Skinny Chicken Broccoli Alfredo Recipe
If you’re craving a comforting pasta dish that won’t weigh you down, the Skinny Chicken Broccoli Alfredo Recipe is here to save dinner with its light yet satisfying flavors. This dish brings together tender chicken, vibrant broccoli, and a creamy, luscious Alfredo sauce that’s been thoughtfully slimmed down without sacrificing any of the indulgent taste you love. It’s a perfect weeknight meal that feels like a treat but is incredibly simple to make, balancing nourishing ingredients with rich textures in every bite.
Ingredients You’ll Need
To whip up this Skinny Chicken Broccoli Alfredo Recipe, you’ll gather a handful of everyday ingredients that each play a vital role in creating a balanced, flavorful dish. From fresh veggies to pantry staples, these components work together to build a healthy, creamy pasta that’s comforting and fresh.
- 2 cups broccoli florets: Adds a bright green pop of color and a fresh, crunchy texture packed with nutrients.
- 1 pound boneless skinless chicken breasts, cubed: Provides lean protein and makes the dish more filling without extra fat.
- 8 oz fettuccine or pasta of choice: The perfect base to soak up all the creamy goodness of the sauce.
- 1 cup low-fat milk: Keeps the sauce light while still making it creamy and smooth.
- 2 tablespoons all-purpose flour: Helps thicken the sauce naturally, giving it that classic Alfredo richness.
- 1 cup chicken broth: Adds depth and savory flavor without the fat of cream.
- 1/2 cup grated Parmesan cheese: Boosts the umami and lends a sharp, nutty flavor to the sauce.
- 1 tablespoon olive oil (for cooking the chicken): A heart-healthy fat that helps achieve perfectly browned chicken.
- 2-3 minced garlic cloves: Infuses the sauce with aromatic warmth and a little zing.
- Salt and black pepper (to taste): Essential seasoning that elevates every flavor in the dish.
- A pinch of nutmeg (optional): Adds a subtle, cozy spice that makes the sauce extra special.
How to Make Skinny Chicken Broccoli Alfredo Recipe
Step 1: Cook the Pasta
Start by preparing your pasta according to the package instructions until it’s al dente—just firm enough to hold up under that creamy sauce. Once cooked, drain it well and set it aside so it’s ready to mingle with the sauce later.
Step 2: Prepare the Broccoli
While the pasta cooks, steam or boil the broccoli florets until tender but still vibrant green. This preserves their fresh flavor and slightly crisp texture, which will be a lovely contrast to the smooth sauce and chicken.
Step 3: Cook the Chicken
Heat the olive oil in a skillet over medium heat, then add the cubed chicken. Season with salt and pepper, and cook until the chicken is golden brown and cooked through. This step imparts rich color and savory notes that enhance the dish’s overall flavor profile.
Step 4: Make the Light Alfredo Sauce
In a separate saucepan, sauté the minced garlic over medium heat until fragrant. Whisk in the flour to create a roux, then slowly add the low-fat milk and chicken broth while continuously stirring. Allow the sauce to thicken gently—it should become velvety and smooth.
Step 5: Add Cheese and Seasonings
Stir in the grated Parmesan cheese until fully melted, giving the sauce that unmistakable rich and cheesy taste. Add a pinch of nutmeg if you’d like to add a bit of warmth and complexity that brings out the creaminess even more.
Step 6: Combine Everything
Finally, toss the cooked chicken and broccoli into the Alfredo sauce, followed by the pasta. Mix everything together so every bite is coated with that silky, cheesy sauce, creating a harmonious blend of flavors and textures.
How to Serve Skinny Chicken Broccoli Alfredo Recipe
Garnishes
Adding some extra grated Parmesan on top or a sprinkle of freshly chopped parsley brightens up the plate and adds a pop of color and fresh, herbaceous flavor. A small crack of black pepper on the finished dish boosts aroma and taste instantly.
Side Dishes
This Skinny Chicken Broccoli Alfredo Recipe pairs wonderfully with a simple green salad tossed in a light vinaigrette or some crusty whole-grain bread to round out your meal with added texture and freshness. Steamed asparagus or roasted cherry tomatoes also make delightful companions.
Creative Ways to Present
For a special touch, serve the pasta in a warmed shallow bowl and create a nest of chicken and broccoli in the center, drizzling extra sauce artistically over the top. You can also sprinkle toasted pine nuts or crushed red pepper flakes for an unexpected crunch or mild heat.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of this Skinny Chicken Broccoli Alfredo Recipe, store them in an airtight container in the refrigerator. They will stay fresh and delicious for up to three days, making a quick and easy meal for busy days ahead.
Freezing
This dish can be frozen, but for best texture, separate the sauce from the pasta before freezing. Freeze the sauce in a sealed container for up to one month. When ready to enjoy, thaw overnight and reheat gently to preserve the creaminess.
Reheating
When reheating, warm the leftovers slowly over low heat on the stovetop or in the microwave, stirring occasionally and adding a splash of milk or broth if it seems too thick. This keeps the sauce smooth and prevents it from drying out.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While fettuccine is traditional, you can use any pasta you prefer—penne, rotini, or even whole wheat options work beautifully and will soak up the sauce just as well.
Is low-fat milk the best option for the Alfredo sauce?
Low-fat milk keeps the sauce lighter and healthier without losing creaminess. However, you can use whole milk or a milk alternative like unsweetened almond milk if you’re avoiding dairy or want a different flavor profile.
How can I make this recipe vegetarian?
Simply omit the chicken and consider adding sautéed mushrooms or extra broccoli florets for protein and texture. The rest of the recipe remains the same and will be just as delicious.
Can I prepare parts of this dish ahead of time?
Yes, you can cook the chicken, pasta, and broccoli in advance and refrigerate them separately. Just reheat and combine with the freshly made Alfredo sauce right before serving for maximum freshness.
What if I don’t have chicken broth on hand?
You can substitute chicken broth with vegetable broth or even water with a pinch of additional seasoning to maintain depth of flavor in your Alfredo sauce.
Final Thoughts
This Skinny Chicken Broccoli Alfredo Recipe is such a delightful way to enjoy creamy pasta without the heaviness you might expect. It’s family-friendly, straightforward, and wonderfully flavorful—perfect for those nights when you want something nourishing and satisfying. I truly hope you give it a try and make it one of your go-to dishes; it’s a guaranteed crowd-pleaser that balances comfort with health beautifully.
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Skinny Chicken Broccoli Alfredo Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Skinny Chicken Broccoli Alfredo is a lighter take on the classic creamy pasta dish, featuring tender chicken breasts, nutritious broccoli florets, and a flavorful low-fat Alfredo sauce made with Parmesan cheese, garlic, and a hint of nutmeg. Ready in just 30 minutes, it’s a balanced and satisfying meal perfect for a wholesome weeknight dinner.
Ingredients
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. Add fettuccine or pasta of choice and cook according to package instructions until al dente. Drain and set aside.
- Steam Broccoli: Steam or boil the broccoli florets until tender but still vibrant green, about 4-5 minutes. Drain and set aside.
- Cook Chicken: Heat olive oil in a 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.
- Prepare Sauce: In a separate saucepan, sauté the minced garlic until fragrant, about 1 minute. Whisk in the all-purpose flour to create a roux, cooking for 1-2 minutes while stirring. Gradually add the low-fat milk and chicken broth, whisking constantly to avoid lumps. Continue cooking on medium heat until the sauce thickens, about 5-7 minutes.
- Add Cheese & Seasonings: Stir in the grated Parmesan cheese until melted and the sauce is smooth. Add a pinch of nutmeg if desired, and adjust seasoning with salt and black pepper as needed.
- Combine Ingredients: Add the cooked chicken and steamed broccoli to the sauce, stirring to coat them evenly. Then add the drained pasta and toss everything together until well combined.
- Serve: Plate the Skinny Chicken Broccoli Alfredo and garnish with extra Parmesan cheese if desired. Serve immediately while hot and creamy.
Notes
- For an even lighter version, use whole wheat or chickpea pasta.
- If you prefer, swap chicken breasts for chicken thighs for extra juiciness.
- Freshly grated Parmesan cheese melts better and gives richer flavor.
- Make sure to whisk the sauce constantly to prevent lumps and burning.
- Broccoli can be substituted with other vegetables such as asparagus or spinach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
