Low-Calorie Chicken Alfredo
If you love Chicken Alfredo, but the calories scare you off, I got you covered. The alfredo sauce we are making today is creamy and flavorful but has no cream! Oh yes, there is no cream here, I have found a way to create the same texture and flavor with a secret ingredient.
Why This Recipe Stands Out
People love low-calorie chicken alfredo for these reasons:
- Healthier Option: It offers a lighter alternative to traditional chicken alfredo, making it easier to enjoy a favorite dish without guilt.
- Nutritious: The recipe uses healthier ingredients like lean chicken and low-fat dairy, which provide essential nutrients while being lower in calories.
- Flavorful: Despite being low in calories, it retains the rich, creamy flavor that makes alfredo sauce so popular, satisfying cravings without compromising on taste.
- Easy to Make: This low calorie chicken alfredo recipe is simple and quick to prepare, fitting well into busy lifestyles.
The secret ingredient worked like a charm in turning the famous alfredo sauce into a guilt-free delight.
Low-Calorie Chicken Alfredo Ingredients
To make a delicious chicken alfredo recipe, you will need:
- Spaghetti (you can use any pasta you like but should be 100 gm).
- Low-fat milk. Please don’t use soy or almond milk!
- Chicken breast.
- Parmesan cheese.
- Unsalted Butter.
- Garlic powder.
- Cornstarch (it is the secret ingredient!)
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 on each side. Cut the chicken breast into bite-size pieces and set them aside.
Step 2
In a hot pan, add the butter and the chicken, and cook for one minute.
Step 3
Mix the milk with cornstarch and pour it over the chicken. When it comes to a boil, add the Parmesan cheese. Stir for one minute, then add the spaghetti.
Step 4
Cook for one minute and then serve immediately. Garnish with more Parmesan cheese if you wish.
For full list of ingredients and instructions, see recipe card below.
Frequently Asked Questions
I have used spaghetti, and it is better not to use large-size pasta in this recipe, like penne and shell. The thinner and smaller the pasta you use, the more alfredo sauce you will get to enjoy.
Roasted chicken or boiled can work, but chicken with a lot of different spices will ruin the taste of the recipe.
It is best to refrigerate the leftovers, which will keep up to 2 days in the fridge. To heat, microwave or heat it in a saucepan, but you might need to add a little more milk for a better consistency.
More Pasta Recipes
Please Review and Rate
If you have tried this low-calorie chicken Alfredo recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
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.
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 🙂