Photo of Chicken Fettuccini Alfredo by WW

Chicken Fettuccini Alfredo

Points® value
Total Time
52 min
12 min
40 min
User Julie asked for a renovation of this nutrition nightmare. We slashed the POINTS values in half but maintained a great creamy taste and texture.



6 clove(s), large, peeled and smashed with a knife

Uncooked boneless skinless chicken breast

1 pound(s), boneless, skinless, washed, patted dry (four 4 oz pieces)

Table salt

1 tsp(s)

Black pepper

1 pinch(es), freshly ground

Cooking spray

1 spray(s)

Chicken broth

½ cup(s)

Heavy whipping cream

¼ cup(s)

Whole milk plain yogurt

¼ cup(s), Greek-style

Table salt

tsp(s), for cooking pasta

Uncooked whole wheat pasta

8 oz, fettuccini

Grated Parmesan cheese

½ oz

Fresh parsley

¼ cup(s), fresh, flat-leaf, finely chopped, divided


  1. Heat a large, heavy skillet over medium heat.
  2. Rub garlic over chicken; reserve garlic. Season chicken with salt and pepper and rub in seasonings with your hands; set aside.
  3. Off heat, coat skillet with cooking spray and then set over medium-low heat. Sauté garlic until fragrant, about 1 minute. Add chicken and cook until golden, flipping once, about 5 minutes per side.
  4. In a small bowl, combine broth, heavy cream and yogurt; pour over chicken and scrape bottom of skillet with a wooden spoon to incorporate seasonings. Simmer chicken gently, turning once, about 30 minutes.
  5. Meanwhile, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.
  6. Remove chicken from cream sauce and set aside. Add Parmesan cheese to cream sauce and mix until well combined. Add cooked pasta and 3 tablespoons of parsley; toss well. Serve pasta topped which chicken and rest of parsley. Yields about 3 ounces of chicken and 2/3 cup of pasta/sauce per serving.