Heart-Healthy Olive Garden Chicken Alfredo

Indulge in the creamy comfort of classic Italian flavors with a healthy twist in this Heart-Healthy Olive Garden Chicken Alfredo recipe. Featuring tender, golden-seared chicken breasts and whole grain fettuccine, this guilt-free Alfredo swaps heavy cream for a lightened-up sauce made with low-fat milk and low-sodium chicken broth. Packed with nutrient-rich baby spinach, freshly minced garlic, and a hint of zesty lemon juice, every bite is bursting with fresh and wholesome goodness. Finished with grated Parmesan and a sprinkle of chopped parsley, this dish offers all the decadence of traditional Alfredo while being kind to your heart. Ready in just 45 minutes, it’s perfect for a weeknight dinner or a flavorful meal-prep option that the whole family will love.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 8 ounces whole grain fettuccine
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1.5 cups low-fat milk
• 2 tablespoons cornstarch
• 0.75 cup Parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• 2 cups baby spinach
• 0.5 teaspoon salt
• 0.5 teaspoon ground black pepper

Directions

Step 1

Start by bringing a large pot of water to a boil. Once boiling, add a pinch of salt and the whole grain fettuccine. Cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.

Step 2

While the pasta cooks, season the chicken breasts with salt and black pepper.

Step 3

In a large skillet over medium heat, add 1 tablespoon of olive oil. Once heated, add the chicken breasts and cook until golden brown and cooked through, about 6-7 minutes per side. Remove from skillet and set aside to rest.

Step 4

In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic for about 1 minute until fragrant, being careful not to burn it.

Step 5

Add the low-sodium chicken broth and bring to a simmer. In a small bowl, whisk the low-fat milk with the cornstarch until combined. Add the milk mixture to the skillet, stirring constantly until the sauce thickens, about 3-5 minutes.

Step 6

Reduce heat to low and stir in the grated Parmesan cheese until melted and combined into a smooth sauce.

Step 7

Chop the cooked chicken into strips and add to the sauce along with the baby spinach. Stir until the spinach is wilted, about 1-2 minutes.

Step 8

Squeeze in the lemon juice and add the cooked fettuccine to the skillet. Toss everything together so the pasta is well coated with the sauce.

Step 9

Garnish with fresh parsley before serving. Enjoy your heart-healthy Olive Garden Chicken Alfredo hot.

Nutrition Facts

Serving size	(1373.5g)

Amount per serving	% Daily Value*
Calories	2138.3

Total Fat 71.3g	0%
Saturated Fat 24.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 384.6mg	0%
Sodium 2783.8mg	0%
Total Carbohydrate 207.3g	0%
Dietary Fiber 18.2g	0%
Total Sugars 22.6g
Protein 175.6g	0%

Vitamin D 154.7IU	0%
Calcium 1289.8mg	0%
Iron 12.9mg	0%
Potassium 1594.5mg	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: 29.5%

Protein: 32.3%

Carbs: 38.2%