Chicken Alfredo

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If creamy chicken alfredo sauce is one of your guilty pleasures, wait until you try this version that’s a little lighter, but still just as delicious! Luxuriously smooth fontina cheese steals the show, while reduced fat cream cheese and Greek yogurt hang out in the background, adding a smooth and creamy body to the sauce with loads less fat than the traditional heavy cream.

And don’t skip the pasta water—starchy and salty, it helps stretch the creamy sauce without adding extra fat. Serve this with your favorite grilled chicken—or try my Grilled Greek Chicken Recipe.

How to Make a Lighter Chicken Alfredo Recipe

I’ve made this creamy, smooth and delicious chicken alfredo sauce lighter and healthier than your average alfredo recipe by using reduced fat cream cheese and Greek yogurt.

By using these two ingredients you get a creamy, comforting and smooth sauce with the most delicious cheesy tang without all the unnecessary fat. I’ve also added in some garlicky spinach for added flavor and nutrition.

How to Make Chicken Alfredo

1. Prepare pasta according to package directions for al dente. Reserve 1 cup pasta water; drain pasta, and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic; cook, stirring occasionally, until toasted, about 2 minutes.
3. Add spinach, salt, pepper, and chile flakes; cook, stirring often, until wilted, 2 to 3 minutes.
4. Add fontina and cream cheese; stir until smooth. Reduce heat to low; add pasta in batches, stirring to gently to combine, and adding pasta
   water a little at a time to thin sauce, if needed.
5. Remove from heat; stir in Greek yogurt. Top servings with sliced grilled chicken.

The Best Pasta to Use

I’ve gone for fettuccini for this recipe but you could use any long pasta shape, fresh or dried such as linguine, spaghetti or tagliatelle. I wouldn’t go for a short pasta shape just because the sauce doesn’t cling to the pasta as well as it would long pasta but if it’s all you have, go ahead and use it, it’ll still be delicious!

Using Pasta Water in Sauces

Make sure to reserve some pasta water before draining your pasta, it’s such an important step! Pasta water is starchy and salty and just gives the most delicious flavor to pasta sauces. It’s a great way to stretch a sauce further if you haven’t made enough too.

Pro Tip: You can’t just use regular water because instead of enhancing the flavor it will dilute it causing it to be boring and lacking in flavor!

Top Tips for Making the Best Chicken Alfredo

• You can grill chicken especially for this recipe or use leftover chicken that you need to use up.
• Use fresh garlic for best results garlic powder won’t give you the fresh and bold flavor that this dish needs.
• I used reduced fat cream cheese and Greek yogurt to reduce fat and make this dish even lighter.
• Make sure your cream cheese is at room temperature to avoid any lumps in your sauce.
• You can use any long pasta shape.
• I recommend serving this pasta immediately as the creamy sauce can dry out when left.

More Chicken Pasta Recipes You Might Like:

Chicken Spaghetti

Easy Chicken Pesto Pasta

Chicken Pasta Recipe

Hunan Chicken

Szechuan Chicken

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Chicken Alfredo

Creamy and comforting Chicken Alfredo without the heavy cream, I've created a lighter version of your favorite classic dish and it's just as delicious Made with garlicky spinach for an extra flavor punch, tossed with fettuccini pasta and topped with grilled chicken. 

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 servings

Calories 617 kcal

Author John Kanell

Ingredients

• 8 oz. dry pasta such as linguini or fettuccini
• 2 Tbsp olive oil
• 3 cloves garlic thinly sliced
• 9 cups baby spinach
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper
• 1/4 tsp. red chile flakes
• 1 cup grated fontina cheese
• 4 oz. reduced-fat cream cheese at room temperature
• 1/4 cup 4% fat Greek yogurt such as Fage
• Grilled chicken to serve

Instructions

1. Prepare pasta according to package directions for al dente. Reserve 1 cup pasta water; drain pasta, and set aside.

2. In a large skillet, heat olive oil over medium heat. Add garlic; cook, stirring occasionally, until toasted, about 2 minutes. Add spinach, salt, pepper, and chile flakes; cook, stirring often, until wilted, 2 to 3 minutes.

3. Add fontina and cream cheese; stir until smooth. Reduce heat to low; add pasta in batches, stirring to gently to combine, and adding pasta water a little at a time to thin sauce, if needed. 

4. Remove from heat; stir in Greek yogurt. Top servings with sliced grilled chicken.

Recipe Notes

• You can grill chicken especially for this recipe or use leftover chicken that you need to use up.
• Use fresh garlic for best results garlic powder won't give you the fresh and bold flavor that this dish needs.
• I used reduced fat cream cheese and Greek yogurt to reduce fat and make this dish even lighter.
• Make sure your cream cheese is at room temperature to avoid any lumps in your sauce.
• You can use any long pasta shape.
• I recommend serving this pasta immediately as the creamy sauce can dry out when left.

Nutrition Facts

Chicken Alfredo

Amount Per Serving

Calories 617 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 10g50%

Cholesterol 126mg42%

Sodium 835mg35%

Potassium 1021mg29%

Carbohydrates 49g16%

Fiber 3g12%

Sugar 4g4%

Protein 45g90%

Vitamin A 6915IU138%

Vitamin C 21mg25%

Calcium 328mg33%

Iron 3.2mg18%

* Percent Daily Values are based on a 2000 calorie diet.