This chicken Alfredo recipe is bomb!
I’m usually not much of an Alfredo fan. I’m more of a spaghetti fan but I needed to do something with the rest of the rotisserie chicken from the other day that I used to make my spicy lemon chicken and rice. So I decided to make Alfredo, only I didn’t have cream or even whole milk so I improvised!
This is healthy Alfredo.
Well…somewhat healthy.
Instead of cream or whole milk, I used 1 % milk, chicken broth, and Greek yogurt. Yes! Greek yogurt! And it turned out amazing! Hands down, best Alfredo I’ve ever made! And healthier!
I must be on a lemon kick lately too. But it pairs with chicken so well! And this was delicious so, I’ve got no complaints.
My picky eater husband even approved! So that’s definitely a win in my house!
Try it out and let me know what you guys think!
Ingredients:
- 1/2 16oz box whole wheat Angel Hair pasta or Fettuccine
- 3 Tbsp butter
- 3 Tbsp flour
- 2 tsp minced garlic
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 tsp basil
- 2 1/2 Tbsp lemon juice
- 2 cups 1% milk
- 1 cup chicken broth
- 3/4 cup Greek yogurt
- 1/4 cup Parmesan cheese
- 1/2 rotisserie chicken
- salt and pepper to taste
Directions:
Cook pasta according to instructions on box.
In large skillet, melt butter on medium heat.
When mostly melted, add minced garlic and lemon juice.
Simmer 1 minute and add flour to make your roux.
Whisk in milk and broth., bring to a boil. Whisking occasionally.
Add seasonings.
Boil 3-4 minutes or until thickened. Turn heat to down to medium low.
Add Greek yogurt and Parmesan cheese. Mix well.
Add chicken.
Simmer on low for 5 to 6 minutes.
Add pasta.
Salt and pepper to taste.
