High Protein Fettuccini Alfredo

Elevate your dinner routine with this creamy, protein-packed twist on a classic Italian favorite: High Protein Fettuccini Alfredo. Made with wholesome whole wheat fettuccini and tender strips of seasoned chicken breast, this recipe is enriched with a velvety sauce crafted from low-sodium chicken broth, unsweetened almond milk, tangy Greek yogurt, and Parmesan cheese. Every bite delivers rich flavor while keeping it light and nutritious, without sacrificing the comforting indulgence of traditional Alfredo. Perfect for meal prep or a weeknight dinner, this high-protein dish is ready in just 40 minutes and pairs beautifully with a fresh green salad or roasted vegetables. Garnished with fragrant parsley and optional extra Parmesan, it’s a deliciously satisfying way to stay fueled.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 ounces Whole wheat fettuccini
• 2 tablespoons Olive oil
• 16 ounces Boneless skinless chicken breasts
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 cloves Garlic, minced
• 1 cup Low-sodium chicken broth
• 0.75 cup Unsweetened almond milk
• 0.5 cup Greek yogurt
• 1 cup Grated Parmesan cheese
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Bring a large pot of salted water to a rolling boil over high heat. Cook the whole wheat fettuccini according to package instructions until al dente, about 10-12 minutes. Drain and set aside.

Step 2

While the pasta is cooking, slice the chicken breasts into thin strips.

Step 3

In a large skillet over medium heat, warm the olive oil. Add the chicken strips and season with salt and black pepper. Cook until the chicken is no longer pink and fully cooked, about 5-6 minutes. Remove from the skillet and set aside.

Step 4

In the same skillet, add the minced garlic and sauté until fragrant, approximately 1 minute.

Step 5

Add the chicken broth to the skillet, stirring to scrape any browned bits from the bottom. Bring it to a simmer and let it cook until reduced by half, about 5 minutes.

Step 6

Turn the heat to low and stir in the almond milk, Greek yogurt, and Parmesan cheese, mixing until the cheese is melted and the sauce is smooth.

Step 7

Add the cooked fettuccini and the chicken back into the skillet. Toss everything together until the pasta and chicken are well coated with the sauce.

Step 8

Remove from heat and sprinkle with fresh parsley.

Step 9

Serve immediately, garnished with additional Parmesan if desired.

Nutrition Facts

Serving size	(1468.5g)

Amount per serving	% Daily Value*
Calories	2726.4

Total Fat 78.6g	0%
Saturated Fat 26.5g	0%
Polyunsaturated Fat 3.2g
Cholesterol 469.6mg	0%
Sodium 3119.2mg	0%
Total Carbohydrate 263.7g	0%
Dietary Fiber 21.4g	0%
Total Sugars 11.3g
Protein 235.9g	0%

Vitamin D 88.6IU	0%
Calcium 1446.6mg	0%
Iron 18.2mg	0%
Potassium 2328.7mg	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: 26.1%

Protein: 34.9%

Carbs: 39.0%