Heart-Healthy Classic Chicken Alfredo

Elevate your pasta night with this *Heart-Healthy Classic Chicken Alfredo*, a lighter twist on the traditional comfort food favorite. Featuring tender boneless, skinless chicken breasts, whole-wheat fettuccine, and a velvety Alfredo sauce made with fat-free half-and-half and low-sodium chicken broth, this recipe is a flavorful and guilt-free indulgence. A touch of olive oil, garlic, and freshly grated Parmesan cheese creates a creamy, savory sauce that's thickened naturally with cornstarch for a wholesome finish. Ready in just 40 minutes, this dish balances indulgence and nutrition, making it perfect for weeknight dinners or entertaining. Garnished with a sprinkle of fresh parsley, this heart-healthy pasta recipe is as visually appealing as it is delicious. Perfect for those looking to enjoy classic comfort food while prioritizing their well-being!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 8 ounces whole-wheat fettuccine
• 2 tablespoons olive oil
• 3 pieces garlic cloves, minced
• 1 cup low-sodium chicken broth
• 1 cup fat-free half-and-half
• 1 cup grated Parmesan cheese
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons fresh parsley, chopped
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Start by preparing the chicken: Pat the chicken breasts dry with paper towels and season them with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 2

In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes on each side, or until they are fully cooked and have a nice golden crust. Remove the chicken from the skillet and set aside to rest.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil and lower the heat to medium. Add the minced garlic and sauté for 1 minute until fragrant but not browned.

Step 4

Pour in the low-sodium chicken broth and bring it to a gentle simmer.

Step 5

Meanwhile, in a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.

Step 6

Add the slurry to the skillet with the chicken broth and stir continuously until the sauce begins to thicken, about 2-3 minutes.

Step 7

Stir in the fat-free half-and-half and let the sauce heat through. Then add the grated Parmesan cheese, stirring until the cheese melts and the sauce is smooth. Adjust the seasoning with the remaining salt and black pepper to taste.

Step 8

While preparing the sauce, bring a large pot of water to boil and cook the whole-wheat fettuccine according to the package instructions until al dente. Drain and set aside.

Step 9

Slice the cooked chicken into strips and add it back to the skillet with the Alfredo sauce.

Step 10

Combine the cooked fettuccine with the sauce and chicken in the skillet, tossing gently to coat the pasta evenly.

Step 11

Transfer the Chicken Alfredo to serving plates and garnish with freshly chopped parsley. Serve warm.

Nutrition Facts

Serving size	(1221.1g)

Amount per serving	% Daily Value*
Calories	2164.6

Total Fat 70.8g	0%
Saturated Fat 25.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 375.8mg	0%
Sodium 3138.7mg	0%
Total Carbohydrate 204.3g	0%
Dietary Fiber 16.8g	0%
Total Sugars 21.7g
Protein 182.6g	0%

Vitamin D 3.5IU	0%
Calcium 1323.4mg	0%
Iron 12.4mg	0%
Potassium 1979.0mg	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: 29.2%

Protein: 33.4%

Carbs: 37.4%