Description
A healthy twist on the classic creamy Alfredo pasta, this Skinny Chicken Broccoli Alfredo features tender chicken breast, nutritious broccoli florets, and a light homemade Alfredo sauce made with low-fat milk, Parmesan cheese, and chicken broth. Ready in just 30 minutes, it’s a delicious and satisfying meal perfect for weeknight dinners.
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
- A pinch of nutmeg (optional for added flavor)
Other
- 1 tablespoon olive oil (for cooking the chicken)
- Salt and black pepper (to taste)
Instructions
- Cook the pasta: Cook the fettuccine or pasta according to package instructions until al dente. Drain well and set aside for later.
- Cook the broccoli: Steam or boil the broccoli florets until they become tender but still crisp. Drain and set aside.
- Cook the chicken: Heat the olive oil in a skillet over medium heat. Add the cubed chicken and cook until golden brown and fully cooked through. Season with salt and black pepper to taste. Remove from heat and set aside.
- Make the Alfredo sauce: In a saucepan, sauté the minced garlic over medium heat until fragrant. Whisk in the all-purpose flour to create a roux. Gradually pour in the low-fat milk and chicken broth while continuously whisking to avoid lumps. Allow the sauce to simmer and thicken on medium heat.
- Add cheese and seasoning: Stir in the grated Parmesan cheese until it melts and the sauce becomes smooth and creamy. Add a pinch of nutmeg if desired for extra flavor, and adjust seasoning with salt and pepper.
- Combine everything: Add the cooked chicken and broccoli to the sauce, then fold in the cooked pasta. Stir gently to coat all ingredients evenly with the Alfredo sauce.
- Serve: Plate the pasta immediately and garnish with additional Parmesan cheese if desired. Serve hot for best flavor and texture.
Notes
- Use low-fat milk to keep the sauce lighter but still creamy.
- Freshly grated Parmesan cheese melts best for a smooth sauce.
- You can substitute fettuccine with any other pasta shape you prefer.
- Steaming broccoli helps preserve nutrients and texture better than boiling.
- A pinch of nutmeg enhances the flavor but can be omitted if unavailable.
- For added flavor, garnish with chopped fresh parsley or basil.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
