"Indulge in a healthier rendition of the classic Chicken Fettuccine Alfredo, featuring tender pan-seared chicken and al dente fettuccine coated in a silky, rich Parmesan cream sauce. This version maintains all the comforting flavor with mindful ingredient portions, offering a satisfying and delicious meal."
Why it's Healthy
This version of Chicken Fettuccine Alfredo is made healthier by significantly reducing the quantities of high-calorie, high-fat ingredients such as heavy cream, butter, and Parmesan cheese, while still retaining their essential flavor. We maximize lean protein by using a generous portion of boneless, skinless chicken breast and carefully manage pasta portion sizes. By strategically using reserved pasta water, we create a luscious sauce consistency with less added fat, resulting in a more calorie-conscious and nutritionally balanced meal without compromising on taste or satisfaction.
Ingredients
Nutrition Facts
Detailed Breakdown
| Item | Protein | Carbs | Fat | Sugar | Fiber |
|---|---|---|---|---|---|
| Fettuccine | 32.5g | 185.0g | 3.8g | 5.0g | 7.5g |
| Chicken Breast | 108.0g | 0.0g | 12.0g | 0.0g | 0.0g |
| Heavy Cream | 3.8g | 4.2g | 54.0g | 4.2g | 0.0g |
| Parmesan Cheese | 21.0g | 1.9g | 16.8g | 0.0g | 0.0g |
| Butter | 0.1g | 0.0g | 12.2g | 0.0g | 0.0g |
| Black Pepper | 0.2g | 1.3g | 0.1g | 0.0g | 0.5g |
| Nutmeg | 0.0g | 0.2g | 0.2g | 0.0g | 0.1g |
| Olive Oil | 0.0g | 0.0g | 10.0g | 0.0g | 0.0g |
| Salt | 0.0g | 0.0g | 0.0g | 0.0g | 0.0g |
Instructions
- 1
Pat the chicken breasts dry and season generously with salt and black pepper.
- 2
Heat ½ tbsp of olive oil in a large skillet over medium heat. Sear the seasoned chicken for 6-8 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F. Transfer the cooked chicken to a plate, cover loosely with foil, and let rest for 5 minutes before slicing into 0.6 inch thick pieces.
- 3
While the chicken rests, bring a large pot of salted water to a rolling boil. Add the 8.8 oz fettuccine and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta cooking water. Drain the pasta and set aside.
- 4
Using the same skillet (wiped clean if necessary), melt 0.55 oz of butter over medium-low heat. Pour in ⅔ cup of heavy cream and bring to a gentle simmer, whisking frequently. Allow the cream to simmer and reduce slightly for 5-8 minutes until it begins to thicken.
- 5
Remove the skillet from the heat. Stir in 2.1 oz of freshly grated Parmesan cheese, the remaining black pepper, and ⅛ tsp of nutmeg until the cheese is completely melted and the sauce is smooth. If the sauce is too thick, gradually add the reserved pasta water, 1 tbsp at a time, until the desired creamy consistency is achieved. Taste and adjust salt if needed.
- 6
Add the cooked fettuccine noodles directly into the Alfredo sauce. Toss gently to ensure all strands are thoroughly coated. Divide the pasta among four serving bowls and top with the sliced chicken. Serve immediately.
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