Mediterranean Diet Chicken Fettuccine Alfredo

Indulge in a guilt-free twist on a classic with this Mediterranean Diet Chicken Fettuccine Alfredo, a creamy yet wholesome dish packed with vibrant flavors and nutritious ingredients. Featuring tender whole wheat fettuccine, juicy seared chicken breasts, and a luscious Greek yogurt-based sauce, this recipe is elevated with Mediterranean staples like sundried tomatoes, baby spinach, and fresh basil. The tangy lemon juice and nutty Parmesan cheese bring a bright, rich finish to the dish without the heavy cream. Ready in just 45 minutes, this healthy and satisfying dinner option is perfect for weeknights, blending comfort food indulgence with heart-healthy benefits. Serve it hot with a sprinkle of extra Parmesan or a side salad for a complete Mediterranean-inspired meal!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 ounces fettuccine pasta (preferably whole wheat)
• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 3 cups baby spinach
• 1 cup sundried tomatoes, chopped
• 1 cup plain Greek yogurt
• 1 cup Parmesan cheese, grated
• 2 tablespoons lemon juice
• 1 tablespoon fresh basil, chopped
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt
• 0.5 cup chicken broth

Directions

Step 1

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

Step 2

While the pasta is cooking, season the chicken breasts with salt and pepper.

Step 3

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side or until golden and cooked through. Remove from the skillet and let them rest for a few minutes before slicing into thin strips.

Step 4

In the same skillet, add the remaining tablespoon of olive oil and garlic. Sauté for about 1 minute until fragrant.

Step 5

Add the baby spinach and sundried tomatoes to the skillet, cooking until the spinach has wilted, about 2-3 minutes.

Step 6

In a mixing bowl, combine Greek yogurt, Parmesan cheese, lemon juice, and chicken broth. Whisk until smooth and creamy.

Step 7

Lower the heat to medium, add the yogurt sauce to the skillet with vegetables, stirring to combine. Heat gently, making sure not to let the sauce boil, which might cause the yogurt to curdle.

Step 8

Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce. Add a bit of the reserved pasta water if the sauce is too thick.

Step 9

Fold in the sliced chicken and fresh basil, stirring until heated through. Adjust seasoning with additional salt and pepper if needed.

Step 10

Serve the Mediterranean Diet Chicken Fettuccine Alfredo hot, garnished with extra Parmesan cheese and basil, if desired.

Nutrition Facts

Serving size	(1536.2g)

Amount per serving	% Daily Value*
Calories	2415.3

Total Fat 76.7g	0%
Saturated Fat 28.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 400.3mg	0%
Sodium 5357.0mg	0%
Total Carbohydrate 234.1g	0%
Dietary Fiber 36.4g	0%
Total Sugars 99.1g
Protein 220.1g	0%

Vitamin D 3.5IU	0%
Calcium 1557.5mg	0%
Iron 22.4mg	0%
Potassium 8951.9mg	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: 27.5%

Protein: 35.1%

Carbs: 37.3%