I’m sharing my Chicken Alfredo Pasta Without Heavy Cream recipe and the simple pantry swap that delivers a restaurant-quality sauce using lighter ingredients.
I never believed a lighter Chicken Alfredo could feel this indulgent, until I mixed tender boneless skinless chicken breasts with nutty whole wheat fettuccine in one bowl of comfort. This isn’t the same old recipe you scroll past; it’s the kind that makes you taste and pause, wondering what trick I hid in the sauce.
I kept it real by leaning on familiar flavors, and yes, I tested a Stove Top Chicken Alfredo Recipe and even a Chicken Alfredo Fettuccine Recipe twist to nail the balance. Stick around, i’ll share the little, imperfect tweaks that made dinner sing.
Ingredients
- Whole wheat fettuccine adds fiber and nutty flavor, keeps you full longer.
- Lean chicken breasts are a lean protein source, builds muscle and keeps it hearty not greasy.
- Olive oil provides healthy fats, helps cook chicken and creates a silkier sauce mouthfeel.
- Garlic brings a sharp savory aroma, boosts flavor without hiding others.
- Greek yogurt is a creamy protein boost, it’s lower fat than cream and gives slight tang.
- Parmesan cheese is umami rich and salty, adds depth and that classic cheesy punch.
- Cornstarch thickens the sauce without flour, keeps it glossy and smooth.
- Lemon juice brightens the sauce, adds fresh acidity and cuts through richness.
- Parsley adds color and freshness, a little herb lift right at the end.
Ingredient Quantities
- 12 oz whole wheat fettuccine
- 1 lb boneless skinless chicken breasts trimmed
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 1/2 cups low fat milk
- 1/2 cup low sodium chicken broth
- 1/2 cup plain Greek yogurt
- 3/4 cup freshly grated Parmesan cheese
- 1 tbsp cornstarch
- 1 tbsp fresh lemon juice
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley
- 1/4 tsp red pepper flakes optional
How to Make this
1. Bring a large pot of salted water to a boil and cook 12 oz whole wheat fettuccine until al dente per package directions; before draining, scoop out and reserve about 1/2 cup pasta water, then drain the pasta.
2. While the pasta cooks, pat 1 lb boneless skinless chicken breasts dry, season with about 1/2 tsp of the 1 tsp kosher salt and 1/8 tsp of the 1/4 tsp black pepper, and slice thicker breasts in half horizontally so they cook evenly.
3. Heat 1 tbsp olive oil in a large skillet over medium high heat. Add the chicken and sear until golden and cooked through, about 4 to 6 minutes per side depending on thickness; transfer to a cutting board and let rest a couple minutes before slicing across the grain.
4. Lower heat to medium, add 3 cloves minced garlic to the same skillet and sauté 20 to 30 seconds until fragrant but not brown.
5. In a bowl whisk together 1 1/2 cups low fat milk and 1 tbsp cornstarch until smooth, then pour into the skillet with 1/2 cup low sodium chicken broth. Bring to a gentle simmer, stirring, until the mixture thickens slightly.
6. Remove skillet from the heat and quickly stir in 1/2 cup plain Greek yogurt, 3/4 cup freshly grated Parmesan cheese, 1 tbsp fresh lemon juice, the remaining 1/2 tsp kosher salt and remaining black pepper; dont boil after adding the yogurt or it may split. If sauce seems too thick, add reserved pasta water a tablespoon at a time to loosen.
7. Add the drained fettuccine and sliced chicken into the skillet and toss gently to coat everything in the sauce; heat briefly if needed on very low just to warm through.
8. Finish with 2 tbsp chopped fresh parsley and a pinch or up to 1/4 tsp red pepper flakes if you like heat, taste and adjust seasoning, then serve immediately with extra Parmesan on the side.
Equipment Needed
1. Large pot for boiling the fettuccine
2. Colander or strainer to drain pasta
3. Large skillet or sauté pan for cooking chicken and sauce
4. Cutting board
5. Chef’s knife
6. Measuring cups and spoons (include a 1/2 cup measure to reserve pasta water)
7. Small mixing bowl and whisk for the milk + cornstarch slurry
8. Tongs or pasta fork to toss pasta and chicken
9. Microplane or box grater for fresh Parmesan
FAQ
Best Chicken Alfredo Recipe Substitutions and Variations
- Chicken breasts: swap for boneless skinless chicken thighs or shredded rotisserie chicken — thighs stay juicier, rotisserie saves time.
- Whole wheat fettuccine: use regular fettuccine or linguine, or a gluten free pasta (brown rice or chickpea) if needed, just watch cook time.
- Low fat milk: use whole milk or half and half for a richer, creamier sauce; for dairy free try unsweetened almond or oat milk plus a bit more cornstarch to thicken.
- Plain Greek yogurt: replace with sour cream or crème fraîche for similar tang and texture, or a couple tablespoons of cream cheese for extra creaminess.
Pro Tips
1) Save and use the pasta water, a little at a time. The starchy water is magic for loosening and thickening the sauce so it clings to the fettuccine, dont dump it all in at once or you might make it too thin.
2) Temper the yogurt and never boil after you add it. Whisk a few tablespoons of the hot sauce into the yogurt first, then stir that back in off the heat. If you boil it the yogurt will split and get grainy.
3) Get a good sear and let the chicken rest. High heat, quick sear gives flavor, then rest a few minutes before slicing across the grain so the chicken stays juicy instead of drying out.
4) Layer brightness and salt last. Add lemon zest as well as the juice for more zip, and taste for salt after you add the Parmesan because the cheese will raise the salt level. A splash of broth or wine to deglaze the pan after searing also ups the flavor big time.
Best Chicken Alfredo Recipe
I’m sharing my Chicken Alfredo Pasta Without Heavy Cream recipe and the simple pantry swap that delivers a restaurant-quality sauce using lighter ingredients.
4
servings
671
kcal
Equipment: 1. Large pot for boiling the fettuccine
2. Colander or strainer to drain pasta
3. Large skillet or sauté pan for cooking chicken and sauce
4. Cutting board
5. Chef’s knife
6. Measuring cups and spoons (include a 1/2 cup measure to reserve pasta water)
7. Small mixing bowl and whisk for the milk + cornstarch slurry
8. Tongs or pasta fork to toss pasta and chicken
9. Microplane or box grater for fresh Parmesan
Ingredients
12 oz whole wheat fettuccine
1 lb boneless skinless chicken breasts trimmed
1 tbsp olive oil
3 cloves garlic minced
1 1/2 cups low fat milk
1/2 cup low sodium chicken broth
1/2 cup plain Greek yogurt
3/4 cup freshly grated Parmesan cheese
1 tbsp cornstarch
1 tbsp fresh lemon juice
1 tsp kosher salt
1/4 tsp freshly ground black pepper
2 tbsp chopped fresh parsley
1/4 tsp red pepper flakes optional
Directions
- Bring a large pot of salted water to a boil and cook 12 oz whole wheat fettuccine until al dente per package directions; before draining, scoop out and reserve about 1/2 cup pasta water, then drain the pasta.
- While the pasta cooks, pat 1 lb boneless skinless chicken breasts dry, season with about 1/2 tsp of the 1 tsp kosher salt and 1/8 tsp of the 1/4 tsp black pepper, and slice thicker breasts in half horizontally so they cook evenly.
- Heat 1 tbsp olive oil in a large skillet over medium high heat. Add the chicken and sear until golden and cooked through, about 4 to 6 minutes per side depending on thickness; transfer to a cutting board and let rest a couple minutes before slicing across the grain.
- Lower heat to medium, add 3 cloves minced garlic to the same skillet and sauté 20 to 30 seconds until fragrant but not brown.
- In a bowl whisk together 1 1/2 cups low fat milk and 1 tbsp cornstarch until smooth, then pour into the skillet with 1/2 cup low sodium chicken broth. Bring to a gentle simmer, stirring, until the mixture thickens slightly.
- Remove skillet from the heat and quickly stir in 1/2 cup plain Greek yogurt, 3/4 cup freshly grated Parmesan cheese, 1 tbsp fresh lemon juice, the remaining 1/2 tsp kosher salt and remaining black pepper; dont boil after adding the yogurt or it may split. If sauce seems too thick, add reserved pasta water a tablespoon at a time to loosen.
- Add the drained fettuccine and sliced chicken into the skillet and toss gently to coat everything in the sauce; heat briefly if needed on very low just to warm through.
- Finish with 2 tbsp chopped fresh parsley and a pinch or up to 1/4 tsp red pepper flakes if you like heat, taste and adjust seasoning, then serve immediately with extra Parmesan on the side.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 382g
- Total number of serves: 4
- Calories: 671kcal
- Fat: 16.1g
- Saturated Fat: 7.4g
- Trans Fat: 0.05g
- Polyunsaturated: 1.5g
- Monounsaturated: 7.5g
- Cholesterol: 123mg
- Sodium: 910mg
- Potassium: 670mg
- Carbohydrates: 67g
- Fiber: 6.3g
- Sugar: 6.5g
- Protein: 58g
- Vitamin A: 600IU
- Vitamin C: 2.5mg
- Calcium: 356mg
- Iron: 2.3mg
