Carrie’s Experimental Kitchen

Low Fat Chicken Fettuccine Alfredo

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

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

As you all know, I’ve been trying to watch my weight, but my family still likes to eat certain types of food every now and then. Since today is National Fettuccine Alfredo day, I thought I’d play a trick on them to see if they’d notice that I made one of their favorite dishes a little healthier by creating this Low Fat Chicken Fettuccine Alfredo.
Low Fat Fettuccini Alfredo-closeup
 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.
Low Fat Chicken Fettuccine Alfredo
And the best part was that Gab didn’t even taste a difference..BONUS! It is still a very filling meal so a little goes a long way and I served ours with a tossed salad. ~Enjoy!

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Low Fat Chicken Fettuccine Alfredo
Low Fat Chicken Fettuccine Alfredo
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

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

Course: Main Entree
Servings: 8
Author: Carrie's Experimental Kitchen
Ingredients
  • 1 lb. Fettuccine (I used whole grain)
  • 5- 2(ounce) Boneless Chicken Breasts, diced
  • 1/4 c. Low-Sodium Chicken Broth
  • 1 tbsp. Butter
  • 2 Garlic Cloves, minced
  • 1/4 c. All-Purpose Flour
  • 2 c. Skim Milk
  • 1/4 c. Heavy Cream
  • 2 c. Pecorino Romano Cheese, shredded
Instructions
  1. Cook pasta according to package directions; drain.
  2. While the pasta is cooking, add the chicken broth and chicken tenders to a saute pan. Saute until the meat is cooked through; set aside.
  3. In a small saucepan, heat the skim milk and heavy cream; do not boil.
  4. In another saucepan, melt the butter and add the garlic. Saute for about 1 minute, then slowly whisk in the flour forming a roux.
  5. Gradually add the warmed milk and cream and whisk until it's blended with the flour with no lumps; then add in the cheese stirring until it has melted.

  6. Cover and let simmer on low until thickened; approximately 10-15 minutes. Be sure to stir the sauce occasionally so it doesn't stick.
  7. Add the cooked pasta to the sauce and mix well. Season with salt and pepper according to your taste. 

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Enjoy one of your favorite meals without the added calories with this Low Fat Chicken Fettuccine Alfredo.

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

8 Comments

  1. thefatfreegourmet
    February 7, 2013 at 3:25 pm - Reply

    Great job, Carrie! Congratulations on your loss, your weight loss that is!! I’m so happy for you!!!! Keep up the good work and keep on cutting the fat!!

    Stay epicurious,
    Melinda

    • Carrie's Experimental Kitchen
      February 7, 2013 at 8:45 pm - Reply

      Thank you Melinda!

  2. SkinnyMommy
    February 7, 2013 at 3:48 pm - Reply

    Love it!

    • Carrie's Experimental Kitchen
      February 7, 2013 at 8:46 pm - Reply

      🙂

  3. Michela
    February 7, 2013 at 9:22 pm - Reply

    This pasta looks delicious! Great recipe!

    I just discovered your blog and browsed through some of your recipes, they all look scrumptious!

    I really enjoy reading your posts 🙂 you have a new follower!

    Michela from Italy

    • Carrie's Experimental Kitchen
      February 8, 2013 at 2:33 pm - Reply

      Thank you for stopping by Michela and Welcome, I’m glad you found me! 😉

  4. kirsten
    February 8, 2013 at 2:12 am - Reply

    This looks delicious, Carrie! I love fettuccine Alfredo, and the idea of a bit of cream for flavor/mouth feel but skim milk for the rest is so clever.

    I thought today was World Nutella Day. I think next year someone should do a Nutella Fettuccine dish to honor the occasions.

    • Carrie's Experimental Kitchen
      February 8, 2013 at 2:32 pm - Reply

      Thanks Kirsten, now that would be interesting indeed!

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