Description
This Skinny Chicken Broccoli Alfredo is a lighter take on the classic creamy pasta dish, combining tender chicken, fresh broccoli florets, and a homemade low-fat Alfredo sauce. Ready in just 30 minutes, it’s a delicious and nutritious meal perfect for a quick weeknight dinner that doesn’t sacrifice flavor.
Ingredients
Scale
Produce
- 2 cups broccoli florets
- 2-3 minced garlic cloves
Meat
- 1 pound boneless skinless chicken breasts, cubed
Pasta
- 8 oz fettuccine or pasta of choice
Dairy
- 1 cup low-fat milk
- 1/2 cup grated Parmesan cheese
Pantry
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 tablespoon olive oil (for cooking the chicken)
- Salt and black pepper, to taste
- A pinch of nutmeg (optional for added flavor)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or pasta of choice and cook according to the package instructions until al dente. Drain the pasta and set it aside.
- Prepare the Broccoli: Steam or boil the broccoli florets until tender but still bright green, about 3-5 minutes. Drain and set aside.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Add the cubed chicken breasts and cook until golden brown and fully cooked through, about 6-8 minutes. Season with salt and black pepper to taste. Remove from heat and keep warm.
- Make the 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. Gradually add the low-fat milk and chicken broth while continuously whisking to avoid lumps. Cook, stirring frequently, until the sauce thickens, approximately 4-5 minutes.
- Add Cheese and Season: Stir in the grated Parmesan cheese until melted and the sauce is smooth. Add a pinch of nutmeg if desired for extra flavor. Adjust salt and black pepper as needed.
- Combine Ingredients: Add the cooked chicken and broccoli to the sauce, stirring to coat evenly. Then toss in the cooked pasta, mixing well to combine all ingredients thoroughly.
- Serve: Plate the pasta immediately and garnish with extra Parmesan cheese if desired. Enjoy your flavorful skinny chicken broccoli Alfredo while warm.
Notes
- Use low-fat milk to reduce calories and retain creaminess in the sauce.
- Steaming broccoli helps preserve nutrients and vibrant color better than boiling.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and use gluten-free pasta.
- Adding nutmeg enhances the depth of flavor but is optional.
- To save time, you can use pre-cut chicken and frozen broccoli florets.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
