Lighter Chicken Fettuccine Alfredo

So…It’s been awhile, eh? It’s been somewhat of a crazy week work-wise, and I’ve been rather tired. And I’ve been busy. I did a cupcake job for a coworker:


Red Velvet seems to be my most-requested cupcake. Which is fine. Yesterday I also thought it would be a good idea to gorge myself on some buffalo chicken dip:

Okay, I didn’t really eat that whole dish in one sitting…I ate most of it, although that was about the only thing I ate yesterday. That and a vanilla latte from Starbucks, when I made the mistake of going grocery shopping. Note to self: When going grocery shopping the day before the Superbowl…Go and be back home before 8:30 in the morning. Otherwise, it’s a frakking ZOO!

Today, I was in the mood for pasta.

Lighter Chicken Fettuccine Alfredo. I like Chicken Alfredo, but it’s usually pretty heavy. The Brownstone here in Brookings, as well as The Italian Garden do really good versions of it. But I found a lighter version I thought I’d try.

I know a recipe’s good when Jay inhales it, and the bambino will actually eat it. Jay was surprised when I told him it was a Weight Watchers-friendly recipe. I was pleasantly surprised by the 6 cloves of garlic in the recipe…It was deliciously garlicky and creamy.

Yield: 4

Lighter Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


  • 6 cloves garlic, peeled and minced
  • 1 lb. boneless, skinless chicken breasts, rinsed & patted dry
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • Cooking spray
  • 1/4 C whole milk plain yogurt
  • 8 oz. uncooked whole-wheat fettuccine
  • 1/2 C grated Parmesan cheese
  • 1/2 C fat-free chicken broth
  • 1/4 C half & half
  • 1 tsp. dried parsely


Coat a large skillet with cooking spray and heat over medium-low. Season chicken with salt and pepper; set aside.

Sauté garlic until fragrant, about 1 minute. Add chicken and cook until golden, flipping once, about 5 minutes per side.

In a small bowl, whisk together the broth, half & half and yogurt; pour over chicken. Scrape the bottom of skillet with a wooden spoon to incorporate any brown bits. Simmer the chicken, turning once, for about 30 minutes.

While chicken is cooking, bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain, reserving a cup of the cooking water.

Remove chicken from the skillet and set aside, tenting with foil to keep warm. Add the Parmesan cheese and reserved pasta water to cream sauce and mix until well-combined. Add the cooked pasta and parsley, and toss well to coat. Serve the pasta topped with chicken, and additional parsley if desired.

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And since I have one more serving of this as well as more Buffalo Chicken Dip…I’m trying to decide which I want to take for lunch tomorrow…Assuming Jay doesn’t get to one before I make my decision!

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3 Replies to “Lighter Chicken Fettuccine Alfredo”

  1. Pingback: Chili-Topped Tostadas - TramplingroseTramplingrose

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