This skinny chicken fettuccine Alfredo is so easy to make and is ready in 25 minutes. That Alfredo taste everyone loves, but in a lightened up sauce!
Chicken fettuccine Alfredo pasta. Is there anything better?
One of the best comfort foods out there in my opinion. I think that Alfredo sauce might just be my favourite pasta sauce ever.
It’s so good.
The only thing that makes chicken fettuccine Alfredo better is lightening it up to make it a bit heatlhier.
This skinny chicken fettuccine Alfredo has all the flavour of the original, but a serving of this light Alfredo sauce has about 1/3 of the calories and 1/5 of the fat of a serving of regular homemade Alfredo sauce.
So this skinny chicken fettuccine Alfredo is significantly healthier then regular chicken fettuccine Alfredo.
And even though I fully believe that sometimes only the real thing will do – this lighter version also has a place in my heart.
It’s delicious. And healthier. And so quick and easy to make.
Also, I always have milk – so I can always make this version of chicken fettuccine Alfredo!
Can you use milk instead of heavy cream for Alfredo sauce?
Using milk instead of heavy cream for this light Alfredo sauce is mainly what makes it skinny chicken fettuccine Alfredo.
You need to add some flour to thicken it up, but it’s a significant reduction in fat and calories to make it with milk instead of cream. And the flavour is still fantastic.
I would actually choose this light version over the real thing most of the time – mostly because I always have milk, but not cream, sitting in the fridge.
Also, it’s just healthier!
How do you make Alfredo sauce thinner?
If your Alfredo sauce thickens more then you would like, thin it out with a bit of pasta water. Just make sure you save some when you drain your pasta! If you forget, you can also thin it with a bit more milk.
How do you revive Alfredo sauce?
To revive leftover alfredo sauce that is already mixed with pasta, heat a bit of olive oil in a sauce pan over low heat, and add the pasta with sauce. Cook, stirring constantly, on low heat, and slowly add about 1 tablespoon of milk for every 2 cups of pasta to revive the sauce and make it nice and smooth again.
If your Alfredo sauce isn’t mixed with pasta already, simply reheat it over low heat, whisking constantly until it is warmed through, and serve over hot pasta.
How to make Skinny Chicken Fettuccine Alfredo:
- This skinny chicken fettuccine Alfredo is so tasty and so fast and easy to make. I always have the ingredients on hand and it can be on the table in less then 30 minutes.
- I always use 2% milk for this sauce. You could definitely use 3% or 1% if that’s what you buy. I believe skim milk would likely work well too, but I think that the sauce would be noticeably thinner with skim milk. It would definitely be worth a try though, if you want to lighten it up even more.
- To have this meal all ready at the same time in only about 20 minutes does require a bit of multi-tasking. Start your chicken cooking, and the water boiling for your pasta before you start on the Alfredo sauce. Once those are started you can make the sauce, which is very fast, and it can just simmer on low heat while you wait for the pasta and chicken to finish.
Here are some more great Alfredo pasta options for you:
- 8 ounces (225g) pasta (I used fettuccine)
- 2-3 boneless, skinless chicken breasts
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 3/4 cup milk (I used 2%)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup shredded parmesan cheese
- Cook the pasta according to the package directions in a large pot of boiling water. Drain.
Cook the chicken:
- There are a few options for cooking the chicken.
- You can grill it for 6-8 minutes per side, pan fry it over medium heat for 6-8 minutes per side (use a bit of olive oil in the pan), or bake it at 375 degrees F for 20-30 minutes.
- The exact cook time will really depend on the thickness of your chicken so using a meat thermometer to judge when it’s done (165 degrees F at the thickest part of the breast) is the best bet for perfectly cooked chicken.
- Another hands off option for cooked chicken is to make it earlier in the day in the slow cooker, or while you are making the pasta and alfredo sauce in the Instant Pot.
Make the light alfredo sauce:
- In a medium saucepan, over medium heat, melt the butter.
- Add the garlic and cook, stirring for about 30 seconds, until fragrant.
- Whisk in the flour, and cook, stirring constantly, until it is lightly browned, about 1 minute.
- Slowly whisk in the milk, stirring until it is incorporated and smooth.
- Add the thyme, oregano, salt, pepper, and parmesan and whisk continuously for 3-4 minutes until the sauce has thickened slightly.
- Reduce the heat to a low simmer, stirring occasionally, until the pasta and the chicken are ready.
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Serving Size:1/4 recipe
Amount Per Serving: Calories: 366Total Fat: 11.7gSaturated Fat: 6.3gCholesterol: 102mgSodium: 614mgCarbohydrates: 40.7gFiber: 0.3gSugar: 5.4gProtein: 24.9g