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
Scale
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.
