Healthy Chicken Alfredo
A deliciously lightened-up version of the classic chicken Alfredo, featuring a creamy sauce and lean chicken breast.
Equipment
- 1 non-stick skillet
- 1 whisk
- 1 large pot for cooking pasta
Ingredients
Main Ingredients
- 2 boneless skinless chicken breasts
- 8 oz whole wheat fettuccine
Light Cream Sauce
- 1 cup Greek yogurt
- 1 cup low-fat milk
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 tbsp olive oil
Instructions
Preparation
- Season chicken breasts with salt, pepper, and garlic powder. Heat a non-stick skillet over medium heat and cook until golden brown and cooked through, about 6-7 minutes per side. Remove and let rest before slicing into strips.
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
Make the Sauce
- In the same skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Whisk in Greek yogurt and milk, stirring until smooth. Gradually add Parmesan cheese, allowing it to melt and thicken the sauce. Season with salt and pepper to taste.
Combine and Serve
- Add cooked pasta to the sauce and toss to coat evenly. Add sliced chicken and gently mix until all ingredients are combined.
- Serve immediately, garnished with additional Parmesan and fresh parsley if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk if necessary to loosen the sauce.
Notes
Pro Tips: Use fresh herbs to enhance the flavor. Ingredient Substitutions: Use almond milk for a dairy-free option. How to Serve: Pair with a light salad. Storage & Freshness: Best consumed within 3 days. Make-Ahead Tips: Prepare the sauce in advance for quick assembly.