Low Calorie Chicken Alfredo

This dish is so simple to make that I can enjoy it even on busy nights! It feels like comfort food, but I can feel good about enjoying it too!

Key Ingredients & Substitutions

Whole Wheat Fettuccine: This is a great source of fiber compared to regular fettuccine. If you can’t find it, try whole grain penne or even zucchini noodles for a low-carb version!

Chicken Breast: Boneless, skinless chicken breast is lean and healthy. If you’re looking for a vegetarian option, try using chickpeas or tofu instead, which can soak up the sauce flavor well.

Broccoli Florets: Broccoli adds a nice crunch and nutrients. You can substitute it with spinach or asparagus if you prefer green veggies or have them on hand.

Unsweetened Almond Milk: This keeps the dish low-calorie. If you need a creamier texture, you can use skim milk or low-fat cow’s milk instead. Coconut milk is a good alternative too but will change the flavor a bit.

Parmesan Cheese: While traditional Alfredo uses lots of cream and cheese, a little grated Parmesan gives a nice cheesy flavor. Nutritional yeast can be a great dairy-free substitute if you want to avoid cheese.

How Do I Cook Chicken to Keep It Juicy?

Cooking chicken breast can be tricky, but with a few tips, you can keep it juicy and tender. The key is not to overcook it. Always start by seasoning it well for the best flavor.

• Use a meat thermometer to check the internal temperature (165°F). This ensures it’s fully cooked without drying out.
• Let the chicken rest for a few minutes after cooking. This helps the juices redistribute throughout the meat.
• Cut across the grain for tender slices. This makes each bite easier to chew.

How to Make Low Calorie Chicken Alfredo

Ingredients You’ll Need:

For the Pasta:

• 8 oz whole wheat fettuccine

For the Chicken:

• 1 lb boneless, skinless chicken breast
• Salt and pepper to taste
• 1 tsp Italian seasoning
• 1 tbsp olive oil

For the Vegetables:

• 2 cups broccoli florets

For the Sauce:

• 1 cup unsweetened almond milk
• 1/4 cup grated Parmesan cheese
• 1/2 cup low-fat cream cheese
• 2 cloves garlic, minced

For Garnishing:

• Fresh parsley, chopped

How Much Time Will You Need?

This delicious Low Calorie Chicken Alfredo takes about 30 minutes to prepare. You’ll spend around 10 minutes cooking the pasta and chicken and about 20 minutes combining everything into a yummy dish. Perfect for a quick weeknight dinner!

Step-by-Step Instructions:

1. Cook the Pasta and Broccoli:

Start by bringing a large pot of salted water to a boil. Cook the whole wheat fettuccine according to the package instructions. When there are just 3 minutes left on the cooking timer, toss in the broccoli florets. After 3 minutes, drain the pasta and broccoli, and set them aside.

2. Prepare the Chicken:

While the pasta cooks, season the chicken breasts with salt, pepper, and Italian seasoning. Make sure both sides are coated well for the best flavor.

3. Cook the Chicken:

In a skillet over medium heat, heat the olive oil. Once hot, add the seasoned chicken breasts. Cook them for about 6 to 7 minutes on each side, or until they are fully cooked through, with an internal temperature of 165°F (74°C). Once cooked, remove the chicken from the skillet and let it rest. After a few minutes, slice it into strips.

4. Make the Alfredo Sauce:

In the same skillet, add the minced garlic and sauté for about 30 seconds until it’s fragrant. Then, pour in the almond milk and bring it to a simmer. Stir in the low-fat cream cheese, mixing until it melts completely and becomes smooth.

5. Add Cheese and Seasoning:

Next, sprinkle the grated Parmesan cheese into the sauce. Mix well until everything is combined and creamy. Taste the sauce and add any extra salt and pepper if needed.

6. Combine Everything:

Add the drained fettuccine and broccoli to the sauce. Toss everything together gently, making sure the pasta and broccoli are well-coated with that creamy Alfredo sauce.

7. Serve and Enjoy:

Now for the best part! Serve the pasta in bowls, topped with the sliced chicken breast. Don’t forget to garnish with freshly chopped parsley for a pop of color and flavor. Enjoy your healthy Low Calorie Chicken Alfredo!

Can I Substitute Almond Milk with Another Milk?

Absolutely! You can use any unsweetened plant-based milk like soy or oat milk, or low-fat cow’s milk if you prefer. Just keep in mind that different milks may slightly alter the flavor and creaminess of the sauce.

How Do I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply add a splash of almond milk to the pasta and heat it gently on the stove to maintain creaminess.

Can I Use Frozen Chicken for This Recipe?

Yes, you can use frozen chicken! Just be sure to thaw it completely before cooking to ensure even cooking. A safe way to thaw is by placing it in the fridge overnight or using the cold water method if you’re short on time.

Can I Add Other Vegetables?

Certainly! Feel free to customize by adding vegetables like spinach, bell peppers, or zucchini. Just sauté them together with the garlic before you add the almond milk for extra flavor.