Is chicken alfredo okay for weight loss?

Yes, it can be when you make a lighter version like this Low Calorie Chicken Alfredo. Traditional Alfredo often contains heavy cream and large amounts of butter. However, this recipe uses milk, chicken stock, flour, and a small amount of cream cheese to create a creamy sauce with fewer calories. Pair it with a sensible portion and plenty of vegetables for a balanced meal.

How many calories are in a chicken alfredo?

One serving of this Low Calorie Chicken Alfredo contains approximately 496 calories. Each serving also provides 28 grams of protein, making it a filling option for lunch or dinner.

Is there such a thing as low calorie alfredo sauce?

Absolutely. A low calorie Alfredo sauce replaces heavy cream with lighter ingredients while keeping the rich, creamy texture. In this recipe, milk, chicken stock, flour, cream cheese, and Parmesan cheese work together to create a flavorful sauce without feeling overly heavy.

Can chicken alfredo be healthy?

Yes. Low Calorie Chicken Alfredo can be part of a healthy meal when made with lean chicken breast, a lighter homemade sauce, and vegetables like broccoli. You can also use whole wheat pasta or zucchini noodles to add more fiber and create an even lighter meal.

How do you make skinny alfredo sauce?

A skinny Alfredo sauce starts with sautéed onion and garlic. Then flour creates a light base before you whisk in chicken stock and milk. Finally, cream cheese and freshly grated Parmesan melt into the sauce, creating the creamy texture everyone loves without using heavy cream.

Low Calorie Chicken Alfredo | Amazing Easy Creamy Recipe

Name: Low Calorie Chicken Alfredo | Amazing Easy Creamy Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 8 to 10 ounces pasta, any shape; 2 cups broccoli florets; 2 medium chicken breasts, pounded flat or halved; 1 tablespoon olive oil, for cooking the chicken; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; 1/2 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon olive oil or butter, for the sauce; 1/2 onion, minced; 5 to 6 garlic cloves, minced; 3 tablespoons all-purpose flour; 1 cup chicken stock or water; 1 cup whole milk; 2 ounces cream cheese; 1/2 cup freshly grated Parmesan cheese; Extra Parmesan or chopped parsley for garnish, optional

Description

This Low Calorie Chicken Alfredo combines tender seasoned chicken, pasta, broccoli, and a rich, creamy sauce without heavy cream. Milk, chicken stock, flour, cream cheese, and Parmesan create a lighter Alfredo dinner that comes together in just 25 minutes.

Ingredients

Scale

8 to 10 ounces pasta, any shape

2 cups broccoli florets

2 medium chicken breasts, pounded flat or halved

1 tablespoon olive oil, for cooking the chicken

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil or butter, for the sauce

1/2 onion, minced

5 to 6 garlic cloves, minced

3 tablespoons all-purpose flour

1 cup chicken stock or water

1 cup whole milk

2 ounces cream cheese

1/2 cup freshly grated Parmesan cheese

Extra Parmesan or chopped parsley for garnish, optional

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Instructions

1. Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente according to the package directions.

2. Add the broccoli florets during the final minute of cooking. Reserve a little pasta water, then drain the pasta and broccoli and set them aside.

3. Season both sides of the chicken with garlic powder, paprika, Italian seasoning, salt, and black pepper.

4. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the chicken for 5 to 6 minutes per side, or until the center reaches 165°F.

5. Transfer the chicken to a cutting board. Let it rest briefly, then slice or dice it.

6. Using the same skillet, heat 1 tablespoon olive oil or butter over medium heat. Add the minced onion and cook until softened.

7. Stir in the minced garlic and cook briefly until fragrant.

8. Add the flour and stir constantly for about 30 seconds.

9. Gradually whisk in the chicken stock and whole milk until the mixture looks smooth.

10. Bring the sauce to a gentle simmer. Then stir in the cream cheese and Parmesan until both cheeses melt and the sauce turns creamy.

11. Taste the sauce and add more salt or black pepper as needed.

12. Add the cooked pasta and broccoli to the sauce. Toss until the sauce coats everything evenly.

13. Stir in the chicken or arrange it on top. Add reserved pasta water if the sauce feels too thick.

14. Garnish with extra Parmesan or chopped parsley, if desired, and serve warm.

Notes

Salt the pasta water generously for better flavor.

Reserve a little pasta cooking water so you can thin the sauce if needed.

Use freshly grated Parmesan for a smoother sauce.

Keep the heat gentle after adding the milk and cheese.

Shrimp, sausage, or cooked chicken can replace the fresh chicken breasts.

Whole wheat pasta or zucchini noodles can replace regular pasta.

Broccoli is optional, but it adds color, texture, and nutrition.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop or in the microwave.

Add a splash of milk, broth, cream, or water if the sauce becomes too thick.

Additional nutrition per serving: 2 g polyunsaturated fat, 8 g monounsaturated fat, 705 mg potassium, 657 IU vitamin A, 44 mg vitamin C, 204 mg calcium, and 2 mg iron.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Chicken Recipes
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 496
Sugar: 7 g
Sodium: 370 mg
Fat: 19 g
Saturated Fat: 7 g
Unsaturated Fat: 10 g
Trans Fat: 0.01 g
Carbohydrates: 57 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 66 mg