Best Chicken Alfredo Recipe | Healthy & Delicious Pasta

Creamy, Easy, and Made on the Stovetop

If you love the comforting, indulgent taste of creamy Alfredo but want a lighter, healthier version, this Best Chicken Alfredo Recipe is for you. Made entirely on the stovetop in about 30 minutes, this easy chicken fettuccine Alfredo features tender, juicy chicken breast paired with perfectly cooked pasta in a silky, flavorful Alfredo sauce that won’t weigh you down.

This healthier take swaps heavy cream for lighter dairy (like milk or Greek yogurt), and adds seasoning depth without sacrificing the creamy texture you expect from a traditional stovetop chicken Alfredo.

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Why You’ll Love This Chicken Alfredo Pasta

• Made in one pan on the stovetop

• Lighter sauce—still creamy, without heavy cream overload

• Uses simple pantry ingredients

• Packed with lean protein and comforting carbs

• Family-friendly, meal-prep approved

• Easily adapted for gluten-free or low-carb noodles

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Ingredients Overview

For the Chicken:

• 1 lb boneless skinless chicken breast, cut into strips or cubes

• 1 tbsp olive oil or butter

• ½ tsp garlic powder

• ½ tsp Italian seasoning

• Salt & black pepper, to taste

Cooking the chicken with garlic and herbs adds flavor without needing extra sauce.

For the Alfredo Sauce:

• 2 tbsp butter

• 3 cloves garlic, minced

• 1½ tbsp all-purpose flour (or gluten-free substitute)

• 1½ cups low-fat milk or whole milk

• ½ cup grated Parmesan cheese

• ½ cup plain Greek yogurt or light cream

• Salt & pepper, to taste

• Optional: pinch of nutmeg or lemon zest for brightness

For the Pasta:

• 8 oz fettuccine or pasta of choice

  • Use whole wheat or gluten-free noodles if needed

• Salt, for pasta water

• Optional: spinach or steamed broccoli for added nutrients

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Step-by-Step Instructions

Step 1: Cook the Pasta

• Bring a large pot of salted water to a boil

• Cook fettuccine until al dente, according to package directions

• Reserve ½ cup of pasta water, then drain and set aside

Step 2: Cook the Chicken

• Heat olive oil in a large skillet over medium heat

• Add chicken pieces, season with garlic powder, Italian herbs, salt & pepper

• Sear until golden and cooked through (~6–8 minutes)

• Remove chicken from pan and set aside

Step 3: Make the Light Alfredo Sauce

• In the same skillet, melt butter and add minced garlic

• Whisk in flour to make a roux; cook for 1–2 minutes until it smells nutty

• Slowly pour in milk while whisking to avoid lumps

• Simmer until thickened (about 3–4 minutes)

• Stir in Parmesan cheese and Greek yogurt

• Season with salt, pepper, and optional nutmeg

Step 4: Combine Everything

• Add cooked pasta and chicken into the skillet

• Toss until fully coated in the Alfredo sauce

• If sauce is too thick, add reserved pasta water a tablespoon at a time

• Optional: stir in spinach or broccoli until wilted/warmed through

• Garnish with extra Parmesan and fresh parsley

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Serving Suggestions

This stovetop chicken Alfredo is a standalone comfort meal, but also pairs well with:

• Garlic bread or crusty whole wheat rolls

• Steamed green beans or asparagus

• Simple side salad with lemon vinaigrette

• Sautéed zucchini or mushrooms for extra vegetables

Perfect for:

• Weeknight dinners

• Quick meal prep lunches

• Family-friendly gatherings

• Cozy date night at home

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Healthier Alfredo – What Makes It Lighter?

Traditional Alfredo uses heavy cream and butter, which can be very calorie dense. This healthier version swaps in:

• Milk + Greek yogurt for creaminess and protein

• Less butter, but still enough for flavor and silkiness

• Lean chicken breast for a high-protein, lower-fat meal

• Optional whole wheat pasta for more fiber

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Nutrition Notes (Per Serving – serves 4):

Based on 1 lb chicken, 8 oz pasta, low-fat milk, Greek yogurt, and Parmesan.

• Calories: 450–500

• Protein: 35–40g

• Carbohydrates: 35–40g

• Fat: 15–18g

• Fiber: 3–5g

This dish is:

• High in protein

• Lower in fat than classic Alfredo

• Packed with calcium from dairy

• Easily customizable for dietary needs

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FAQs About Healthy Chicken Alfredo

1. Can I make this gluten-free?

Yes! Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce.

2. What kind of pasta works best?

Fettuccine is classic, but penne, rotini, or spaghetti all work well. For low-carb, try zucchini noodles or chickpea pasta.

3. Is Greek yogurt okay in hot sauces?

Yes—just stir it in after removing the pan from direct heat to prevent curdling. Greek yogurt gives the sauce body and a slight tang.

4. Can I meal prep this dish?

Absolutely. Store in containers for up to 4 days. Add a splash of milk or broth when reheating to loosen the sauce.

5. Can I use pre-cooked or rotisserie chicken?

Yes! Just skip Step 2 and stir in shredded cooked chicken in Step 4 to warm it through.

6. Can I add veggies?

Definitely. Try baby spinach, broccoli, mushrooms, or peas. Add in Step 4 or sauté with garlic for extra depth.

7. Can I freeze this Alfredo?

Cream-based sauces don’t freeze well as they may separate. Best to enjoy fresh or refrigerate for a few days only.

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