flavor or indulgence. It’s a delightful way to enjoy all the goodness of Italian comfort food without the heaviness, making it an instant favorite for weeknight dinners or weekend gatherings alike.
Ingredients You’ll Need
Getting the ingredients right is the foundation of any great meal, especially for this Skinny Low-Fat Chicken Fettuccine Alfredo Recipe. These simple pantry staples and fresh essentials work together to create that creamy, cheesy goodness with just the right balance of texture and color.
- Boneless, skinless chicken breasts: The star protein that stays tender and juicy when grilled or pan-seared.
- Olive oil: Adds a subtle fruity flavor while helping the chicken brown perfectly.
- Garlic salt: Infuses savory depth into the chicken with every bite.
- Black pepper: Provides a mild heat and balances the flavors beautifully.
- Butter: Used in moderation to gently build the sauce’s rich base.
- Garlic cloves, minced: Fresh garlic awakening the sauce with an aromatic boost.
- All-purpose flour: Creates the roux that thickens the sauce to creamy perfection.
- Chicken broth: Adds savory richness and a light body to the Alfredo sauce.
- 1% or 2% milk: Keeps the sauce luscious but low in fat, striking the perfect balance.
- High-quality Parmesan cheese: Grated or shaved for maximum flavor and that classic cheesy finish.
- Salt: Enhances all the natural flavors without overwhelming the dish.
- Fettuccine noodles: The perfect pasta choice to carry the sauce, cooked al dente for satisfying bite.
How to Make Skinny Low-Fat Chicken Fettuccine Alfredo Recipe
Step 1: Prepare and Cook the Chicken
Start by brushing the chicken breasts lightly with olive oil and seasoning them generously with garlic salt and black pepper. This step ensures the chicken is flavorful and juicy once cooked. Grill or pan-sear the breasts over medium heat for about 6 to 7 minutes on each side until the internal temperature reaches 165°F. Rest the chicken a few minutes before slicing it into beautiful, tender strips that will sit perfectly atop your pasta.
Step 2: Cook the Fettuccine
Bring a large pot of salted water to a rolling boil and add your fettuccine noodles. Cook according to the package instructions until al dente—meaning they should have a slight chew but not be too soft. Once cooked, drain the pasta well and set it aside. This step is crucial as the pasta will absorb some of the sauce and carry all those wonderful flavors to your fork.
Step 3: Create the Alfredo Sauce
In a medium saucepan, melt the butter over medium heat and immediately add the minced garlic, cooking just 30 seconds to make sure it releases its fragrance without burning. Whisk in the flour to form a roux, cooking for about one minute until it smells nutty and lightly golden. Gradually whisk in the chicken broth and then the milk, stirring continuously until the sauce thickens nicely, which usually takes about 3 to 5 minutes. Finish by adding the Parmesan cheese, a pinch of salt, and black pepper, stirring until the cheese melts into a smooth, silky sauce.
Step 4: Assemble Your Dish
Toss the cooked fettuccine noodles with the rich Alfredo sauce to coat every strand, then crown the pasta with your sliced grilled chicken. This final assembly ensures every bite combines creamy sauce, perfectly cooked pasta, and juicy chicken, making it impossible to resist.
How to Serve Skinny Low-Fat Chicken Fettuccine Alfredo Recipe
Garnishes
A sprinkle of extra grated Parmesan cheese and a few cracks of black pepper on top can elevate the presentation and flavor of your alfredo. Fresh chopped parsley or basil adds a lovely pop of color and brightness that compliments the creamy sauce beautifully.
Side Dishes
This dish pairs wonderfully with a crisp green salad tossed with a citrus vinaigrette, helping to balance the richness. Roasted or steamed vegetables like asparagus, broccoli, or green beans also make fantastic sides that add texture and nutrition.
Creative Ways to Present
Serve your Skinny Low-Fat Chicken Fettuccine Alfredo Recipe in warmed shallow bowls to keep everything hot longer. For a charming touch, offer lemon wedges alongside for guests who like a zesty twist. You could also present the chicken sliced on the side for a more elegant plating style or tossed directly into the pasta for convenience and a saucier dish.
Make Ahead and Storage
Storing Leftovers
Leftover Skinny Low-Fat Chicken Fettuccine Alfredo Recipe should be stored in an airtight container in the refrigerator. It will keep well for 2 to 3 days, allowing you to enjoy a quick and satisfying meal without any waste.
Freezing
While freezing Alfredo sauce can sometimes cause a change in texture, you can freeze the cooked chicken and pasta separately if needed. When ready to eat, thaw them overnight and gently reheat with freshly made sauce for best results.
Reheating
To reheat, gently warm the pasta and chicken in a skillet over medium-low heat with a splash of milk or chicken broth to help loosen the sauce. Avoid microwaving for long stretches as it can dry out the chicken and make the sauce separate.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While fettuccine is traditional and ideal for holding the sauce, you can substitute linguine, penne, or even whole wheat pasta for a different texture or a healthier option.
Is it necessary to use fresh Parmesan cheese?
Freshly grated or shaved Parmesan yields the best flavor and melts smoothly into the sauce compared to pre-grated versions, which often contain additives that affect texture and taste.
Can I make this recipe dairy-free?
Yes, by substituting the milk with unsweetened almond or oat milk and using a dairy-free butter alternative along with a vegan Parmesan substitute, you can create a delicious dairy-free version.
How can I make the sauce creamier without adding fat?
Using a combination of low-fat milk and a good quality chicken broth naturally enhances creaminess without adding excess fat. Cooking the roux properly also gives a silky texture without needing heavy cream.
What is the best way to ensure the chicken stays juicy?
Brushing the chicken with olive oil and not overcooking it are key. Cooking to an internal temperature of 165°F and letting it rest before slicing ensures the juices redistribute and the meat stays tender.
Final Thoughts
This Skinny Low-Fat Chicken Fettuccine Alfredo Recipe proves that you do not need heavy cream or excess butter to enjoy a comforting, creamy pasta dish that feels indulgent yet nourishes your body. It’s perfect for anyone seeking a healthier alternative without sacrificing flavor or texture. So go ahead and whip up this delectable meal—you’ll want to make it your go-to recipe for cozy nights in or impressing guests with something both elegant and light.
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Skinny Low-Fat Chicken Fettuccine Alfredo Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
- Diet: Low Fat
Description
This Skinny Low-Fat Chicken Fettuccine Alfredo recipe offers a lighter twist on the classic creamy Italian favorite by using low-fat milk and lean grilled chicken breasts. It delivers rich Parmesan flavor with a homemade garlic Alfredo sauce made from scratch, all ready in just 35 minutes for a satisfying and nutritious dinner.
Ingredients
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 chicken breasts with olive oil and season them evenly with garlic salt and black pepper to enhance flavor.
- Grill or Pan-Sear the Chicken: Cook the chicken on medium heat over the grill or in a pan, about 6 to 7 minutes per side, until fully cooked with an internal temperature of 165°F. Then let it rest.
- Slice the Chicken: After resting, slice the chicken breasts into strips for serving.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine noodles according to package instructions until al dente. Drain and set aside.
- Make the Alfredo Sauce: In a medium saucepan, melt butter over medium heat, then add minced garlic and cook for 30 seconds until fragrant. Whisk in flour to form a roux and cook for 1 minute.
- Add Liquids: Gradually whisk in chicken broth followed by milk while stirring continuously. Continue cooking until the sauce thickens, about 3 to 5 minutes.
- Finish the Sauce: Stir in Parmesan cheese, salt, and pepper until the cheese melts completely and the sauce is smooth and creamy.
- Assemble the Dish: Toss the cooked fettuccine noodles with the Alfredo sauce until well coated.
- Serve: Top the sauced pasta with the sliced grilled chicken. Serve immediately, optionally garnished with extra Parmesan cheese and freshly cracked black pepper for added flavor.
Notes
- Using 1% or 2% milk keeps the Alfredo sauce lighter without sacrificing creaminess.
- Ensure the chicken is rested before slicing to retain its juices and tenderness.
- For best results, use freshly grated Parmesan cheese for a smoother sauce.
- If the sauce becomes too thick, add a splash of milk or chicken broth to thin it slightly.
- Adjust the garlic salt and pepper to taste depending on your preference.
