Light Chicken Fettuccini Alfredo
Light Chicken Fettuccini Alfredo features tender chicken, fresh mushrooms, and a creamy Romano cheese sauce, perfectly paired with pasta for a satisfying and flavorful meal suitable for any occasion.
Ingredients
- 1 Tbsp corn oil margarine
- 1 Tbsp extra virgin olive oil ⓘ
- 2 c boneless, skinless chicken breast, cut into 3/4 inch pieces ⓘ
- 1/2 c scallions, chopped ⓘ
- 3 cloves garlic, minced ⓘ
- 1 Tbsp cornstarch ⓘ
- 1 c 2% milk ⓘ
- 2 oz Romano cheese, grated ⓘ
- 12 oz fresh mushrooms, thinly sliced ⓘ
- 1 (16 oz) can whole tomatoes, drained and diced ⓘ
- 1 tsp onion powder ⓘ
- 1 tsp salt ⓘ
- 1/2 tsp ground black pepper ⓘ
- 2 Tbsp dried basil, crushed ⓘ
- 1 lb fettuccini, cooked ⓘ
- 1/3 c grated Parmesan or Romano cheese ⓘ
Instructions
- Heat margarine and olive oil in a skillet over medium heat.
- Add chicken, scallions, and garlic; cook, stirring, until the chicken is no longer pink.
- Stir cornstarch into 2 tablespoons of milk.
- Add the remaining milk, Romano cheese, mushrooms, tomatoes, onion powder, salt, and pepper to the skillet.
- Bring to a boil over high heat, then reduce heat to medium and simmer until the sauce is slightly thickened, about 5 to 10 minutes.
- Stir in basil and remove from heat.
- Toss the hot cooked fettuccini with the sauce.
- Sprinkle with 2 teaspoons of grated cheese and serve.
Tips & Substitutions
For a lighter alternative, you can substitute half of the fettuccini with zucchini noodles. If you prefer a creamier sauce, consider adding a splash of heavy cream or using a low-fat cream cheese. For added flavor, try incorporating sun-dried tomatoes or spinach. Fresh herbs can enhance the dish, so feel free to use fresh basil instead of dried for a brighter taste.
Serving Suggestions
This dish pairs beautifully with a crisp green salad dressed in lemon vinaigrette or garlic bread for a complete meal. For a heartier side, consider serving it alongside roasted vegetables or Italian Chicken Enchiladas. A glass of white wine, like Pinot Grigio, complements the flavors nicely.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of milk to maintain creaminess. Avoid microwaving as it can make the pasta gummy. If it seems dry, a little extra olive oil can help restore its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Light Chicken Fettuccini Alfredo contains roughly 553 calories, with 18g protein, 97g carbohydrates, and 10g fat. It is an excellent source of protein (35% of the Daily Value) and calcium (28% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 2359mg per serving (103% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, you can easily make this dish gluten-free by using gluten-free fettuccini. Just ensure that all other ingredients, including the cornstarch and sauces, are gluten-free as well. The flavors and textures will remain deliciously intact.
How can I add more vegetables to this dish?
You can add more vegetables like spinach, bell peppers, or zucchini to the skillet along with the chicken. Sauté them until tender before adding the remaining ingredients. This will not only enhance the dish's nutritional value but also its flavor profile.
Can I use a different type of cheese?
Absolutely! While Romano cheese adds a nice flavor, you can substitute it with Parmesan or even a blend of both for a different taste. Just be mindful of the saltiness, as some cheeses are saltier than others.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).