One-Pan Skinny Chicken Alfredo

This Healthy Chicken Alfredo pasta recipe is made in just one pan, with all the flavor of traditional Alfredo, without the calories!

  If you love One Pan Meals, try my One-Pan Baked Ziti, Sheet Pan Fajitas, or Taco Soup.

I think this Skinny Chicken Alfredo really speaks for itself with a Healthy Alfredo Sauce made without butter, heavy cream, or cream cheese. The flavor is still creamy and amazing with the same “comfort food” type of feel, but way less calories and fat.

How to make Healthy Chicken Alfredo:

• Cut chicken breasts into bite size pieces, about 1 inch, and season with salt and pepper. Add olive oil to a skillet over medium high heat.
• Add chicken to the hot skillet and brown on all sides for 1-2 minutes (you don’t need to cook it all the way through).
• Add minced garlic and sauté for one minute.
• Add chicken broth, milk, flour, onion powder, basil, parsley and uncooked pasta to pan and stir well to combine.
• Bring to a gentle boil, then cover and reduce heat to a simmer.

• Simmer for 15-20 minutes or until pasta is tender, stirring once or twice during this time.
• Remove from heat and stir in freshly grated parmesan cheese.
• Season with salt and pepper, if needed.

Recipe Variations:

• Dairy Free: Replace milk with a dairy free alternative, like soy, or almond milk.
• Gluten Free: Use 1 tablespoon cornstarch in place of the flour. Substitute gluten-free pasta.
• Vegetarian: Omit Chicken (add veggies if desired) and use vegetable broth instead of chicken broth.
• Extra Veggies: Add broccoli florets or your favorite type of veggies! Throw them in during the last few minutes of cooking.

More 30-minute Meal Ideas:

• Hamburger Gravy
• Creamy Chicken and Asparagus Pasta
• Crispy BBQ Chicken Wraps
• Hawaiian Haystacks

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Recipe

4.94 from 242 votes

One-Pan Skinny Chicken Alfredo

This Healthy Chicken Alfredo pasta recipe is made in just one pan, with all the flavor of traditional Alfredo, without the calories!

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Author Lauren Allen

Course Main Course

Cuisine American

Servings 4

Calories 462

Prep 5 minutes mins

Cook 25 minutes mins

Total 30 minutes mins

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Ingredients

  

1x2x3x

• ▢ 6 ounces uncooked farfalle pasta or any bite-sized shape pasta (white or wheat)
• ▢ 2 Tablespoons olive oil
• ▢ 1/2 pound boneless skinless chicken breasts
• ▢ 2 cloves garlic , minced
• ▢ 1 3/4 cups low-sodium chicken broth
• ▢ 1 3/4 cups fat-free milk
• ▢ 2 Tablespoons all-purpose flour
• ▢ 1/2 teaspoon onion powder
• ▢ 1/2 teaspoon dried basil
• ▢ 1/2 teaspoon dried parsley flakes
• ▢ 1 cup freshly grated parmesan cheese
• ▢ salt and freshly ground black pepper

Instructions

 

• Cut chicken breasts into bite size pieces, about 1 inch, and season with salt and pepper. Add olive oil to a skillet over medium high heat.
• Add chicken to the hot skillet and brown on all sides for 1-2 minutes (you don’t need to cook it all the way through).
• Add minced garlic and sauté for one minute.
• Add chicken broth, milk, flour, onion powder, basil, parsley and uncooked pasta to pan and stir well to combine.
• Bring to a gentle boil, then cover and reduce heat to a simmer.
• Simmer for 15-20 minutes or until pasta is tender, stirring once or twice during this time.
• Remove from heat and stir in freshly grated parmesan cheese.
• Season with salt and pepper, if needed.
• Serve with veggies, green salad, breadsticks, fruit.

Notes

Recipe Variations:

• Dairy Free: Replace milk with a dairy free alternative, like soy, or almond milk. 
• Gluten Free: Use 1 tablespoon cornstarch in place of the flour. Substitute gluten-free pasta. 
• Vegetarian: Omit Chicken (add veggies if desired) and use vegetable broth instead of chicken broth.
• Extra Veggies: Add broccoli florets or your favorite type of veggies! Throw them in during the last few minutes of cooking. 

Instant Pot Recipe.

Nutrition

Calories: 462kcalCarbohydrates: 42gProtein: 33gFat: 17gSaturated Fat: 5gCholesterol: 60mgSodium: 527mgPotassium: 591mgFiber: 1gSugar: 6gVitamin A: 450IUVitamin C: 1.2mgCalcium: 429mgIron: 1.5mg

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I originally shared this recipe March 2015. Updated January 2021.

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