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.
