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.
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
- Prepare pasta according to package directions for al dente. Reserve 1 cup pasta water; drain pasta, and set aside.
- 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.
- 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. - 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 Alfredo
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
- Prepare pasta according to package directions for al dente. Reserve 1 cup pasta water; drain pasta, and set aside.
- 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.
- 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.
- Remove from heat; stir in Greek yogurt. Top servings with sliced grilled chicken.
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.
A most delicious dish to enjoy anytime! I love your recipe so much! My husband and I will definitely enjoy it!
Just made this tonight for the first time, me, my partner and child loved it!!
I tried this the other night and was amazingly surprised how delicious it was. Who needs all that extra fat. This works perfectly. My husband and friends loved it. Thanks again John, for another great surprise.
Soooo delicious!!! And I don’t feel extremely guilty for eating it! That’s the best part. It’s easy & full of flavor! I’ll be making it again for sure!! My husband loved it too (and he’s pretty picky…)