Low Sodium Olive Garden Chicken Alfredo

Savor the creamy, indulgent flavors of your favorite Italian classic with this Low Sodium Olive Garden Chicken Alfredo recipe—perfectly tailored for a heart-healthier twist without compromising on taste. Succulent seared chicken breasts pair beautifully with al dente fettuccine, all enveloped in a velvety alfredo sauce made from skim milk, unsalted chicken broth, and freshly grated Parmesan cheese. By using low sodium ingredients and creating a homemade sauce, this recipe retains the rich, garlic-infused essence of traditional alfredo while keeping your sodium intake in check. Garnished with fresh parsley for a pop of color and flavor, this dish is ready in just 45 minutes and is ideal for a comforting, restaurant-inspired dinner at home.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 pieces garlic cloves, minced
• 2 tablespoons all-purpose flour
• 2 cups skim milk
• 1 cup parmesan cheese, freshly grated (low sodium if available)
• 0.5 teaspoon black pepper
• 300 grams fettuccine pasta
• 2 tablespoons fresh parsley, chopped
• 1 cup unsalted chicken broth

Directions

Step 1

Begin by seasoning the chicken breasts on both sides with freshly ground black pepper.

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side or until fully cooked and golden brown. Remove the chicken from the skillet and set aside. Once cooled, slice the chicken into strips.

Step 3

Meanwhile, bring a large pot of water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of pasta water, and set aside.

Step 4

In the same skillet used for the chicken, reduce the heat to medium and add the remaining tablespoon of olive oil and unsalted butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant.

Step 5

Sprinkle the flour over the garlic and butter mixture, whisking constantly for about 1 minute to create a roux.

Step 6

Gradually whisk in the skim milk and unsalted chicken broth, ensuring there are no lumps. Continue stirring frequently until the sauce begins to thicken, about 4-5 minutes.

Step 7

Stir in the freshly grated Parmesan cheese and continue to stir until the cheese is melted and the sauce is smooth. If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency.

Step 8

Add the cooked fettuccine to the skillet and toss to coat thoroughly in the alfredo sauce.

Step 9

Arrange the sliced chicken over the pasta and allow it to heat through for 2-3 minutes.

Step 10

Garnish with chopped fresh parsley before serving.

Step 11

Serve immediately and enjoy your delicious low sodium Olive Garden Chicken Alfredo!

Nutrition Facts

Serving size	(1702.8g)

Amount per serving	% Daily Value*
Calories	3356.3

Total Fat 137.7g	0%
Saturated Fat 65.0g	0%
Polyunsaturated Fat 5.4g
Cholesterol 467.7mg	0%
Sodium 1461.1mg	0%
Total Carbohydrate 265.1g	0%
Dietary Fiber 12.1g	0%
Total Sugars 35.5g
Protein 256.3g	0%

Vitamin D 313.4IU	0%
Calcium 3357.3mg	0%
Iron 5.0mg	0%
Potassium 2136.9mg	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: 37.3%

Protein: 30.8%

Carbs: 31.9%