Description
Dive into pasta night guilt-free with this Low Calorie Chicken Alfredo that tastes just as creamy and indulgent as the original but won’t derail your healthy eating goals.
Ingredients
Scale
- 8 oz (225g) whole wheat fettuccine pasta
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tsp olive oil, divided
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tbsp all-purpose flour
- 1 cup low-sodium chicken broth
- 3/4 cup unsweetened almond milk (or skim milk)
- 1/4 cup light cream cheese (2 oz/55g)
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1/2 tsp dried Italian herbs
- 1/4 tsp white pepper
- Salt to taste
- 2 tbsp fresh parsley, chopped
- Red pepper flakes (optional, for serving)
Instructions
- Bring a large pot of salted water to boil. Meanwhile, pat chicken pieces dry and season with salt and pepper.
- Heat 1 teaspoon olive oil in a large non-stick skillet over medium-high heat. Cook chicken pieces for 3-4 minutes per side until golden and cooked through (165°F/74°C). Transfer to a plate and cover loosely.
- Cook fettuccine according to package directions for al dente texture, usually 9-11 minutes. Reserve 1/2 cup pasta water before draining.
- Return skillet to medium heat and add remaining teaspoon of olive oil. Add minced garlic and cook until fragrant, about 30 seconds.
- Sprinkle flour over garlic and stir constantly for 1 minute to create a light roux.
- Slowly whisk in chicken broth, then almond milk. Simmer gently for 2-3 minutes until slightly thickened.
- Reduce heat to low and add cream cheese in small pieces, whisking until completely melted and incorporated.
- Stir in Parmesan cheese, dried Italian herbs, and white pepper until cheese melts. Taste and adjust seasoning.
- Add drained pasta directly to the sauce, tossing to coat. Fold in cooked chicken and heat through for about 1 minute.
- Garnish with fresh parsley, a light sprinkle of additional Parmesan, and red pepper flakes if desired. Serve immediately.