This One-Pan Skinny Chicken Alfredo delivers all the creamy satisfaction of classic Italian comfort food, minus the extra calories. Ready in just 30 minutes, this lightened-up version packs 33g of protein per serving while keeping the fat content to a reasonable 17g.
Perfect for busy weeknights, you’ll only need one pan to create this velvety, restaurant-worthy pasta dish that the whole family will love.
Ingredients for One-Pan Skinny Chicken Alfredo
- Pasta: 6 oz farfalle or any bite-sized pasta (white or wheat)
- Olive Oil: 2 tablespoons, for sautéing
- Chicken: 1/2 pound boneless skinless breasts, cut into 1-inch pieces
- Garlic: 2 cloves, finely minced
- Liquids: 1¾ cups each of low-sodium chicken broth and fat-free milk
- Flour: 2 tablespoons, helps create creamy texture
- Seasonings: ½ teaspoon each of onion powder, dried basil, dried parsley flakes
- Cheese: 1 cup freshly grated parmesan
- To taste: Salt and freshly ground black pepper
Step-by-Step Instructions
- Prep Chicken: Season bite-sized chicken pieces with salt and pepper
- Heat Pan: Warm olive oil in skillet over medium-high heat
- Brown Chicken: Cook chicken for 1-2 minutes until lightly browned on all sides
- Add Aromatics: Toss in minced garlic, sauté for one minute until fragrant
- Combine Ingredients: Add broth, milk, flour, seasonings, and pasta; stir well
- Simmer: Bring to gentle boil, cover, reduce heat and cook 15-20 minutes until pasta is tender
- Finish: Remove from heat, stir in parmesan cheese until melted
- Season & Serve: Adjust salt and pepper to taste, serve with your favorite sides
Quick Cooking Tips
The magic of this one-pan dish happens in the seasoning and browning of the chicken. When cutting your chicken, try to keep the pieces as close to 1-inch as possible – this helps them cook evenly and quickly.
A little golden-brown color on the chicken adds amazing flavor, so don’t rush this step! When you add the garlic, keep a close eye on it since it can brown quickly. The pasta cooks right in the sauce, soaking up all those wonderful flavors while releasing its starches to create an extra creamy texture.
Easy Substitutions
This recipe is super flexible! You can swap the farfalle pasta with any bite-sized pasta shape you have in your pantry – penne, rotini, or even small shells work great. If you’re watching your calories, try whole wheat pasta for extra fiber.
For the milk, any type will work – from whole to 2% to skim. No fresh parmesan? Pre-grated will do in a pinch, though fresh gives the best flavor and melt. Just remember to add it after taking the pan off the heat to keep the sauce smooth.
Serving and Sides
This creamy pasta dish pairs beautifully with simple sides. A bright green salad with a light vinaigrette helps balance the richness. Steamed broccoli or roasted asparagus are perfect veggie partners – they’re great for catching any extra sauce!
Want to make it extra special? Add some warm garlic bread for soaking up every last drop of the sauce. For a complete meal, serve with a side of fresh fruit for a sweet finish.
Storage and Reheating
Store any leftovers in an airtight container in your fridge for up to 3 days. When reheating, add a splash of milk or chicken broth to bring back the creamy texture. Heat slowly over medium-low heat, stirring often.
You can also use the microwave – just heat in 30-second bursts, stirring between each one, until warm. The sauce may look separated at first, but keep stirring and it’ll come back together nicely.
One-Pan Skinny Chicken Alfredo
Equipment
- Large skillet
Ingredients
- 6 ounces uncooked farfalle pasta or any bite-sized shape pasta (white or wheat)
- 2 Tablespoons olive oil
- 1/2 pound boneless skinless chicken breasts
- 2 cloves garlic minced
- 1 3/4 cups low-sodium chicken broth
- 1 3/4 cups fat-free milk
- 2 Tablespoons all-purpose flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley flakes
- 1 cup parmesan cheese freshly grated
Instructions
- 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.
