Sometimes, after a long day, you just want something that feels like a warm hug on a plate. This High Protein Chicken Fettuccine Alfredo hits that spot with its creamy, satisfying sauce and tender grilled chicken. It’s the kind of meal that invites you to slow down, take a deep breath, and savor every bite.
Last week, I remember pulling this together after a hectic afternoon. The kitchen smelled like garlic and browned butter, with the faint whisper of nutmeg in the background—something I almost overlooked while juggling the phone and stirring the sauce. The chicken sizzled just right, and when I finally sat down, the pasta was perfectly coated in a sauce that felt indulgent yet not heavy. I wasn’t expecting to love the Greek yogurt twist, but it gave the sauce a light tang that kept things fresh. Honestly, it was a little messy getting the sauce just right, but that’s part of the charm.
Why You’ll Love It:
- It’s creamy and comforting, yet packed with protein to keep you full and satisfied.
- The homemade sauce uses Greek yogurt, offering richness without the usual heaviness—though it does require gentle heating to keep it smooth.
- Whole wheat pasta adds a subtle nuttiness and extra fiber, balancing out the indulgence.
- Simple ingredients come together quickly, making it doable for weeknight dinners even when time’s tight.
- It’s simple—and that’s kind of the point. No complicated steps, just real comfort food.
If you’re a little hesitant about swapping out traditional cream for Greek yogurt, don’t worry—it’s a neat trick that works well here, though I usually keep an eye on the heat to avoid any curdling. The fresh parsley at the end is a nice touch that brightens things up just when you think the richness might be overwhelming.
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High Protein Chicken Fettuccine Alfredo
- Total Time: 35 minutes
- Yield: 4 1x
Description
A creamy and satisfying high-protein twist on classic fettuccine alfredo, featuring grilled chicken breast and a rich homemade Alfredo sauce made with Greek yogurt and Parmesan cheese.
Ingredients
12 ounces whole wheat fettuccine pasta
2 large skinless, boneless chicken breasts (about 1 pound), trimmed
1 teaspoon olive oil
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
3 cloves garlic, minced
1 cup plain nonfat Greek yogurt
1 cup freshly grated Parmesan cheese
1 cup low-sodium chicken broth
2 tablespoons unsalted butter
1/4 teaspoon ground nutmeg
2 tablespoons chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil. Add the whole wheat fettuccine and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
While the pasta cooks, season the chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Remove from skillet and let rest for 5 minutes, then slice into thin strips.
In the same skillet, reduce heat to medium. Add the butter and minced garlic. Sauté the garlic for about 1 minute until fragrant, stirring frequently to prevent burning.
Add the chicken broth to the skillet and bring to a simmer. Let it reduce slightly for about 3 minutes.
Lower the heat to medium-low. Stir in the Greek yogurt, grated Parmesan cheese, remaining 1/4 teaspoon salt, 1/8 teaspoon black pepper, and ground nutmeg. Stir continuously until the sauce is smooth and heated through, about 2-3 minutes. Do not boil to prevent curdling.
Add the cooked fettuccine and sliced chicken to the sauce. Toss gently to combine and coat the pasta evenly with the sauce.
Remove from heat and sprinkle chopped fresh parsley over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Kitchen Notes: You won’t need any fancy equipment here—just a skillet and a pot for the pasta. When serving, a crisp green salad or steamed veggies add a refreshing contrast to the creamy sauce. I sometimes swap the chicken for sautéed mushrooms if I’m in a rush or want a vegetarian twist, though it’s not quite the same protein boost. Another time, I tried adding a pinch of chili flakes for a little heat, which worked better than I expected, but it’s definitely not for everyone. And if you want to switch up the pasta, penne or rigatoni can hold the sauce nicely, but I haven’t tested every shape yet.
FAQ
Can I make this ahead of time? Yes, leftovers keep well for a few days and reheat nicely with a splash of broth to loosen the sauce.
Is the sauce dairy-free? No, it relies on Greek yogurt and Parmesan for that creamy texture.
What if I don’t have nutmeg? You can skip it; it adds warmth but isn’t essential.
Can I grill the chicken outdoors? Absolutely, just make sure it’s cooked through and rest it before slicing.
Give this a try when you want something cozy without the usual guilt. It’s one of those dishes that invites you to take a moment and enjoy—because sometimes, dinner is exactly that.