Chicken Alfredo Recipe
We’ve swapped butter and double cream out to create a low-fat, healthy chicken alfredo recipe that’s ready in 20 minutes. Our low-fat chicken alfredo recipe is a healthy take on this pasta dish with only 324 calories and 5g fat per serving. We’ve swapped out the butter and double cream for chicken stock, garlic, milk, and parmesan for a sauce that is still rich, creamy, and full of flavor, with only a fraction of the calories and fat than restaurant recipes.
It’s also easy to make and only takes only 20 minutes from prep to plate - so it’s a great option for a healthy dinner when you’re short for time but still want a wholesome meal.
This recipe is high in protein to keep you full, but if you want to bulk up the servings without loading up on pasta and carbs, add some season vegetables to the dish. Peas, broccoli, roast tomatoes, and mushrooms are all great additions to our low-fat chicken alfredo dish.
Serves: 2 Prep time: 5 minutes Cook Time: 15 minutes
200g chicken breast
2 garlic cloves, minced
120ml chicken stock
120ml semi skimmed milk
150g linguine pasta
1 tbsp flour
Garlic low-calorie oil spray
Fresh basil (to serve)
Salt and pepper
Season and cook the chicken:
Spray a frying pan with garlic low-calorie oil spray and add the chicken, seasoned with salt and pepper (to taste).
Cook the chicken for 5 – 6 minutes on each side until it’s cook through.
Once there is no pink meat, remove the chicken from the pan and set aside to rest.
Cook the pasta:
Once the chicken has been put in the pan, bring a pan of water up to the boil and cook the linguine pasta as per the directions on the packet until al-dente (the pasta is firm to bite, but not too soft).
Make the alfredo sauce:
In the pan used to cook chicken, add the minced garlic and sauté for one minute over medium heat.
Start to sprinkle the flour over the garlic and slowly add in the chicken stock, stirring continually to avoid lumps.
Next, add milk gradually, stir and then allow to boil to thicken the sauce.
Once the sauce has thickened, add the spinach and stir until wilted.
Combine everything and serve:
Remove the sauce from the heat and add in the cooked pasta.
Slice the chicken and add to the dish.
Top with parmesan and fresh basil.