Description
This Skinny Low-Fat Chicken Fettuccine Alfredo recipe offers a lighter take on the classic creamy pasta dish. Tender grilled chicken breasts are paired with fettuccine noodles and coated in a homemade Alfredo sauce made with 1% or 2% milk and a touch of Parmesan, resulting in a rich yet balanced meal perfect for a satisfying weeknight dinner.
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 chicken breasts with olive oil and season with garlic salt and black pepper to prepare for cooking.
- Grill or Pan-Sear: Cook chicken breasts on medium heat either by grilling or pan-searing for about 6–7 minutes per side until fully cooked and the internal temperature reaches 165°F.
- Rest and Slice: Let the cooked chicken rest for a few minutes, then slice it into strips for serving.
- Cook the Pasta: Bring a large pot of salted water to a boil to prepare for fettuccine.
- Boil Fettuccine: Add fettuccine noodles and cook according to package instructions until al dente.
- Drain Pasta: Drain the cooked noodles and set them aside while preparing the sauce.
- Start Alfredo Sauce: In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Create Roux: Whisk in flour to form a roux and cook for about 1 minute, stirring constantly to avoid lumps.
- Add Liquids: Gradually whisk in chicken broth followed by milk, stirring continuously until the sauce thickens, about 3 to 5 minutes.
- Incorporate Cheese and Seasoning: Add the Parmesan cheese, salt, and black pepper, stirring until the cheese melts and the sauce becomes smooth and creamy.
- Assemble the Dish: Toss the cooked fettuccine noodles with the Alfredo sauce, ensuring they are well coated.
- Top with Chicken: Arrange the sliced grilled chicken strips on top of the coated pasta.
- Serve: Serve the Skinny Low-Fat Chicken Fettuccine Alfredo immediately, optionally garnished with extra Parmesan cheese and cracked black pepper for extra flavor.
Notes
- Use 1% or 2% milk to keep the sauce creamy but lower in fat.
- Ensure chicken breasts are cooked to an internal temperature of 165°F for safety.
- For extra flavor, garnish with fresh parsley if desired.
- Use high-quality Parmesan cheese for the best taste and creaminess.
- Adjust the salt levels in the sauce according to your preference.
