Lighter Chicken Fettuccine Alfredo (No Cream!)

This easy Light Creamy Chicken Fettuccine is easy to make, delicious, and a little lighter than your typical fettuccine alfredo because it's made with milk instead of cream. However, you can lighten it up even further (see WW points below). It's the perfect winter comfort food and one the whole family will love!

This lighter Creamy chicken fettuccine alfredo recipe is popular in the winter months, but makes a great meal all year long. This pasta pairs well with Kale Salad with Cranberries and Feta, as well as my Easy Garlic Bread, and Tomato & Basil Bruschetta appetizer, and makes the perfect quick weeknight dinner.

🥘Ingredient Notes

You don't need heavy cream or any cream to make this homemade alfredo sauce. This method only requires milk that's thickened with flour, resulting in a delicious creamy sauce.

• Butter. I use unsalted butter because I like to control the salt in my recipes. Different brands of salted butter have varied salt content.
• Chicken bouillon. Chicken bouillon makes this dish very flavorful!
• Milk- I use 1% milk because it keeps this dish lighter, and it's what I always have on hand.
• Boneless and skinless chicken breast. Boneless, skinless chicken breasts or thighs work best. They are easy to cook and slice into bite-sized pieces. I cook them, and then chop them into cubes. They are also the lowest calorie/ww points. You can also use boneless and skinless chicken thighs, pre-cooked or shredded chicken, for convenience.

📖Variations & Substitutions

• Milk - you can use 1% milk, 2% milk, or whole milk
• Gluten-free - use a gluten-free noodle and gluten-free bouillon (such as BOU).
• Lactose-free or Dairy-free -you can make your own parmesan cheese (vegan) and use dairy-free milk and vegan margarine
• Addins - you can add minced garlic, garlic powder, Italian seasoning, as well as broccoli.
• Lighter/WW friendly - see WW points below

🔪How to Make Light Chicken Fettuccine Alfredo

Prep:

• In a large pot of water, cook fettuccine noodles as per package directions.
• Then cook chicken breast in a large skillet until no longer pink inside (internal temperature should read 165 degrees F/74 degrees C).
• Cut chicken into bite-sized pieces.

For Sauce:

Melt butter in a large heavy-bottomed saucepan over medium - low heat. (*I use the same pot I used to cook the pasta).

Add salt pepper, chicken bouillon and flour to the pot.

Whisk until combined.

Then continue whisking over medium-low heat until the mixture becomes a smooth roux.

Slowly pour in milk.

Whisk continually as you pour, until combined.

Add grated parmesan cheese, and continue to whisk until the cheese melts into the mixture and becomes smooth. Turn up to medium heat.

Continue to cook over medium heat until the sauce becomes thick.

Once the sauce thickens, remove from the heat.

Pour over cooked pasta and stir well.

Note: sauce will thicken as it cools.

*Garnish with parsley, cilantro, or additional parmesan cheese.

🥗What to serve with Chicken Fettuccine Alfredo

This Chicken Fettuccini recipe goes well with so many dishes, but I recommend serving it with Italian Bread Machine Breadsticks and Strawberry Spinach Salad.

If you're looking for something lighter, try it with Cloud Bread and these Healthy Glazed Carrots (with Brown Sugar)

🌡️Storage

Fridge: Store leftover chicken fettuccine in an airtight container in the fridge for 3-4 days.

Freezer: This recipe freezes well for up to 3 months in an airtight container.

Reheat: Reheat in the microwave thawed or heat from frozen.

👪 Serving Size

This Light Chicken Fettuccine Alfredo recipe makes 8 servings. However, you can half, double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.

🔢WW Points

This homemade Chicken Fettuccine Alfredo is 14 WW points, but you can lighten it up to 8 ww points by using light butter, skim milk, fat-free parmesan cheese, and a lower-carb noodle such as Skinny Pasta.

❔Recipe FAQ's