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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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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
Hi I have a question. Does this recipe require 6 oz (3/4 cup) or 3 cups of pasta??
I’ve made this recipe a bunch of times now and I love it!!!
Hi Michael! We are so glad you are loving the alfredo. If you are using a small noodle (like penne) one cup is 2 oz. of dry pasta. So 3 cups is 6 oz. Hope that helps!
I love this recipe! It’s simple and made with ingredients I always have on hand. I’ve made it several times with shrimp instead of chicken. Tonight I used frozen shrimp that I thawed, rinsed, and tossed with a little Old Bay seasoning before stirring into the pasta the last few minutes of cooking time -just long enough to heat the shrimp! Delicious, fast, and easy!
So much flavor without the guilt or heaviness of traditional chicken alfredo.
This was absolutely delicious and easy! I followed the recipe exactly, except 5 minutes before the end, I added small cut broccoli florets. Everyone loved it and there was plenty for all. I’m adding this to my rotation – thank you!
This recipe turned out perfectly for us! I made it with dairy free milk for my lactose intolerant husband and he loved it! I am going to make it for a family gathering because I know that all the family will enjoy it, even those with particular tastes! It is so simple I will get to spend time with the grandchildren instead of in the kitchen! Thanks!
This is a winner! Tastes great and easy to make. We add some green peas. New favorite around our house.
Cannot believe what is in it and how GREAT it tastes!!!! I cooked it so I know but still cannot believe my taste buds. 4 Men in the house and had them ALL fooled. Their response was, “Make it again, just this way!!” Thank you
This was SOO good. Kids LOVED it. I added sliced mushrooms at the last few minutes. Added salt and pepper while simmering.
I actually forgot to add the Parmesan but it’s so good already. Highly recommend!
Thank you so much for sharing a great information. I appreciate your time and effort in your work. Keep posting.
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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.
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