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Skinny Chicken Fettuccine Alfredo Recipe

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4.4 from 211 reviews

This Skinny Chicken Fettuccine Alfredo recipe offers a quick and easy way to enjoy a creamy, flavorful pasta dish with a low-fat alfredo sauce. Featuring tender garlic chicken and a lightened-up sauce made with chicken broth and whole milk, this recipe is perfect for a satisfying yet lighter meal.

Ingredients

Fettuccine Pasta

  • 1 lb fettuccine pasta

Garlic Chicken

  • 2 large chicken breasts, about 1 ½ lbs
  • Cooking oil, as needed
  • Salt, to taste
  • ½ cup chicken broth
  • 1 to 2 tbsp butter
  • 4 to 5 minced garlic cloves
  • 1 ½ tsp paprika (regular or smoked)
  • Ground black pepper, to taste
  • 1 tbsp chopped parsley

Skinny Alfredo Sauce

  • 2 tbsp salted butter
  • 3 to 4 minced garlic cloves
  • 2 tbsp all-purpose flour (use 3 tbsp for thicker sauce)
  • 1 cup chicken broth
  • 2 cups whole milk
  • 1 tsp salt
  • ½ tsp ground black pepper
  • ¼ tsp ground nutmeg
  • 1 ½ cups parmesan cheese
  • 2 to 3 tbsp chopped parsley

For Serving

  • 1 cup grated parmesan cheese
  • Extra parsley, for garnish

Instructions

  1. Preparing the Pasta: Bring a large pot of salted water to a boil and add the fettuccine pasta. Cook according to package instructions until al dente. Drain the pasta, reserving a little pasta water, then keep warm.
  2. Cooking Garlic Chicken: Butterfly each chicken breast by slicing horizontally to create two equal pieces. Heat a large frying pan over medium-high heat and add cooking oil. Once hot, place the chicken breasts in the pan, season with salt, and brown for 3 to 4 minutes per side. Reduce heat to medium, add ½ cup chicken broth, and cover with a lid. Cook for 4 to 5 minutes, turning once, until almost done. Add 1 to 2 tablespoons butter and minced garlic, season chicken with paprika and black pepper, and cook for another 1-2 minutes until internal temperature reaches 165°F (74°C). Remove from heat, stir in parsley, and keep warm.
  3. Making Skinny Alfredo Sauce: In a large sauté pan over medium heat, melt 2 tablespoons butter and add minced garlic. Whisk in 2 tablespoons flour and cook for 1 to 2 minutes (use 3 tablespoons for a thicker sauce). Slowly add 1 cup chicken broth while whisking constantly to avoid lumps. Next, add 2 cups whole milk and season with salt, pepper, and nutmeg. Cook for 5 to 7 minutes until the sauce thickens, stirring often. Stir in 1 ½ cups parmesan cheese and 2 to 3 tablespoons parsley, cooking for another minute until the cheese melts. Remove from heat.
  4. Combining Pasta and Sauce: Add the cooked fettuccine pasta into the sauce using tongs. Toss well to coat the pasta evenly in the sauce.
  5. Serving: Slice the garlic chicken into thin, bite-sized pieces. Either toss the chicken into the pasta or place sliced chicken on top of each serving. Garnish with additional grated parmesan cheese and fresh parsley if desired.
  6. Reheating: To reheat chilled leftovers, warm the pasta on the stove over medium heat and add ½ cup chicken broth or milk to loosen the sauce as needed.

Notes

  • Butterfly chicken breasts for quicker and even cooking.
  • Use extra flour in the sauce for a thicker consistency.
  • Reserve some pasta water to adjust sauce thickness if needed.
  • Reheat leftovers gently on stovetop with added liquid to restore creaminess.
  • For a smoky flavor, use smoked paprika in the chicken seasoning.

Find it online: https://mymonthlyrecipes.com/skinny-chicken-fettuccine-alfredo-recipe/