Description
Enjoy a creamy, guilt-free Low Calorie Chicken Alfredo featuring whole wheat fettuccine, tender chicken breast, and a rich almond milk sauce. This dish is perfect for a cozy dinner or impressing guests while keeping calories in check!
Ingredients
Scale
- 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)
Instructions
- Rinse the chicken breast under cold water and pat dry with paper towels.
- Season both sides with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts.
- Cook for 6-7 minutes on each side until the internal temperature reaches 165°F (75°C).
- Remove chicken from skillet and let it rest for 5 minutes before slicing into thin strips.
- Bring a large pot of salted water to a boil. Add the whole wheat fettuccine.
- Cook according to package instructions (8-10 minutes) until al dente, stirring occasionally.
- Reserve 1/2 cup of pasta water, then drain the rest and set aside.
- In the same skillet, reduce heat to medium and add minced garlic. Sauté for 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer to deglaze the pan.
- In a small bowl, whisk almond milk and cornstarch until smooth.
- Slowly pour the almond milk mixture into the skillet, stirring constantly. Cook for 3-4 minutes until sauce thickens.
- Stir in grated Parmesan cheese until melted and fully incorporated. Adjust seasoning with salt and pepper. Add reserved pasta water if sauce is too thick.
- Add cooked fettuccine to the skillet with the Alfredo sauce and toss to coat.
- Gently fold in sliced chicken, ensuring everything is well combined. Add more reserved pasta water if needed.
- Remove from heat and serve in bowls or on plates.
- Garnish with freshly chopped parsley and additional Parmesan cheese if desired.
- Enjoy your delicious, creamy, and guilt-free Chicken Alfredo!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over low heat, adding a splash of almond milk or chicken broth to loosen the sauce if needed.
- Avoid freezing as the texture of the sauce may change.
- Prep Time: 15 minutes
- Cook Time: 25 minutes