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Skinny Low-Fat Chicken Fettuccine Alfredo

Skinny Low-Fat Chicken Fettuccine Alfredo

Enjoy a creamy, guilt-free Skinny Low-Fat Chicken Fettuccine Alfredo that combines tender lean chicken, smooth low-fat Alfredo sauce, and wholesome whole wheat fettuccine for a healthy, delicious dinner option that satisfies your cravings without compromising your wellness goals.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Chicken

  • 2 boneless skinless chicken breasts

Pasta

  • 8 ounces whole wheat fettuccine

Sauce

  • 2 cups low-fat milk
  • 1/2 cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil (plus extra for sautéing)
  • 1 tablespoon all-purpose flour or cornstarch
  • Salt and pepper to taste

Garnish

  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prepare the chicken: Season the boneless skinless chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the chicken breasts 5-7 minutes per side until golden and cooked through. Remove from skillet, let rest for a few minutes, then slice thinly for serving.
  2. Cook the fettuccine: Bring a large pot of salted water to a boil. Cook the whole wheat fettuccine according to package instructions until al dente. Drain the pasta and set aside, reserving about 1/4 cup of the pasta cooking water for the sauce.
  3. Make the sauce: In the same skillet used for chicken, add a splash of olive oil and sauté the minced garlic for about 1 minute until fragrant, being careful not to brown it. Sprinkle in the flour or cornstarch and whisk continuously to form a roux. Gradually pour in the low-fat milk while whisking to avoid lumps. Continue whisking and simmer gently for 3-5 minutes until the sauce thickens. Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
  4. Combine and finish: Add the cooked fettuccine to the skillet with the Alfredo sauce and toss gently to coat the noodles evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Top the pasta with the sliced chicken. Garnish with chopped fresh parsley before serving.

Notes

  • Don’t overcook chicken to keep it juicy and tender.
  • Use low heat for simmering sauce to prevent curdling or scorching.
  • Reserve pasta water to adjust sauce consistency naturally.
  • Grate Parmesan cheese fresh for a smoother, richer sauce.
  • Be careful not to brown garlic too much to avoid bitterness.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Low Fat

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 450mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 6g
  • Protein: 32g
  • Cholesterol: 70mg

Keywords: low-fat chicken alfredo, skinny fettuccine alfredo, healthy chicken pasta, low-calorie alfredo, whole wheat pasta chicken