This Skinny Low-Fat Chicken Fettuccine Alfredo is the perfect solution. This recipe Chicken Fettuccine  maintains the rich flavors of traditional Alfredo while cutting down on fat and calories, making it a delicious and guilt-free option for your next meal.

Ingredients

• 12 oz fettuccine pasta (whole grain or regular)

• 2 tablespoons olive oil

• 2 cloves garlic (minced)

• 1 pound boneless, skinless chicken breast (cut into bite-sized pieces)

• 1 cup low-sodium chicken broth

• 1 cup low-fat milk (1% or skim)

• 1/2 cup grated Parmesan cheese

• 1 tablespoon all-purpose flour

• 1/4 teaspoon nutmeg (optional)

• Salt and black pepper (to taste)

• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Cook the Pasta

   • Bring a large pot of salted water to a boil. Add the Garlic Parmesan Kale Pasta Recipe fettuccine pasta and cook according to the package instructions until al dente. Drain and set aside.

2. Prepare the Chicken

   • Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.

   • Add the chicken pieces to the skillet and cook until they are no longer pink in the center and lightly browned, about 5-7 minutes. Season with salt and pepper. Remove the chicken from the skillet and set aside.

3. Make the Alfredo Sauce

   • In the same skillet, add a little more olive oil if needed and whisk in the flour. Cook for 1-2 minutes to form a roux, which will help thicken the sauce.

   • Gradually whisk in the chicken broth and bring the mixture to a simmer. Let it cook for about 3-4 minutes, or until slightly thickened.

   • Lower the heat and slowly stir in the milk, continuing to whisk to keep the sauce smooth. Simmer for another 5 minutes, or until the sauce is creamy and has thickened to your desired consistency.

   • Stir in the grated Parmesan cheese and nutmeg, if using. Season with additional salt and pepper to taste.

4. Combine Pasta, Chicken, and Sauce

   • Add the cooked fettuccine and chicken back into the skillet with the Alfredo sauce. Toss gently to coat everything evenly with the sauce. Cook for an additional 2-3 minutes to heat through.

5. Serve and Garnish

   • Divide the pasta among serving plates. Garnish with chopped fresh parsley for a burst of color and flavor.

   • Serve immediately and enjoy your lighter, yet creamy, chicken fettuccine Alfredo!

Tips for a Perfect Skinny Alfredo

• Use Whole Grain Pasta: Opting for whole grain fettuccine adds extra fiber and nutrients to your meal.

• Lower Sodium Options: Choose low-sodium chicken broth and avoid adding extra salt to control sodium intake.

• Adjust Consistency: If the sauce becomes too thick, simply whisk in a bit more milk or chicken broth to reach your preferred consistency.

• Add Veggies: For added nutrition, consider incorporating vegetables like spinach, broccoli, or bell peppers into the dish.

Enjoy this Skinny Low-Fat Chicken Fettuccine Alfredo as a healthier take on a classic comfort food. It’s perfect for a weeknight dinner or a satisfying meal that won’t derail your healthy eating goals.