Skinny Chicken Fettuccine Alfredo

Italian food is one of those types of food that most people enjoy. I don’t know if it’s the comforting carbs, the rich sauces, the smell of the garlic, or the wine that pairs so nicely with it, but something about Italian food grabs people and reels them in. I am one of those people who enjoys Italian food, however I usually only do on a special occasion. The downside to this addicting and decadent cuisine is that it’s generally high in fat, calories, and carbs. As much as I love all of it’s decadence my hips and butt do not. So, what’s a girl to do? Make Skinny Chicken Fettuccine Alfredo of course!

Skinny Chicken Fettuccine Alfredo | Recipe Runner

I remember back in the day going to the Olive Garden and feasting on breadsticks and the creamy dreamy fettuccine alfredo, don’t act like you’ve never had it. There is something about that creamy, buttery, cheesy, sauce that keeps you twirling your fork and shoveling more and more in your mouth until you literally have to unbutton your jeans, we’ve  all been there. Then, when all the pasta was gone you found yourself reaching for that fifth second breadstick to wipe up the rest of that luxurious sauce. That meal was nothing short of heavenly. In reality though, if I ate fettuccine alfredo and breadsticks everyday I’d weigh about 800 pounds and be as wide as a bus, so I resist and save the rich, heavenly, Italian dishes for special occasions. These days when I find myself craving a comforting Italian meal I make this dare I say healthy Chicken Fettuccine Alfredo.

Skinny Chicken Fettuccine Alfredo | Recipe Runner

How might you ask do I make this a figure friendly meal? Easy, there is no cream or butter in it! Don’t fear, it still has that creamy, garlicy, cheesy, flavor we all love. To make the Skinny Chicken Fettuccine Alfredo I start by cutting two chicken breasts into 1/2 inch cubes and sautéing them in a large frying pan with a teaspoon of olive oil. Once the chicken has turned golden brown on one side I give it a stir, add in a pinch of salt, and a clove of minced garlic. I cook the chicken through and then pour it out onto a plate. Now it’s time to make the sauce. In that same pan I add two more teaspoons of olive oil and 1/2 a tablespoon of flour.  I whisk them together until all of the flour is incorporated and pour in the warm non fat milk, whisking as I pour to prevent lumps from forming.

Skinny Chicken Fettuccine Alfredo | Recipe Runner

Next add in an ounce of low fat cream cheese, salt, pepper, and a couple tablespoons of parmesan cheese. Whisk everything together until it is smooth and creamy. If the sauce is too thick add in a couple tablespoons of reserved pasta water. Add the chicken back into the sauce and give it a stir until the chicken is completely coated. Pour the chicken alfredo sauce over the cooked fettuccine noodles, top with a little more parmesan cheese, and serve. That wasn’t so hard was it? And now for the best part twirling your fork into that pile of lovely noodles topped with the creamy sauce that you would never guess was light! No need to unbutton your jeans for this recipe!

Skinny Chicken Fettuccine Alfredo | Recipe Runner

Skinny Chicken Fettuccine Alfredo

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

4 servings

Creamy, cheesy, decadent chicken fettuccine alfredo without all of the guilt!


  • 3/4 pound fettuccine noodles (regular, whole wheat, or gluten free)
  • 2 boneless skinless chicken breasts, cut into 1/2 inch cubes
  • 3 t. extra virgin olive oil, divided
  • 1 garlic clove, minced
  • 1/2 t. kosher salt
  • 2 t. flour
  • 1 cup non fat milk, warmed
  • 1 oz. low fat cream cheese
  • 2 T. parmesan cheese
  • salt and pepper to taste
  • parmesan cheese and flat leaf parsley for topping (optional)


  1. In a large pot cook the fettuccine according to the package directions omitting any oil it calls for.
  2. In a large saute pan over medium high heat, heat 1 teaspoon of the olive oil.
  3. When the oil is hot add the cubed chicken into a single layer in the saute pan.
  4. Let the chicken cook for about 3 minutes before giving it a stir and adding in the minced garlic and 1/2 teaspoon of salt.
  5. Cook the chicken for another couple minutes until it is cooked all the way through.
  6. Pour the chicken out onto a plate and wipe out the saute pan.
  7. Turn the heat down to medium and add the remaining 2 teaspoons of oil to the saute pan along with the 2 teaspoons of flour.
  8. Whisk the oil and flour together until combined.
  9. Pour in the warm milk slowly, whisking as you pour.
  10. When the sauce thickens slightly add in the cream cheese, parmesan cheese, salt, and pepper.
  11. Continue whisking until the sauce is smooth and creamy.
  12. If the sauce gets too thick add in a couple tablespoons of reserved pasta water.
  13. Add the chicken back into the sauce and stir until all of the chicken is coated.
  14. Add the drained, cooked pasta into the sauce and toss until it is completely coated.
  15. Top with parmesan cheese and fresh flat leaf parsley if desired.

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  1. says

    Danae- I have the same memories of going to Olive Garden as a kid and enjoying the fettuccine alfredo. I loved that stuff, but now that I know how unhealthy it is I never have it anymore. I cannot wait to try your lightened up recipe! Great photos.

  2. Meggie Davidson says

    I cheated a bit when I made this, using 2% milk and regular cream cheese (I didn’t see what a huge difference three grams of fat would make). I also accidentally ended up with Romano cheese instead of parmesan, added the garlic to the sauce since I baked the chicken, and used cornstarch instead of flour to make it gluten free. It was SOOOOOO good! I will try to make it the “correct” way next time (sans flour).

    • says

      It’s all good Meggie! If the little bit of extra fat and calories doesn’t bother you than I say go for it! I’m glad it turned out delicious and great tip on the cornstarch instead of flour for a gluten free option. Thanks for trying it out! :-)

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