Start by seasoning the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for about 6-7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Once cooked, remove the chicken from the skillet and set it aside to rest. After 5 minutes, slice the chicken into thin strips and set aside for later.

Bring a large pot of salted water to a boil and add your whole wheat fettuccine. Cook according to the package instructions, about 8-10 minutes, until al dente. Drain the pasta, reserving about 1/2 cup of the pasta cooking water. Drizzle a little olive oil over the cooked pasta to prevent it from sticking and set it aside.

In the same skillet used for the chicken, heat 1 tablespoon of olive oil (or unsalted butter) over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic! Pour in the chicken broth and bring it to a simmer. Let it cook for about 3-4 minutes to reduce slightly. Then, add the almond milk (or low-fat milk) and bring it back to a gentle simmer. Stir in the Parmesan cheese and ricotta cheese. Keep stirring until the cheese melts completely and the sauce thickens slightly, about 5 minutes. Add the Italian seasoning and nutmeg (if using), and season with salt and pepper to taste. If the sauce seems too thick, add a little of the reserved pasta water to adjust the consistency.

Add the cooked fettuccine and sliced chicken into the skillet with the Alfredo sauce. Toss everything together until the pasta and chicken are well coated with the creamy sauce. If the sauce needs a little more moisture, add a bit more pasta water or chicken broth until you reach your desired consistency.

Serve the Low Calorie Chicken Alfredo immediately, garnishing with freshly chopped parsley and an optional sprinkle of grated Parmesan cheese. Enjoy the lighter version of this creamy comfort dish!