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.
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Recipe
One-Pan Skinny Chicken Alfredo
Ingredients
- 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
- 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.
Nutrition
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I originally shared this recipe March 2015. Updated January 2021.
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Been making this recipe for a while now. It is my classic oh man what’s for dinner dinner…. Modified to cook the chicken separate and added in frozen broccoli. I add more seasoning than suggested as well. It is a winner.
This was SOO good. Kids LOVED it. I added sliced mushrooms at the last few minutes. Added salt and pepper while simmering.
Highly recommend!
Followed the recipe exactly but just added some frozen spinach in the simmer stage. I have seriously never made anything so delicious. I love that it is high protein and low fat. This will be my new favorite go to!
Hi there! Can this meal be frozen?
Delish!! Loved this meal, we’ve made it twice this month. Added a little bit of “better than bouillon” and some broccoli too. Lauren never disappoints:)
I stuck to the recipe and it came out great. I’ve been looking for an easy and healthier version of chicken Alfredo. Glad I found it, saving this recipe to make again.
Made this recipe for my daughter and I for dinner tonight, we both loved it! Only changes to the recipe and that’s because of personal preference, heaping 1/2tsp of the onion and garlic powder. As well extra minced garlic just because! I used 1/2c grated and 1/2c shredded Parmesan and the end result was amazing! I steamed some broccoli put it at the bottom of my bowl and added the Alfredo to it, it filled me up with the one serving. My daughter helped herself to a little more. She’s not a pasta fan, but this recipe is a definite keeper!! Thanks for sharing this recipe. I now have two pasta recipes that I can enjoy with my daughter 😉