Go Back
–+ servings
Low Calorie Chicken Alfredo

Low Calorie Chicken Alfredo

This Low-Calorie Chicken Alfredo uses lighter ingredients while still delivering that rich, creamy texture we all love. It’s a perfect way to indulge in a classic favorite without the guilt!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine American, Italian
Servings 4

Equipment

  • Large skillet
  • Large pot
  • Measuring spoons
  • Whisk
  • Tongs

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 8 oz whole wheat fettuccine or any preferred pasta
  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • 1 cup low-sodium chicken broth
  • 1 cup unsweetened almond milk or skim milk
  • ½ cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Instructions
 

Step 1: Cook the Chicken

  • Season the chicken breasts with salt, pepper, and Italian seasoning.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the chicken and cook for 6-7 minutes per side, until the chicken is cooked through and has an internal temperature of 165°F (74°C).
  • Remove the chicken from the skillet, let it rest for 5 minutes, and slice it into strips.

Step 2: Cook the Pasta

  • In a separate large pot, bring water to a boil and cook the whole wheat fettuccine according to package directions. Drain the pasta, reserving 1/2 cup of pasta water for later.

Step 3: Make the Alfredo Sauce

  • In the same skillet where you cooked the chicken, add minced garlic and sauté for 1 minute until fragrant.
  • Pour in the chicken broth and almond milk, stirring to combine.
  • Bring the mixture to a simmer and let it cook for 3-4 minutes, allowing the sauce to slightly reduce.
  • Stir in the Parmesan cheese, allowing it to melt and thicken the sauce. Season with salt and pepper to taste.

Step 4: Combine and Serve

  • Add the cooked pasta to the skillet, tossing to coat it in the sauce. If the sauce is too thick, add the reserved pasta water to thin it out.
  • Add the sliced chicken on top and toss gently to combine.
  • Garnish with fresh parsley and serve hot.

Serving Suggestions:

  • ✅ Pair with a side salad or steamed vegetables for a balanced meal.
  • ✅ Serve with garlic bread or roasted Brussels sprouts for an added touch.

Pro Tips:

  • ✔ For a creamier texture, substitute Greek yogurt for part of the almond milk.
  • ✔ Use zucchini noodles or cauliflower rice for a lower-carb alternative.
  • ✔ Add some sautéed spinach or broccoli to the dish for extra flavor and nutrients.

Notes

Notes:

  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Reheat in the microwave or on the stovetop with a splash of almond milk or water to thin the sauce.
  • Freezing: The sauce can be frozen for up to 1 month. Thaw overnight in the fridge before reheating.
Keyword chicken alfredo, creamy chicken dish, healthy pasta, lighter alfredo, low-calorie
Tried this recipe?Let us know how it was!