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Steps 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. 2 Cook pasta as directed on box; drain. In small bowl, mix bread crumbs. Chicken Alfredo combines tender bowtie noodles, succulent seasoned chicken, and the most amazing (lightened-up!).

Lightened Chicken Alfredo. Healthy Recipes. About. Life’s too short to go without your favorite comfort foods.

This lightened version of chicken alfredo delivers that home-cooked feel without the guilt. Trending. Sponsored by No Sponsor.

Quick Greek Chicken Wraps. Healthy Recipes. In a medium saucepan, heat oil over medium heat. Add onion and garlic, and saute until golden brown.

Step 2 In a small saucepan, stir together milk, chicken. This lightened 30-minute recipe shaves half the fat and roughly half the calories from the original version, making a healthier Fettuccine Alfredo Half the fat, roughly half the calories, ready in 30 minutes. In a large skillet over medium-high heat, heat oil.

Add chicken and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice. Make the sauce: Melt the butter in a skillet over medium heat.

Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in. Heat the olive oil over a skillet and add chicken. Season with salt and pepper, and cook 5-8 minutes, or until no longer pink. Remove the chicken from the.

Lightened Cajun Chicken Alfredo with Veggies Cheesy pasta is always a good idea! This Lightened Cajun Chicken Alfredo with Veggies has just the right amount of flavor to please everyone in the family. Ready in less than 30 minutes!Chicken and broccoli coated in a light skinny garlic Alfredo sauce. This guilt free version of chicken Alfredo is creamy, flavor and is even tastier than the original.

Plus, it all comes together in under 30 minutes! Lightning up fatty dishes has become one of my favorite jobs as a food blogger.

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Stir in the cream, season with salt and pepper, and pour the sauce over the chicken breasts in the baking dish.

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Add either some cream or a large knob of butter to the pan sauce, stir it in well, and then strain around the chicken.

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Poached fatted chicken in Ivory sauce • Serve with a suprême sauce with light chicken glaze and porcini mushrooms in cream.

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Add the cream, herbs and lemon juice and allow the sauce to simmer on medium heat for 6–8 minutes until creamy and reduced by a third.

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Remove the cover, add the cream, and cook on high heat for another 7 to 8 minutes or until the sauce has thickened.

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Add the bouillon broth, wine, and lemon juice to the drippings in the skillet; cook over medium-high until reduced to about ¾ cup, about 8 minutes.

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Remove the pan from the heat, add the lemon juice and parsley to the browned butter, and stir well.

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While the chicken is baking, make the sauce: In a large skillet over medium heat, sauté the garlic in the butter for 2 minutes, until fragrant.

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You can add any combination of the following: sour cream, heavy cream or evaporated milk, wine, lemon juice, onions, garlic, thyme, parsley, or other spices to make a sauce to be served over chicken breasts, rice, or pasta.

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Add the cream and evaporated milk and work and stir constantly until the sauce thickens.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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49 comments

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  • I just made this it was soooooooooo good!!!! I just added cheese when it was time to add the cream I used heavy whipping cream because it was what i had on hand! No biggie that’s the beauty about cooking you customize it to your liking love your dishes thank you ❤️ God bless your family!

  • Flour butter milk sounds more like a roux or bèchamel sauce. Alfredo is heavy cream, butter and parmigiano reggiano and blk pepper.

  • I really need to tell my mom to make this bc since it is summer my mom said we are going to cook something special every week. My mom and dad are also trying to stay healthy thx Laura.

  • Great recipe!
    I just did it today, but used chicken breasts instead of ground chicken. Also, I added some brocoli & cauliflower… it was great! An amazing alternative for a lighter version of alfredo:) Thanks for sharing with us!

  • Alfredo’s are like one of my favorite snacks and I am absolutely gonna try this and I have a feeling that it will work very well.
    Anyways ty!!

  • Tried this recipe and it’s delectable! Definitely something you should try. The only difference I did was adding only 1 clove of garlic. I think the recipe calls for more. Definitely will be a go-to dish that I will be making! ����

  • I made this today, and let me tell you, this is by far the easiest and most delicious Alfredo recipe I’ve ever had. ��I have yet to try an Alfredo dish easier and tastier than this! ����

  • thing i love most about eating big plates of pasta is that it seems to really boost my mood and give me energy. those carbs really do wonders.

  • Amazing recipe! I love fettuccine Alfredo so much but it is a bit fattening so I eat it once in a while but this looks amazing I need. To try this!!

  • I made this and it was actually really delicious. Normal alfredo usually makes me queasy after eating a lot, but not with this one. To be honest I think it actually tastes better than normal alfredo! The only thing I did different was using shrimp instead of chicken

  • Alright let’s be honest it looks delicious �� and I want to make it BUT she add that liquid at 2:25 but what is it?
    What is it made of and how to make it?
    Please can you help me out!

  • Hey, I’m about to try out your recipe but would like to add some chicken strips. Should I cook them with the sauce or separately and then add them?

  • thank you so much thanks to your video I’m improving my english and how to cook
    a lot of support from France (sorry for my bad english)

  • This recipe was exceptional!! I made it for dinner last night and completely fooled my Italian mother who makes a fantastic traditional chicken fettuccine alfredo. Rich, decadent and creamy just like the real thing! I spilt the fat half butter half olive oil instead of all olive oil which was wonderful. Not only is it way more waistline friendly, another bonus to this recipe versus its counterpart is that it doesn’t separate when you reheat it the next day! Home run Laura!:)

  • it’s pretty good made it vegetarian with spinach, broccoli and mushroom instead of chicken:)
    but i need to buy a better parmasan:/
    but great recipe:)

  • can you put out the things that you’ll need instead of saying them I’m having trouble finding these ingredients when i don’t know what they look like first time making a different kind a pasta an i don’t wanna mess up but it would help me out alot

  • It’s 2:00AM and I’m casually looking up recipes for my Mom to try and cook penne alfredo for the first time might as well be good ��

  • Finally made this. The whole dish tasted like olive oil. �� I kept adding more garlic, more chicken stock, more parmesan but it still tasted like olive oil.
    I’m gonna use butter or any other oil next time.

  • i just made the recipe tonight! and it was very delicius!! just remember to tell very specifik why you should’nt add as much flour, i added to much.. And i got very sticky… But it tasted fantastic! <3

  • I lovvvvve this recipe I’m 16 and needed a quick yummy dinner for my family and I made this all by myself which wax surprising because I don’t cook at alllll. But this was so good quick and easy. Thanks for helping me make dinner:)

  • Hello.
    your every recipe is so awesome i love it seriously and i cooked it yesterday in dinner for my mother and my brothers thanks for sharing…God give you everything and lots of happiness…

  • Absolutely delicious! The fam and I both liked it better than my usual fettucini alfredo with cream! New staple in my house for sure!

  • this tasted like fucking shit matter of fact it had no taste who puts chicken broth in fettuccine miss you need to take this video down cause you can’t cook my husband is a chef and he said this tasted like shit please take this video down don’t do pasta videos ever in your life.

  • HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30

    With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
    More specifically, as is well known to many people who love the “fettuccine all’Alfredo”, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
    Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
    See the website of “Il Vero Alfredo”.
    I must clarify that other restaurants “Alfredo” in Rome do not belong and are out of my brand “Il Vero Alfredo – Alfredo di Roma”.
    The brand “Il Vero Alfredo Alfredo di Roma” is present in Mexico with 2 restaurants (Mexico City and Puebla) and 2 trattorias (Mexico City and Cozumel) on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico.
    The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence section on Historical Activities of Excellence” of the Municipality of Roma Capitale.
    Best regards Ines Di Lelio
    IN ITALIANO
    STORIA DI ALFREDO DI LELIO, CREATORE DELLE “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), E DELLA SUA TRADIZIONE FAMILIARE PRESSO IL RISTORANTE “IL VERO ALFREDO” (“ALFREDO DI ROMA”) IN PIAZZA AUGUSTO IMPERATORE A ROMA
    Con riferimento al Vostro articolo ho il piacere di raccontarVi la storia di mio nonno Alfredo Di Lelio, inventore delle note “fettuccine all’Alfredo” (“Fettuccine Alfredo”).
    Alfredo Di Lelio, nato nel settembre del 1883 a Roma in Vicolo di Santa Maria in Trastevere, cominciò a lavorare fin da ragazzo nella piccola trattoria aperta da sua madre Angelina in Piazza Rosa, un piccolo slargo (scomparso intorno al 1910) che esisteva prima della costruzione della Galleria Colonna (ora Galleria Sordi).
    Il 1908 fu un anno indimenticabile per Alfredo Di Lelio: nacque, infatti, suo figlio Armando e videro contemporaneamente la luce in tale trattoria di Piazza Rosa le sue “fettuccine”, divenute poi famose in tutto il mondo. Questa trattoria è “the birthplace of fettuccine all’Alfredo”.
    Alfredo Di Lelio inventò le sue “fettuccine” per dare un ricostituente naturale, a base di burro e parmigiano, a sua moglie (e mia nonna) Ines, prostrata in seguito al parto del suo primogenito (mio padre Armando). Il piatto delle “fettuccine” fu un successo familiare prima ancora di diventare il piatto che rese noto e popolare Alfredo Di Lelio, personaggio con “i baffi all’Umberto” ed i calli alle mani a forza di mischiare le sue “fettuccine” davanti ai clienti sempre più numerosi.
    Nel 1914, a seguito della chiusura di detta trattoria per la scomparsa di Piazza Rosa dovuta alla costruzione della Galleria Colonna, Alfredo Di Lelio decise di aprire a Roma il suo ristorante “Alfredo” che gestì fino al 1943, per poi cedere l’attività a terzi estranei alla sua famiglia.
    Ma l’assenza dalla scena gastronomica di Alfredo Di Lelio fu del tutto transitoria. Infatti nel 1950 riprese il controllo della sua tradizione familiare ed aprì, insieme al figlio Armando, il ristorante “Il Vero Alfredo” (noto all’estero anche come “Alfredo di Roma”) in Piazza Augusto Imperatore n.30 (cfr. il sito web di Il Vero Alfredo).
    Con l’avvio del nuovo ristorante Alfredo Di Lelio ottenne un forte successo di pubblico e di clienti negli anni della “dolce vita”. Successo, che, tuttora, richiama nel ristorante un flusso continuo di turisti da ogni parte del mondo per assaggiare le famose “fettuccine all’Alfredo” al doppio burro da me servite, con
    l’impegno di continuare nel tempo la tradizione familiare dei miei cari maestri, nonno Alfredo, mio padre Armando e mio fratello Alfredo. In particolare le fettuccine sono servite ai clienti con 2 “posate d’oro”: una forchetta ed un cucchiaio d’oro regalati nel 1927 ad Alfredo dai due noti attori americani M. Pickford e D. Fairbanks (in segno di gratitudine per l’ospitalità).
    Desidero precisare che altri ristoranti “Alfredo” a Roma non appartengono e sono fuori dal mio brand di famiglia.
    Il brand “Il Vero Alfredo – Alfredo di Roma” è presente in Messico con 2 ristoranti (Città del Messico e Puebla) e 2 trattorie (Città del Messico e Cozumel) sulla base di rapporti di franchising con il Group Hotel Presidente Intercontinental Mexico.
    Vi informo che il Ristorante “Il Vero Alfredo” è presente nell’Albo dei “Negozi Storici di Eccellenza – sezione Attività Storiche di Eccellenza” del Comune di Roma Capitale.
    Grata per la Vostra attenzione ed ospitalità nel Vostro interessante blog, cordiali saluti
    Ines Di Lelio

  • This was actually really good. Much more savory than regular Alfredo (maybe because of the chicken broth) but overall very creamy texture and taste. I might make it again and add broccoli or some bell peppers.

  • I made this just now with angel hair pasta and whole milk, use four cheese because this was all I had with boneless thigh. Loved it. I could only eat some of it because it ends up being so rich….Delicious.

  • I know a girl named Skylar who cook pasta in a large stock pot or what I call large cylinder pots and since you are a good cook well I asked you this when I had the username NightBroom SMR do you think it’s okay to cook pasta in such a large pot you said yes so let me ask you this you ever used a large stock pot

  • I’ve often used evapourated milk when I want a creamy pasta sauce. It still tastes the same as cream, the sauce is a little thinner because I usually don’t use flour as a thickener but it still tastes amazing and at a fraction of the cost!

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  • just made this for lunch (minus the chicken) & added some fresh rosemary to the sauce. it was amazing another great recipe from you! oh, and that color you’re wearing looks fabulous!

  • Idk y every night at 1 or 2 i like to watch these videos n be like m gonna make em tomorrow
    N the next day m like nah mate ir isnt worth the hastle. ��

  • I’ve seen people put egg yolks in their alfredo. Why do they do this? Can you omit the egg yolks in the alfredo? What’s the difference between that?

  • Thanks Laura, I love almost all of your recipes, I tried this one today and it was my first time to use cream cheese ever in food. It was good but the pasta sauce was dominated by the taste of the cream cheese, which we didn’t like. May be I shouldn’t have added a lot of it.

  • I made this, my sauce looked great in the pan put as soon as i added the pasta…. after a few minutes the sauce disappeared, like it dried. It didn’t stay creamy

  • That dish sure is gorgeous Laura! But not quite as much as the chef!!! Great video Laura!! And did try the Chicken breast alfredo and it was great. Thanks.������������

  • It became my most favourite. I have prepared it several times. Today made it with short pastas. It is delicious in every way. Thanks for yummy recipes��

  • American gentlemen, but you know that this dish in Italy does not exist?? is an invention of Italian Americans beware of imitations

  • That serving dish for…. 4 people??? Really? C’mon, I could eat that by myself, max I’d share it with one other person, but not three.:)

  • I just made this, came out delicious. Since we cut back on the fat, I was generous with my spices to compensate for the flavor(I used Italian seasoning for added flavor). Thank you so much.

  • can I do this with shrimp, and use vegetable stock instead?  Love your cooking videos,,, thanks for sharing your talent.  I especially love how you have all your ingredients in full view and point to them one by one,,, lol

  • I tried to make this for my beautiful two daughters that you can see on my picture but it became very difficult if you could put the measure bye on the screen it’d be so helpful

  • The real Italian food, that you can find in Italy, is very different from the Italian-American one. Here in Italy we don’t know a lot of recipes that you define “traditional”, such as spaghetti with meatballs or fettuccine alfredo. We don’t even know what a chicken parmigiana is! We don’t have this recipe, but if we had, it probably would be called “chicken alla pizzaiola” (because the sauce reminds the topping of a pizza). We have “melanzane alla parmigiana” which is a recipe made with eggplant, not with chicken. And another thing: YOU USE TONS OF GARLIC. We do not put garlic everywhere!

  • Many thanks, been searching for “is brown pasta better than white pasta?” for a while now, and I think this has helped. You ever tried Dansaac Unflappable Dominance (should be on google have a look )? It is an awesome exclusive product for discovering how to find the best food to balance your hormones and blast away your fat spots minus the headache. Ive heard some incredible things about it and my brother in law got excellent results with it.

  • I have no reason to watch my weight so I would treat this as an entirely different creamy chicken pasta, great new recipe for me ;D Thanks

  • Hey
    I just made this for my family and we all loved it!!!
    Thank you for sharing this amazing recipe for us all to enjoy ♥️��

    P.s do u won’t to sub for sub

  • Delicious and so easy. I added about 1/2 the parm and it was plenty thick and flavorful enough. In lieu of milk, I used 1 TBS of homemade Creme Fraiche because I only drink almond milk with coconut, and that wouldn’t be the flavor profile I was going for. This method is a keeper! (and your hair is super cute)
    Thank you!

  • I tried this today and after I added the chicken stock, it didn’t thicken? It just stayed liquidy? Even after adding the cream cheese it still stayed liquidy? What did I do wrong?:(

  • Thank you for all the recipes you share with us. I made the Chicken Alfredo and WOW it was delicious. my family loves it. I also made the pizza dough and it was perfect. I can’t thank you enough for your recipes. I hope you continue sharing them. big WOW for you.