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
Scale
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.
