Skinny Chicken Alfredo
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If you’ve wondered how to make Chicken Alfredo with less calories and loads of flavor, look no further. This recipe cuts the calories by about 65% yet gets rave reviews every time!
How to Make Skinny Chicken Alfredo
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Chicken Alfredo.. delish! Seriously this is so good!
Did you know when you order Chicken Alfredo at your average restaurant, you are ordering a whopping 1200 – 1547 calories and up to 97 grams of fat! CRAZY huh?
This recipe has just a fraction of the fat and calories with all of the flavor and only about 425 calories and 11 grams of fat. Much better!
Alfredo is an absolute favorite of both of my girls, I think they would eat it every single day if they could. I decided it was time figure out how to make Chicken Fettuccine healthier for them and guess what… the results were AMAZING! Honestly, this recipe will knock your socks off .. rich, creamy and oh so delicious!! This has all of the flavor without all of the fat!
I sometimes add in steamed broccoli, asparagus or mushrooms to get some extra veggies in. You can also use whole wheat noodles or even zucchini noodles if you have a spiralizer.
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As I learned at our local culinary school, nutmeg is an ingredient that is commonly added to white sauces. You need just a small little pinch to add flavor to the sauce.
This recipe calls for 2 cups of cooked chicken. You can either cook the chicken with a little bit of non-stick spray in a frying pan, use a store bought rotisserie chicken or (my favorite) grill it!
- 2 chicken breasts cooked and chopped
- 1 cup cold milk
- 1 tablespoon flour
- 1 teaspoon olive oil
- 1 clove garlic
- 3 tablespoons light cream cheese not fat free
- ½ cup fresh parmesan cheese shredded
- salt to taste
- pinch nutmeg
- 12 oz fresh fettuccine
- fresh parsley to taste
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Over medium heat, put olive oil and garlic in a pan. Cook about 1 minute.
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Add flour to cold milk until dissolved and add to pan. Cook over medium heat while stirring constantly. Once thickened, turn heat off stir in cream cheese, salt & nutmeg until melted. Add parmesan and chicken.
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Meanwhile, cook pasta according to package directions. Toss pasta with sauce and top with parsley and additional cheese.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Note: The actual nutritional information on this recipe will vary based on ingredients used. With 2% milk, this recipe using the brands I used made 4 servings at approximately 423 calories and 11g fat per serving. You can enter your information here to calculate your nutrition based on the ingredients and brands you’ve used. Information provided on this page is for informational purposes only.
Adapted from Food Network MagazineMore Recipes You’ll Love
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Holly
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
Awesome ! Very good doesn’t way you down.
I can not eat lactose dairy products. What can I use instead of the cream cheese?
Thanks!
Have you tried freezing this? Would love to make but its just me so would love to freeze for easy go to meal.
Can you use cornstarch instead of flour?
I’m sure that would work just fine. You will need about half of the amount of cornstarch as you would flour.
Made this a bunch of times. My 12 year old daughter is picky eater and she asks me to make it all the time. Very tasty. I like adding a bunch of fresh spinach towards the end of cooking. Very good .
Can I substitute something else beside flour, like Veloutine, or corn starch?
I have only tried this as written. I’m sure you could use cornstarch. As a general rule, you’ll need half the amount of cornstarch as you would flour. Please let us know how it works out for you.
Sounds yummy!! Do you think this recipe would work well with almond milk substituted for regular milk?
I haven’t tried it but I think it would work just fine. Of course it will change the flavor slightly but I’m sure it would still be delicious.
My wife is lactose intolerant, would this recipe still work with lactose free milk?
Yes, this should work just fine with lactose free milk.
Sounds so good. Will definitely try it. Would like to have a portable induction cooker. Really could use one. Any suggestions?
This is the induction burner I use and I love it!
Can you use canned milk. I often use this to make gravy.
I haven’t tried it but I’m sure it will work just fine. It has a slightly thicker consistency so you may need to add a little bit extra.
I really like the recipes. Please give us more.
Can the skinny chicken Alfredo be frozen?
I would not recommend freezing this recipe.
I love this recipe! Could I use shrimp instead of chicken for a different meal and would the ingredients be the same other than of course substituting shrimp for chicken? Thank you for the yummy recipe!
Absolutely, that would be delicious!! Everything else would remain the same. I would suggest pre-cooking your shrimp just before you add it.
I printed out some of the recipes! Can’t wait to try them!
Thanks for the recipe..started my diet a for this year and need such recipes that my husband can have too,without feeling like he is being deprived. He doesn’t have a weight problem.. Looks very good too.. Thanks
Enjoy Sue!
It would be very helpful if you would also print the nutritionAl information along with the recipe. I am diabetic and this recipe is useless for me (and many others) without this information. We have lots of aging baby boomers in this country, many with health issues.
As I am not a registered dietician, I am unable to provide nutritional information. You can enter your ingredients here to calculate your calories.
you should give ingredient and finished product info. Calories sodium. Not convinced some of these are actually skinny
As I’m not a registered dietician, I am unable to provide nutritional information. You can enter your ingredients here to calculate your calories and sodium.
This recipe is skinny compared to an authentic alfredo which is made from butter, cream and cheese. Enjoy.
Sounds so good. Can’t wait to try. Thanks for sharing. Happy New Year to you and yours.
Great diet recipes thanks
Could Greek plain yogurt be subbed for the cream cheese? I’m not a cooked cream cheese fan…and would the measurement with the yogurt be the same as the cream cheese?
I haven’t tried it without the cream cheese. This recipe just adds a few tablespoons to give it a creamy texture.
Hi,
Thanks for a great recipe! My son is allergic to dairy so I had to sub some things:
Soy Milky (still 1 cup)
Nutritional Yeast (only 1/4 cup)
Tufutti cream cheese (4tbs)
It still turned out awesome and he is loving it, as are we. Haven’t had a creamy sauce in forever.
Thanks again, did I say it was delicious and yummy and delicious ;)
I’m so glad you loved it! Thank you for sharing your substitutions!
Can you share the the nutrition info on this skinny version? It looks fabulous, but I’m putting together >500 cal dinner menu and would love the details. Thanks for sharing!
‘m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your calories.
I was wondering if I could make this without the nutmeg? What does nutmeg do for this recipe? Thank you for the “Skinny” recipes!!!
You can leave out the nutmeg. Nutmeg is commonly added to cream sauces to add flavor. It’s a very small amount but I think it makes a big difference in flavor.
Hi I’m allergic to nutmeg what else can I use in place of the nutmeg
You can leave the nutmeg out.
I’m a fan and have printed/tried a few of your recipes and follow you on FB. I saved some of your recipes you shared on FB and just reviewed what I have saved. I love, love, love chicken fettiuccine alfredo and jumped at the chance to make a “skinnier” version of this favorite. However, I’m hoping you can answer a question I’ve asked of people I know who are good and very experienced cooks but could not get an answer that helped me. It’s just me and my hubby and he does not like garlic. I can’t use garlic powder because it triggers a nasty bout of GERD. I can eat garlic from cloves or minced and sold in jars as long as a recipe doesn’t require a lot of it and doesn’t overpower the recipe as a whole. Because of my hubby’s dislike of garlic, if I buy a garlic bulb most of it goes to waste. Since discovering minced garlic, I don’t have that problem any more. Okay, now that I have given you all that background info here’s my question: Your recipe for this type fettiucinne calls for 1 garlic clove. Is there any way to convert a clove of garlic to a measured amount of pre-minced? Hope you can help!
Depending on the brand it can be anywhere from 1/4 tsp to 1/2 tsp of jarred garlic to equal 1 clove of fresh garlic. There is often a conversion written on the jar so you might like to check there. I would suggest starting with 1/4 teaspoon for your first time trying the recipe and you can adjust after that. I’d love to hear how it works out for you!
I use McCormick minced garlic and 1/4 teas is equal to 1 garlic clove in the directions
I made this for dinner tonight, and it was fantastic! Honestly, I wasn’t expecting it to be good, because I am a huge alfredo fan. From now on, this is the way I’ll fix it! No guilt, and it really is delicious! Thanks so much for sharing!
Oh yay! I’m so glad you loved it, I love this one too!!
Haven’t yet found a recipe of yours that I didn’t love!
<3 Aww, thank you so much, you made my day!
Any idea how many WW points this is?
I’m not sure how many points this is. You could add it to your WW recipe builder to get the points.
Thank you for the nice recipes and have a good weekend.