Photo of Chicken fettuccini Alfredo by WW

Chicken fettuccini Alfredo

Total Time
52 min
12 min
40 min
Here, classic chicken fettuccini Alfredo may have been reinvented into a lighter version, but this recipe doesn’t skimp on the dish’s signature great creamy taste and texture. Heavy cream is combined with full-fat Greek yogurt to create the cheesy sauce’s luscious mouthful. Patting the chicken dry before cooking it helps it to brown which develops the dish’s flavor so it’s worth the extra effort. For a hint of spice, you can add 1/4 teaspoon of freshly grated nutmeg to the sauce. You can also use basil instead of parsley. Serve with a mixed greens salad tossed with balsamic or red wine vinaigrette for comforting meal.



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

Uncooked boneless skinless chicken breast

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

Table salt

1 tsp

Black pepper

1 tsp, freshly ground

Cooking spray

1 spray(s)

Chicken broth

½ cup(s)

Heavy whipping cream

¼ cup(s), yields 2 cups whipped

Plain whole milk yogurt

¼ cup(s), Greek-variety

Table salt

tsp, for cooking pasta

Uncooked whole wheat pasta

8 oz, fettuccini

Grated Parmesan cheese

½ cup(s), Parmigiano-Reggiano suggested

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. Meanwhile, 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. While chicken is cooking, 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.