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Lighter Chicken Fettuccine Alfredo

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In this video, you’ll see how to make a reduced-fat version of chicken fettuccine Alfredo that’s still creamy and delicious. You’ll learn how to prepare the chicken stock and cream so your sauce isn’t too thin. Then you’ll see how to temper the egg yolks before adding them to the cream sauce. You’ll also get tips for making perfectly cooked pasta. By doing away with butter and olive oil, reducing the amount of cream a bit, and adding chicken stock to the sauce, you can reduce the fat and still enjoy delicious, creamy fettuccine Alfredo. Get the recipe for Lighter Chicken Fettuccine Alfredo.

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Comments

jen-0

jen-0

How many calories and grams of fat does a serving size contain

qtrmoon

qtrmoon

If you are cooking for a larger group, rather than boil down to 1 cup, why not add a couple of chicken boullion cubes and then maybe add a little extra cheese to the mix and of course you may need to add to the pasta for the larger crowd.

chefmom

chefmom

I can't wait to try this next week. I just made chicken alfredo with fettucini noodles that I thought looked good but it wasn't a hit at all. It called for 1 1/2 cup butter which in my opinion was way too much. Also called for 32 oz of ricotta cheese which gave the sauce a very grainy texture. I'm not sure if ricotta cheese should be in Alfredo sauce because it doesn't create a smooth and creamy sauce that I'm more familiar with. I'm really looking forward to trying the lighter version especially when this recipe calls for fresh garlic.

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