Recipe for chicken fettuccine alfredo with cream cheese

This Chicken Fettuccine Alfredo recipe is so creamy, luscious, and full of flavor. Loaded with chicken breast and the perfect healthy pasta dinner recipe the whole family will enjoy.

This is a light version of the traditional fettuccine alfredo normally made at restaurants. Made without any butter and heavy cream and we used cream cheese and milk instead. Simple, filling, full of flavor, and perfect for everyone including kids. This alfredo is topped with sliced chicken breast and drizzles with more parmesan cheese. You can use a healthier pasta option like chickpea and lentil pasta for an even healthier pasta dinner recipe.

Why you will love this fettuccine alfredo

• Perfect for the whole family: This is a meal we guarantee everyone will love. Young, old, and in between.
• Healthier than restaurant alfredo pasta: No heavy cream and butter to leave you feeling so heavy. Made healthier with cream cheese and milk.
• So good: There’s so much flavor in this creamy fettuccine pasta. You will love how delicious it is.

Ingredients you will need

These are just a list of ingredients you will need to make this chicken Alfredo. The full measurements are listed further down below.

• fettuccine pasta: GF if needed
• chicken breast
• salt and pepper
• olive oil
• milk of choice
• gluten-free flour or cornstarch
• garlic cloves
• cream cheese
• chicken broth
• parmesan cheese
• fresh parsley to garnish

How to make chicken fettuccine alfredo from scratch

• Cook the pasta: Bring a large pot of salted water to a boil, and cook the pasta according to package directions to al-dente.
• Season and cook the chicken: Next, season the chicken breast with salt and pepper on both sides. Preheat a large frying pan over medium heat and add the oil. Cook chicken for 6-8 minutes per side, or until cooked through and internal temp reaches 165F.

• Set aside and allow the chicken to rest until you make the sauce, then slice it.
• Make the Alfredo sauce: In a small bowl whisk the milk and flour until no visible lumps. To the same skillet over medium heat, add garlic and cook for no more than 1 minute. Stir in the milk mixture together with cream cheese and broth. Whisk continuously until the sauce is smooth and bubbly, 2-3 minutes. Add the parmesan cheese and cook for another 1-2 minutes.
• Combine everything and serve: Once the sauce has thickened stir in the sliced chicken, cooked pasta, parmesan, and parsley. Season with salt and pepper and remove from heat. Serve and enjoy.

Recipe tips, notes, and substitutes

• Pasta: we use fettuccine pasta, but you may use any pasta you have handy. want to make an even healthier chicken Alfredo? use lentil pasta or zoodles.
• Chicken: chicken breasts are leaner and preferred in this recipe. you may sub it with boneless chicken thighs or use a completely different protein or try shrimp.
• Milk: we used 2 % milk. You may use any milk on hand or even dairy-free milk.
• Garlic: using fresh garlic is ideal, but you may sub it with 1 tablespoon of garlic powder if that’s what you have on hand.
• Cream cheese: use light cream cheese if possible.
• Broth: you may use vegetable broth or if you don’t have any broth, use water.
• Do not overcook the pasta and make sure they are al-dente. Do not rinse the pasta either. It will help with how thick and creamy the Alfredo come out.

frequently asked questions

How to season chicken for Alfredo?

For this chicken Alfredo, we kept the seasoning simple. Just salt and pepper. You may take it a step further and add some oregano and basil, Italian seasoning, or some paprika.

Can you use milk instead of cream in Alfredo sauce?

Alfredo sauce is typically made with heavy cream. It’s been adapted from the original version using milk for a lighter Alfredo option. Using milk to make the sauce will be just as good but just lighter and with fewer calories.

How to store chicken, Alfredo?

Place the leftover chicken Alfredo in an airtight container and store it in the fridge for up to 3 days. Reheat in the microwave for 60-90 seconds when ready to serve.

Other easy pasta recipes to try

• Chicken Scampi with Zoodles
• Chicken Spinach Pasta
• Shrimp Fettuccine Alfredo
• Tuna Macaroni Salad
• Chicken Caesar Pasta salad
• Buffalo Chicken Pasta Salad

If you try a recipe and you like it, leave us some feedback in the comment section below, and don’t forget to rate it! We would love it if you shared it with friends and family.

Finally, please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.

• ▢ 8 oz fettuccine pasta GF if needed
• ▢ 2 chicken breasts cut in half lengthwise (6 oz each)
• ▢ Kosher salt & ground pepper to taste
• ▢ 1 tbsp olive oil
• ▢ 1 cup milk of choice
• ▢ 1/2 tbsp GF flour or cornstarch
• ▢ 2 large cloves garlic minced
• ▢ 4 oz cream cheese softened or at room temp
• ▢ 1/2 cup chicken broth
• ▢ 1 cup Parmesan cheese grated
• ▢ Fresh parsley chopped – to garnish

• Bring a large pot of salted water to the boil, and cook the pasta according to package directions to al-dente.

• Season the chicken breast with salt and pepper on both sides.

• Preheat a large frying pan over medium heat and add in the oil. Cook chicken for 6-8 minutes per side, or until cooked through and internal temp reaches 165F.

• Set aside and allow the chicken to rest until you make the sauce, then slice it.

• In a small bowl whisk the milk and flour until no visible lumps.

• To the same skillet over medium heat, add garlic and cook for no more than 1 minute. Stir in the milk mixture together with cream cheese and broth. Whisk continuously until the sauce is smooth and bubbly, 2-3 minutes. Add the parmesan cheese and allow it to cook for another 1-2 minutes.

• Once the sauce has thickened stir in the sliced chicken, cooked pasta, parmesan and parsley. Season with salt and pepper and remove from heat.

• Pasta: we use fettuccine pasta, but you may use any pasta you have handy. want to make an even healthier chicken Alfredo? use lentil pasta or zoodles.
• Chicken: chicken breasts are leaner and preferred in this recipe. you may sub it with boneless chicken thighs or use a completely different protein or try shrimp.
• Milk: we used 2 % milk. You may use any milk on hand or even dairy-free milk.
• Garlic: using fresh garlic is ideal, but you may sub it with 1 tablespoon garlic powder if that’s what you have on hand.
• Cream cheese: use light cream cheese if possible.
• Broth: you may use vegetable broth or if you don’t have any broth, use water.
• Do not overcook the pasta and make sure they are al-dente. Do not rinse the pasta either. It will help with how thick and creamy the Alfredo come out.

Calories: 600kcal | Carbohydrates: 49g | Protein: 45g | Fat: 24g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 661mg | Potassium: 727mg | Fiber: 2g | Sugar: 6g | Vitamin A: 726IU | Vitamin C: 2mg | Calcium: 420mg | Iron: 2mg