Description
Enjoy a guilt-free version of your favorite Alfredo pasta! This Skinny Chicken Broccoli Alfredo is creamy, flavorful, and packed with tender chicken and vibrant broccoli, all while being lighter than traditional Alfredo. Made with simple ingredients and ready in just 30 minutes, it’s the perfect weeknight dinner for a healthy, satisfying meal.
Ingredients
- 8–10 ounces pasta (fettuccine, penne, or your favorite)
- 2 cups broccoli florets (fresh or frozen)
- 2 medium boneless, skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- Salt and black pepper to taste
- ½ onion, finely minced
- 5–6 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup milk (whole, low-fat, or fat-free)
- 2 ounces cream cheese
- ½ cup freshly grated Parmesan cheese
Instructions
- Cook the Pasta & Broccoli
- Boil a large pot of salted water and cook pasta according to package instructions.
- In the last minute of cooking, add the broccoli florets. Drain and set aside.
- Cook the Chicken
- Season chicken breasts with garlic powder, paprika, Italian seasoning, salt, and black pepper.
- Heat olive oil in a large pan over medium heat.
- Cook chicken for 5-6 minutes per side until golden brown and fully cooked (165°F internal temperature).
- Remove from the pan, let it rest for a few minutes, then slice or dice.
- Prepare the Alfredo Sauce
- In the same pan, add a little more olive oil if needed and sauté the minced onion until translucent.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle in the flour, stirring constantly to avoid lumps.
- Gradually add the chicken broth and milk, whisking until smooth.
- Simmer for 2-3 minutes until slightly thickened.
- Add cream cheese and Parmesan, stirring until melted and creamy.
- Combine Everything
- Add the cooked pasta and broccoli to the sauce, tossing to coat.
- Stir in the sliced chicken and mix well.
- Adjust seasoning if needed and serve warm.
Notes
-
- Use whole wheat or gluten-free pasta for a healthier alternative.
- For extra creaminess, reserve ½ cup of pasta water and stir it into the sauce if needed.
- Leftovers can be stored in the fridge for up to 3 days and reheated on the stovetop or microwave.
- Customize with protein – swap chicken for shrimp or tofu for a different variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Italian-Inspired