Hello and Welcome to Healthy Eating!
Hey there, health-conscious foodies! If you’ve been craving creamy, dreamy Alfredo, but want to keep things on the lighter side, you’re in for a treat! This Low-Calorie Chicken Alfredo is the perfect solution—rich in flavor while being mindful of calories. You can enjoy this classic dish without any guilt, and I promise it will satisfy your cravings!
Nutritional Benefits
This lighter version of Chicken Alfredo still packs a nutritional punch! Using lean chicken breast as your protein source means you’re getting essential nutrients without excess fat. By incorporating cauliflower or whole grain pasta, you can add fiber to keep you feeling full longer. Plus, reducing the heavy cream makes it a healthier choice while still being flavorful!
Customizing Your Recipe
One of the best things about this dish is how adaptable it is! Here are some fun ways to customize your Low-Calorie Chicken Alfredo:
- Pasta Alternatives: Try zucchini noodles or whole wheat pasta for a lower-calorie or higher-fiber option.
- Vegetable Boost: Add steamed broccoli, spinach, or peas to the sauce for extra nutrients and color!
- Seasoning Variations: Experiment with garlic powder, Italian herbs, or a dash of nutmeg for different flavor profiles!
Low-Calorie Chicken Alfredo Recipe
Ingredients
- 8 oz (225g) whole wheat fettuccine or pasta of your choice
- 1 lb (450g) boneless, skinless chicken breast, diced
- 2 cups cauliflower florets (fresh or frozen)
- 1 cup low-sodium chicken broth
- 1/2 cup low-fat milk or unsweetened almond milk
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Cooking spray or 1 tablespoon olive oil
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a pot, steam the cauliflower florets until soft (about 8-10 minutes). Drain and let cool slightly.
- In a blender, combine the steamed cauliflower, chicken broth, milk, garlic, and a pinch of salt. Blend until smooth and creamy.
- In a skillet, spray with cooking spray or add olive oil over medium heat. Cook the diced chicken until browned and cooked through—about 5-7 minutes. Season with salt and pepper to taste.
- Pour the cauliflower Alfredo sauce over the cooked chicken, then add the Parmesan cheese. Stir until heated through and well combined.
- Add the cooked pasta to the skillet and toss to mix everything together. Serve warm and enjoy your delicious low-calorie meal!
Tips for Success
- For extra creaminess, you can add a little more milk or chicken broth to the sauce if it gets too thick.
- If you want extra flavor, consider sautéing some spinach or mushrooms with the chicken.
- Leftovers can be stored in an airtight container in the fridge for up to three days and reheated easily!
Let’s Cook Together!
Have you tried making this Low-Calorie Chicken Alfredo? I’d love to hear how it turned out for you! Share your thoughts and variations, or connect with me on Pinterest for more healthy recipes. Happy cooking!