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:
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
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
Create a FREE Account to save your favorite recipes and create meal plans
Check out my webstory!
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe March 2015. Updated January 2021.
This post contains affiliate links.
This recipe was quick and delicious! I could make it easily with ingredients I already had on hand. Thanks so much!
Love this recipe! I’ve made it too many times to count, I always add fresh broccoli to mine! Thank you
The perfect family meal – easy and delicious. Finally found a site with recipes that make the teenagers happy. Thank you!
This was excellent! Easy to make and doesn’t taste skinny:)
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.
Nutrition information?
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).
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?
This dish is one of my all time favorites. I love it. Thanks for sharing the recipe!!
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.
This is so good!! My whole family loves this! Thank you!
This looks good! Quick question, though: how would this work with 2 chicken breasts?
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.
This is one of those meals that everyone in my family loves, these are hard to find!