Description
This Low Calorie Chicken Alfredo recipe offers a lighter take on the classic creamy pasta dish, combining tender chicken breasts, fresh broccoli, and a savory Parmesan cream sauce. Perfect for a satisfying dinner that doesn’t compromise on flavor, this dish uses simple ingredients and quick stovetop cooking to deliver a wholesome, comforting meal.
Ingredients
Scale
Pasta and Vegetables
- 8–10 ounces pasta (any shape)
- 2 cups broccoli florets
Chicken
- 2 medium chicken breasts (pounded flat or cut in half)
- 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
Sauce
- 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 oz cream cheese
- 1/2 cup freshly-grated Parmesan cheese
Instructions
- Cook the pasta and broccoli: Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. During the last minute of cooking, add the broccoli florets to the pot. Drain pasta and broccoli together and set aside.
- Cook the chicken: Heat a large pan over medium heat. Add 1 tablespoon olive oil. Season chicken breasts evenly with garlic powder, paprika, Italian seasoning, salt, and pepper. Place chicken in the pan and cook for about 5-6 minutes per side or until cooked through and no longer pink inside. Remove chicken from the pan and let rest for 5 minutes before slicing or dicing.
- Sauté onions and garlic: Using the same pan (do not rinse), add 1 tablespoon olive oil and minced onion. Cook over medium heat for 3-5 minutes until onion softens. Add minced garlic and sauté for 30 seconds until fragrant and golden.
- Make the Alfredo sauce: Sprinkle in the flour and whisk constantly for about 30 seconds to lightly toast it. Gradually whisk in chicken stock and whole milk, continuing to whisk until smooth and well combined.
- Simmer and finish sauce: Bring the sauce mixture to a simmer. Add cream cheese and Parmesan cheese, whisking until the sauce is lump-free and creamy. Season generously with salt and pepper to taste.
- Combine and serve: Add the cooked pasta and broccoli to the sauce in the pan. Toss gently to coat. Arrange the sliced or diced chicken on top or mix in, then garnish with extra Parmesan cheese or parsley if desired. Serve immediately and enjoy!
Notes
- Use whole wheat or gluten-free pasta to cater to dietary preferences.
- For a lighter sauce, consider using milk or half-and-half instead of whole milk and cream cheese.
- Broccoli can be substituted with other vegetables like spinach or peas.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to maintain sauce consistency.
Keywords: Low Calorie Chicken Alfredo, Healthy Chicken Alfredo, Light Alfredo Sauce, Chicken Pasta Recipe, Easy Alfredo Dinner