If you’re craving a creamy, comforting pasta dish but want to keep things light and healthy, this Skinny Low-Fat Chicken Fettuccine Alfredo Recipe is going to become your new best friend in the kitchen. It captures all the rich, cheesy goodness of traditional Alfredo but swaps out heavy ingredients for smarter choices without sacrificing any flavor. Tender grilled chicken pairs perfectly with a silky, homemade sauce that uses low-fat milk and a touch of butter, all tossed with perfectly cooked fettuccine. Trust me, it’s a delightful balance of indulgence and nutrition that’s simple enough for a weeknight dinner yet impressive enough for guests.
Ingredients You’ll Need
Keeping this recipe fresh and flavorful is all about using simple, wholesome ingredients that come together beautifully. Each element plays a crucial role—from the tender chicken breasts that add protein and substance, to the Parmesan that gives a sharp, cheesy kick without overwhelming the dish.
- Chicken Breasts: Choose 2 to 3 breasts for juicy, lean protein that grills up tender and flavorful.
- Olive Oil: Used to marinate and lightly coat the grill, it adds subtle richness and keeps the chicken moist.
- Garlic Salt: Infuses the chicken with savory garlic flavor while seasoning it perfectly.
- Pepper: Adds a little bit of gentle heat and depth to the seasoning mix.
- Butter: Just a tablespoon to lend creaminess to the sauce without heavy fats.
- Garlic Clove: Minced fresh garlic brings that wonderful aromatic base for your Alfredo sauce.
- Flour: Helps thicken the sauce to a silky consistency without needing heavy cream.
- Chicken Broth: Adds savory moisture and depth, keeping the sauce light yet flavorful.
- 1% or 2% Milk: The low-fat option that makes this Alfredo recipe a guilt-free indulgence.
- High-Quality Parmesan Cheese: Freshly grated or shaved for that cheesy, nutty signature Alfredo taste.
- Salt: Adjusts the flavors to perfection in the sauce and pasta water.
- Fettuccine Noodles: Choose a good-quality brand, cooked al dente to hold the sauce beautifully.
How to Make Skinny Low-Fat Chicken Fettuccine Alfredo Recipe
Step 1: Marinate the Chicken
Start by preparing the chicken breasts, piercing them with a fork to help the marinade soak in thoroughly. Drizzle with olive oil, garlic salt, and pepper for a simple but flavorful coating. If you can, let the chicken rest in the marinade for at least 30 minutes—it really makes a difference in juiciness and taste. For best results, a few hours or overnight is even better.
Step 2: Grill the Chicken
Preheat your grill to medium heat and give the grates a light brush of oil to prevent sticking. Place the chicken breasts on the grill, cooking each side for about 5 to 6 minutes. Use a meat thermometer to check for an internal temperature of 165 degrees to ensure it’s fully cooked. After grilling, let the chicken rest for 5 minutes to keep it nice and juicy before slicing.
Step 3: Start the Sauce Base
While the chicken chills, melt butter in a skillet over medium heat and add the minced garlic. Let the garlic gently cook until fragrant but not browned—about a minute. Stir in the flour to form a light roux, stirring quickly to avoid lumps. This step is key to getting that creamy sauce texture without cream.
Step 4: Build the Alfredo Sauce
Slowly pour in the chicken broth, whisking constantly to smooth out any lumps. Then stir in the low-fat milk and let the mixture simmer gently for about 6 to 8 minutes until thickened. Lower the heat and gradually add your Parmesan cheese, stirring after each handful melts. Finish by seasoning with a pinch more salt and pepper to get the flavor just right.
Step 5: Cook the Fettuccine
Bring a large pot of salted water to a boil, then add the fettuccine. Cook according to the package directions until al dente. Drain the noodles and immediately toss them with the Alfredo sauce so every strand is luxuriously coated.
Step 6: Plate With Sliced Chicken
Slice your grilled chicken diagonally into thin strips or medallions and arrange on top of the sauced fettuccine. Don’t be shy about sprinkling a little extra Parmesan over everything for that perfect cheesy finish.
How to Serve Skinny Low-Fat Chicken Fettuccine Alfredo Recipe
Garnishes
A sprinkle of fresh chopped parsley or basil instantly brightens the plate and adds a fresh herbal note that contrasts beautifully with the creamy sauce. For a little texture, toasted pine nuts or a dash of cracked black pepper can also complement the dish nicely.
Side Dishes
Pair this Skinny Low-Fat Chicken Fettuccine Alfredo Recipe with a crisp green salad tossed in a light vinaigrette to cut through the richness. Steamed broccoli or roasted asparagus are also excellent side choices that add color and nutrition to your meal.
Creative Ways to Present
Serve the fettuccine in a large family-style dish for a casual dinner, or plate it individually on warm plates, twirling the noodles into elegant nests before topping with chicken slices. A drizzle of extra virgin olive oil or a squeeze of lemon can add a bright finishing touch if you want to jazz up the presentation.
Make Ahead and Storage
Storing Leftovers
You can keep leftover chicken Alfredo in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it chills, so you might want to add a splash of milk when reheating to get it back to that silky consistency.
Freezing
This Skinny Low-Fat Chicken Fettuccine Alfredo Recipe freezes well, but for best texture, freeze the sauce and chicken separately from the pasta. Store each in freezer-safe containers for up to 2 months. Thaw overnight before reheating gently on the stove or microwave.
Reheating
When reheating, warm the sauce slowly over low heat, stirring often and adding a little milk or broth if it feels too thick. The grilled chicken can be reheated alongside or heated separately to avoid drying out. Toss everything together right before serving for the best taste and texture.
FAQs
Can I use a different type of pasta?
Absolutely! While fettuccine is classic for Alfredo, you can swap in linguine, penne, or even whole wheat pasta for a different twist. Just adjust the cooking time as needed.
Is it possible to make this recipe dairy-free?
Yes, simply substitute the milk with unsweetened almond or oat milk and use a dairy-free butter alternative. For the cheese, try a plant-based Parmesan substitute to keep that cheesy flavor intact.
How can I make this recipe lower in calories?
Using low-fat milk, moderate amounts of butter and cheese, and controlling portion sizes already helps keep it skinny. You can also increase the veggies on the side to bulk up the meal without adding many calories.
Can I cook the chicken on a stovetop instead of a grill?
Definitely! Sear the chicken breasts in a hot pan with a bit of olive oil for 5-6 minutes per side until cooked through. You’ll get a nice caramelized crust that’s just as tasty.
What’s the best way to get a smooth Alfredo sauce?
Whisking the flour and butter mixture quickly before adding the broth and then slowly incorporating the milk helps prevent lumps. Constant stirring as the sauce simmers ensures creamy, silky results every time.
Final Thoughts
If you want a dish that feels indulgent without the heavy guilt, this Skinny Low-Fat Chicken Fettuccine Alfredo Recipe is your perfect match. It’s a rewarding, delicious meal that’s surprisingly easy to pull together. I can’t wait for you to try it and see how a lighter version of a classic pasta can still bring so much joy to your dinner table.
Print
Skinny Low-Fat Chicken Fettuccine Alfredo Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Italian-American
- Diet: Low Fat
Description
This Skinny Low-Fat Chicken Fettuccine Alfredo is a healthier take on the classic creamy pasta dish. Featuring grilled chicken breasts and a rich yet light alfredo sauce made with low-fat milk and reduced butter, this recipe delivers indulgent flavor without the heaviness. Perfect for a satisfying weeknight dinner, the dish combines tender grilled chicken, perfectly cooked fettuccine, and a luscious Parmesan sauce that’s thickened just right. With simple ingredients and straightforward steps, you can enjoy a gourmet meal while keeping it light and wholesome.
Ingredients
Chicken
- 2 to 3 Chicken Breasts
- Olive Oil, for drizzling and grilling
- 1 teaspoon Garlic Salt
- 1/2 teaspoon Pepper
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 the chicken breasts in a large Ziploc bag or on a baking sheet. Pierce the chicken all over with a fork to help the marinade penetrate. Drizzle with olive oil, then sprinkle with garlic salt and pepper. Allow the chicken to marinate for at least 30 minutes, though 4 to 8 hours is ideal for maximum flavor.
- Grill the Chicken: Preheat a grill to medium heat and brush it lightly with oil to prevent sticking. Place the marinated chicken on the grill and cook for approximately 5 to 6 minutes per side, depending on thickness. Use a meat thermometer to ensure the internal temperature reaches 165°F. Remove the chicken and let it rest for 5 minutes to retain juices.
- Prepare the Alfredo Sauce Base: In a skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the flour quickly to form a smooth paste, then gradually whisk in the chicken broth to prevent lumps.
- Simmer and Thicken the Sauce: Pour in the 1% or 2% milk and allow the mixture to simmer gently for 6 to 8 minutes until it thickens. Reduce the heat to medium-low and stir in the Parmesan cheese a little at a time, stirring thoroughly after each addition. Season with salt and pepper to taste. Remove from heat and set aside to thicken further.
- Cook the Fettuccine: In a large pot, bring salted water to a rolling boil. Add the fettuccine noodles and cook according to the package directions until al dente. Drain well but reserve a little pasta water if needed to adjust sauce consistency.
- Combine Pasta and Sauce: Toss the cooked fettuccine noodles with the Alfredo sauce in the skillet to coat evenly. Add a splash of reserved pasta water if the sauce needs loosening. Top with extra Parmesan cheese if desired.
- Serve with Sliced Grilled Chicken: Slice the rested grilled chicken breasts on the diagonal into thin strips. Plate the fettuccine Alfredo and arrange the chicken slices on top to serve.
Notes
- Marinating the chicken longer improves flavor and tenderness.
- Use freshly grated Parmesan cheese for the best sauce texture and flavor.
- If the sauce becomes too thick, thin it with a small amount of milk or pasta water.
- Keep an eye on the chicken to prevent overcooking and drying out.
- This recipe can be adapted for gluten-free pasta if needed.
- Leftovers store well in the refrigerator for up to 2 days; reheat gently to avoid curdling the sauce.
