Skinny Chicken Fettuccine Alfredo Recipe
This Skinny Chicken Fettuccine Alfredo is a quick and easy pasta dish featuring tender garlic chicken and a creamy, low-fat Alfredo sauce. It offers a healthier twist on the classic Italian favorite by using a lightened alfredo sauce and lean chicken breasts, making it perfect for a satisfying weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Ingredients
For the Pasta:
- 1 lb fettuccine pasta
For Garlic Chicken:
- 2 large chicken breasts, about 1 ½ lbs
- Cooking oil
- Salt, to taste
- ½ cup chicken broth
- 1 to 2 tbsp butter
- 4 to 5 minced garlic cloves
- 1 ½ tsp paprika (regular or smoked)
- Ground black pepper, to taste
- 1 tbsp chopped parsley
For Skinny Alfredo Sauce:
- 2 tbsp salted butter
- 3 to 4 minced garlic cloves
- 2 tbsp all-purpose flour (or 3 tbsp for thicker sauce)
- 1 cup chicken broth
- 2 cups whole milk
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ tsp ground nutmeg
- 1 ½ cups parmesan cheese
- 2 to 3 tbsp chopped parsley
For Garnish:
- 1 cup grated parmesan cheese
- Extra chopped parsley
Instructions
- Preparing the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain the pasta, reserving a little pasta water, and keep warm.
- Cooking Garlic Chicken: Butterfly each chicken breast by slicing horizontally to create two thin pieces for quicker cooking. Heat a large frying pan over medium-high heat and add cooking oil. Season the chicken with salt. Brown the chicken for 3 to 4 minutes per side until well browned. Reduce heat to medium and add ½ cup chicken broth. Cover with a lid and cook for 4 to 5 minutes, turning halfway, until almost cooked through. Stir in 1 to 2 tablespoons butter and minced garlic. Season with paprika and black pepper and cook for another 1 to 2 minutes until chicken reaches an internal temperature of 165°F (74°C). Remove from heat and stir in chopped parsley. Keep warm.
- Making Skinny Alfredo Sauce: In a large sauté pan, melt 2 tablespoons butter over medium heat. Add minced garlic and cook until fragrant. Whisk in the flour and cook for 1 to 2 minutes. Slowly add chicken broth while whisking constantly to avoid lumps. Add the milk and season with salt, pepper, and nutmeg. Simmer over medium heat for 5 to 7 minutes until thickened. Remove from heat and stir in parmesan cheese and parsley until melted and incorporated.
- Combining Pasta and Sauce: Add the cooked fettuccine to the sauce using tongs and toss until the pasta is evenly coated with the creamy Alfredo sauce.
- Serving: Slice the garlic chicken into bite-sized pieces and either toss into the pasta or serve on top. Garnish with additional grated parmesan cheese and fresh parsley as desired.
- Reheating: To reheat leftover pasta, warm on the stovetop over medium heat, adding ½ cup chicken broth or milk to loosen the sauce.
Notes
- Butterfly the chicken breasts to ensure they cook quickly and evenly.
- Reserve some pasta water to adjust the consistency of the Alfredo sauce if needed.
- Use whole milk in the sauce for creaminess while keeping it lower fat than traditional heavy cream.
- Adding paprika to the chicken gives it a smoky depth of flavor; smoked paprika is optional.
- For thicker sauce, increase flour to 3 tablespoons when making the roux.
- Store leftovers in an airtight container and consume within 3 days for best quality.
