Low-Calorie Chicken Alfredo
Low Calorie Chicken Alfredo is creamy, satisfying, and lighter than the traditional version without sacrificing flavor. Made with tender chicken, a creamy homemade sauce, and pasta, this easy recipe is perfect for a comforting weeknight dinner the whole family will enjoy.
Traditional Alfredo sauce relies on cream, butter, and plenty of cheese to create its rich texture. While delicious, it can quickly become a high-calorie meal. This lighter version uses simple ingredients to create a creamy sauce that’s packed with flavor while keeping the calories under control.
The secret is a combination of low-fat milk and cornstarch. Together, they create a smooth and velvety sauce that coats the pasta beautifully without the need for heavy cream. Combined with lean chicken breast and a modest amount of Parmesan cheese, this recipe delivers all the comfort of Chicken Alfredo in a lighter package.
Whether you’re watching your calorie intake or simply looking for a healthier way to enjoy your favorite pasta dish, this low-calorie Chicken Alfredo is a recipe worth adding to your weekly dinner rotation.
Why You’ll Love This Low-Calorie Chicken Alfredo
- Made without heavy cream.
- Creamy, rich flavor with fewer calories.
- Uses simple pantry ingredients.
- Ready in under 30 minutes.
- A lighter alternative to traditional Chicken Alfredo.
- Perfect for weeknight dinners.
The Secret to a Creamy Alfredo Sauce Without Cream
Many people assume Alfredo sauce must be made with heavy cream to achieve its signature texture. This recipe proves otherwise.
A small amount of cornstarch mixed with low-fat milk creates a silky sauce that thickens beautifully when heated. The Parmesan cheese adds richness and flavor, while a little butter helps create the classic Alfredo taste.
The result is a creamy pasta sauce that feels indulgent without being overly heavy.
Ingredients You’ll Need
This recipe uses a handful of simple ingredients that are easy to find:
- Spaghetti or your favorite pasta.
- Low-fat milk.
- Skinless chicken breast.
- Parmesan cheese.
- Unsalted butter.
- Garlic powder.
- Cornstarch.
- Salt and black pepper.
How to Make Low-Calorie Chicken Alfredo
Step 1
Season the chicken breast with salt, black pepper, and garlic powder on both sides. Cook the chicken breast for 3 to 4 minutes per side or until fully cooked. Cut into bite-sized pieces and set aside.
Step 2
In a large pan, melt the butter and return the cooked chicken to the pan. Cook for one minute to combine the flavors.
Step 3
Whisk the cornstarch into the milk until smooth. Pour the mixture over the chicken and bring to a gentle simmer. Add the Parmesan cheese and stir until melted and combined.
Step 4
Add the cooked spaghetti and toss until coated in the sauce. Cook for one minute, then remove from the heat.
Serve immediately and garnish with extra Parmesan cheese if desired.
For the complete ingredient list and detailed instructions, see the recipe card below.
Frequently Asked Questions
Can I use a different type of pasta?
Yes. Spaghetti works beautifully in this recipe because the sauce coats the strands evenly. You can also use fettuccine, linguine, or angel hair pasta. Smaller pasta shapes tend to work better than larger shapes such as penne or shells.
Can I use leftover chicken?
Yes. Roasted or boiled chicken works well in this recipe. Avoid heavily seasoned chicken, as strong spices may overpower the delicate Alfredo flavor.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
How do I reheat Chicken Alfredo?
Reheat gently in a saucepan over low heat or microwave until warm. Add a splash of milk if needed to loosen the sauce and restore its creamy consistency.
More Pasta Recipes
Please Review and Rate
If you tried this low-calorie Chicken Alfredo recipe, I’d love to hear from you. Leave a comment below and give the recipe a 5-star rating. Your feedback helps other readers and supports Munaty Cooking.
Low Calorie Chicken Alfredo
Ingredients
- 150 gram uncooked spaghetti
- 1 ¼ cup low fat milk
- 100 gram skinless chicken breast
- ½ teaspoon cornstarch
- ¼ cup packed Parmesan Cheese, grated
- 1 tablespoon unsalted butter
- Salt to taste
- Black pepper
- 1 teaspoon garlic powder
Instructions
MAKING THE PASTA
- Cook the spaghetti as per the instruction written on the box, or boil for nine minutes. Drain and then rinse with cold water.
GRILLING THE CHICKEN
- Season chicken breast with salt, black pepper, and garlic powder from both sides.
- Add the chicken to a hot grill. If your grill is too hot, you will not need oil and the chicken will not stick to it.
- Cook the chicken breast for 3 to 4 minutes on each side. Remove and cover immediately with another plate or aluminum foil for 3 minutes, this will allow the chicken to cook further from the inside and stay tender.
- Cut the chicken breast into bite size, and keep aside.
MAKING THE ALFREDO
- In a hot pan, add the butter and the chicken, cook for one minute.
- Mix the milk with cornstarch (This is called faking heavy cream) and pour it over the chicken. When it comes to a boil add the Parmesan cheese. Stir for one minute then add the spaghetti. Mix well. If you wish you can season with black pepper.
- Cook for one minute and then serve immediately. Sprinkle more Parmesan cheese if you wish.
Notes
- Try to use thin or small pasta for this recipe, to enjoy the sauce.
- It is better to avoid almond or soy milk when making the sauce.
- You can use Whole wheat pasta.
- For better flavor, do not use pre-grated parmesan unless you trust the brand, since most pre-grated cheese is mixed with cornstarch.
Nutrition
🍽 Complete Your Meal
Serve this lighter chicken Alfredo with these delicious sides for a complete and satisfying dinner.
Well.. you don’t eat pasta every day.. so I think having some carbs sometimes is ok 😀
I agree, everyone loves pasta, so we have to enjoy it whenever we have it 🙂
Carbs….how I love them! Your chicken alfredo looks delish, Muna.
Angie, I think we all love carbs! They magically make us happy:)
Mouthwatering! A great pasta dish.
Cheers,
Rosa
Yep, if it isn’t worth the calories, there’s no point is there. I’d rather have proper pasta once in a while than suffer through something less than delicious. Love your lower fat Alfredo!
I love how you always manage to make heavy dishes so light and healthy! Love your take on this, and the light in these photos are beautiful !
Thanks for the kind comment Shu, I like to make the dishes light, but make sure to keep all the flavor 🙂
I think I can have pasta every day of the week. This looks so good!
Thanks Cathleen 🙂