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Chicken Alfredo has long been a beloved classic in the world of comfort food. This Italian-American dish, known for its luxurious creamy sauce and hearty pasta, often finds its way onto dinner tables as an indulgent treat. However, traditional Chicken Alfredo can be quite high in calories, rich in fat, and laden with heavy cream, which may not align with the dietary goals of many health-conscious individuals.

Low Calorie Chicken Alfredo

Discover a lighter, guilt-free version of Chicken Alfredo with this Creamy Dreamy Low Cal Chicken Alfredo recipe! Enjoy the classic dish's rich flavors without the excess calories thanks to wholesome ingredients like whole wheat pasta, cauliflower, and lean chicken breast. This easy-to-make recipe is perfect for busy weeknights or health-conscious indulging. Get ready to savor a creamy delight that's nutritious and satisfying, making it ideal for any dietary lifestyle.
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Ingredients
  

8 oz whole wheat fettuccine pasta

1 lb boneless, skinless chicken breast, sliced into thin strips

2 cups cauliflower florets

1 cup low-sodium chicken broth

1 cup unsweetened almond milk (or skim milk)

2 cloves garlic, minced

1/4 cup grated Parmesan cheese

1 tablespoon olive oil

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: Begin by cooking the whole wheat fettuccine according to package instructions. Drain and set aside, reserving 1/2 cup of the pasta water.

    Prepare the Cauliflower: In a large pot, boil the cauliflower florets in salted water until tender, about 5-7 minutes. Drain and transfer to a blender or food processor.

      Make the Sauce: In the same pot, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Then, add the chicken strips, seasoning them with Italian seasoning, salt, and pepper. Cook until the chicken is cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the pot and set aside.

        Blend the Cauliflower: To the blender with the cooked cauliflower, add chicken broth, almond milk, and grated Parmesan cheese. Blend until smooth and creamy. If it's too thick, add reserved pasta water a little at a time until desired consistency is reached.

          Combine: Return the chicken to the pot, then pour in the creamy cauliflower sauce. Stir well to combine, heating everything together for a few minutes on low heat.

            Toss with Pasta: Add the cooked fettuccine to the sauce and chicken mixture, tossing gently to coat the pasta evenly with the sauce.

              Garnish and Serve: Taste and adjust seasoning if needed. Serve warm, garnished with fresh parsley.

                Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings