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
Scale
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.
