Why This Recipe Stands Out
We’re all about comfort food, but sometimes those heavy, creamy recipes can weigh us down—but not this Healthy Chicken Alfredo recipe! I worked and re-worked this recipe until nailing down a dish that is lighter, healthier, and doesn’t sacrifice any flavor. Why we love this:- Lighter Sauce: By using milk instead of heavy cream and butter, we keep the creaminess of the Alfredo with less guilt. It’s like our Chicken Fettucini Alfredo with Broccoli, but healthier!
- Healthy Protein: This recipe uses boneless, skinless chicken breasts, making it a perfect addition to your high-protein dinner rotation just like this Chicken Florentine Pasta.
- Family-Friendly: It makes a great family meal and is delicious and nice enough for dinner guests on the weekend. Also try our Healthy Chicken Piccata.
- Choose Your Veggies: Use zucchini, broccoli, or spinach to add a healthy dose of vegetables into this dish.
Key Recipe Ingredients
- Chicken Breast—The boneless, skinless chicken breasts are a great source of lean protein. You can also use boneless, skinless chicken thighs.
- Fettuccini—We use fettuccini for this recipe. The long, flat noodles are perfect for holding the creamy alfredo sauce.
- Garlic—We use both garlic powder and freshly minced garlic for a robust flavor.
- Zucchini—We add sliced zucchini to sneak in some extra veggies. Feel free to use any other veggie you like.
- Parmesan cheese—Freshly grated parmesan cheese is a must for the alfredo sauce. It adds a salty, nutty flavor and helps thicken the sauce.
Substitutions and Variations
Here are some of our favorite variations and substitutions for this healthy chicken alfredo recipe:- Meatless: If you want to make it a meatless dish, just omit the chicken and add more veggies. It’ll be just as delicious and satisfying, like our Pasta Primavera.
- Extra veggies: Feel free to use any other vegetables, such as broccoli florets, zoodles, chopped kale/spinach leaves, or sliced bell peppers.
- Pasta: You can use any type of pasta you like. Try gluten-free pasta, spaghetti, or penne. Or for a low-carbohydrates option, serve the chicken and sauce over spaghetti squash or zucchini noodles.
Step-By-Step Recipe Instructions
Pat chicken dry and pound to an even thickness.
Season generously on both sides.
Pan-fry the chicken until just cooked. Let it sit for 3 minutes before cutting into strips.
In a large skillet, sauté half of the chopped garlic. Add zucchini (or other veggies) and cook until just tender.
Sauté the remaining chopped garlic in oil. Add the milk mixture and bring to a boil. Reduce heat, add parmesan cheese, and season to your liking.
Cook the fettuccini in boiling water. Reserve 1 cup of pasta water.
Drain the pasta and return it to the pot.
How To Prep Ahead
Here are our favorite prep-ahead strategies for this healthy chicken alfredo:- Prep the chicken and vegetables: You can slice the zucchini or your choice of vegetables ahead of time. You can also pound the chicken breasts to an even thickness in advance. Make sure to store them properly in the fridge, up to 2 days prior to using.
- Make the sauce: The alfredo sauce can be prepared ahead of time. Follow the recipe instructions to make the sauce, let it cool, and then store it in an airtight until you’re ready to cook.
What To Serve With Healthy Chicken Alfredo
Bread- We love serving some crusty artisan bread such as this French Bread Recipe or Rosemary Garlic Bread with this pasta dish.
- You can’t go wrong with some Olive Garden Style Bread Sticks for a complete meal.
- Broccoli is a classic side for Alfredo dishes and this Air Fryer Broccoli is our absolute favorite!
- A Chopped Greek Salad or a Caesar Salad are also great options for balancing out the richness of the pasta.
- We also love how well Roasted Brussels Sprouts and Roasted Vegetables go with this tasty pasta dish.
- This easy pasta dish pairs well with a crisp (not “oaky”) chardonnay or sauvignon blanc.
Healthy Chicken Alfredo
Prep Time: 30 minutes mins Cook Time: 15 minutes mins Total Time: 45 minutes mins- 4 chicken breasts, boneless, skinless
- kosher salt, to taste
- freshly ground pepper, to taste
- garlic powder, to taste
- 5 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 2 zucchini, sliced
- 12 ounces fettuccine, dry
- 2 cups milk, whole or 2 percent
- 1 teaspoon flour
- 1 cup parmesan cheese, freshly grated, plus extra for sprinkling on top
- 1 cup pasta water, reserved
- 1/4 cup basil, freshly chopped
Place chicken in a single layer on large cutting board. Use paper towels to pat dry chicken. Pound chicken breasts to even thinness.
Cover chicken with cling wrap and pound to an even thinness. Generously sprinkle chicken on both sides with kosher salt, freshly ground black pepper, and garlic powder.
Heat 2 tablespoons oil in large skillet over medium high. Pan fry chicken 2 pieces at a time, until just cooked—about 2 min/side, depending on thickness. Remove from heat, and let sit 3 minutes. Cut chicken into strips and keep warm.
Heat 2 tablespoons olive oil in large skillet over medium heat. Add half of the chopped garlic, and cook until fragrant. Add zucchini, stirring frequently, and cook until just tender. Sprinkle with kosher salt and fresh pepper to taste. Sauté another minute. Set aside and keep warm.
Begin boiling large pot of generously salted water while you make the sauce.
For the Sauce
Mix milk and flour in bowl. Sauté remaining chopped garlic in 1 tablespoon oil in skillet over medium high for 30 seconds. Add milk mixture and bring to boil while stirring. Reduce heat to low and stir for a few more minutes. Add parmesan cheese. Stir until cheese is melted. Add salt and pepper to taste. Turn heat off and keep covered.
For Pasta
Cook fettuccine in boiling water to al dente. Reserve 1 cup of pasta water, and drain the rest. Do not rinse pasta.
Notes
- Cook the fettucini al dente, as it will continue to cook a little in the pan. This will give your pasta the perfect texture when done.
- Reserve some of the pasta water after you’ve cooked the fettucini. This starchy water helps make your alfredo sauce creamier and helps the sauce stick to the pasta.
- Feel free to use any other vegetables, such as broccoli florets, zoodles, chopped kale/spinach leaves, or sliced bell peppers.
- Wine Pairing Note: This pasta dish goes well with a Crisp (non-oaked) Chardonnay or Sauvignon Blanc.
- We love serving this dish with crusty artisan bread such as this Homemade French Bread or Rosemary Garlic Bread.
