Low Fat Classic Chicken Alfredo

Indulge guilt-free with this Low Fat Classic Chicken Alfredo, a lightened-up twist on the traditional creamy pasta dish. This recipe pairs tender, golden-browned chicken breasts with al dente fettuccine, all coated in a luscious, velvety sauce made from low-fat milk, low-sodium chicken broth, and just the right touch of Parmesan cheese. A hint of garlic powder and a pinch of nutmeg elevate the flavors, while a cornstarch slurry ensures the sauce is rich and creamy without the need for heavy cream. Ready in just 45 minutes, this healthier version of chicken alfredo is perfect for weeknight dinners and serves a satisfying four. Garnished with fresh parsley for a pop of color and flavor, it’s a delicious way to enjoy comfort food with less guilt.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 8 ounces fettuccine
• 2 cups low-fat milk
• 1 cup low-sodium chicken broth
• 1 tablespoon cornstarch
• 0.5 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 0.25 teaspoon nutmeg
• 2 tablespoons fresh parsley

Directions

Step 1

Start by prepping the chicken breasts. Pat them dry with paper towels, then season both sides with half of the salt and pepper.

Step 2

Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts to the skillet.

Step 3

Cook the chicken for 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and place on a plate to rest.

Step 4

While the chicken cooks, bring a large pot of salted water to a boil and add the fettuccine. Cook according to package instructions until al dente. Drain and set aside.

Step 5

In a medium saucepan, combine the low-fat milk and chicken broth. Heat over medium-low until warmed through, but not boiling.

Step 6

In a small bowl, mix cornstarch with a few tablespoons of the milk-broth mixture to form a slurry, then slowly whisk it into the saucepan.

Step 7

Increase the heat to medium and stir constantly until the sauce begins to thicken, about 3-4 minutes.

Step 8

Once thickened, add the Parmesan cheese, garlic powder, nutmeg, and remaining salt and pepper. Stir until the cheese is fully melted and the sauce is smooth.

Step 9

Thinly slice the rested chicken breasts.

Step 10

Return the drained fettuccine to the pot and pour the alfredo sauce over it. Add the sliced chicken on top.

Step 11

Gently toss to combine, ensuring the pasta and chicken are coated with sauce.

Step 12

Serve the pasta warm, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(1375.2g)

Amount per serving	% Daily Value*
Calories	1507.3

Total Fat 50.8g	0%
Saturated Fat 20.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 374.2mg	0%
Sodium 3626.5mg	0%
Total Carbohydrate 103.0g	0%
Dietary Fiber 3.9g	0%
Total Sugars 25.6g
Protein 154.8g	0%

Vitamin D 219.0IU	0%
Calcium 1123.8mg	0%
Iron 7.2mg	0%
Potassium 1202.2mg	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: 30.7%

Protein: 41.6%

Carbs: 27.7%