Description
This low calorie chicken Alfredo is a lighter twist on the classic comfort food—creamy, satisfying, and made with smart swaps like low-fat milk and Greek yogurt. With tender chicken, whole wheat pasta, and a flavorful Alfredo-style sauce, it’s a delicious and balanced weeknight meal.
Ingredients
- 2 boneless, skinless chicken breasts (thinly sliced)
- 1 tablespoon olive oil or cooking spray
- 2 cloves garlic, minced
- 1½ cups low-fat milk or unsweetened almond milk
- 2 ounces low-fat cream cheese or ¼ cup plain Greek yogurt
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning (optional)
- 8 ounces whole wheat pasta or low-calorie pasta of choice (chickpea, konjac, etc.)
- Fresh parsley, chopped (for garnish)
Instructions
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Cook pasta according to package directions. Drain and set aside.
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Heat olive oil in a large skillet over medium heat. Add chicken, season with salt, pepper, and Italian seasoning, and cook until golden and cooked through. Remove and set aside.
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In the same skillet, sauté garlic until fragrant, about 30 seconds.
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Lower heat and whisk in milk and cream cheese or Greek yogurt until smooth.
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Stir in Parmesan cheese and simmer 4–5 minutes until the sauce thickens slightly.
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Add cooked pasta and chicken back to the skillet. Toss to coat in sauce.
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Garnish with chopped parsley and serve immediately.
Notes
- For even fewer carbs, use spiralized zucchini or spaghetti squash instead of pasta.
- Add steamed broccoli, spinach, or mushrooms for more volume and nutrition.
- For a dairy-free version, use plant-based milk, yogurt, and vegan cheese.
