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.

A large skillet with one pan healthy chicken alfredo.

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.

Two process photos of browning chicken in a pan, then milk, spices and pasta added to make healthy chicken alfredo.

  • 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.

Two process photos for adding shredded parmesan cheese to bowtie noodles and sauce in a skillet.

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

A large skillet with one pan healthy chicken alfredo.
Prep 5 mins
Cook 25 mins
Total 30 mins
Add to Meal Plan

Ingredients
  

  • 6 ounces uncooked farfalle pasta or any bite-sized shape pasta (white or wheat), about 3 cups
  • 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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RATE and COMMENT below! I would love to hear your experience.

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

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    Super quick and easy and my kid gobbled it up and got two thumbs up from my picky 4-year old. Will definitely go on regular rotation. My only note is that the pasta cooked quicker than 15 mins (which is a bonus – so fast!) – i checked it was ready around 12 mins for me.

  2. 2 stars
    Please don’t add the pasta when it says, it’ll turn out all mushy. The flavor was awesome, I did add some cayenne, made it more flavorful. I’ll make again but next time I’ll add the pasta the last five minutes of cooking

  3. 5 stars
    I use this as a base recipe and end up making it a little different each time I make it. Some favorite adjustments are to swap the chicken for broccoli or asparagus (I’m vegetarian) and/or add some baby spinach. I also always add a bit of crushed red pepper flakes to give it a little bit of a bite. If it’s been a while since I’ve made a grocery run I even just make this with just the noodles as a super easy, basic weeknight meal.

  4. 5 stars
    I have made this twice. I don’t like marinara, so I was looking for a healthy white sauce. Hands. Down. This is phenomenal! Comfort food to the max. The first time, we used macaroni, oat milk and added broccoli). BOMB. The second time, I subbed pasta for a beet pasta – not quite as good because the pasta got a little weird. As far as the comments on blandness, we use chicken that we preseason and keep in the freezer for quick meals, so we did not have any issue with this dish having a lack of flavor. I’m probably going to continue to make this every week. AMAZING.

  5. 5 stars
    So easy on those nights I’m tempted to reach for the phone to do take-out. Someday I intend to try replacing the chicken with a container of sliced mushrooms or some salmon.
    Has anyone tried using legume or other healthy pasta?

    1. I did today! The only thing I would do is leave out the pasta until the last 7 or so min. – this pasta gets weird if you leave it in too long.

  6. Love THIS and ALL the recipes, but I am wondering what people are using to measure out portions? For example this is four servings but what is the measurement? I am wondering this for most of the recipes!

    I am new here so any info would be awesome!

  7. 5 stars
    Very good and easy to make! Used 2 1/2 cups of noodles (instead of 3) that I had on hand. Even my picky eater that does not care for cheese liked the dish. Thank you!

  8. 4 stars
    A great basic recipe, but I thought it was a bit bland. I stirred in a couple tablespoons of pesto at the end and some fresh spinach leaves – will make again, especially when short on time!

  9. 5 stars
    Really good! I threw in a whole bag of frozen peas and carrots and it gave it a bit more volume. Tasted great and had a much thicker consistency than I was expecting! Thanks!

  10. 5 stars
    How big is your pan? It looks giant in the picture above and I want to make sure I have one big enough to try this! It looks delicious!

  11. 5 stars
    This recipe was quick and delicious! I could make it easily with ingredients I already had on hand. Thanks so much!

    1. Love this recipe! I’ve made it too many times to count, I always add fresh broccoli to mine! Thank you

  12. The perfect family meal – easy and delicious. Finally found a site with recipes that make the teenagers happy. Thank you!

  13. I made this last night for my family and they loved it. I substituted a cup of fat free milk with a cup of fat free half and half. But was so good.

    1. Hi Brandi, the calories are listed under the serving size. If you divide the recipe into 4 larger servings, there’s about 460 calories per serving (or less calories if you have 5 smaller servings).

      1. I’m sorry, I guess I just didn’t see it, haha! I love this recipe, but was also wondering approximately how many cups were in one serving?

  14. 5 stars
    My husband and I really enjoyed this! It was so easy to make, too. I used one already-cooked chicken breast, chopped, and 2% milk (all I had). I also added about 1/4 t ground nutmeg, which is a common alfredo ingredient. I did have to add about a tablespoon of cornstarch at the end because it wasn’t thick enough. I loved that it was one pot. I served it with spaghetti squash and green beans. I do Weight Watchers, and it’s 9 points per serving with the 2% milk (8 points with skim). I think I might try making it with lentil pasta next time to get it even lower points.

    1. You could double the rest of the recipe if you want, or else it would just add quite a bit more chicken to the recipe.

  15. The skinny chicken Alfredo was a big hit on Christmas Eve in my home. My father in law is allergic to tomatoes so we made this as an alternate to spaghetti for him but all 20 guests loved this dish. Thank you

  16. Thank you so much for this recipe! It was so easy to make this semi lactose free. Heavy cream really hurts my tummy because of my intolerance, so this recipe was a Godsend!!

  17. Thank you for this recipe! My family of five adored it! I served it with corn and some of the kernels mixed into one of my bites. Man oh man, what a happy accident! We dumped the rest of the corn into the dish. Thanks again! This will go into my meal rotations.

    1. Hi Janie, Thanks for you comment! I’m looking into a way to add nutritional values–Hopefully soon!

  18. I love this recipe! I’m making it right now for the second time! The first time, I thought the Parmesan cheese was a little heavy, so I’m trying it with 3/4 cup this time! Next time, I’m gonna try no parmesan cheese because the sauce is so yummy even without the cheese! Thank you so much for sharing! I’ll definitely try more of your recipes 🙂

  19. Mmmm I love alfredo sauce, but I haven’t had it in YEARS. I like the kind that’s full of fat and cream 😉 and I know it’s not that good for me so I just stay away haha. This looks like a much lighter version though! I wonder what it would be like with unsweetened cashew milk…