Low Sodium Fettuccine Alfredo with Chicken
Indulge in a comforting classic with a heart-healthy twist with this Low Sodium Fettuccine Alfredo with Chicken. This recipe combines tender, golden-seared chicken breast with a rich and creamy Alfredo sauce—crafted using unsalted butter, heavy cream, and just the right amount of Parmesan cheese to keep the sodium in check. Tossed with perfectly cooked fettuccine and seasoned with fragrant Italian herbs and freshly minced garlic, this dish is packed with flavor without compromising nutrition. Ready in just 40 minutes, it's an excellent choice for a wholesome weeknight dinner. Finish with a sprinkle of fresh parsley for a burst of color and freshness that elevates every bite. Perfect for those seeking delicious, low-sodium comfort food!
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Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 8 ounces Fettuccine pasta
- 4 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 1 cup Heavy cream
- 3/4 cup Parmesan cheese, grated
- 1/4 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 teaspoon Dried Italian herbs
- 2 tablespoons Fresh parsley, chopped
Directions
Step 1
Begin by bringing a large pot of water to a boil for the pasta. Cook the fettuccine according to package instructions until al dente, then drain and set aside.
Step 2
While the pasta is cooking, prepare the chicken. Season both sides of the chicken breasts with black pepper and dried Italian herbs.
Step 3
In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side or until fully cooked and golden brown. Remove the chicken from the skillet, let it rest for a few minutes, then slice it into strips.
Step 4
In the same skillet, reduce the heat to medium-low and add unsalted butter. Once melted, add the minced garlic, sautéing for about 1 minute until fragrant.
Step 5
Stir in the heavy cream and allow it to simmer gently for 2 minutes.
Step 6
Gradually add the grated Parmesan cheese, stirring continuously until the cheese melts and the sauce thickens, about 3-4 minutes. Adjust the heat to low to avoid boiling.
Step 7
Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly.
Step 8
Serve the pasta onto plates and top with the sliced chicken.
Step 9
Garnish with fresh parsley before serving.
Nutrition Facts
| Serving size | (973.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3098.6 |
| Total Fat 190.7g | 0% |
| Saturated Fat 95.8g | 0% |
| Polyunsaturated Fat 4.7g | |
| Cholesterol 719.8mg | 0% |
| Sodium 1370.8mg | 0% |
| Total Carbohydrate 169.2g | 0% |
| Dietary Fiber 8.9g | 0% |
| Total Sugars 8.3g | |
| Protein 161.4g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 746.2mg | 0% |
| Iron 4.2mg | 0% |
| Potassium 1009.6mg | 0% |
Source of Calories