• 2 ounces whole-wheat fettuccine (200 calories, 40g carbohydrates, 8g protein, 2g fat)
  • 1/2 cup cooked and shredded chicken (70 calories, 0g carbohydrates, 14g protein, 1g fat)
  • 1/2 cup unsweetened almond milk (25 calories, 1g carbohydrates, 1g protein, 2g fat)
  • 1 tablespoon all-purpose flour (25 calories, 5g carbohydrates, 0g protein, 0g fat)
  • 1/4 cup grated Parmesan cheese (90 calories, 1g carbohydrates, 7g protein, 6g fat)
  • 1/4 teaspoon garlic powder (5 calories, 1g carbohydrates, 0g protein, 0g fat)
  • Salt and pepper to taste



Cook the fettuccine according to package instructions and set aside.

In a small saucepan, heat the almond milk over medium heat.

In a small bowl, whisk together the flour and a tablespoon of the heated almond milk to form a smooth paste.

Gradually whisk the flour paste into the saucepan with the remaining almond milk.

Cook the sauce, stirring constantly, until it thickens and begins to bubble.

Stir in the grated Parmesan cheese and garlic powder, and season with salt and pepper to taste.

Stir in the cooked chicken and cook for an additional minute.

Toss the sauce with the cooked fettuccine and serve immediately.


This fettuccine alfredo contains a total of:

410 calories

47g carbohydrates

30g protein

11g fat


It’s a delicious and satisfying chicken fettuccine alfredo that is low in calories and high in protein.