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If you have been craving a creamy, comforting pasta dish but want to keep things light and guilt-free, this Skinny Low-Fat Chicken Fettuccine Alfredo Recipe is an absolute game-changer. Packed with tender grilled chicken and smothered in a luscious yet lighter Alfredo sauce, this dish delivers all the rich flavors you adore without weighing you down. It’s perfect for busy weeknights or cozy weekend dinners, and once you try it, this recipe will quickly become a beloved favorite in your kitchen.
Ingredients You’ll Need
The magic of this Skinny Low-Fat Chicken Fettuccine Alfredo Recipe lies in its simple, wholesome ingredients. Each component is carefully chosen to bring balance—a perfect blend of creamy texture, savory flavor, and just the right amount of richness without extra fat.
- Chicken Breasts (2 to 3): The lean protein star of the dish that grills beautifully and keeps the meal hearty yet healthy.
- Olive Oil: Adds a subtle fruitiness and helps keep the chicken moist while grilling.
- Garlic Salt (1 teaspoon): A quick way to season the chicken with a flavorful garlicky punch.
- Pepper (1/2 teaspoon plus 1/4 teaspoon): For a gentle heat that balances the creaminess in the sauce.
- Butter (1 tablespoon): Just enough to kickstart the Alfredo sauce with a silky, buttery base.
- Garlic Clove (1 to 2, minced): Infuses the sauce with aromatic warmth.
- Flour (2 tablespoons): Helps thicken the sauce while keeping it light and smooth.
- Chicken Broth (1 cup): Adds depth and savory flavor without adding fat.
- 1% or 2% Milk (1 cup): Keeps the sauce creamy but low-fat—a key in this skillet favorite.
- High-Quality Parmesan Cheese (3/4 cup, grated or shaved): Provides that authentic cheesy goodness, enhancing the sauce’s richness.
- Salt (1/4 to 1/2 teaspoon): To taste, balancing all the flavors perfectly.
- Fettuccine Noodles (8 to 9 ounces): The classic pasta choice that twirls perfectly with the creamy sauce and chicken.
How to Make Skinny Low-Fat Chicken Fettuccine Alfredo Recipe
Step 1: Marinate and Prepare the Chicken
Start by piercing the chicken breasts with a fork to help the marinade soak in. Drizzle the chicken with olive oil, then sprinkle generously with garlic salt and pepper. For best flavor, let the chicken marinate at least 30 minutes—if you have time, 4 to 8 hours is ideal to really infuse those savory notes.
Step 2: Grill the Chicken to Perfection
Heat your grill to medium and brush it with oil to prevent sticking. Grill the chicken breasts for 5 to 6 minutes on each side, making sure the internal temperature reaches 165 degrees for a juicy and safe-to-eat result. When done, let the chicken rest for 5 minutes so the juices redistribute beautifully.
Step 3: Begin the Alfredo Sauce Base
In a skillet over medium heat, melt the butter and add the minced garlic, allowing it to simmer gently for about one minute to release its aroma. Stir in the flour quickly to form a smooth paste—this roux is the foundation for your creamy sauce.
Step 4: Build and Thicken the Sauce
Whisk in the chicken broth immediately to avoid lumps, then pour in the milk. Let the mixture simmer for 6 to 8 minutes until it thickens nicely. Lower the heat to medium-low and gradually stir in the parmesan cheese, adding a little at a time to ensure it melts seamlessly. Taste and season with additional salt and pepper if needed, then remove the sauce from heat to continue thickening.
Step 5: Cook the Fettuccine Pasta
While the sauce thickens, bring a large pot of salted water to a boil. Add the fettuccine noodles and cook according to the package instructions until al dente. Drain the pasta well, then toss it in the Alfredo sauce, making sure each strand is luxuriously coated. If you like, sprinkle more parmesan on top for extra cheesy goodness.
Step 6: Combine and Serve
Slice the rested grilled chicken diagonally into tender strips and arrange them atop your pasta. This final touch adds great texture and beautifully showcases the lean protein complementing the creamy sauce perfectly.
How to Serve Skinny Low-Fat Chicken Fettuccine Alfredo Recipe
Garnishes
A sprinkle of fresh chopped parsley or basil adds a lovely pop of green and fresh herbal note that contrasts the creamy sauce wonderfully. For an extra touch, a few shaved parmesan curls on top create elegant texture and accentuate the cheesy flavor.
Side Dishes
Pair this Skinny Low-Fat Chicken Fettuccine Alfredo Recipe with a crisp green salad dressed with a light vinaigrette to balance the richness. Roasted seasonal vegetables like asparagus or broccoli also complement the meal by adding fresh crunch and color.
Creative Ways to Present
For a dinner party or special treat, serve the fettuccine in individual shallow bowls with chicken slices fanned out on top. Drizzle a little extra sauce over the chicken and pasta, and finish with a sprinkle of cracked black pepper for a restaurant-style presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Skinny Low-Fat Chicken Fettuccine Alfredo Recipe stores beautifully in an airtight container in the refrigerator for up to three days. The sauce might thicken as it cools, so add a splash of milk when reheating to restore that perfect creamy consistency.
Freezing
You can freeze this dish, but for best results, freeze the pasta and sauce separately from the grilled chicken. Store them in freezer-safe containers or heavy-duty zip-top bags for up to two months. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
To reheat, warm the pasta and sauce over low heat, stirring frequently and adding a little milk or broth if the sauce becomes too thick or dry. Reheat the chicken separately in a microwave or oven to avoid overcooking. Once everything is warm, combine for a dish that tastes just as fresh as the first time you made it.
FAQs
Can I use a different type of pasta?
Absolutely! While fettuccine is classic for Alfredo, you can use linguine, penne, or even whole wheat pasta for a twist. Just adjust cooking times as needed to keep the pasta perfectly al dente.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the milk with unsweetened almond or oat milk, and use a dairy-free butter alternative. Nutritional yeast can replace parmesan for a cheesy flavor, though the texture may be slightly different.
How can I make this recipe lower in calories?
Using skinless chicken breasts, reduced-fat milk, and measuring cheese carefully helps keep fat and calories in check. You could also reduce the amount of butter or use a butter substitute to slim down the sauce further.
What’s the best way to reheat without drying out the chicken?
Reheat the chicken gently—either in a microwave at low power or wrapped in foil in the oven—to keep it juicy. Avoid high heat or prolonged cooking to prevent drying out the meat.
Can I prepare the chicken ahead of time?
Yes, grilling the chicken earlier in the day or even the night before helps deepen the flavors. Just keep it refrigerated and add it to your freshly prepared Alfredo pasta when you’re ready to serve.
Final Thoughts
This Skinny Low-Fat Chicken Fettuccine Alfredo Recipe beautifully proves that you don’t need to sacrifice flavor to enjoy a lighter, healthier pasta dish. It’s comforting, satisfying, and surprisingly simple to prepare. Next time you want to impress your family or yourself with a delicious dinner, dive into this recipe—you won’t regret it!
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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 recipe offers a lighter take on the classic creamy pasta dish by using grilled chicken breast, 1% milk, and a moderate amount of Parmesan cheese. The dish combines tender grilled chicken with a rich, homemade Alfredo sauce made without heavy cream, making it a delicious and healthier comfort meal perfect for weeknight dinners.
Ingredients
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 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 Chicken: Place chicken breasts in a large Ziploc bag or on a baking sheet. Pierce them all over with a fork to help the marinade penetrate. Drizzle with olive oil, then season with garlic salt and pepper. If possible, allow the chicken to marinate for at least 30 minutes, ideally 4-8 hours, for maximum flavor.
- Grill Chicken: Preheat a grill to medium heat and brush it with oil to prevent sticking. Place the marinated chicken on the grill and cook for approximately 5-6 minutes per side, depending on thickness. Use a thermometer to ensure the internal temperature reaches 165°F (74°C). Remove the chicken from the grill and let it rest for 5 minutes before slicing.
- Start Alfredo Sauce: In a skillet over medium heat, melt the butter. Add the minced garlic and simmer for about 1 minute until fragrant. Stir in the flour quickly to form a roux paste, then immediately whisk in the chicken broth to avoid lumps.
- Finish Sauce: Stir in the 1% milk and let the sauce simmer for 6-8 minutes until it begins to thicken. Reduce heat to medium-low and gradually add the Parmesan cheese, stirring after each addition until melted and smooth. Season with additional salt and pepper to taste, then remove from heat and allow the sauce to thicken slightly.
- Cook Pasta: Meanwhile, bring a large pot of generously salted water to a boil. Cook the fettuccine noodles according to package instructions until al dente. Drain the pasta and immediately toss it with the Alfredo sauce to coat evenly.
- Serve: Slice the rested grilled chicken on the diagonal and arrange it over the sauced fettuccine. Optionally, garnish with extra Parmesan cheese. Serve promptly for a delicious, lighter version of Chicken Fettuccine Alfredo.
Notes
- Marinating the chicken longer (4-8 hours) intensifies flavor and juiciness.
- Use freshly grated Parmesan for best flavor and smooth sauce texture.
- Adjust the amount of salt gradually, especially if using salted broth or Parmesan cheese.
- Do not overcook pasta; al dente is best for texture.
- Let the chicken rest after grilling to retain juices before slicing.
