If you’re anything like me and crave creamy, comforting pasta dishes without the guilt, then this Skinny Low-Fat Chicken Fettuccine Alfredo Recipe is about to become your new best friend. This dish masterfully balances rich, cheesy flavors with a light and healthy twist that doesn’t sacrifice taste. Juicy grilled chicken melds perfectly with a silky, low-fat Alfredo sauce that clings to tender fettuccine noodles, delivering comfort and satisfaction in every bite. Trust me, it’s healthier but still indulgent enough to feel like a treat!
Ingredients You’ll Need
These simple yet essential ingredients come together to create a dish bursting with flavor, texture, and vibrant appeal. Each one plays a crucial role—from the tender chicken to the creamy sauce and perfectly cooked pasta to the subtle seasoning that ties it all together.
- 2 to 3 Chicken Breasts: The star protein, grilled to juicy perfection and sliced thin for easy eating.
- Olive Oil: Adds a subtle richness and helps with marinating the chicken for enhanced flavor.
- 1 teaspoon Garlic Salt: A flavorful seasoning that brings a gentle garlicky punch to the chicken.
- 1/2 teaspoon Pepper: Adds a hint of warmth and depth without overpowering.
- 1 Tablespoon Butter: The base for your Alfredo sauce, creating creamy smoothness.
- 1 to 2 Garlic Cloves (minced): Provides aromatic freshness essential to any Alfredo sauce.
- 2 Tablespoons Flour: Used to thicken the sauce just right without heaviness.
- 1 cup Chicken Broth: Adds savory depth and helps keep the sauce light.
- 1 cup 1% or 2% Milk: The low-fat option that keeps this Alfredo recipe silky yet healthy.
- 3/4 cup High-Quality Parmesan Cheese (grated or shaved): Delivers that prized cheesy indulgence.
- 1/4 to 1/2 teaspoon Salt: Balances and enhances all the flavors in the dish.
- 1/4 teaspoon Pepper: Adds a delicate spice to the sauce.
- 8 to 9 ounces Fettuccine Noodles: The perfect pasta base to soak up every bit of sauce.
How to Make Skinny Low-Fat Chicken Fettuccine Alfredo Recipe
Step 1: Marinate the Chicken
Start by piercing the chicken breasts several times with a fork to let the marinade seep in. Place the chicken in a large Ziploc bag or on a baking sheet, then drizzle with olive oil, garlic salt, and pepper. This simple marinade infuses flavor and helps keep the chicken juicy as it cooks. If you have time, letting it rest for 4 to 8 hours will make a noticeable difference, but even 30 minutes works wonders.
Step 2: Grill the Chicken
Preheat your grill to medium heat and brush it lightly with oil to prevent sticking. Grill the chicken breasts for 5 to 6 minutes per side, turning once to achieve beautiful grill marks and even cooking. Aim for an internal temperature of 165 degrees Fahrenheit to ensure safety combined with optimal juiciness. Once cooked, remove the chicken and let it rest for 5 minutes—this step helps keep the meat tender and juicy.
Step 3: Prepare the Alfredo Sauce Base
Heat a skillet over medium heat and melt the butter, allowing it to foam slightly. Add minced garlic and let it simmer for about a minute—this releases aromatic flavors that form the sauce’s foundation. Quickly stir in the flour, mixing thoroughly to create a smooth paste, known as a roux. This roux thickens the sauce without heaviness and keeps it silky.
Step 4: Make the Low-Fat Alfredo Sauce
Gradually whisk in the chicken broth to avoid lumps, then stir in the 1% or 2% milk. Let the mixture simmer for 6 to 8 minutes until it thickens beautifully. Lower the heat and sprinkle in the Parmesan cheese a little at a time, stirring continuously to melt it smoothly into the sauce. Season with salt and pepper to taste, then remove the sauce from heat and let it develop that luxurious thickness we love without getting clumpy.
Step 5: Cook the Fettuccine Noodles
In a large pot, bring generously salted water to a boil—this is your chance to add flavor from the get-go. Cook the fettuccine according to the package instructions until al dente, which means tender yet firm to the bite. Drain the noodles and toss them immediately with your prepared Alfredo sauce, making sure every strand is coated in creamy goodness. Feel free to sprinkle on extra Parmesan here if you’re feeling cheesy!
Step 6: Combine and Serve
Finally, slice the grilled chicken diagonally into strips and lay them generously atop the fettuccine Alfredo. The combination of smoky, juicy chicken with the velvety sauce and tender pasta creates a harmonious bite every time. This final step turns your meal into the perfect balance of protein and indulgence, all while keeping it low-fat and guilt-free.
How to Serve Skinny Low-Fat Chicken Fettuccine Alfredo Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil not only adds a pop of color but introduces a fresh herbaceous note that cuts through the richness of the sauce. A few extra shavings of Parmesan right before serving add that delightful cheesy texture that makes this dish feel extra special. Don’t be shy with seasoning—freshly ground black pepper also works wonders here.
Side Dishes
Balancing this creamy pasta with light, crisp sides is a fantastic idea. Try serving it alongside a simple green salad dressed with a tangy vinaigrette to complement the richness of the Alfredo. Steamed or roasted vegetables like broccoli or asparagus also add fresh flavors and vibrant color, turning this dish into a complete and satisfying meal.
Creative Ways to Present
For a bit of flair, serve this Skinny Low-Fat Chicken Fettuccine Alfredo Recipe in individual pasta bowls or shallow plates to showcase the silky sauce pooling beautifully around the noodles and chicken. You could also layer the pasta and grilled chicken in clear glass bowls for a stunning visual effect that will wow your guests. Garnish with edible flowers or extra herbs for an elegant dinner presentation.
Make Ahead and Storage
Storing Leftovers
Place any leftover Skinny Low-Fat Chicken Fettuccine Alfredo Recipe in an airtight container and store it in the refrigerator. It will keep beautifully for up to 3 days. This makes for a perfect ready-to-go lunch or dinner that tastes almost as good as freshly made.
Freezing
If you want to freeze your leftovers, portion the pasta with sauce and chicken into freezer-safe containers or bags. For best texture, freeze for up to 1 month. Keep in mind that pasta can sometimes become a bit softer after freezing and reheating, so slightly undercook the noodles initially for optimal results.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the microwave at medium power to prevent the sauce from separating. Adding a splash of milk or chicken broth while reheating will restore creaminess and keep the sauce from becoming too thick. Stir frequently for even warmth and enjoy like it’s fresh!
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While fettuccine is classic for Alfredo sauces, feel free to use penne, linguine, or even whole wheat pasta for a nuttier flavor and added fiber without compromising on taste.
Is it possible to make this recipe dairy-free?
You can swap the milk for unsweetened almond or oat milk and use a dairy-free butter substitute. For the cheese, try a plant-based Parmesan alternative or nutritional yeast to maintain that cheesy flavor.
How can I make this recipe even lower in calories?
Consider using skinless chicken breasts, reduce the butter slightly, and opt for extra-lean milk options such as skim milk. Also, controlling portion sizes with a side of steamed veggies can keep things light yet satisfying.
What if I don’t have a grill to cook the chicken?
No worries—pan-searing the chicken breasts over medium heat with a little olive oil works just as well. Cook until golden on both sides and fully cooked through before slicing and serving.
Can this Skinny Low-Fat Chicken Fettuccine Alfredo Recipe be made vegan?
To veganize it, replace the chicken with grilled tofu or chickpeas, use plant-based milk and vegan butter, and swap Parmesan for vegan cheese substitutes. It’s a fun twist that keeps the creamy texture using vegan ingredients.
Final Thoughts
If you’re craving a comforting pasta dish without the heaviness, this Skinny Low-Fat Chicken Fettuccine Alfredo Recipe is the perfect solution. It strikes the ideal balance of creamy, cheesy indulgence and wholesome, healthy ingredients. Once you make it, you’ll realize that eating light doesn’t mean sacrificing flavor or satisfaction. So go ahead—try it out, share it with friends, and savor every delicious bite!
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 Course
- Method: Grilling
- Cuisine: Italian-American
- Diet: Low Fat
Description
This Skinny Low-Fat Chicken Fettuccine Alfredo is a healthier twist on the classic creamy pasta dish. Featuring grilled chicken breasts and a lightened Alfredo sauce made with 1% milk and a touch of butter, this comforting meal is rich in flavor yet lower in fat and calories. Perfect for a satisfying weeknight dinner, it combines tender grilled chicken with perfectly cooked fettuccine noodles and a cheesy, garlicky sauce.
Ingredients
Chicken
- 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 Clove (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 the chicken to marinate for at least 30 minutes, ideally 4-8 hours for more flavor penetration.
- Grill the Chicken: Preheat the grill to medium heat and brush it with oil to prevent sticking. Place the marinated chicken breasts on the grill and cook for approximately 5 to 6 minutes per side, depending on thickness. Ensure internal temperature reaches 165°F (74°C). Remove from grill and let rest for 5 minutes to retain juices.
- Prepare the Alfredo 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 paste (roux), then gradually whisk in the chicken broth, removing any lumps to create a smooth sauce.
- Make the Sauce Creamy: Slowly stir in the 1% milk and allow the mixture to simmer for 6 to 8 minutes until it thickens slightly. Reduce heat to medium-low and slowly add the Parmesan cheese in small increments, stirring continuously until the cheese melts and the sauce becomes creamy. Season with additional salt and pepper to taste. Remove from heat and let the sauce thicken further.
- Cook the Fettuccine: Bring a large pot of generously salted water to a boil. Add the fettuccine noodles and cook according to the package instructions until al dente. Drain the noodles well and toss them immediately with the Alfredo sauce to coat evenly.
- Serve with Chicken: Slice the rested grilled chicken diagonally and arrange it on top of the sauced fettuccine. Optionally, sprinkle extra Parmesan cheese over the dish before serving.
Notes
- Marinating the chicken longer enhances flavor but can be skipped if short on time.
- Use freshly grated Parmesan cheese for best melting and flavor quality.
- To keep the sauce smooth, stir constantly when adding flour and broth.
- Adjust salt and pepper according to personal taste preference.
- For a lower sodium option, reduce or omit added salt and use low-sodium chicken broth.
