Low Calorie Chicken Alfredo
A lighter twist on the classic Italian-American Alfredo, this creamy pasta dish with lean chicken and pureed cauliflower is both satisfying and nutritious.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Cooking
- Cuisine: Italian-American
- Diet: Healthy
Ingredients
- 2 boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 1 cup cauliflower florets
- 2 cups chicken broth
- 1 cup skim milk
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parsley for garnish
Instructions
- Boil a pot of salted water and cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Heat the olive oil over medium heat in a large pot. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the chicken breasts to the pot, seasoning with salt and pepper. Cook for about 6-7 minutes, flipping halfway through, until the chicken is no longer pink in the center. Remove and slice into thin strips.
- Add the cauliflower florets and chicken broth to the pot, bringing to a gentle simmer and cooking until the cauliflower is tender, about 10 minutes.
- Use an immersion blender to puree the cauliflower mixture until smooth. Stir in the skim milk and Parmesan cheese until well combined.
- Add the cooked fettuccine to the creamy sauce, tossing to coat evenly. Adjust consistency with more chicken broth or milk if needed.
- Top with sliced chicken and garnish with freshly chopped parsley before serving.
Notes
For a dairy-free option, swap skim milk and Parmesan with non-dairy alternatives like almond milk and nutritional yeast.