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    🏠Home » Recipes » Low Fat Recipes

    Healthier Chicken Alfredo

    Jan 27, 2022 · Modified: Oct 26, 2022 by Dan Mikesell AKA DrDan · 4 Comments

    Recipe Table of Contents    
    4.80 from 5 votes

    Healthy Chicken Alfredo is low-fat but still has great flavor and creaminess without guilt. Add the optional spices for a delicious Cajun-like change of pace you will love.

    Chicken Alfredo on a white plate

    Jump To:
    • 👨‍🍳How to make this recipe
    • 🥣What makes this Alfredo sauce healthy?
    • ❓FAQs
    • Italian Casserole Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    Introduction

    A full-fat Alfredo recipe uses heavy cream cooked to reduce the volume and thicken the sauce, then Parmesan is added. Commonly butter and garlic are also included.

    Most standard Alfredo sauce recipes will have about 60 grams of fat per serving. But this healthier chicken Alfredo recipe is 15 grams per serving—much healthier.

    👨‍🍳How to make this recipe

    1. Start the water boiling for the pasta and work on the sauce at the same time. But add the pasta (usually fettuccine or linguine) and cook when the water is boiling and the chicken is cooked.
    2. Trimmed and cut two skinless boneless chicken breasts into cubes. You can use chicken thighs, but they will increase the fat content of the sauce.
    3. Season the trimmed chicken cubes with part of the seasoning mixture. Then saute in the large skillet over medium-high until the internal temperature of the chicken reaches 165°.
    4. Make the sauce. You can use the pan from the chicken or a separate pan.
    5. Combine the chicken and sauce. Other cooked vegetables may be added at this point.
    6. Serve over the cooked pasta.

    🥣What makes this Alfredo sauce healthy?

    To make this Alfredo sauce, lower in fat, it is similar to Bechamel's French white sauce but uses a slurry method with flour instead of a classic roux that requires more fat.

    For dairy, non-fat skim milk is used to replace heavy cream. You could use chicken broth, soy milk, or almond milk.

    For more information on roux vs. slurry thickening methods, please see How to Make Gravy from Scratch.

    ❓FAQs

    Can I use rotisserie chicken?

    Yes, add the shredded pre-cooked chicken after the sauce is thickened. Then simmer over lower heat for 2-3 minutes to warm.

    1 pound of raw chicken is about 3 cups of shredded pre-cooked chicken.

    How to make a spicier version of Alfredo sauce?

    This recipe is somewhat a copycat of Red Lobsters Cajun Chicken Linguini Alfredo. While I didn't go full Cajun on the spices, you can go full Cajun with two teaspoons of Cajun spice blend to replace the other spices.

    I generally make this recipe with paprika, onion powder, and cayenne pepper, giving it a somewhat Cajun-type taste. This is moderately spicy (4/10). Cut back or eliminate the cayenne pepper if you want.

    I have included those instructions in the recipe card.

    Can I add vegetables to chicken Alfredo?

    Yes, the vegetables need to be cooked and added to the sauce when thick. Broccoli florets are an excellent choice, but use any veggies you like.

    You could leave the chicken out entirely if you wish to make it just healthier vegetable Alfredo.

    Can I make Gluten-free Chicken Alfredo?


    Gluten-free pasta can be used, and you could use cornstarch to thicken the sauce instead of flour to make the dish gluten-free.

    How to store leftover Chicken Alfredo?

    Good refrigerated for 3-4 days. Leftovers will freeze well for 3-4 months.

    Italian Casserole Recipes

    Baked Chicken Spaghetti

    Baked Ziti with Italian Sausage

    Chicken Baked Ziti

    30 Minute Spicy Sausage Pasta

    This recipe is listed in these categories. See them for more similar recipes.

    Easy Dinner Recipes, Healthy Recipes, Italian Recipes, Low Fat Recipes, Pasta Recipes
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    🖼️Step-by-Step Photo Instructions

    Start with the spices. 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon of garlic powder if not using fresh garlic. For a cajun-type taste, add ½ teaspoon onion powder, ¾ teaspoon paprika, and cayenne pepper to taste—usually ¼ to ½ teaspoon.

    trimming chicken breasts on a white board

    Trim two medium size (or one large) skinless boneless chicken breasts. Cut into ½ to ¾ inch cubes.

    sprinkling spices over browning chicken in fry pan

    Heat 1 tablespoon olive oil in a large frypan over medium-high heat until shimmering. Add chicken and sprinkle with ½ of the spice mixture. Cook until browning and cooked throw and reaches 165°.—about 10 minutes. Then remove from heat and set aside in the same pan. It has some spices stuck to the bottom that we will use later.

    fettuccine with a pasta pot

    Start pasta while cooking the chicken (½ pound). Cook according to directions and drain.

    whisking flour into liquid in a small bowl

    Whisk ¼ cup AP flour to 1 cup of cold milk. You may whisk in a bowl or use a Tupperware gravy shaker.

    cooking garlic in butter in a sauce pan

    Add 1 tablespoon butter to a saucepan over medium heat. When bubbling, add two cloves of garlic—cook for about one minute.

    adding milk to saucepan with whisk

    Now slowly add the milk/flour mixture while continuously whisking. Add one more cup of milk along with ½ cup of grated Parmesan cheese—fresh preferred. Add the remaining seasoning. Increase heat to medium-high while still whisking. Bring to a medium boil. In about 5-7 minutes, the mixture will thicken.

    chicken alfredo sauce in a sauce pan

    After thickening, remove from heat and add the cooked chicken to the pan. Stir well, getting all the spices off the bottom of the pan. Serve over the pasta.

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    📝Recipe

    Healthier Chicken Alfredo on white plate

    Healthier Chicken Alfredo

    From Dan Mikesell AKA DrDan
    Healthy Alfredo Sauce is low-fat but still has great flavor and creaminess without guilt. Add the optional spices for a delicious Cajun-like change of pace you will love.
    Tap to leave a Rating
    4.80 from 5 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings #/Adjust if desired 6

    Ingredients

    US Customary - Convert to Metric
    • 2 skinless boneless chicken breasts - about 1 pound of chicken
    • 1 tablespoon olive oil
    • 1 teaspoon kosher salt
    • ½ teaspoon black pepper
    • ½ teaspoon garlic powder - if not using fresh garlic
    • ½ pound linguine
    • 1 tablespoon butter
    • 2 cloves garlic - minced
    • ¼ cup AP flour
    • 2 cups nonfat milk
    • ½ cup Parmesan cheese - grated

    Optional spiced for a Cajun-like taste.

    • ¾ teaspoon paprika
    • ¾ teaspoon onion powder
    • ¼-1/2 teaspoon cayenne - adjust to taste
    Prevent your screen from going dark

    Instructions

    • Start with the spices. 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon of garlic powder if not using fresh garlic. For a cajun-type taste, add ½ teaspoon onion powder, ¾ teaspoon paprika, and cayenne pepper to taste—usually ¼ to ½ teaspoon.
    • Trim two medium size (or one large) skinless boneless chicken breasts. Cut into ½ to ¾ inch cubes.
      trimming chicken breasts on a white board
    • Heat 1 tablespoon olive oil in a large frypan over medium-high heat until shimmering. Add chicken and sprinkle with ½ of the spice mixture. Cook until browning and cooked throw and reaches 165°.—about 10 minutes. Then remove from heat and set aside in the same pan. It has some spices stuck to the bottom that we will use later.
      sprinkling spices over browning chicken in fry pan
    • Start pasta while cooking the chicken (½ pound). Cook according to directions and drain.
      fettuccine with a pasta pot
    • Whisk ¼ cup AP flour to 1 cup of cold milk. You may whisk in a bowl or use a Tupperware gravy shaker.
      whisking flour into liquid in a small bowl
    • Add 1 tablespoon butter to a saucepan over medium heat. When bubbling, add two garlic cloves and cook for about one minute.
      cooking garlic in butter in a sauce pan
    • Now slowly add the milk/flour mixture while continuously whisking. Add one more cup of milk along with ½ cup of grated Parmesan cheese. Add the remaining seasoning. Increase heat to medium-high while still whisking. Bring to a medium boil. In about 5-7 minutes, the mixture will thicken.
      adding milk to saucepan with whisk
    • After thickening, remove from heat and add the cooked chicken to the pan. Stir well, getting all the spices off the bottom of the pan. Serve over the pasta.
      chicken alfredo sauce in a sauce pan
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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    Recipe Notes

    Pro Tips:

    1. You need about 1 pound of chicken. I used breasts, but thighs would be fine.
    2. You may use Cajun spice mix to replace the spices. Adjust the salt if you do since most mixes have salt.
    3. Adjust the cayenne pepper to your taste. With ½ teaspoon, the heat level is about 4/10.
    4. You can decrease the salt some if you want.
    5. Freshly grated good Parmesan cheese is a must for great taste.
    6. Good refrigerated for 3-4 days and frozen for 3-4 months.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Healthier Chicken Alfredo
    Amount Per Serving
    Calories 361 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 6g30%
    Cholesterol 48mg16%
    Sodium 906mg38%
    Potassium 374mg11%
    Carbohydrates 36g12%
    Fiber 1g4%
    Sugar 6g7%
    Protein 25g50%
    Vitamin A 660IU13%
    Vitamin C 1mg1%
    Calcium 410mg41%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : Italian

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally published July 22, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    1. Dr Dan

      August 04, 2011 at 7:46 pm

      And that KC connection also. I did several years of training in KC. We ate at Gates weekly. Did Arther Bryant's when I could take the fat. Shopped at the meat market at the old farmers market. I never knew that raw meat could be so "hot". $2 a pound for filet... Maybe we were separated at at birth.
      Back to topic. I put a little cayenne in almost everything I'm doing for taste anymore. My wife is addicted to garlic and is liking a little spice now.
      Also, you must get one of these Tupperware mixers. They make grave and thickening a snap.

      Reply
    2. Inspired by eRecipeCards

      August 04, 2011 at 6:59 pm

      Doc we are connected... It's taken ten years but now my wife actually asks for jalepeno poppers and my blackened fish is her favorite. That is an interesting method for the alfredo that I need to try. i save alfredo for when I am cooking for people who prefer low spiced.

      Rather have yours

      Reply
    3. Dr Dan

      August 03, 2011 at 9:17 pm

      The camara is now fine... The wonders of internet heip sites. I ripped the thing apart and it is better than when I got it. An old Sony f717 that is great for closeups. Enough camara talk. This dish tasted even better than it looked. This will be way up on my repeat list come cold weather.

      Reply
    4. Chris

      July 31, 2011 at 8:54 am

      That sounds really good Dan and we love a good alfredo sauce. Hope the camera failure was only temporary.

      Reply

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