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“Elevate Your Comfort Food: Skinny Chicken Alfredo”

20 minutes Cook
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Indulging in creamy, velvety Alfredo sauce doesn’t have to come with a side of guilt. The Skinny Chicken Alfredo recipe we’ll explore today is a healthier twist on the classic Italian favorite. Created for those who want to savor the richness of Alfredo without compromising their health goals, this dish is a true culinary delight. In this article, we will take you through the step-by-step process, from gathering the necessary utensils and ingredients to preparing this savory masterpiece.

Historical Context: Alfredo sauce, also known as fettuccine Alfredo, was popularized in Italy by Alfredo di Lelio, who invented the dish in the early 20th century. Its rich and creamy nature quickly made it a worldwide favorite. However, traditional Alfredo sauce can be quite heavy due to its generous use of butter, cream, and cheese. The Skinny Chicken Alfredo recipe offers a modern and lighter take on this classic, perfect for those looking to enjoy this iconic Italian flavor in a healthier way.


Step 1: Preparing the Chicken

  1. Begin by seasoning the chicken breasts with Italian seasoning, salt, and pepper on both sides.
  2. Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned chicken breasts. Cook for about 4-5 minutes per side or until the chicken is cooked through and no longer pink in the center. Use tongs to flip the chicken when needed.
  3. Once cooked, remove the chicken from the skillet and let it rest on a cutting board for a few minutes. Then, slice it into thin strips. Set aside.

Step 2: Preparing the Alfredo Sauce

  1. In the same skillet where you cooked the chicken, add minced garlic and cauliflower florets. Sauté them for about 5 minutes or until the cauliflower starts to soften.
  2. Pour in the chicken broth and almond milk. Bring the mixture to a simmer, and let it cook for an additional 5-7 minutes, or until the cauliflower is tender.
  3. Transfer the cauliflower mixture to a blender or food processor. Blend until smooth and creamy, creating the Alfredo sauce base.
  4. Return the blended sauce to the skillet over low heat. Stir in the grated Parmesan and Pecorino Romano cheeses, and continue to cook, stirring until the cheeses are melted and the sauce is creamy.

Step 3: Cooking the Pasta

  1. While preparing the Alfredo sauce, bring a large pot of water to a boil. Add a pinch of salt and cook the whole-grain fettuccine pasta according to the package instructions until it reaches the desired level of doneness. Drain and set aside.

Step 4: Assembling the Dish

  1. Add the cooked chicken strips to the creamy Alfredo sauce in the skillet. Stir to combine and let them heat through for a few minutes.
  2. Now, add the cooked fettuccine pasta to the skillet with the chicken and sauce. Toss everything together until the pasta is well coated with the Alfredo sauce.

Step 5: Serving

  1. Divide the Skinny Chicken Alfredo among four serving plates.
  2. Garnish with fresh parsley if desired.

Conclusion: The Skinny Chicken Alfredo recipe is a delightful twist on a beloved Italian classic, offering a lighter, healthier alternative without sacrificing taste. By replacing traditional heavy cream with cauliflower and using whole-grain pasta, you can enjoy this comfort food favorite guilt-free. Whip up this flavorful dish and savor the goodness of Alfredo in a way that aligns with your wellness goals. So, next time you’re craving creamy pasta, give this recipe a try and let your taste buds revel in its savory charm. Buon appetito!


prep time
35 minutes
cooking time
20 minutes
4 servings
total time
35 minutes


  • Large pot for boiling pasta

  • Large skillet or frying pan

  • Cutting board and knife

  • Measuring cups and spoons

  • Wooden spoon or spatula

  • Blender or food processor

  • Tongs

  • Grater for cheese

  • Serving plates


  • 8 oz (about 2 cups) whole-grain fettuccine pasta

  • 2 boneless, skinless chicken breasts

  • 1 tablespoon olive oil

  • 1 teaspoon Italian seasoning

  • Salt and pepper to taste

  • 2 cups cauliflower florets

  • 2 cloves garlic, minced

  • 1 cup low-sodium chicken broth

  • 1 cup unsweetened almond milk

  • 1/2 cup grated Parmesan cheese

  • 1/4 cup grated Pecorino Romano cheese

  • Fresh parsley for garnish (optional)


Season and cook chicken.
Prepare Alfredo sauce.
Cook pasta separately.
Combine chicken, sauce, pasta.
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