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Skinny Chicken Fettuccine Alfredo Recipe

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4.5 from 130 reviews

This Skinny Chicken Fettuccine Alfredo recipe offers a deliciously creamy, low-fat twist on the classic Italian pasta dish. Featuring tender garlic-infused chicken and a lightened alfredo sauce made with whole milk and chicken broth, it’s a perfect quick and easy meal that satisfies comfort food cravings while keeping calories in check.

Ingredients

For the Pasta:

  • 1 lb fettuccine pasta

For Garlic Chicken:

  • 2 large chicken breasts (about 1 ½ lbs)
  • Cooking oil (for frying)
  • Salt (to taste)
  • ½ cup chicken broth (120 ml)
  • 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

For Skinny Alfredo Sauce:

  • 2 tbsp salted butter
  • 3 to 4 minced garlic cloves
  • 2 tbsp all-purpose flour (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 (divided: 1 cup added to sauce, ½ cup for garnish)
  • 2 to 3 tbsp chopped parsley
  • Extra parsley for garnish

Instructions

  1. Prepare the Pasta: Bring a large pot of salted water to a boil and add the fettuccine pasta. Cook until al dente according to package directions. Drain the pasta, reserving a little pasta water in the pot, and keep warm.
  2. Cook Garlic Chicken: Butterfly each chicken breast by slicing horizontally to create two thinner pieces, which helps them cook faster. Heat a large frying pan over medium-high heat and add cooking oil. When hot, add the chicken pieces and season generously with salt. Brown the chicken for 3 to 4 minutes per side until nicely browned. Reduce heat to medium, pour in ½ cup chicken broth, and cover the pan with a tight-fitting lid. Cook for 4 to 5 minutes, turning halfway, until chicken is almost done.
  3. Finish Garlic Chicken: Add 1 to 2 tablespoons butter and the minced garlic to the pan. Season chicken on both sides with paprika and black pepper. Cook an additional 1 to 2 minutes until the chicken reaches an internal temperature of 165°F (74°C). Remove the chicken from heat, stir in fresh parsley, and keep warm.
  4. Make Skinny Alfredo Sauce: In a large sauté pan, melt butter over medium heat and add minced garlic. When fragrant and butter melted, whisk in flour and cook 1 to 2 minutes to remove raw flour taste. Slowly add chicken broth while whisking constantly to prevent lumps. Then add whole milk, salt, pepper, and nutmeg. Cook over medium heat for 5 to 7 minutes until the sauce thickens; it will thicken further as it cools.
  5. Finish Alfredo Sauce: Stir in 1 cup parmesan cheese and chopped parsley. Cook for another minute until cheese is fully melted and the sauce is smooth. Remove the sauce from heat.
  6. Toss Pasta and Sauce: Add the cooked fettuccine pasta to the sauce using tongs. Toss well until pasta is evenly coated with the creamy sauce. Use reserved pasta water if needed to loosen the sauce.
  7. Serve: Slice the cooked garlic chicken into thin, bite-sized pieces. Either toss the chicken into the pasta or arrange slices on top of individual servings. Sprinkle extra grated parmesan cheese and garnish with fresh parsley before serving.
  8. Reheat Instructions: Reheat any leftover pasta gently on the stovetop over medium heat. Add ½ cup chicken broth or milk to reconstitute the sauce and prevent it from drying out.

Notes

  • Butterfly chicken breasts for quicker and more even cooking.
  • For a thicker sauce, increase the flour to 3 tablespoons.
  • Reserve some pasta water when draining to adjust sauce consistency if needed.
  • Use freshly grated parmesan for best flavor and melt quality.
  • Check chicken internal temperature with a thermometer to ensure it reaches 165°F (74°C) for safe consumption.
  • Reheat gently with added liquid to maintain sauce creaminess.

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