Name: Skinny Low-Fat Chicken Fettuccine Alfredo Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 2 to 3 boneless, skinless chicken breasts; Olive oil (for brushing); 1 tsp garlic salt; ½ tsp black pepper; 1 tbsp butter; 1–2 garlic cloves, minced; 2 tbsp all-purpose flour; 1 cup chicken broth; 1 cup 1% or 2% milk; ¾ cup high-quality Parmesan cheese, grated or shaved; ¼ to ½ tsp salt (to taste); ¼ tsp black pepper; 8 to 9 oz fettuccine noodles

Description

This Skinny Low-Fat Chicken Fettuccine Alfredo offers a delicious twist on the classic creamy pasta dish by using low-fat milk and a lighter sauce. Perfectly grilled chicken breast and al dente fettuccine are tossed in a flavorful homemade Alfredo sauce with Parmesan cheese, garlic, and a hint of seasoning, resulting in a satisfying yet healthier meal ready in just 35 minutes.

Ingredients

Scale

Chicken

2 to 3 boneless, skinless chicken breasts
Olive oil (for brushing)
1 tsp garlic salt
½ tsp black pepper

Sauce

1 tbsp butter
1–2 garlic cloves, minced
2 tbsp all-purpose flour
1 cup chicken broth
1 cup 1% or 2% milk
¾ cup high-quality Parmesan cheese, grated or shaved
¼ to ½ tsp salt (to taste)
¼ tsp black pepper

Pasta

8 to 9 oz fettuccine noodles

Cook Mode Prevent your screen from going dark

Instructions

Cook the Chicken: Brush the chicken breasts with olive oil and season both sides evenly with garlic salt and black pepper to prepare for cooking.
Grill or Pan-Sear Chicken: Heat a grill or skillet over medium heat. Cook chicken breasts for about 6–7 minutes per side until they reach an internal temperature of 165°F (74°C), ensuring they are fully cooked through.
Rest and Slice: Remove the chicken from heat and let it rest for a few minutes. Then slice into strips for serving.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine noodles and cook according to the package instructions until al dente. Drain and set aside.
Make Alfredo Sauce: In a medium saucepan over medium heat, melt the butter. Add minced garlic and sauté for about 30 seconds until fragrant, taking care not to burn it.
Create Roux: Whisk in the all-purpose flour, stirring continuously to form a roux and cook it for 1 minute to remove the raw flour taste.
Add Liquids: Gradually whisk in the chicken broth followed by the milk, stirring continuously to prevent lumps. Continue cooking and stirring until the sauce thickens, about 3 to 5 minutes.
Finish Sauce: Stir in the Parmesan cheese, salt, and black pepper. Keep stirring until the cheese is fully melted and the sauce is smooth and creamy.
Assemble the Dish: Toss the cooked fettuccine noodles with the Alfredo sauce, ensuring even coating.
Serve: Plate the sauced noodles and top with the sliced grilled chicken. Optionally garnish with extra Parmesan cheese and cracked black pepper for added flavor before serving immediately.

Notes

Use 1% or 2% milk to keep the sauce lighter and reduce fat content compared to traditional heavy cream.
Resting the chicken after cooking helps keep it juicy and tender.
Be sure to cook the roux long enough to avoid any raw flour taste but not so long that it browns significantly.
Adjust seasoning to taste at the end, as Parmesan cheese adds natural saltiness.
For an even lower-fat option, consider using fat-free milk but expect slight differences in creaminess.