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Skinny Low-Fat Chicken Fettuccine Alfredo

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This Skinny Low-Fat Chicken Fettuccine Alfredo delivers all the creamy, cheesy goodness of the classic dish—without the extra fat and calories. Made with a lighter sauce using low-fat milk, Greek yogurt, and just a touch of Parmesan, this healthier version is perfect for satisfying your Alfredo cravings guilt-free!

Why You’ll Love This Recipe

  • Lightened-up version of a classic comfort food.
  • Uses simple, wholesome ingredients for a healthier twist.
  • Creamy and flavorful without heavy cream or butter.
  • High in protein and lower in calories than traditional Alfredo.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

  • Boneless, skinless chicken breast
  • Olive oil or cooking spray
  • Garlic powder
  • Salt and pepper

For the Skinny Alfredo Sauce:

  • Low-fat milk (1% or skim)
  • Low-sodium chicken broth
  • Plain Greek yogurt
  • Parmesan cheese, grated
  • Garlic, minced
  • Flour (to thicken)
  • Salt and black pepper
  • Optional: Nutmeg for extra flavor

For the Pasta:

  • Whole wheat or regular fettuccine
  • Fresh parsley (for garnish)

Directions

  1. Cook the Chicken: Season chicken breasts with salt, pepper, and garlic powder. Cook in a skillet over medium heat with a little olive oil until golden brown and cooked through (about 5-6 minutes per side). Let rest, then slice.
  2. Cook the Pasta: Boil fettuccine according to package instructions until al dente. Drain and set aside.
  3. Make the Alfredo Sauce: In a saucepan, sauté garlic in a little olive oil over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in low-fat milk and chicken broth, stirring constantly to prevent lumps.
  4. Thicken the Sauce: Simmer until slightly thickened, then stir in Parmesan cheese, Greek yogurt, salt, and pepper. Cook until smooth and creamy.
  5. Combine Everything: Toss the pasta in the Alfredo sauce, then top with sliced chicken.
  6. Serve: Garnish with fresh parsley and extra Parmesan, if desired.

Servings and Timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Variations

  • Dairy-Free Option: Use unsweetened almond milk and dairy-free yogurt.
  • Gluten-Free: Use gluten-free pasta and replace flour with cornstarch.
  • Extra Veggies: Add steamed broccoli, mushrooms, or spinach for more nutrients.
  • Spicy Kick: Add a pinch of red pepper flakes for a little heat.

Storage/Reheating

  • Refrigeration: Store in an airtight container for up to 3 days.
  • Freezing: Not recommended, as the yogurt-based sauce may separate.
  • Reheating: Warm in a skillet over low heat, adding a splash of milk to restore creaminess.

FAQs

1. Can I use whole wheat pasta?

Yes! Whole wheat pasta adds fiber and keeps it healthier.

2. How do I keep the sauce from curdling?

Use low heat and stir constantly when adding Greek yogurt.

3. Can I use cornstarch instead of flour?

Yes, mix 1 tablespoon cornstarch with cold broth before adding to the sauce.

4. Is this recipe keto-friendly?

Use zucchini noodles or shirataki noodles instead of pasta.

5. What’s the best way to make it extra creamy?

Add a bit more Greek yogurt and Parmesan cheese for richness.

6. Can I use pre-cooked chicken?

Yes! Rotisserie chicken or grilled chicken works great.

7. Can I make this ahead of time?

It’s best enjoyed fresh, but you can prep the sauce and store separately.

8. How do I prevent the sauce from being too thick?

Add extra chicken broth or milk while stirring to reach the desired consistency.

9. What can I substitute for Greek yogurt?

Low-fat sour cream or blended cottage cheese works well.

10. Can I add mushrooms or spinach?

Absolutely! Sautéed mushrooms or fresh spinach add extra flavor and nutrients.

Conclusion

This Skinny Low-Fat Chicken Fettuccine Alfredo is the perfect way to enjoy a creamy, satisfying pasta dish without the guilt. With its rich flavor and lighter ingredients, it’s a healthier alternative to traditional Alfredo that doesn’t sacrifice taste. Try it tonight for a comforting and delicious meal!

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Skinny Low-Fat Chicken Fettuccine Alfredo

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This Skinny Low-Fat Chicken Fettuccine Alfredo delivers all the creamy, cheesy goodness of classic Alfredo—but with fewer calories and fat! Made with a lightened-up sauce using Greek yogurt and reduced-fat milk, this dish is rich, satisfying, and perfect for a guilt-free pasta night!

  • Author: Beth
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

Scale

For the Chicken:

  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper

For the Alfredo Sauce:

  • 1 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 tbsp all-purpose flour (or whole wheat flour)
  • 1 ½ cups low-fat (2%) or skim milk
  • ½ cup low-sodium chicken broth
  • ½ cup grated Parmesan cheese
  • ½ cup plain nonfat Greek yogurt
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp nutmeg (optional)

For the Pasta:

  • 8 oz whole wheat or regular fettuccine
  • 2 tbsp chopped parsley (for garnish)

Instructions

Step 1: Cook the Chicken

  1. Season the chicken breasts with garlic powder, Italian seasoning, salt, and black pepper.
  2. Heat olive oil in a skillet over medium heat. Add chicken and cook for 5–6 minutes per side until golden brown and cooked through.
  3. Remove from the pan, let rest for a few minutes, then slice into thin strips.

Step 2: Cook the Pasta

  1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside.

Step 3: Make the Alfredo Sauce

  1. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
  2. Sprinkle in flour and whisk for 1 minute to create a light roux.
  3. Slowly whisk in low-fat milk and chicken broth, stirring constantly to prevent lumps.
  4. Bring to a gentle simmer and cook until slightly thickened (2–3 minutes).
  5. Stir in Parmesan cheese, salt, black pepper, and nutmeg (if using) until smooth.
  6. Remove from heat and whisk in Greek yogurt until fully combined.

Step 4: Combine & Serve

  1. Toss the cooked fettuccine with the Alfredo sauce until evenly coated.
  2. Add the sliced chicken on top and gently mix.
  3. Garnish with chopped parsley and extra Parmesan, if desired.
  4. Serve immediately and enjoy!

Notes

  • Thicker Sauce: Use 1 tbsp cornstarch mixed with 2 tbsp cold water instead of flour for a gluten-free option.
  • Lighter Option: Use zucchini noodles or chickpea pasta instead of fettuccine.
  • Make Ahead: Store in an airtight container for up to 3 days. Reheat gently with a splash of milk to keep it creamy.
  • Extra Flavor: Add sautéed mushrooms or steamed broccoli for more texture.

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