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
Scale
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.
