Description
Craving the rich, creamy comfort of fettuccine alfredo but want a lighter version? This Skinny Chicken Fettuccine Alfredo Recipe is the answer. With tender chicken, a velvety sauce made with whole milk and parmesan, and a sprinkle of garlic, this dish hits all the right notes. It’s satisfying, wholesome, and the perfect dinner for a busy weeknight. Plus, you can enjoy it guilt-free!
Ingredients
For the Fettuccine Pasta
- 1 lb fettuccine pasta
For the Garlic Chicken
- 2 large chicken breasts (about 1 ½ lbs)
- Cooking oil, as needed
- Salt, to taste
- ½ cup chicken broth
- 1–2 tablespoons butter
- 4–5 cloves garlic, minced
- 1 ½ teaspoons paprika (regular or smoked)
- Ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped
For the Skinny Alfredo Sauce
- 2 tablespoons salted butter
- 3–4 cloves garlic, minced
- 2 tablespoons all-purpose flour (or 3 for thicker sauce)
- 1 cup chicken broth
- 2 cups whole milk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 1 ½ cups grated parmesan cheese
- 2–3 tablespoons fresh parsley, chopped
Instructions
- Cook the Fettuccine Pasta
Bring a large pot of salted water to a boil and cook the fettuccine until al dente, following package instructions. Drain, reserving a bit of pasta water to keep it warm. - Prepare the Garlic Chicken
- Butterfly the chicken by cutting each breast horizontally into two equal pieces.
- Preheat a large frying pan over medium-high heat, adding cooking oil until shimmering. Season the chicken with salt and cook for 3–4 minutes per side until golden brown.
- Lower the heat, add chicken broth, and cover the pan to cook the chicken faster. Add butter, garlic, paprika, and black pepper. Cook for 1–2 more minutes until the chicken reaches 165°F.
- Sprinkle with parsley and keep warm.
- Make the Skinny Alfredo Sauce
- In a sauté pan, melt butter over medium heat and add garlic, cooking until fragrant.
- Whisk in flour and cook for 1–2 minutes until lightly golden.
- Gradually add chicken broth and whole milk, whisking constantly to avoid lumps. Season with salt, pepper, and nutmeg.
- Cook the sauce for 5–7 minutes until it thickens. Stir in parmesan cheese and parsley until the cheese melts.
- Combine Pasta and Sauce
Add the cooked fettuccine to the skillet with the sauce and toss using tongs until the pasta is fully coated. - Serve and Enjoy
Slice the garlic chicken into bite-sized pieces and either mix it into the pasta or plate it on top. Garnish with extra parmesan and parsley.
Notes
- Don’t Skip the Nutmeg: It adds a subtle warmth that enhances the sauce.
- Use Freshly Grated Parmesan: Pre-shredded cheese doesn’t melt as smoothly and can affect the texture.
- Cook Pasta Al Dente: This ensures the fettuccine holds up well in the sauce without becoming soggy.
- Thin the Sauce if Needed: Add a splash of milk or pasta water to adjust the sauce’s consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American