Best Skinny Chicken Linguine Alfredo Recipes

ONE-PAN SKINNY CHICKEN ALFREDO

Steps:

• 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.

SKINNY ALFREDO SAUCE

Steps:

• Whisk flour into cold milk until dissolved, set aside.
• Heat olive oil in a medium saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute.
• Add the milk/flour to the saucepan and cook while whisking constantly until thickened and bubbly, about 5 minutes.
• Once thickened turn the heat to low and stir in cream cheese, salt, & nutmeg whisking until the cream cheese is melted.
• Remove from the heat and stir in parmesan cheese. Taste the sauce and season with salt and pepper.
• Meanwhile, cook pasta according to the package direction, reserving ½ cup of pasta water.
• Toss pasta and warmed chicken with the sauce, adding pasta water a spoonful at a time if needed. Garnish with parsley and additional cheese if desired.

SKINNY CHICKEN LINGUINE ALFREDO

Steps:

• In 4-quart Dutch oven, cook linguine as directed on package. Drain; rinse with hot water. Return to Dutch oven to keep warm.
• Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add shallot and garlic; cook and stir 1 minute. In medium bowl, beat half-and-half and flour with wire whisk; add to saucepan. Heat to boiling, stirring frequently. Beat in sour cream with wire whisk. Reduce heat to low; cook 1 to 2 minutes or until heated. Remove from heat; stir in 1/4 cup cheese, the salt and pepper.
• Heat 12-inch nonstick skillet over medium-high heat. Add chicken; cook about 5 minutes, stirring frequently, until no longer pink in center.
• Add chicken, bell peppers and sauce to linguine; stir to mix. Cook over low heat until thoroughly heated. Garnish each serving with cheese and parsley.

SKINNY CHICKEN CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a medium-sized casserole dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Mix mayonnaise, garlic, onion, salt, and pepper together in a medium-sized bowl. Add 1 1/4 cup Parmesan cheese; mix well. Mix in cooked pasta and chicken, making sure everything is evenly coated.
• Transfer mixture to the prepared casserole dish. Sprinkle with remaining 1/4 cup Parmesan cheese and panko bread crumbs. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove from the oven, uncover, and replace in the oven. Bake until chicken is no longer pink in the center and juices run clear, about 10 minutes more. Let stand for 1 to 2 minutes before dishing out.

SKINNY ALFREDO SAUCE

Steps:

• Heat oil in a saucepan over medium heat. Add garlic; cook and stir until golden, about 1 minute. Mix in flour and cook until you have a thick paste, about 1 minute. Whisk chicken broth in slowly until mixture is smooth, about 2 minutes. Pour in milk and whisk until smooth.
• Simmer mixture until thick, about 10 minutes. Add Parmesan cheese, salt, and pepper; stir until cheese melts and sauce is smooth.