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- 2 boneless, skinless chicken breasts, thinly sliced - 4 cups broccoli florets, fresh or frozen - 2 cups whole wheat fettuccine - 1 cup low-sodium chicken broth - 1 cup unsweetened almond milk - 2 tablespoons light cream cheese - 2 cloves garlic, minced - 1 teaspoon Italian seasoning blend - 1 tablespoon olive oil - Salt and black pepper, to taste - 1/4 cup grated Parmesan cheese (for added richness) - Fresh parsley, chopped, for garnish - Large pot for boiling pasta - Large skillet for cooking chicken and sauce - Colander for draining pasta - Whisk for stirring sauce - Measuring cups and spoons With these ingredients and tools, you can make a tasty Skinny Chicken Broccoli Alfredo. This dish is not just easy, but it’s also healthy. You control what goes in. Each ingredient adds its own flavor, making this meal both satisfying and wholesome. Enjoy the process of cooking and let the rich flavors come together! {{ingredient_image_2}} Start by filling a large pot with water. Add salt and bring it to a boil. Once boiling, add the whole wheat fettuccine. Cook it for about 8-10 minutes. For the last 3 minutes of cooking, gently add the broccoli florets. This way, they cook perfectly together. After cooking, drain the pasta and broccoli. Save a little pasta water in case you need it later. Grab a large skillet and heat some olive oil over medium heat. Take your sliced chicken breasts and season them with salt, pepper, and Italian seasoning. Add the chicken to the hot skillet. Cook for 5-7 minutes, stirring now and then. Once the chicken turns white and is no longer pink, take it out of the skillet and place it on a plate. In the same skillet, add minced garlic. Sauté it for around 30 seconds until it smells great. Then, pour in the low-sodium chicken broth and almond milk. Stir this mixture well and bring it to a gentle simmer. Once the sauce simmers, lower the heat. Add light cream cheese and whisk it in. Keep stirring until the sauce is smooth and creamy. Let it simmer for about 5 minutes to thicken. If the sauce is too thick, add a splash of reserved pasta water. After that, return the cooked pasta, broccoli, and chicken to the skillet. Toss everything gently to coat in the sauce. If you want a richer taste, sprinkle in some grated Parmesan cheese. Taste the dish and adjust salt and pepper to your liking. Serve the chicken and broccoli Alfredo hot. For a nice touch, garnish each plate with fresh chopped parsley. This adds color and flavor. Serve it in shallow bowls, twirling the fettuccine to create a lovely nest. Enjoy your healthy, delicious meal! To boost the creaminess of your Skinny Chicken Broccoli Alfredo, use a bit more light cream cheese. You can also add a splash of heavy cream if you're not worried about calories. If you want a richer flavor, sprinkle in some grated Parmesan cheese when mixing everything. This adds taste and makes the sauce smooth and velvety. You can cut more calories by using less oil or even cooking spray. Swap the whole wheat fettuccine for zucchini noodles for a low-carb option. Unsweetened almond milk is a great choice for creaminess, but you can use low-fat milk if that’s what you have. If you want to skip the cheese, try nutritional yeast for a cheesy flavor. Store leftovers in an airtight container in the fridge. They will last for about three days. When reheating, add a splash of chicken broth or almond milk. This keeps the sauce creamy and prevents it from drying out. You can microwave it or heat it on the stove over low heat, stirring often. Enjoy it warm for a quick meal! Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh broccoli and chicken to enhance the flavor and texture of your dish. Customize Your Sauce: Feel free to experiment with different herbs and spices to personalize your Alfredo sauce to your taste. Keep it Creamy: If you find your sauce thickening too much, add a splash of reserved pasta water to maintain a creamy consistency. Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a little extra almond milk. {{image_4}} To make this dish vegetarian, you can skip the chicken. Replace it with 1 can of drained chickpeas or sautéed mushrooms. These options add protein and flavor without meat. You can keep the other ingredients the same. The creamy sauce pairs well with veggies, making it a hearty meal. To make this dish gluten-free, use gluten-free pasta. Many brands offer pasta made from rice or quinoa. Just cook it as directed on the package. You can also use spiralized zucchini or spaghetti squash for a lighter option. The rest of the recipe stays the same. Enjoy a creamy Alfredo without the gluten! Feel free to add more veggies to your Skinny Chicken Broccoli Alfredo. Peas, spinach, or bell peppers work great. You can toss them in when you add the broccoli. This boosts nutrition and color. The more veggies, the better! Mix and match as you like for a fun twist. In this Skinny Chicken Broccoli Alfredo, the calories come mostly from the chicken and pasta. A serving has about 350-400 calories. Using whole wheat pasta lowers the calorie amount while adding fiber. The light cream cheese and almond milk keep the sauce creamy but light, adding only a few calories. Each ingredient plays a role in keeping this dish tasty and healthy. This dish is high in protein and fiber. The chicken breasts offer around 26 grams of protein per serving. Whole wheat fettuccine adds about 7 grams of fiber, making this meal filling and satisfying. Broccoli also adds fiber and vitamins. Together, these ingredients help you feel full longer and keep your energy up. This recipe is great for various diets. It is low in calories and fat, making it suitable for those watching their weight. The use of almond milk makes it dairy-free. If you need gluten-free options, you can swap the whole wheat fettuccine for gluten-free pasta. This dish is flexible and can fit different dietary needs without losing flavor. Yes, you can use regular pasta. Whole wheat is healthier, but any pasta works. Just remember that regular pasta may have more carbs. Cook it the same way as the whole wheat. If you don’t have almond milk, use low-fat milk or oat milk. These options will also work well. They keep the dish creamy without adding too many calories. To add heat, try red pepper flakes or cayenne pepper. You can also use a spicy garlic sauce. Start with a small amount, then taste and add more if needed. Yes, you can make the sauce ahead. Store it in an airtight container in the fridge for up to three days. When ready, just reheat it on low heat, stirring often, to bring back its creaminess. This blog post shared a simple way to make a tasty pasta dish with chicken and broccoli. We covered the key ingredients, helpful kitchen tools, and easy step-by-step instructions. You learned tips for creaminess and how to make healthy swaps. We also explored variations, nutritional facts, and answered common questions. Remember, cooking is about enjoying food. Try your own twists and share your creations!

Skinny Chicken Broccoli Alfredo

A lighter version of the classic Alfredo dish featuring chicken, broccoli, and whole wheat fettuccine in a creamy sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, thinly sliced
  • 4 cups broccoli florets, fresh or frozen
  • 2 cups whole wheat fettuccine
  • 1 cup low-sodium chicken broth
  • 1 cup unsweetened almond milk
  • 2 tablespoons light cream cheese
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning blend
  • 1 tablespoon olive oil
  • to taste salt and black pepper
  • 0.25 cup grated Parmesan cheese (optional, for added richness)
  • to taste fresh parsley, chopped, for garnish

Instructions
 

  • In a large pot, bring salted water to a rolling boil. Add the whole wheat fettuccine and cook according to the package instructions until al dente, about 8-10 minutes. For the last 3 minutes of cooking, gently add the broccoli florets to the pot. Once both the pasta and broccoli are cooked, drain them and set aside, ensuring to reserve some pasta cooking water for later if needed.
  • In a large skillet over medium heat, add the olive oil. Season the sliced chicken breasts with salt, pepper, and the Italian seasoning. Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink. Once cooked, remove the chicken from the skillet and set aside on a plate.
  • In the same skillet, add the minced garlic and sauté for about 30 seconds, just until fragrant. Carefully pour in the low-sodium chicken broth and almond milk, stirring well to combine. Bring this mixture to a gentle simmer.
  • Lower the heat and stir in the light cream cheese, whisking continuously until the sauce becomes smooth and creamy. Allow the sauce to simmer for about 5 minutes, which will help it thicken to a desirable consistency. If the sauce appears too thick, you can add a bit of reserved pasta cooking water to reach your preferred texture.
  • Once the sauce is thickened, add the cooked pasta and broccoli back into the skillet along with the cooked chicken. Toss everything gently to ensure each strand of fettuccine and each floret is coated in the creamy Alfredo sauce. If you prefer a richer flavor, sprinkle in the grated Parmesan cheese at this stage and mix until fully integrated.
  • Conduct a taste check and adjust salt and pepper as necessary based on your preference. Plate the chicken and broccoli Alfredo hot, garnishing each serving with a sprinkle of fresh chopped parsley for a burst of color and freshness.

Notes

Serve in shallow bowls for a gourmet presentation.
Keyword Alfredo, broccoli, chicken, healthy, pasta