Healthy Chicken Alfredo

30 Minute Healthy Chicken Alfredo with less calories and fat but so flavorful. Whole wheat noodles and veggies with delicious creamy sauce everyone will love!

  • Author: Olena of
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: Italian


  • 1.5 lbs chicken breasts or thighs, cubed
  • 11 oz whole wheat or gluten free fettuccine, linguine or spaghetti
  • 1 tbsp oil
  • 1 cup stock, low sodium
  • 2 cups cold 2% or 3.25% milk
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • Ground black pepper, to taste
  • 1/2 cup Parmesan cheese, grated
  • 1 garlic clove, grated
  • 3 cups frozen peas, broccoli or chopped spinach
  • 2 tbsp parsley, for garnish


    1. Fill large pot with water and bring it to a boil.
    2. In a medium bowl, add cold stock, milk, cornstarch, 1/2 tsp salt and whisk with a fork. Set aside.
    3. In the meanwhile, preheat large deep ceramic non-stick skillet on medium heat and swirl oil to coat.
    4. Sprinkle chicken with a bit of salt and pepper, add to a skillet and cook for 10 minutes, stirring occasionally.
    5. While chicken is cooking, add 1 tsp of salt and pasta to boiling water. Cook for 7 minutes until pasta is al dente, stirring a few times to make sure noodles do not stick.
    6. Give cornstarch mixture a whisk and add it to the skillet. Stir, bring to a boil and cook for 2 minutes or until bubbly and thickened.
    7. Add Parmesan cheese, garlic and stir until cheese has melted.
    8. Using tongs, transfer noodles directly from the pot to the skillet. No need to drain in a colander. Grab a bunch at a time, hold right above the pot for a few seconds and add to the skillet.
    9. Stir and add peas, broccoli or spinach. Let chicken alfredo warm through for a minute.
    10. Turn off the heat and garnish with parsley and black pepper. Serve hot.

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