Healthy Chicken Alfredo with Light Sauce
A light and healthy version of the classic Chicken Alfredo, perfect for a high-protein, low-calorie dinner. Featuring a creamy sauce made with Greek yogurt and skim milk, this dish is both nutritious and delicious.
Equipment
- 1 Large skillet non-stick preferred
- 1 Whisk
- 1 Large pot for pasta
Ingredients
Main Ingredients
- 2 boneless skinless chicken breasts
- 8 oz whole wheat fettuccine
- 1 cup Greek yogurt
- 1 cup skim milk
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
Preparation
- Season the chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium heat. Cook chicken until golden brown on both sides and fully cooked through, about 6-7 minutes per side. Remove from skillet and let rest before slicing.
- Bring a large pot of salted water to a boil. Cook the whole wheat fettuccine according to package instructions until al dente. Drain and set aside.
- In the same skillet, add minced garlic and sauté until fragrant, about 1 minute. Reduce heat to low and add Greek yogurt, skim milk, and Parmesan cheese, stirring constantly until the sauce is smooth and thickened.
- Add the cooked pasta to the sauce, tossing to coat. Slice the chicken and add to the skillet, mixing gently to combine. Adjust seasoning with salt and pepper to taste.
- Garnish the chicken alfredo with chopped parsley and additional Parmesan cheese, if desired. Serve immediately while hot.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- The sauce can be prepared a day in advance and stored separately. Combine with the cooked pasta and chicken just before serving for optimal freshness.
Notes
Pro Tips: For the best flavor, use fresh chicken and Parmesan.
Ingredient Substitutions: For a dairy-free option, use almond milk and nutritional yeast.
How to Serve: Serve with a side salad or steamed veggies.
Storage & Freshness: Best eaten fresh, but can be stored for up to 3 days in the fridge.
Make-Ahead Tips: Prepare sauce ahead of time and store separately.
Ingredient Substitutions: For a dairy-free option, use almond milk and nutritional yeast.
How to Serve: Serve with a side salad or steamed veggies.
Storage & Freshness: Best eaten fresh, but can be stored for up to 3 days in the fridge.
Make-Ahead Tips: Prepare sauce ahead of time and store separately.