Description
This Low Calorie Chicken Alfredo offers a creamy, comforting pasta experience with fewer calories. Made with Greek yogurt, low-fat milk, and whole wheat or gluten-free pasta, it delivers classic Alfredo flavor in a lighter form.
Ingredients
2 boneless, skinless chicken breasts
8 oz whole wheat or gluten-free pasta
1 tablespoon olive oil
2 cloves garlic, minced
1 cup low-fat milk
1/4 cup grated Parmesan cheese
1/2 cup plain Greek yogurt
1 teaspoon dried Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions
- Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium heat and cook chicken for 6-7 minutes per side until fully cooked. Let rest, then slice thinly.
- Bring a pot of salted water to a boil and cook pasta according to package instructions. Drain and set aside.
- In the same skillet, sauté garlic for 1 minute. Add low-fat milk and bring to a simmer. Stir in Greek yogurt, Parmesan cheese, and Italian seasoning. Cook for 3-4 minutes, stirring until thickened. Season with salt and pepper.
- Add cooked pasta to the sauce and toss to combine. Top with sliced chicken and garnish with parsley and extra Parmesan if desired.
Notes
- Swap chicken with grilled shrimp or turkey for variation.
- Use zucchini noodles or spaghetti squash for a low-carb option.
- Almond milk and nutritional yeast can make this dish dairy-free.
- Store leftovers in the fridge for up to 3 days and reheat with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 4g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg
