Name: The Best Low Calorie Alfredo Pasta Ever
Uploaded: 2026-02-19T21:32:04.000Z
Duration: 8 min 44 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

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You know, oftentimes when you're on a diet, there are a few things that just are not possible.

This is the Alfredo to end all Alfredo's that is on diet.

And the key here is that it's lower in fat, but

this helps kind of just curb that desire.

You want an Alfredo that's crazy and delicious.

How are you supposed to do that without it being like 100 grams of fat?

I have a little secret in this recipe that will help you do that.

So that being said, let's make this, shall we?

We're gonna start by making a macro friendly Alfredo sauce.

Then we'll cook our chicken and pasta, assemble and serve.

This is an easy and relatively quick recipe.

How often do you see someone starting with a head of cauliflower?

You put it in the door and you unlock it.

I don't know why I looked at that camera because that camera is not looking at me.

We're going to split this in half and you're going to remove all of the florets.

If you want, you can like segment the florets out by hand.

The goal here is just to get these all into evenly sized pieces.

Any big stem you can remove, just try to keep them relatively even.

But what you don't want to end up with is cooked cauliflower on one piece and raw cauliflower on another piece.

The only way to avoid that is for them to be relatively similar in size.

I'm going to put this into a bowl for easier transferring.

You could just throw it straight into the water.

Once you've done that, I have a pot of boiling water.

And then we're going to add all of our cauliflower to the boiling water.

Everybody can boil a pot of water, right?

The Point here is you need to cook your cauliflower in a way that I would never suggest unless it was in this situation, which is to overcook the cauliflower.

All you need to do is let this boil, steam, simmer, whatever, until it is as soft and mushy as possible.

I don't want any crunch at all, which could take anywhere between 10 to 12 minutes.

Now, while that's going, let's be efficient here.

We have one and a half pounds of a boneless, skinless chicken breast.

We're keeping the macros consistent here.

So for the one and a half pounds of chicken breast, to cook this super, super quickly and just juicy and nice, I'm going to take this chicken breast, sharp knife, and

we're going to cut it in half lengthwise, all the way across your chicken.

So now I've opened it up like a book, right?

You can even split that, which I prefer to do.

You can put sheets of plastic wrap and kind of like pound this out a little thinner.

Honestly, most of the time when I'm cooking chicken breast in this fashion, I just take my palm in my hand and just give it a couple of those.

I just want good macros Alfredo vibe and feel like I'm not dying in the middle of my diet.

And then the chicken is very simply seasoned, right?

You want to do some sort of Spanish spice, you can do that.

I'm just doing salt and pepper to make this easy.

honestly, the salt and pepper, you'd be surprised, goes a long way for this one.

Our cauliflower is still cooking away over here.

Not quite there yet, so we might as well keep moving on our chicken hot pan.

It's the one thing that we're trying to control here, so let's not put a bunch of olive oil in here.

All you need is a 10 to 12 inch skillet, stainless steel, whatever you got.

Medium high heat, little bit of spray oil.

And once that's ripping hot, you're going to add in your chicken as much as you can fit in the pan in one layer, two to three minutes, flip, and

By then, it should be cooked through, but you should always check it with a thermometer.

Make sure you have an internal temperature of 165Fahrenheit.

If it's not there yet, just keep flipping it every minute or so until it reaches that point.

Let that rest for a couple of minutes, then slice into thin strips before serving and repeat with the rest of your chicken.

For your cauliflower, I want to be really clear.

It's very hard to take this too far, to be honest with you.

It's more likely you won't take it far enough in terms of how cooked it should be.

When really the goal is to get it as soft as possible.

So if I scoop this up and I stick a fork in it, I mean, that thing, like, falls through, and

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The Best Low Calorie Alfredo Pasta Ever

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