Low Calorie Chicken Alfredo

Low Calorie Chicken Alfredo Chicken Alfredo brings all the flavor of your favorite restaurant dish with a fraction of the calories. By swapping heavy cream for unsweetened almond milk and using just a touch of butter, you get a velvety sauce that clings to tender bites of chicken, crisp-tender florets, and perfectly cooked pasta. Ready in about 30 minutes, it’s the ideal easy weeknight dinner that feels indulgent without overdoing it.

Why You’ll Love Low Calorie Chicken Alfredo

• Lightened-up comfort food—no heavy cream in sight, yet still ultra-creamy
• Balanced meal—protein from chicken, veggies from broccoli, carbs from pasta
• Ready in just 30 minutes—perfect for busy weeknights
• Customizable—swap proteins, add veggies, or make it gluten-free/dairy-free
• Crowd-pleaser—family-friendly, yet fancy enough for guests

Ingredients

• 8 ounces uncooked fettuccine (or penne)
• 1 tablespoon olive oil
• 2 boneless skinless chicken breasts (about 1 pound), cut into 1-inch pieces
• Salt and freshly ground black pepper, to taste
• 1 teaspoon garlic powder
• 3 cups broccoli florets
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups unsweetened almond milk
• ½ cup low-sodium chicken broth
• ½ cup freshly grated Parmesan cheese
• Pinch crushed red pepper flakes (optional)
• Chopped fresh parsley, for garnish

Directions

1. Bring a large pot of salted water to a rolling boil. Add the fettuccine and stir occasionally to prevent sticking. Cook according to package directions until just al dente, about 8–10 minutes. Two minutes before the pasta is done, drop in the broccoli florets. Continue cooking until the pasta is tender and the broccoli is crisp-tender. Reserve 1 cup of pasta cooking water, then drain pasta and broccoli and set aside.

2. Meanwhile, pat the chicken pieces dry and transfer to a medium bowl. Season evenly with salt, pepper, and garlic powder, tossing to coat.

3. Heat the olive oil in a large skillet over medium-high heat. When shimmering, add the chicken in a single layer. Cook undisturbed for 2 minutes, then stir and continue cooking for another 2–3 minutes, until the chicken is golden and cooked through (internal temperature 165°F). Use a slotted spoon to transfer the chicken to a plate and tent with foil to keep warm.

4. Reduce the heat to medium. Add the butter to the same skillet and let it melt, swirling the pan to coat the bottom. Stir in the minced garlic and cook for 30 seconds, until fragrant but not browned.

5. Sprinkle the flour over the butter-garlic mixture. Whisk constantly to form a smooth roux and cook for 1–2 minutes, until lightly golden and nutty-smelling.

6. Gradually pour in the almond milk, about ¼ cup at a time, whisking vigorously after each addition to prevent lumps. Once all the milk is incorporated, whisk in the chicken broth. Bring to a gentle simmer and cook, whisking occasionally, until the sauce thickens enough to coat the back of a spoon, 3–4 minutes.

7. Remove the skillet from the heat and stir in the grated Parmesan cheese until completely melted and the sauce is silky. Season with salt, pepper, and a pinch of crushed red pepper flakes, if desired.

8. Return the cooked chicken, pasta, and broccoli to the skillet. Using tongs, toss everything together to coat in the Alfredo sauce. If the sauce seems too thick, add reserved pasta water, one tablespoon at a time, until you reach your preferred consistency.

9. Divide among plates or bowls. Garnish with chopped parsley and extra Parmesan before serving immediately.

Pro Tips and Variations

• Swap Proteins: Use peeled shrimp, sliced Italian sausage, or cubed pork tenderloin instead of chicken.
• Boost Veggies: Stir in baby spinach, sun-dried tomatoes, or sautéed mushrooms for extra color and flavor.
• Richer Sauce: Replace almond milk with half-and-half or heavy cream for a decadently thick sauce.
• Gluten-Free: Use your favorite gluten-free pasta and substitute gluten-free flour for the roux.
• Dairy-Free: Try dairy-free butter, unsweetened plant-based milk, and vegan Parmesan.
• Flavor Twists: Add lemon zest for brightness, chopped fresh basil, or a splash of white wine to the sauce.

Serving Suggestions

Serve with a crisp green salad tossed in lemon vinaigrette or garlic roasted asparagus on the side. Warm crusty bread or garlic knots are perfect for soaking up extra sauce. A chilled glass of Pinot Grigio or Sauvignon Blanc rounds out the meal.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of almond milk or reserved pasta water to loosen the sauce. You can also microwave individual portions in short 30-second bursts, stirring and adding a little liquid as needed.

FAQs

Can I use regular milk instead of almond milk?
Yes—2% or skim milk works fine, though the sauce will be slightly less thick and creamy than with half-and-half or heavy cream.
How can I make this ahead of time?
Cook components separately (pasta, broccoli, chicken, sauce), cool completely, then store in containers. Gently reheat and combine just before serving.
Can I freeze leftovers?
Freezing isn’t recommended; the sauce may separate upon thawing. For best quality, enjoy within 2–3 days.

What other cheeses can I use?
A: Asiago, Pecorino Romano, or a blend of your favorites will work—just grate freshly for best melting.

My sauce is too thin—how do I fix it?
Simmer a bit longer to reduce and thicken, or whisk in a small slurry of 1 teaspoon flour mixed with cold water.

Conclusion

Low Calorie Chicken Alfredo proves you don’t need a ton of cream and butter to enjoy a rich, comforting pasta dinner. With simple swaps and fresh ingredients, you get all the flavor and none of the guilt—perfect for your next weeknight feast. Enjoy!

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