Low Calorie Chicken Alfredo: A Healthy Twist on a Classic Favorite

Low Calorie Chicken Alfredo is a delightful twist on a classic favorite that allows you to indulge without the guilt. As someone who has always loved the creamy, rich flavors of traditional Alfredo, I was thrilled to discover a way to enjoy this dish while keeping my calorie count in check. This recipe not only satisfies my cravings but also aligns with my health goals, making it a staple in my kitchen.

The origins of Alfredo sauce date back to the early 20th century in Rome, where it was created by Alfredo di Lelio. Over the years, it has evolved into a beloved dish worldwide, often associated with comfort food. People adore Low Calorie Chicken Alfredo for its creamy texture and savory taste, which can be enjoyed any day of the week. Plus, it’s incredibly convenient to prepare, making it perfect for busy weeknights. Join me as we dive into this delicious recipe that proves you can enjoy your favorite meals without compromising on flavor!

Ingredients:

• 8 oz whole wheat fettuccine
• 1 lb boneless, skinless chicken breast
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 cup unsweetened almond milk
• 1 tablespoon cornstarch
• 1/4 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Preparing the Chicken

1. Start by prepping the chicken breast. Rinse it under cold water and pat it dry with paper towels. This helps to remove any excess moisture, ensuring a nice sear when cooking. 2. Season both sides of the chicken breast with salt, pepper, and Italian seasoning. I like to be generous with the seasoning to enhance the flavor of the chicken. 3. In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, carefully place the seasoned chicken breasts in the skillet. 4. Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). This will ensure that the chicken is cooked through and juicy. 5. Once cooked, remove the chicken from the skillet and let it rest on a cutting board for about 5 minutes. This resting period allows the juices to redistribute, making the chicken more tender. 6. After resting, slice the chicken into thin strips. Set aside while you prepare the sauce and pasta.

Preparing the Pasta

7. While the chicken is cooking, bring a large pot of salted water to a boil. Once boiling, add the whole wheat fettuccine. 8. Cook the pasta according to the package instructions, usually around 8-10 minutes, until al dente. Stir occasionally to prevent sticking. 9. Once cooked, reserve about 1/2 cup of the pasta water, then drain the rest and set the pasta aside.

Making the Alfredo Sauce

10. In the same skillet used for the chicken, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute, or until fragrant, being careful not to burn it. 11. Pour in the low-sodium chicken broth and bring it to a simmer. This will deglaze the pan, picking up all the delicious bits left from cooking the chicken. 12. In a small bowl, whisk together the almond milk and cornstarch until smooth. This mixture will help thicken the sauce without adding too many calories. 13. Slowly pour the almond milk mixture into the skillet, stirring constantly. Continue to cook for about 3-4 minutes, allowing the sauce to thicken slightly. 14. Once the sauce has thickened, stir in the grated Parmesan cheese. Mix well until the cheese is melted and fully incorporated into the sauce. 15. Taste the sauce and adjust the seasoning with salt and pepper as needed. If the sauce is too thick, you can add a little of the reserved pasta water to reach your desired consistency.

Combining Everything

16. Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss gently to coat the pasta evenly with the sauce. 17. Next, add the sliced chicken on top of the pasta. Gently fold the chicken into the pasta and sauce, ensuring everything is well combined. 18. If you find the dish is too dry, add a bit more of the reserved pasta water until you reach your preferred creaminess.

Serving the Dish

19. Once everything is combined and heated through, remove the skillet from the heat. 20. Serve the Low Calorie Chicken Alfredo in bowls or on plates. I like to garnish with freshly chopped parsley for a pop of color and added freshness. 21. For an extra touch, you can sprinkle a little more Parmesan cheese on top before serving. 22. Enjoy your delicious, creamy, and guilt-free Chicken Alfredo! This dish is perfect for a cozy dinner or when you want to impress guests without the extra calories.

Storage Tips

23. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. 24. To reheat, simply warm it up in a skillet over low heat, adding a splash of almond milk or chicken broth to loosen the sauce if needed. 25. I recommend not freezing this dish, as the texture of the sauce may change upon

Conclusion:

In summary, this Low Calorie Chicken Alfredo is a must-try for anyone looking to indulge in a creamy, comforting dish without the guilt. The combination of tender chicken, al dente pasta, and a luscious, lightened-up Alfredo sauce makes for a satisfying meal that won’t derail your healthy eating goals. Plus, it’s incredibly versatile! You can easily swap out the chicken for shrimp or even a plant-based protein for a vegetarian option. Adding steamed broccoli or spinach not only boosts the nutritional value but also adds a pop of color and flavor to your plate. I encourage you to give this recipe a go and experience the deliciousness for yourself. Whether you’re cooking for family, friends, or just treating yourself, this Low Calorie Chicken Alfredo is sure to impress. Don’t forget to share your experience and any variations you try—I love hearing how you make recipes your own! Happy cooking!

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