There is nothing quite as comforting as a creamy, cheesy pasta dish that feels indulgent yet keeps things light and healthy. This Skinny Low-Fat Chicken Fettuccine Alfredo Recipe perfectly balances rich flavors with a mindful approach to fat and calories, making it an ideal choice for weeknight dinners or when you simply want to treat yourself without the guilt. Tender grilled chicken married with a velvety sauce, tender fettuccine, and a touch of Parmesan come together to create a dish that everyone will love but few will believe is actually low-fat.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in delivering flavor, healthfulness, or texture. From the lean protein in chicken breasts to the luscious creaminess without heavy cream, these simple components combine brilliantly to create a satisfying meal.
- Chicken Breasts: The lean centerpiece that keeps this dish hearty but low in fat.
- Olive Oil: Adds healthy fats and helps marinate the chicken for extra flavor.
- Garlic Salt: Provides a quick seasoning punch without overpowering the dish.
- Pepper: Adds subtle heat and depth to the chicken and sauce.
- Butter: Just a touch enhances flavor and mouthfeel in the sauce without adding heaviness.
- Garlic Clove: Freshly minced garlic brings aromatic warmth to the sauce.
- Flour: Acts as a natural thickener for the sauce, ensuring it clings perfectly to the noodles.
- Chicken Broth: Adds savory richness without fat, creating the perfect base for the sauce.
- Milk (1% or 2%): Keeps the sauce creamy but far lighter than heavy cream alternatives.
- Parmesan Cheese: High-quality, freshly grated cheese infuses intense, nutty flavor and depth.
- Salt: Enhances flavor selectively without overwhelming the natural tastes.
- Fettuccine Noodles: The classic pasta choice with just the right texture to soak up all the delicious sauce.
How to Make Skinny Low-Fat Chicken Fettuccine Alfredo Recipe
Step 1: Marinate the Chicken
Start by prepping your chicken breasts for maximum flavor absorption. Pierce them all over with a fork, which helps the marinade penetrate deeply. Then drizzle olive oil, sprinkle garlic salt and pepper, and let the chicken rest. If you have the time, marinate for a few hours or even overnight—it truly elevates the taste by allowing the seasoning to soak in.
Step 2: Grill the Chicken
Preheat your grill to medium heat and give it a good brush of oil so the chicken doesn’t stick. Cook the breasts for 5 to 6 minutes per side until the internal temperature hits 165 degrees Fahrenheit. Then rest the chicken for at least 5 minutes—this helps the juices redistribute and keeps the meat tender and juicy.
Step 3: Prepare the Alfredo Sauce Base
In a skillet over medium heat, melt butter and add minced garlic, letting it simmer gently for about a minute to soften and release flavor. Quickly whisk in the flour to form a roux, which will thicken the sauce without clumping. This step creates the perfect creamy foundation.
Step 4: Build the Sauce
Slowly add chicken broth to the roux, whisking continuously until smooth. Then pour in the milk and allow the mixture to simmer for 6 to 8 minutes to develop thickness. Turn the heat to medium-low, add Parmesan cheese gradually while stirring, and season with salt and pepper to taste. Remove from the heat as the sauce thickens beautifully.
Step 5: Cook the Fettuccine
Bring a large pot of generously salted water to a boil, then add fettuccine noodles. Cook according to package directions until al dente, then drain. Toss the pasta immediately with your luscious alfredo sauce so every strand is perfectly coated in creamy goodness. Feel free to sprinkle extra Parmesan on top for an added cheesy finish.
Step 6: Combine and Serve
Finally, slice your grilled chicken diagonally into elegant strips and nestle them on top of the saucy fettuccine. The warm chicken atop the creamy noodles makes for a stunning presentation and a dish that looks as amazing as it tastes.
How to Serve Skinny Low-Fat Chicken Fettuccine Alfredo Recipe
Garnishes
A sprinkle of fresh chopped parsley or basil brightens the plate with a pop of color and a refreshing herbal note. Adding a little cracked black pepper or a few lemon zest shavings can also wake up the flavors and add visual appeal.
Side Dishes
A crisp green salad with vinaigrette pairs wonderfully to balance the richness of the alfredo. Roasted or steamed vegetables like asparagus or broccoli add fibers and a delightful crunch, making the meal more wholesome and colorful.
Creative Ways to Present
For a special occasion, try serving the pasta in shallow bowls with the chicken artfully arranged like fanned slices on top. Drizzle a tiny bit of extra virgin olive oil or a light balsamic glaze around the edges for a restaurant-worthy touch that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. This dish keeps well for up to 3 days, so you can enjoy its flavors long after the initial meal.
Freezing
This alfredo pasta is best enjoyed fresh, but you can freeze the cooked chicken separately if needed. Freeze in freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently. Adding a splash of milk or broth helps loosen the sauce and keeps it creamy rather than drying out. Avoid the microwave for best texture, but if you use it, do so in short bursts with a cover to trap moisture.
FAQs
Can I use another type of pasta for this recipe?
Absolutely! While fettuccine is traditional, penne, linguine, or even whole wheat noodles can work perfectly. Just adjust cooking times accordingly.
Is it okay to substitute heavy cream instead of milk?
Yes, but keep in mind that using heavy cream will increase the fat content significantly, moving this away from the “skinny” aspect of the recipe. For a lighter dish, stick with 1% or 2% milk.
How can I make this recipe dairy-free?
You can try substituting dairy-free milk alternatives like unsweetened almond or oat milk and using a vegan Parmesan alternative, though the flavor will be different but still tasty.
What’s the best way to ensure the chicken stays juicy?
Marinating the chicken and allowing it to rest after grilling are key steps. Don’t overcook the chicken, and let it rest for at least 5 minutes before slicing.
Can I prepare the sauce ahead of time?
Yes, you can prepare the sauce a few hours in advance and gently reheat it over low heat while stirring. Add a splash of milk to refresh its creaminess if it thickens too much.
Final Thoughts
This Skinny Low-Fat Chicken Fettuccine Alfredo Recipe manages to check all the boxes for comfort food lovers who want to keep dinner light and wholesome. It’s simple, quick, and irresistibly delicious, making it a go-to recipe for busy weeknights or anytime you crave flavorful indulgence without excess calories. Give it a try—you might just find your new favorite pasta indulgence!
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Skinny Low-Fat Chicken Fettuccine Alfredo Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-American
- Diet: Low Fat
Description
This Skinny Low-Fat Chicken Fettuccine Alfredo is a delicious, healthier twist on the classic creamy pasta dish. Featuring grilled chicken breasts and a lightened Alfredo sauce made with low-fat milk and a modest amount of butter and cheese, this recipe provides the indulgence you crave without the excess fat. Perfect for a satisfying weeknight dinner, it combines tender grilled chicken, al dente fettuccine, and a smooth parmesan sauce that’s easy to prepare and full of flavor.
Ingredients
Chicken and Seasoning
- 2 to 3 Chicken Breasts
- Olive Oil (for drizzling and grilling)
- 1 teaspoon Garlic Salt
- 1/2 teaspoon Pepper
Alfredo Sauce
- 1 Tablespoon Butter
- 1 to 2 Garlic Cloves, minced
- 2 Tablespoons Flour
- 1 cup Chicken Broth
- 1 cup 1% or 2% Milk
- 3/4 cup High-Quality Parmesan Cheese, grated or shaved
- 1/4 to 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Pasta
- 8 to 9 ounces Fettuccine Noodles
Instructions
- Marinate the Chicken: Place chicken breasts in a large Ziploc bag or on a baking sheet. Pierce the chicken all over with a fork. Drizzle with olive oil, garlic salt, and pepper. Allow to marinate for at least 30 minutes, though 4-8 hours is ideal for best flavor.
- Grill the Chicken: Preheat grill to medium heat and brush grates with oil to prevent sticking. Place the chicken on the grill and cook for about 5 to 6 minutes on each side, until the internal temperature reaches 165°F (74°C). Remove from grill and let rest for 5 minutes before slicing.
- Prepare the Alfredo Sauce Base: In a skillet over medium heat, melt the butter. Add the minced garlic and simmer for 1 minute until fragrant. Stir in the flour quickly to form a smooth paste (roux). Immediately whisk in the chicken broth to eliminate lumps.
- Simmer and Thicken the Sauce: Add the milk and bring the sauce to a simmer. Cook for 6 to 8 minutes, stirring occasionally, until it begins to thicken. Reduce heat to medium-low, then gradually stir in the parmesan cheese, allowing it to melt and combine fully. Season with salt and pepper to taste. Remove from heat and let the sauce thicken slightly.
- Cook the Fettuccine: Bring a large pot of generously salted water to a boil. Add the fettuccine noodles and cook according to package instructions until al dente. Drain the pasta, reserving a little pasta water if needed.
- Combine Pasta and Sauce: Toss the cooked fettuccine with the Alfredo sauce until well coated. If desired, add a splash of reserved pasta water to loosen the sauce.
- Serve with Grilled Chicken: Slice the rested grilled chicken diagonally. Plate the fettuccine Alfredo and top with sliced chicken. Garnish with extra parmesan cheese if desired and serve immediately.
Notes
- Marinating the chicken longer enhances flavor and tenderness.
- You can substitute 1% milk with 2% milk for a slightly richer sauce while keeping it low-fat.
- Use freshly grated parmesan cheese for the best melting quality and flavor.
- Grilling the chicken adds a smoky flavor but you can pan-sear if a grill is unavailable.
- Reserve some pasta water to adjust sauce consistency if it becomes too thick.
- Leftovers can be refrigerated for up to 2 days and reheated gently to avoid sauce separation.
