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Creamy Chicken Alfredo served as a featured image for a delicious pasta recipe.

Easy Low Calorie Chicken Alfredo

This recipe offers a lighter take on classic Chicken Alfredo, delivering the same creamy and rich flavor without the high calorie count. It uses smart ingredient swaps and techniques, like a roux and pasta water, to achieve a delicious and waistline-friendly version of the beloved dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 lb fettuccine pasta whole wheat or regular
  • 4 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup 2% milk
  • 1 cup reduced-sodium chicken broth
  • 1 cup grated Parmesan cheese, plus more for serving
  • 1 teaspoon Italian seasoning
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon olive oil
  • Fresh parsley, chopped, for garnish optional

Equipment

  • large pot
  • colander
  • large skillet
  • whisk
  • Measuring cups
  • Measuring spoons
  • cutting board
  • knife

Method
 

  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. Season the chicken pieces with salt, pepper, and Italian seasoning.
  3. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.
  5. Whisk in the flour and cook for 1 minute, creating a roux.
  6. Gradually whisk in the milk and chicken broth until smooth. Bring to a simmer, stirring constantly.
  7. Reduce heat to low and stir in the Parmesan cheese until melted and smooth.
  8. If the sauce is too thick, add a little of the reserved pasta water until you reach the desired consistency.
  9. Add the cooked chicken and pasta to the sauce. Toss to coat evenly.
  10. Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.

Notes

For a richer flavor, use freshly grated Parmesan cheese. Adjust the amount of pasta water to achieve your desired sauce consistency. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or chicken broth to loosen the sauce.