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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!

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.

Find it online: https://ukfinda.com/skinny-low-fat-chicken-fettuccine-alfredo/