Print

Skinny Low-Fat Chicken Fettuccine Alfredo

Skinny Low-Fat Chicken Fettuccine Alfredo
Print Recipe

A creamy and comforting Skinny Low-Fat Chicken Fettuccine Alfredo recipe that delivers rich Alfredo flavor using low-fat ingredients. This healthy twist on a classic Italian dish features lean chicken breast, whole wheat or gluten-free fettuccine, and a light Alfredo sauce made with low-fat milk. Perfect for a light weeknight dinner or casual gathering, this dish is full of flavor without the heavy calories.

Ingredients

Scale

Skinny Cream Sauce

  • 2 cups low-fat milk
  • 1 tablespoon all-purpose flour
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1/3 cup freshly grated Parmesan cheese
  • Salt, to taste
  • Black pepper, to taste

Chicken

  • 2 lean skinless chicken breasts
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon Italian herbs (dried or fresh)
  • Olive oil spray

Pasta

  • 8 ounces whole wheat or gluten-free fettuccine

Garnish and Seasonings

  • Fresh parsley, chopped
  • Optional: Italian herbs, extra Parmesan cheese

Instructions

  1. Prepare the Chicken: Season the lean chicken breasts with salt, pepper, and Italian herbs. Lightly spray a skillet with olive oil spray and cook the chicken over medium heat until fully cooked and golden on both sides. Remove from heat, slice thinly, and set aside.
  2. Cook the Fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and reserve a small cup of pasta water. Set pasta aside.
  3. Make the Skinny Sauce: In the same skillet used for chicken, sauté minced garlic and diced onion until fragrant and translucent. In a bowl, whisk together low-fat milk and flour until smooth. Pour the mixture into the skillet, stirring constantly over medium heat until it thickens gently. Stir in freshly grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
  4. Combine Pasta and Chicken with Sauce: Add the cooked fettuccine and sliced chicken back to the skillet. Toss everything to coat evenly with the creamy sauce. If the sauce is too thick, loosen it with reserved pasta water to achieve desired consistency.
  5. Serve and Garnish: Plate the pasta and sprinkle with freshly chopped parsley. Serve immediately while warm for best flavor and texture.

Notes

  • Use freshly grated Parmesan cheese for better melting and flavor.
  • Cook pasta al dente to avoid sogginess.
  • Whisk flour into milk before heating to prevent lumps in the sauce.
  • Reserve pasta water to adjust sauce consistency without diluting flavor.
  • Cook chicken evenly by flipping at proper intervals to keep it juicy.

Nutrition

Keywords: skinny chicken alfredo, low fat pasta recipe, healthy fettuccine alfredo, low-calorie chicken alfredo, gluten free pasta, healthy italian recipes

Find it online: https://emillycooks.com/skinny-low-fat-chicken-fettuccine-alfredo/