Light Fettuccine Alfredo
ID: fa651f5a...
A lighter version of the classic Italian-American favorite, Chicken Alfredo. By utilizing ground chicken breast, chicken stock, a touch of flour, and reduced-fat cream cheese, this recipe achieves a rich and creamy texture with significantly less fat and fewer calories than traditional heavy cream versions.
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🍳 Cooking Flow
Boil fettuccine pasta in a pot of salted water. → Brown the ground chicken in olive oil, then season with salt, pepper, and grated garlic. → Stir in the flour, pour in chicken stock, and simmer until thickened before melting in the cream cheese. → Turn off the heat, add chopped parsley, the cooked pasta, and toss with grated Parmigiano-Reggiano.
Cooking Steps
Brief Cooking Order
Boil fettuccine pasta in a pot of salted water. → Brown the ground chicken in olive oil, then season with salt, pepper, and grated garlic. → Stir in the flour, pour in chicken stock, and simmer until thickened before melting in the cream cheese. → Turn off the heat, add chopped parsley, the cooked pasta, and toss with grated Parmigiano-Reggiano.
Introduction
A lighter version of the classic Italian-American favorite, Chicken Alfredo. By utilizing ground chicken breast, chicken stock, a touch of flour, and reduced-fat cream cheese, this recipe achieves a rich and creamy texture with significantly less fat and fewer calories than traditional heavy cream versions.
Step 1
Bring a large pot of salted water to a boil for cooking the fettuccine pasta.
Step 2
Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the ground chicken breast, breaking it apart with a wooden spoon, and cook for 4-5 minutes until mostly cooked through.
Step 3
Season the chicken with salt and black pepper. Finely grate the garlic directly into the pan, stir well, and cook for another minute until fragrant and the chicken is fully cooked.
Step 4
Drop the fettuccine pasta into the boiling water and cook for 8-10 minutes. Simultaneously, sprinkle the flour over the ground chicken and cook, stirring constantly, for about 30 seconds to cook out the raw flour taste.
Step 5
Pour in the chicken stock, bring the mixture to a boil, and let it simmer on medium-high heat for 3-4 minutes until the sauce begins to thicken.
Ingredients List
Important Notes
Using ground chicken breast instead of whole pieces distributes the protein evenly, filling the plate so you can use less pasta (only 8 oz for 4 people) to cut down on carbs.
The combination of flour and chicken stock creates a velvety reduction that mimics heavy cream without the high calorie and fat content.
Invest in high-quality Parmigiano-Reggiano instead of pre-packaged grated cheese; a small amount of real cheese packs a much more potent, delicious flavor.
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