Heart-Healthy Chicken Fettuccine Alfredo

Discover the ultimate comfort food makeover with this Heart-Healthy Chicken Fettuccine Alfredo recipe, where indulgence meets nutrition. Crafted with tender strips of boneless, skinless chicken breast and whole grain fettuccine, this creamy dish is lightened up using unsweetened almond milk, low-sodium chicken broth, and heart-smart olive oil. A touch of whole wheat flour and a modest serving of grated Parmesan bring the sauce to velvety perfection, while fresh garlic adds an aromatic kick. Ready in just 45 minutes, this guilt-free Alfredo is packed with flavor and fiber, making it both satisfying and nourishing. Garnish with fresh parsley and enjoy a wholesome twist on a classic pasta favorite, perfect for weeknight dinners or meal prep.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken breast
• 12 oz whole grain fettuccine
• 2 tbsp olive oil
• 1 cup low-sodium chicken broth
• 2 cups unsweetened almond milk
• 2 tbsp whole wheat flour
• 3 garlic cloves
• 1 cup Parmesan cheese, grated
• 1 tbsp fresh parsley, chopped
• 0.5 tsp salt
• 0.5 tsp black pepper

Directions

Step 1

Begin by preparing the chicken. Cut the boneless, skinless chicken breast into thin strips.

Step 2

In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken strips and cook for 5-6 minutes, stirring occasionally, until they are cooked through and no longer pink in the middle.

Step 3

Remove the cooked chicken from the skillet and set aside.

Step 4

In a large pot, bring water to a boil and cook the whole grain fettuccine according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

Step 5

In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic cloves. Cook until fragrant, about 1 minute.

Step 6

Whisk in the whole wheat flour and cook for another minute, stirring constantly.

Step 7

Gradually add the low-sodium chicken broth and unsweetened almond milk into the skillet, whisking continuously to avoid lumps.

Step 8

Reduce heat to low and simmer for 5 minutes, or until the sauce thickens. Stir in the grated Parmesan cheese until melted and smooth.

Step 9

Return the cooked chicken to the skillet and stir to combine. Add salt and black pepper to taste.

Step 10

Incorporate the cooked fettuccine into the sauce, tossing to coat. If the sauce is too thick, add a bit of the reserved pasta water until desired consistency is reached.

Step 11

Divide the Chicken Fettuccine Alfredo onto plates, sprinkle with fresh chopped parsley, and serve immediately.

Nutrition Facts

Serving size	(1661.7g)

Amount per serving	% Daily Value*
Calories	2672.8

Total Fat 83.8g	0%
Saturated Fat 27.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 465.6mg	0%
Sodium 3277.9mg	0%
Total Carbohydrate 270.1g	0%
Dietary Fiber 26.8g	0%
Total Sugars 7.9g
Protein 221.3g	0%

Vitamin D 198.4IU	0%
Calcium 1876.3mg	0%
Iron 17.3mg	0%
Potassium 2329.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.7%

Protein: 32.5%

Carbs: 39.7%