Creamy, skinny chicken fettuccine Alfredo is a delicious, lightened-up version of the classic pasta dish. Tossed in a flavorful homemade Alfredo sauce and topped with juicy baked chicken, it’s a perfect, restaurant-quality homecooked meal.
Indulge in this Chicken Fettuccine Alfredo – a creamy, dreamy twist on the classic pasta dish. I lightened it up for a guilt-free experience without sacrificing flavor. Silky fettuccine is tossed in homemade Alfredo sauce, and it all comes together with juicy baked chicken on top. It’s the comfort food you’ve been craving but lightened up and still just as delicious.
Why We Love This Skinny Chicken Alfredo
- Skinny sauce. This skinny Alfredo sauce is lighter, but it’s still rich, creamy, and cheesy. The secret is using plain yogurt in place of heavy cream.
- Restaurant-quality. If you love the iconic chicken fettuccine Alfredo from Olive Garden, now you can enjoy all those creamy, savory flavors at home.
- All-in-one dinner. With tender pasta, cream sauce, and juicy chicken, this is a full meal!
Ingredients for Chicken Alfredo
- Cooked chicken breasts or thighs.
- Fettuccine Pasta, use low-carb pasta or whole-wheat pasta.
- Olive Oil
- All-purpose flour creates a roux that thickens the sauce.
- Chicken Broth
- Parmesan Cheese
- Plain Yogurt is used instead of heavy cream to make a lighter sauce.
- Dried parsley for the sauce.
- Salt and Pepper
How To Make Skinny Chicken Fettuccine Alfredo
- Prepare the chicken. Cook the chicken breasts using your desired method. I use this oven baked chicken breasts recipe as it’s quick and easy.
- Cook the pasta. Meanwhile, cook the pasta according to package instructions.
- Make the sauce. Next, in a saucepan, heat olive oil and sauté the garlic. Add the flour and then whisk in 1 cup of chicken broth. Allow the mixture to thicken, then whisk in grated Parmesan cheese until smooth and creamy.
- Add yogurt and seasonings. Add the yogurt to the sauce, along with a sprinkle of dried parsley. Season with salt and pepper to taste, adjusting the seasoning as desired.
- Combine. Toss the cooked pasta in the creamy Alfredo sauce until well coated. Slice the prepared chicken breasts and gently nestle them into the pasta. Serve.
Recipe Tips and Variations
- Add some salt to the water you’ll use to boil the pasta.
- Don’t overcook the pasta and only cook the pasta until it is al dente.
- The sauce thickens the longer it stands but if you find that the Alfredo sauce is a bit too thick, add a little more milk or water to thin it out.
- Add vegetables like broccoli, bell peppers, mushrooms, or spinach to add color, texture, and extra nutrients.
- Substitute chicken with shrimp scampi, grilled steak strips (like in my Alfredo pasta with steak), Italian sausage, or even cooked tofu.
- Low-carb pasta is delicious. You can make this with low-carb noodles or zucchini noodles.
- Add more seasonings like oregano, thyme, rosemary, and Italian seasoning, or crushed red pepper flakes for a spicy kick.
A fresh green goddess salad, lemon kale Caesar salad, or this delicious tomato burrata salad contrasts the rich and creamy pasta. Steamed or roasted vegetables like broccoli, asparagus, or zucchini add a pop of color to the plate. Or you can go all-out, Olive Garden-style, with lightened-up garlic breadsticks or warm, crusty homemade focaccia bread.
Storing and Reheating Leftovers
- Fridge. Refrigerate leftover pasta airtight for 3 to 4 days.
- To Reheat. Reheat it in the microwave or in a skillet on the stovetop. Stir in a tablespoon of milk to help emulsify the sauce again.
More Alfredo Pasta Recipes
More Easy Chicken Pasta Recipes
- Lemon Chicken Fettuccine
- Chicken Pasta Bake
- Cajun Chicken Pasta with Zoodles
- Chicken Pasta Primavera
- Chicken Broccoli Pasta
Chicken Fettuccine Alfredo
- 3 to 4 cooked chicken breasts
- 8 ounces whole wheat fettuccine pasta
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup fat free, low sodium chicken broth
- ½ cup grated parmesan cheese
- ½ cup nonfat plain yogurt, (you can also use 1% milk in place of the yogurt)
- ½ teaspoon dried parsley
- salt and fresh ground black pepper, to taste
- fresh basil ribbons, for garnish
- Cook pasta according to the directions on the box; set aside.
- Heat olive oil in a skillet over medium-high heat.
- Add garlic and cook for 1 minute or until fragrant.
- Stir in flour; stir until combined.
- Slowly whisk in chicken broth.
- Cook and stir until mixture boils and thickens; remove from heat.
- Stir in parmesan cheese; stir until melted.
- Whisk in the yogurt; whisk until combined.
- Season with dried parsley, salt and pepper.
- Sauce will continue to thicken as it stands. If sauce is too thick, add a little more milk.
- Pour sauce over cooked fettuccine; mix until combined.
- Transfer to plates and top with previously prepared chicken.
- Garnish with basil ribbons and serve.
- Fettuccine Pasta: Cook the pasta until it is al dente, which means it is cooked but still firm to the bite. This helps to maintain a pleasing texture when combined with the sauce and chicken.
- Before draining the pasta, reserve about 1/2 cup of the cooking water; this starchy water can be used to adjust the consistency of the sauce if needed.
- Add sauteed or roasted vegetables for extra nutrients. Diced bell peppers, sliced mushrooms, or baby spinach are great additions.
- If you want something other than chicken, you can use shrimp, steak strips, or cooked Italian sausage.
- Feel free to use other pasta shapes like penne, spaghetti, or linguine. You can also try it with my favorite 👉 low-carb pasta 👈.
- Enhance the flavor and add herbs such as dried oregano, or spices like red pepper flakes.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.