One Pot Healthy Fettuccine Alfredo Recipe

One Pot Healthy Fettuccine Alfredo

This guilt free one pot healthy fettuccine alfredo recipe is easy to make with simple ingredients. It’s rich, creamy and includes no heavy cream or butter.

Whether you want to call this one pot healthy fettuccine alfredo recipe “lightened fettuccine alfredo” or “low calorie/ low fat fettuccine alfredo” or “skinny fettuccine alfredo,” all I know is this recipe will be a life saver in the New Year.

If you are looking for HEALTHIER meal options, this is it!

I have tried MANY healthy alfredo pasta recipes over the years.

The worst for me was healthy fettuccine alfredo with cauliflower, hands down!

It had a very WEIRD texture and flavor…YUCK!

I also tried healthy fettuccine alfredo with yogurt and that was just too tangy for my liking.

However, the recipe I am sharing today is DELICIOUS.

It’s RICH and CREAMY and loaded with garlic and cheese flavors without all the guilt.

One Pot Healthy Fettuccine Alfredo Recipe 6How to make HEALTHY fettuccine alfredo?

  • Replace heavy cream with milk.
  • Replace butter with olive oil.
  • Reduce the amount of parmesan cheese.
  • Add some reduced fat cream cheese to make it creamy.

One Pot Healthy Fettuccine Alfredo Recipe 3Here are some TIPS for making perfect one pot healthy fettuccine alfredo with chicken:

  • Use a WIDE pot. You want to have space to stir around the ingredients easily.
  • Also, remember the wider the pot, the FASTER the cooking time!
  • I like to add some Italian seasoning, black pepper and red chili flakes at the end to give this pasta more flavor but you can omit that OR replace that with whatever seasoning you like.
  • You can also include other ADD-INS and make healthy fettuccine alfredo with vegetables like broccoli, asparagus, spinach, mushrooms and sweet peas. Just make sure to stir fry the veggies before tossing them into the pasta at the end.
  • You can use chicken broth or vegetable broth in this recipe, although I highly recommend using chicken broth since that tastes the best.
  • You can make this one pot healthy fettuccine alfredo with chicken or without chicken. I had leftover grilled chicken and simply cut it into small rectangular pieces and tossed that in the pasta at the very end. However, you can also stir fry boneless chicken pieces in your pot first and then remove it and continue making the pasta.  Then, toss the chicken pieces at the end.
  • You can also replace chicken with shrimp.
  • DON’T use skim milk in this recipe. The result is just not creamy enough. I prefer whole milk but 2% is fine too.
  • DON’T use full fat cream cheese. Use reduced fat cream cheese.
  • Make sure to stir every few minutes to PREVENT the pasta from sticking to the pot.
  • Also, keep a close eye since milk can boil over easily.
  • I highly recommend using FRESHLY grated parmesan cheese since it always tastes better than packaged parmesan cheese.

One Pot Healthy Fettuccine Alfredo Recipe 4

If you liked this recipe, check out some of these healthy desserts to enjoy after your meal:

Healthy chocolate truffles

Skinny chocolate banana popsicles

2 ingredient chocolate ice cream

One Pot Healthy Fettuccine Alfredo Recipe 2

One Pot Healthy Fettuccine Alfredo
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
 
This guilt free one pot healthy fettuccine alfredo recipe is easy to make with simple ingredients. It's rich, creamy and includes no heavy cream or butter.
Ingredients
Chicken:
  • 3 tbsp olive oil
  • ¾ pound boneless chicken
  • 1 tbsp garlic paste
  • ¼ tsp ginger paste
  • ¼ tsp paprika or chill powder
  • salt and pepper to taste
Pasta:
  • 1 tbsp olive oil
  • 1 tbsp garlic paste
  • 1½ cups chicken broth
  • 1 cup whole milk or 2% milk
  • ¼ cup reduced fat cream cheese
  • salt and pepper to taste
  • 8 oz uncooked fettuccine pasta
  • ⅓ cup parmesan cheese, freshly grated
Instructions
  1. In a wide pot, heat some oil.
  2. Add the chicken, garlic paste, ginger paste, salt and pepper, paprika or chili powder and stir fry for 10-15 minutes on high heat, while stirring occasionally, until all the water evaporates.
  3. Remove the chicken pieces onto a separate plate and keep aside.
  4. Do not wash the pot! In the same pot, heat some oil and saute garlic paste until golden brown.
  5. Add the broth, milk, cream cheese, salt and pepper and whisk it all together.
  6. Break the pasta in half and toss that into this mixture.
  7. Bring to a boil.
  8. Then, reduce heat and let it simmer, stirring occasionally to prevent sticking, until pasta is cooked (about 20 minutes). If mixture is too thick, add some milk until until you are happy with the consistency.
  9. When there is about a ¼ inch of liquid left in the pot, remove from heat and stir in the cooked chicken and parmesan cheese.
  10. Sprinkle some black pepper, red chili flakes and/or Italian seasoning on top.
  11. Serve immediately and enjoy!
Notes
- Read all my tips above.
- If you have leftover grilled chicken, simply cut it into small rectangular cubes and toss that into the pasta at the very end.
- This pasta tastes best fresh but you can store and enjoy leftovers in the fridge for up to 1 day.

Until next time, tata my lovelies!

2 Comments

  1. Lynne | 365 Days of Baking and More

    January 2, 2017 at 7:43 pm

    So delicious and with little clean up. I love that and my family will be thanking me, too…especially the one who has dish duty that night! 😉

    1. Abeer Rizvi

      January 12, 2017 at 9:51 pm

      hahaha! I hope your family enjoys this recipe 😉

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