Description
This lighter take on the classic Chicken Fettuccine Alfredo delivers creamy comfort without the extra fat. Made with a simple homemade Alfredo sauce using low-fat milk, chicken broth, and a touch of Parmesan, it’s a guilt-free dinner option that doesn’t compromise on flavor.
Ingredients
Grilled Chicken:
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2 to 3 boneless, skinless chicken breasts
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Olive oil (for brushing)
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1 tsp garlic salt
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½ tsp black pepper
Low-Fat Alfredo Sauce:
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1 tbsp butter
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1–2 garlic cloves, minced
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2 tbsp all-purpose flour
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1 cup chicken broth
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1 cup 1% or 2% milk
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¾ cup high-quality Parmesan cheese, grated or shaved
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¼ to ½ tsp salt (to taste)
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¼ tsp black pepper
Pasta:
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8 to 9 oz fettuccine noodles
Instructions
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Cook the Chicken:
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Brush chicken breasts with olive oil and season with garlic salt and pepper.
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Grill or pan-sear on medium heat until cooked through (internal temp 165°F), about 6–7 minutes per side.
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Let rest, then slice into strips.
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Cook the Pasta:
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Bring a large pot of salted water to a boil.
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Cook fettuccine according to package instructions until al dente.
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Drain and set aside.
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Make the Alfredo Sauce:
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In a medium saucepan, melt butter over medium heat. Add minced garlic and cook for 30 seconds.
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Whisk in flour to form a roux, cooking for 1 minute.
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Gradually whisk in chicken broth, then milk. Stir continuously until sauce thickens, about 3–5 minutes.
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Add Parmesan cheese, salt, and pepper. Stir until cheese is melted and sauce is smooth.
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- Assemble:
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Toss cooked fettuccine with the Alfredo sauce.
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Top with sliced grilled chicken.
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Serve immediately, optionally garnished with extra Parmesan and cracked pepper.
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Notes
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For even lighter results, use skim milk, though sauce may be thinner.
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Add steamed broccoli or spinach for a veggie boost.
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Make sauce fresh for best results; reheating can cause separation.
- Use a good-quality Parmesan for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop, Grilled
- Cuisine: Italian-American