Here’s a lightened up, lower fat version of Chicken Alfredo, the famous, creamy pasta.

I’m a regular, fat-filled, alfredo-eating fanatic.  Sure, I’ll admit that.  I order it up in restaurants whenever I feel that my hips can take it.  But if you’ve come here hoping to find a most decadent creamy alfredo dish- the kind that you can only have once in a while since its nickname is often “heart attack on a plate”- well then, you may be disappointed.  BUT since you’re already here… you should at least check out what I DO have to share. I made a lightened- up version of Chicken Alfredo.  There is not heavy cream or multiple sticks of butter in this dish, but the sauce is still creamy and cheesy and reminiscent of the real thing (with no talk of impending heart-attacks).  It’s much better for you than the real deal. And I snuck in a few extras too… like tomato and peas and BACON.  

How to make Chicken Alfredo:

Sauté garlic in a little bit of butter and olive oil.

Whisk in some flour.

And red pepper flakes for flavor and a tiny bit of kick.  Just a tiny.

Add evaporated skim milk (NOT condensed milk and NOT regular milk- you need the stuff in the can… it will make your sauce richer and thicker).  You’ll add some regular milk too.  That mixture is simmered and stirred until it thickens up slightly…

…and then whisk in some Parmesan cheese, salt and pepper.  That’s it!  The sauce is done.  It’s a versatile sauce that will thicken more when taken off the heat.  If it gets too thick, just add in a little more milk or chicken broth.

Toss the sauce in a bowl with hot cooked fettuccine and chicken.  Here’s the basic version, which kids usually like best.

And here are the optional add-ins (which I highly recommend!):  tomato, bacon and peas.  If you have a picky family, you could always keep them on the side and let individuals add what they wish.

Personally, I like the “add everything” option.

It has bacon in it!  It’s gotta be good, right?

So… does a healthy version of Chicken Alfredo look worthy of trying to you?
I sure hope so.

Chicken Alfredo
5 from 1 vote

Chicken Alfredo

A lightened up, lower fat version of the famous, creamy pasta.
Prep: 25 minutes
Cook: 25 minutes
Total: 50 minutes
Servings: 4 servings
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Ingredients

SAUCE:

ADDITIONAL INGREDIENTS

  • 16 ounces fettuccine noodles, cooked according to package directions
  • 2 cups cooked chicken, cut into bite sized pieces
  • optional add-ins: cooked and crumbled bacon, chopped tomato, peas

Instructions 

Make the SAUCE:

  • In a medium saucepan, heat the butter and oil over medium heat. Add the garlic and cook until it is fragrant and lightly browned, about 1 minute. Whisk in the flour and red pepper flakes and stir until flour is lightly browned.
  • Very gradually add the warmed evaporated milk, whisking it into the flour a little at a time. Add the other milk too. Heat the mixture until boiling, whisking constantly (as you whisk, the flour will begin to dissolve into the warmed liquid).
  • Turn down the heat to a simmer and whisk in the cheese, salt and pepper. Continue to simmer, stirring often, until the sauce has thickened a bit (it will thicken more upon standing too). If it happens to become too thick, just thin it out a little with some chicken broth or more milk

ASSEMBLE:

  • Place hot pasta in a large serving dish. Pour sauce over and add chicken. Toss together until everything is coated with the sauce. Add salt and pepper, as desired. Add optional add-ins of bacon, tomato and/or peas, as desired.

Notes

  • To warm your milk, you can add the evaporated milk and regular skim milk together in a glass dish or measuring cup if you wish and just heat it for a minute or so in the microwave. You just want to get the chill off of it. Then add them at the same time to the flour in the pan, pouring slowly.

Nutrition

Serving: 1serving, Calories: 754kcal, Carbohydrates: 99g, Protein: 46g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 172mg, Sodium: 941mg, Potassium: 827mg, Fiber: 4g, Sugar: 14g, Vitamin A: 731IU, Vitamin C: 2mg, Calcium: 456mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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45 Comments

  1. amy mccauley says:

    I made this last night and it was delicious!! I shared the link with all my friends!
    Love your sight! Thanks!

  2. Gina @ Skinnytaste says:

    nom, those photos made me drool! I’m with you, I would add it all!!

  3. Abby says:

    oh wow. I love that you added tomatoes! Now I’m having a major craving.

  4. Bree says:

    Love this lightened up version of alfredo. I bet I would like it even more than the “real deal”!

  5. Natalie @ Cooking for My Kids says:

    This looks absolutely fantastic. Pinning it for menu planning next month. Definitely want to try it on Pasta Night!

  6. Mavis says:

    I am excited to try this with other meats. Thanks

  7. Nancy S says:

    This dish sounds deliicious! I’m new or your blog so I was wondering if you post the caloric count of your meals. I’m trying to follow a plan and need some nutritional facts. ????

  8. Barbara @ Barbara Bakes says:

    Love that you lightened it up and added veggies!

  9. Jennifer @ Peanut Butter and Peppers says:

    Fantastic! My husband would love this!! I will have to give it a try!!

  10. Deborah says:

    Evaporated milk is my secret ingredient for lightening up all kinds of dishes! My husband is an alfredo-aholic, and I’m sure I could make this for him and he’d love it!!