This Chicken Fettuccine Alfredo Recipe is packed with flavor and perfect for busy weeknights. Lighter than traditional alfredo recipes, this chicken alfredo uses a combination of greek yogurt and heavy cream for a deliciously creamy pasta dinner.
Chicken Fettuccine Alfredo
Easy to make, and always a hit with the family. Chicken fettuccine alfredo is one of our family favorites. I’m always looking for better, healthier versions of the recipe that doesn’t sacrifice flavor for fat and calories.
Start by browning the chicken breasts in the pan to build a layer of flavor.
Then make a creamy sauce by using garlic, low-sodium chicken broth, and a mix of whole milk greek yogurt and heavy cream.
Easy Chicken Fettuccine Alfredo
If you are looking to cut carbs and calories, this is delicious served over zucchini noodles, spaghetti squash or broccoli. I’ve included the nutrition information for the recipe with pasta and without. I also like to lighten up my meal by serving the chicken alfredo over a half and half mixture of zucchini noodles and regular pasta.
- 1 tablespoon olive oil divided
- 3 cloves garlic minced
- 1.5 pounds chicken breasts sliced thin lengthwise
- 1 cup low-sodium chicken broth
- 1/2 cup heavy whipping cream
- 1/2 cup plain whole milk greek yogurt
- 1 cup fine shredded parmesan cheese about 2 oz
- 8 oz dry fettuccine noodles or any shape pasta
- kosher salt and freshly ground black pepper
- extra parmesan cheese for serving
- fresh flat-leaf parsley chopped for garnish
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Cook fettuccine pasta according to package directions.
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Pat thinly sliced chicken breasts dry, season with salt and pepper.
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Heat 1/2 tablespoon of olive oil in a large skillet over medium high heat, brown chicken on both sides. Remove chicken from skillet and set aside.
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Reduce heat, add additional tablespoon of olive oil and garlic to pan. Sauté garlic for about one minute.
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Add chicken broth to pan, increase heat and scrape off browned bits from bottom of pan.
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Whisk in heavy cream and greek yogurt.
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Return chicken to pan and let simmer until chicken is cooked through and sauce has reduced slightly.
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Remove chicken breasts from pan, and set aside to be sliced for serving.
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Remove pan from heat and stir in parmesan cheese until melted. Season with additional salt and pepper as needed.
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Serve over chicken and fettuccine, sprinkle with additional parmesan cheese and fresh flat-leaf parsley.
Full fat greek yogurt, heavy cream and freshly grated parmesan cheese should be used for best results.
Per serving with pasta:
Calories: 419
Carbs: 44
Fat: 16
Protein: 24
Sodium: 296
Sugar: 4
Per serving without pasta:
Calories: 219
Carbs: 2
Fat: 15
Protein: 17
Sodium: 296
Sugar: 2
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Recipe instruction do not agree with the pictures. In a picture the chicken is fried as whole pieces but recipe calls for the chicken to be sliced before cooking. Also, a picture shows that the chicken is sliced horizontally where as the instructions says lengthwise. So, which instructions should be followed or does it really matter?
Sorry for the confusion! The raw chicken breasts should be sliced thinly to make 4 thin breasts. Then after cooking, they can be sliced for serving.