You know, sometimes I can’t help but reminisce about simpler times—like when the biggest decision of the day was choosing between pasta or pizza. But then, this Skinny Chicken Broccoli Pasta Alfredo recipe happened, and it became my go-to comfort food—creamy yet light, just the right amount of indulgence without the guilt. Oh, and speaking of indulgence, did you catch that viral video of the raccoon stealing cat food? Anyway, this dish is like a warm hug after a long day, and I promise, it’s going to be a favorite in your household.
Steps
- Cook pasta in salted water until al dente, adding broccoli florets for the last minute of cooking. Drain both and set aside.
- Heat olive oil in a large pan over medium heat. Season chicken breasts and cook for 5-6 minutes on each side until done, then remove from the pan to cool before slicing.
- In the same pan, add olive oil and sauté the minced onion for 3-5 minutes. Add minced garlic and cook until golden, about 30 seconds.
- Whisk in flour and cook until it’s lightly toasted, then slowly whisk in chicken stock and milk until smooth.
- Bring the mixture to a simmer and stir in cream cheese and Parmesan until the sauce is lump-free. Season with salt and pepper to taste.
- Add the drained pasta and broccoli to the sauce, then top with sliced chicken. Mix everything together or serve with chicken on top, garnishing with extra Parmesan or parsley if desired. Enjoy!
Ingredients
- 2 medium chicken breasts, pounded flat or halved
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil or butter
- 1/2 onion, minced
- 5-6 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup chicken stock or water
- 1 cup whole milk
- 2 ounces cream cheese
- 1/2 cup freshly grated Parmesan cheese
- Linguine or preferred type of pasta
- Broccoli florets (added in the last minute of pasta cooking)
Nutritional Values
Calories: 1984kcal | Carbohydrates: 228g | Protein: 112g | Fat: 76g | Saturated Fat: 28g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 32g | Trans Fat: 0.04g | Cholesterol: 264mg | Sodium: 1480mg | Potassium: 2820mg | Fiber: 12g | Sugar: 28g | Vitamin A: 2628IU | Vitamin C: 176mg | Calcium: 816mg | Iron: 8mg
FAQ
- Can I use a different type of pasta for this chicken Alfredo recipe?
- Absolutely! While the recipe suggests using linguine, you can substitute it with your favorite pasta variety, such as whole wheat or even zucchini noodles for a low-carb option.
- Is it possible to use a different protein instead of chicken?
- Yes, you can swap out the chicken for other proteins like shrimp or sausage. Just remember to adjust the cooking time accordingly to ensure your protein is cooked thoroughly.
- How should I store leftovers, and how long will they last?
- Transfer any leftovers to an airtight container and store them in the refrigerator for up to three days. To reheat, you can use the microwave or stovetop, adding a splash of cream, broth, or water to maintain the sauce’s moisture.
- What can I serve alongside this low-calorie chicken Alfredo to complete the meal?
- Although this dish is hearty enough to serve on its own, you can pair it with sides like crusty bread, roasted broccoli, air fryer Brussels sprouts, or a fresh salad to round out the meal.
- Can I prepare the Alfredo sauce in advance?
- While the sauce is best made fresh, you can prepare it ahead of time and store it in the refrigerator. Reheat gently over medium-low heat, whisking occasionally, and add a splash of milk or broth if needed to maintain its creamy consistency.
Tips
- Salt the Pasta Water: Seasoning the pasta water with about 1 tablespoon of salt enhances the overall flavor of the pasta.
- Reserve Pasta Water: Save about half a cup of the pasta cooking water, as it contains starch that can help adjust the consistency of the sauce if it becomes too thick.
- Experiment with Proteins: Feel free to diversify your dish by using different proteins such as shrimp or sausage. Just remember to tweak the cooking time accordingly.
- Reheating Tip: When reheating leftovers, add a splash of cream, broth, or water to retain moisture and prevent the pasta from drying out.
Equipment
- Large Pan/Skillet – Essential for cooking the chicken and making the sauce.
- Whisk – Needed for blending the flour into the sauce smoothly.
- Chef’s Knife – Useful for slicing or dicing chicken and mincing garlic and onions.
- Cutting Board – For prepping ingredients like chicken, garlic, and onions.
- Pasta Pot – A large pot to cook the pasta and broccoli.
