This Easy Fettuccine Alfredo recipe is a perfect weeknight or weekend dinner. Made lighter with just a few ingredient substitutions and so delicious! I added chicken to this recipe, but you can just make the pasta and sauce if you wish.
This comes together quickly with a simple lighter homemade Alfredo sauce. Be sure to check out our time-saving tips following the recipe.
Hi Friends! During this time of year, I strive to lighten up recipes here and there. I am a dessert and ice cream lover and one of the ways I can offset those treats is to make recipes that contain fewer carbs and less fat. I did this the other day when I made
I don’t want to give up pasta, but I found that by making a few substitutions, I can have a lighter, healthier version without compromising on taste. This is especially helpful during those times when I find the beach calling my name! I add chicken to this recipe for a great dinner.
Ingredients for this Recipe
Chicken – I always use boneless skinless chicken breasts, cut into 1-inch pieces for this recipe.
Greek Yogurt – Any brand of Greek Yogurt works well with this.
Whipping Cream – I often use the generic brand or whatever is on sale.
Parmesan Cheese – This is the best part about this dish. Because this lighter version has no butter or heavy cream, the richness of the dish comes from the cheese.
I calculated the freestyle weight watcher points and it came out to about 11 points for a serving. Perfect for a dinner option and so much better than trying to eat those frozen dinners.
I love simple dinners like this one.
For more great easy dinner recipes, see our:
- Shrimp Scampi – Served over linguini or spaghetti and comes together in minutes.
- Skillet Pork Chops – Made with dijon mustard and sweet onions, this is a favorite and they taste wonderful.
- One-Pot – Chicken and Rice – tangy chicken and wild rice all made in a single skillet.
Don’t forget to bookmark this recipe:
Easy Chicken Fettuccine Alfredo
Easy Fettuccini Alfredo recipe
- 1 tablespoon vegetable oil
- 2-3 boneless chicken breasts
- 8 oz fettuccine noodles
- 1 clove crushed garlic
- 1/2 teaspoon salt
- 1/4 cup low-fat plain Greek yogurt
- 1 tablespoon whipping cream
- 1/4 cup Parmesan Cheese
- 1/4 teaspoon pepper
- 1 teaspoon dried or fresh chopped parsley
Over medium heat, season chicken breasts with salt, pepper and garlic and cook for about 8-10 minutes (depending on thickness)
Flip chicken and cook until chicken is browned on both sides and internal temperature reaches 165°F.
Let cool a bit and dice the chicken.
While chicken is cooking, prepare fettuccine pasta as directed on package. Drain.
In a bowl, mix greek yogurt, ¼ cup parmesan cheese and heavy whipping cream.
Combine chicken, cooked fettuccine and gently toss with yogurt mixture.
Top with a little pinch of cheese and parsley.
- You can use rotisserie chicken or cooked chicken to save about 10 minutes.
- Prepared crushed garlic in jars in the grocery section works well to save some time.
- You can add butter and cream if you want to make this recipe richer in flavor.
- You can use a pre-shredded Parmesan or Parmesan-Romano blend cheese to save time.
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What is your favorite pasta dish?