Low Calorie Chicken Alfredo
The ultimate comfort food, Low Calorie Chicken Alfredo is a creamy, satisfying dish that keeps the calories low while delivering on flavor. Perfect for a quick weeknight dinner, this recipe is sure to become a family favorite!
Equipment
- Large nonstick pan, 12-inch
Ingredients
- ¾ pound boneless, skinless chicken breasts diced
- to taste Salt
- to taste Pepper
- 1 chicken grilling seasoning blend see note 1
- 2½ tablespoons olive oil divided
- 1 tablespoon unsalted butter
- ½ tablespoon minced garlic
- ¼ cup flour
- 1 cup chicken broth
- 1 cup 1% milk or 2% milk
- 1 teaspoon Italian seasoning
- ¼ teaspoon chicken bouillon powder
- 4 cups uncooked bowtie pasta
- 2 ounces reduced-fat cream cheese or full-fat
- ¾ cup freshly grated Parmesan cheese
- 1 lemon optional
- to taste Fresh parsley optional
- to taste Red pepper flakes optional
Instructions
- Dry chicken breasts with paper towel. Remove any fat from the chicken and cut into 1-inch pieces. Sprinkle all sides of the chicken pieces with salt, pepper, and a chicken seasoning blend.
- Heat 1 tablespoon of olive oil in a 12-inch nonstick pan over medium heat. Add the chicken pieces and cook until browned, about 6–10 minutes. The juices should run clear, and the chicken should reach an internal temperature of 165°F. Once fully cooked, transfer the chicken to a plate and cover it loosely with foil. Do not wipe out the pan; continue by preparing the sauce in the same pan.
- While chicken is cooking, bring a large pot of water to boil. Once water is boiling, generously salt the water with about 1 teaspoon salt to every 4 cups of water. Add in the bowtie pasta and cook according to package directions for al dente. Drain and set aside.
- In the pan used to cook the chicken, heat 1-1/2 tablespoons olive oil and the butter. Add in the garlic and sauté until fragrant. Stir in the flour and briskly whisk until a thick paste forms. Cook for about 1 minute over medium heat. Slowly and gradually pour in the chicken broth, while vigorously whisking. Whisk until completely smooth.
- Slowly add in milk, whisking constantly. Whisk until mixture is slightly thickened. Add Italian seasoning, chicken bouillon, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add in the softened cream cheese and freshly grated Parmesan cheese. Reduce heat to medium low. Stir until cream cheese is smooth and Parmesan is melted. Taste and adjust sauce to preference, adding in any additional seasonings as desired. If the sauce tastes too heavy, add a squeeze of lemon juice.
- Return the chicken to the pan and stir. If desired, garnish with fresh parsley and a sprinkle of red pepper flakes for a little touch of heat. Enjoy immediately.
Notes
- Tip 1: I like McCormick’s® garlic and herb chicken grilling seasoning blend; any chicken seasoning blend works here. I also like to add a sprinkle of paprika to the chicken.
- Tip 2: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.