This Healthy Chicken Alfredo is creamy and rich with just a fraction of the calories and fat in restaurant’s versions. And ready in 30 minutes!
We also love these chicken alfredo spaghetti squash boats and cottage cheese alfredo.
After posting my Instant Pot chicken alfredo, I received many requests to publish a stovetop version. So, I present you with this healthy chicken alfredo!
Fast forward to 2024 and I have updated the post with new photos and swapped the peas for broccoli but both would work. This recipe is tested and re-tested, so be sure you are getting the most foolproof lightened up chicken alfredo that still tastes like a real deal!
Why You’ll Love This Recipe
- Quick and easy: This healthy pasta dish is on your dinner table in 30 minutes.
- Simple ingredients: Just 12 kitchen staples including salt, pepper and oil.
- Lighter: With just a few simple ingredient swaps, the healthy alfredo sauce contains just a fraction of the calories and fat found in traditional recipes.
- Not sacrificing the flavor: Just like my cottage cheese alfredo (recipe coming), this pasta dish tastes creamy and rich, and not watery at all.
Ingredients for Healthy Chicken Alfredo
- Chicken: Use boneless skinless chicken breasts or chicken thighs. Cubed is best.
- Pasta: I used whole wheat fettuccine noodles for more nutrition but regular or gluten-free fettuccine pasta is OK too.
- Milk: The higher the fat % of milk, the more creamy alfredo sauce will be. I like to use whole milk but 2% milk will yield great results too. Anything lower, and the sauce will taste flat.
- Broth: Use low sodium vegetable broth or chicken broth.
- Cornstarch: A starch is needed to thicken the sauce. You can substitute the cornstarch for arrowroot powder or flour (please check FAQs).
- Oil: Any neutral cooking oil like olive oil or avocado oil.
- Vegetables: To make it a true one pot meal. I like to use broccoli and have previously used peas, or chopped spinach will also work.
- Garlic: Fresh garlic is the best option, however garlic powder will work in a pinch.
- Parmesan cheese: Make sure to freshly grate it for the best results.
- Herbs and spices: I used a combination of salt and pepper with fresh parsley to garnish the chicken alfredo.
How to Make Healthy Chicken Alfredo
This healthy dinner is simple and ready in just 30 minutes.
- Cook the pasta: Cook noodles in a large pot of salted boiling water for 8-10 minutes or until al dente.
- Pan fry the broccoli: Add broccoli and a bit of oil to the skillet and cook for 1 minute, then add a splash of water and steam until bright green. Transfer to a large plate.
- Sear the chicken: Sprinkle chicken with salt and pepper, then add it to the skillet along with garlic to cook for 7 minutes, stirring occasionally.
- Add the sauce: Whisk the broth, milk, cornstarch, and salt in a medium bowl. Add mixture to the skillet and simmer for 2 minutes until sauce thickens. Then add Parmesan cheese and stir until cheese has melted.
- Combine everything: Add previously cooked broccoli and pasta to the skillet with sauce, stir and allow the chicken fettuccine alfredo to fully warm through for a minute.
Tips for Best Results
- Cook pasta until al dente: Otherwise it can become mushy. Remember that it will take less time if using gluten-free fettuccine noodles.
- To avoid the pasta sticking: Ensure you salt the cooking water and stir the pasta particularly in the first 2 minutes.
- Don’t use non-fat dairy: It tends to separate, tastes bland and doesn’t yield creamy alfredo sauce. I would go as low as 2% milk.
- Don’t overcook the sauce: Just heat until it bubbles a bit and thickens, don’t forget to stir often.
Variations
Below are a few optional add-ins and seasoning variations for this healthy chicken alfredo.
- Save time with leftover chicken: Rotisserie chicken, baked chicken breast, or Instant Pot chicken breast would work great. Cube it and add to the skillet at the same time as the sauce mixture. You could also heat and serve it sliced, over the top of pasta.
- Other vegetables: You can quickly saute, instead of broccoli, some mushrooms, green beans, asparagus, snow peas, or kale. During fall, roasted butternut squash cubes will also taste delicious served up with this alfredo.
- Heat kick: Once in a while, I like to add a pinch of red pepper flakes at the end before serving for a little heat kick.
- White wine: While not a classic, adding a large splash of white wine to the alfredo sauce and allowing it to cook off, adds an extra dimension of flavor to love.
- Dairy–free: You can swap out the milk for your favorite dairy-free option like oat milk and a vegan Parmesan or nutritional yeast but keep in mind taste will change significantly.
- Lower in carbs: Swap out the pasta entirely for zoodles, spaghetti squash noodles or butternut squash noodles. Alternatively, why not make this spaghetti squash chicken alfredo?!
What to Serve Chicken Alfredo with?
Enjoy this chicken alfredo alone or with some garlic bread, Greek yogurt bread, cottage cheese bread or a side salad. I recommend lemon garlic kale salad.
You could also serve it with an additional veggie side like sauteed zucchini, garlic green beans, or roasted asparagus.
How to Store and Reheat
Store: I always prefer enjoying creamy pasta dishes fresh, before the pasta soaks up lots of the saucy deliciousness. For that reason, I recommend storing leftovers in an airtight container in the fridge for only 1-2 days.
Freeze: I don’t recommend freezing this dish. So, it’s a great thing it only takes 30 minutes, making it easy to enjoy fresh any time!
Reheat: You can warm up pasta in a pan on the stovetop with a splash of milk or broth to bring back the saucy consistency and make it taste like fresh. Heat until piping hot, then add more parsley for extra flavor.
FAQs
While fettuccine noodles are the classic, the pasta you use is very versatile. You can use white, whole wheat or gluten-free noodles. It can also be spaghetti or linguine.
Yes. You can substitute cornstarch with arrowroot powder at 1:1 ratio. If you would like to use flour, you’ll need to double the amount which would be 4 tablespoons.
I recommend preparing the alfredo sauce separately from pasta. That way, you don’t have to worry about all of it being absorbed by the noodles. You can prepare the sauce 2-3 days in advance and store in an airtight container in the fridge. You can also use pre-cooked chicken. Just cook your pasta from scratch, then stir in the sauce, chicken, and veggies until hot.
More Healthy Pasta Recipes
- Healthy tuscan chicken pasta
- High protein mac and cheese
- Chicken spinach pasta
- Healthy baked chicken Parmesan
- Instant Pot chicken pasta
- Healthy pesto pasta
- Lemon garlic chicken pasta
Healthy Chicken Alfredo
Equipment
Ingredients
- 1 1/2 pounds chicken breasts or thighs cut into 1 inch pieces
- 4 cups broccoli florets , frozen peas or chopped spinach
- 11 ounces fettuccine whole wheat, regular or gluten-free
- 1 cup chicken broth low sodium
- 2 cups milk 2% or 3.25%
- 2 tablespoons cornstarch
- 1/2 teaspoon salt plus more for pasta and chicken
- 1/4 teaspoon ground black pepper
- 1/2 cup Parmesan cheese grated
- 1 large garlic clove minced
- 2 tablespoons parsley finely chopped
- 1 1/2 tablespoons avocado oil for frying, divided
Instructions
- Bring large pot with water to a boil. Add a pinch of salt and pasta, then cook for 8-10 minutes or until pasta is al dente, stirring a few times to make sure noodles do not stick.
- Meanwhile, in a medium bowl, add chicken broth, milk, cornstarch and 1/2 teaspoon salt. Whisk and set aside.
- Preheat large ceramic non-stick skillet on medium heat and swirl 1/2 tablespoon oil to coat. Add broccoli and cook for 1 minute. Then add a splash of water and cook for another 2 minutes or until bright green. Transfer to a medium bowl and set side.
- Return skillet to medium heat and add remaining 1 tablespoon of oil, chicken and garlic, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for 7 minutes, stirring occasionally.
- Give cornstarch mixture a whisk and add it to the skillet. Stir, bring to a boil and simmer for 2 minutes until sauce has thickened. Add Parmesan cheese and stir until cheese has melted.
- Drain pasta and add to the skillet along with previously cooked broccoli. Stir and let chicken alfredo warm through for a minute.
- Garnish with parsley and more Parmesan cheese, if you wish. Serve hot.
Notes
- Store: Refrigerate leftovers in an airtight container for up to 1-2 days. To “rehydrate” the noodles, add a splash of milk or broth while simmering on the stove. Add as much milk as you need until desired consistency. It will taste like fresh.
- Freeze: I don’t recommend to freeze pasta as it doesn’t freeze well.
Delicious comfort food! Fast and easy.
I’m so happy to read this! Thanks for your positive feedback!
This has a good creamy flavor. Thanks for sharing 😊
Fantastic! Glad you enjoyed the recipe!
First time making this recipe and it was absolutely delicious and super fast & easy!! I added more red pepper flakes, pepper & garlic than the recipe called for but we love our food a little more on the spicy side! I also added broccoli and mushrooms!!
Great additions, Betty! And I am so happy to hear you love this recipe so much!!!
Oops! Forgot to rate the recipe on my original post.
Thanks Mary!
I made this tonight for dinner and it was a hit! Opted to skip the veggies in the pasta and served steamed broccoli on the side. Delicious! Great flavor without being heavy.
So glad you enjoyed it!
This recipe was a hit with my kids tonight! And I was so glad I could try something NEW that was easy and healthy. Thank you!!!
Yeah for a new dinner win!
What the heck is cold stock? Chicken stock?
The recipe card as written calls for 1 cup stock and 2 cups cold milk. Enjoy!
Can you substitute with almond milk ?
You could but I am not sure healthy chicken alfredo will be creamy enough or tasty. But you might like it if you love almond milk.