Chicken Fettuccine Alfredo (Low Fat)

Try making one of your favorite meals a little healthier, without losing the flavor with this Low Fat Chicken Fettuccine Alfredo.

I've been trying to watch my weight, but my family still likes to eat certain types of food that are comforting and loaded with calories

Since today is National Fettuccine Alfredo day, I thought I'd make one of their favorite recipes a little healthier and created this Low Fat Chicken Fettuccine Alfredo. 

The regular recipe for Fettuccine Alfredo would typically call for all heavy cream and a lot more butter. I toned it down by using a majority of skim milk and also used chicken broth to cook the chicken instead of butter or oil.

I also added a little more fresh ground black pepper than I normally would have to give it a little more of a kick and I have to say this was incredibly thick and creamy, just like the original recipe.

Ingredients Needed

For this recipe you'll need:

• fettuccine pasta
• boneless chicken breasts
• chicken broth
• garlic
• all purpose flour
• skim milk
• grated Pecorino Romano cheese

How do you make Chicken Fettuccine Alfredo?

Cook pasta according to package directions; drain and place back into the pot. While the pasta is cooking, add the chicken broth and diced chicken to a nonstick skillet. Cook until the meat is cooked through; set aside.

In a medium saucepan, melt the butter and add the garlic. Saute for about 1 minute, then slowly whisk in the flour forming a roux. Add the skim milk; then whisk until it's blended with the flour with no lumps.

Add the grated cheese, reduce heat to low and simmer until the sauce thickens; approximately 10 minutes.

Be sure to stir the sauce occasionally so it doesn't stick. Add the sauce to the cooked pasta and mix well; then season with salt and pepper. 

The best part was that our youngest didn't even taste a difference..BONUS! This Low Fat Chicken Fettuccine Alfredo was very filling, so a little goes a long way. ~Enjoy!

More Italian Pasta Recipes

Low Fat Chicken Fettuccine Alfredo

Carrie's Experimental Kitchen

Try making one of your favorite meals a little healthier, without losing the flavor with this Low Fat Chicken Fettuccine Alfredo.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Entree

Cuisine Italian

Servings 6

Ingredients

  

1x2x3x

• 1 pound fettuccine pasta
• 10 ouncs) diced boneless chicken breasts
• ¼ cup chicken broth
• 1 tablespoon butter
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 2 ¼ cups skim milk
• 1 cups grated pecorino romano cheese
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

Instructions

 

• Cook pasta according to package directions; drain and place back into the pot.
• While the pasta is cooking, add the chicken broth and diced chicken to a nonstick skillet. Cook until the meat is cooked through; set aside.
• In a medium saucepan, melt the butter and add the garlic. Saute for about 1 minute, then slowly whisk in the flour forming a roux. Add the skim milk; then whisk until it's blended with the flour with no lumps.
• Add the grated cheese and cooked chicken; then reduce heat to low and simmer until the sauce thickens; approximately 10 minutes. (Be sure to stir the sauce occasionally so it doesn't stick). Add the sauce to the cooked pasta and mix well; then season with salt and pepper. 

Nutrition

Calories: 427kcalCarbohydrates: 64gProtein: 20gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 90mgSodium: 468mgPotassium: 379mgFiber: 3gSugar: 6gVitamin A: 363IUVitamin C: 0.3mgCalcium: 330mgIron: 2mg

Keyword chicken, pasta

Tried this recipe?Let us know how it was!