Description
This Skinny Chicken Broccoli Alfredo is a lighter take on the classic creamy pasta dish, featuring tender chicken, fresh broccoli, and a low-fat Alfredo sauce made with milk, chicken broth, and Parmesan cheese. Ready in just 30 minutes, it’s a delicious, balanced meal perfect for a quick weeknight dinner.
Ingredients
Scale
Vegetables
- 2 cups broccoli florets
- 2-3 minced garlic cloves
Protein
- 1 pound boneless skinless chicken breasts, cubed
Pasta
- 8 oz fettuccine or pasta of choice
Sauce
- 1 cup low-fat milk
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil (for cooking the chicken)
- Salt and black pepper (to taste)
- A pinch of nutmeg (optional for added flavor)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain the pasta and set it aside.
- Prepare Broccoli: Steam or boil the broccoli florets until they are tender yet still vibrant green. Drain and set aside.
- Cook Chicken: Heat the olive oil in a large skillet over medium heat. Add the cubed chicken and cook until golden brown and fully cooked through, about 6-8 minutes. Season with salt and black pepper to taste. Remove from heat.
- Make Alfredo Sauce: In a saucepan over medium heat, sauté the minced garlic until fragrant, about 1 minute. Whisk in the all-purpose flour to form a roux, cooking for about 1-2 minutes while stirring continuously. Slowly add the low-fat milk and chicken broth, whisking constantly to prevent lumps. Cook until the sauce thickens, around 3-5 minutes.
- Finish Sauce: Stir in the grated Parmesan cheese and continue to cook until melted and smooth. Add a pinch of nutmeg if desired, and season with salt and pepper to taste.
- Combine Ingredients: Add the cooked chicken and broccoli into the Alfredo sauce, then gently fold in the drained pasta. Toss everything thoroughly until well coated with the sauce.
- Serve: Divide the pasta among four plates and garnish with extra Parmesan cheese if desired. Serve immediately for best texture and flavor.
Notes
- To make this dish gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch for thickening the sauce.
- Using low-fat milk keeps the sauce lighter without sacrificing creaminess.
- If preferred, you can steam the broccoli in the microwave by placing it in a bowl with a little water, covering it, and cooking for 2-3 minutes.
- Leftovers keep well refrigerated for up to 2 days and can be reheated gently on the stovetop or microwave.
- For a richer flavor, you can add a teaspoon of garlic powder or Italian seasoning to the sauce while cooking.
