Description
This lightened-up chicken and broccoli Alfredo offers a creamy, satisfying meal without the heavy calories. It features tender chicken and crisp broccoli in a rich, flavorful sauce.
Ingredients
Scale
- 12 ounces fettuccine, or pasta of choice
- 3/4 pound boneless, skinless chicken breasts, cut into 1 inch pieces
- 1 teaspoon olive oil
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper, divided
- 1 1/2 cups broccoli florets
- 1 1/2 cups skim milk
- 1 (8 ounce) package reduced-fat cream cheese, cut into 1 inch cubes
- 3/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
Instructions
- Cook pasta according to package directions. Drain and set aside.
- While pasta cooks, season chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add broccoli florets to the same skillet. Cook for 3-5 minutes, stirring occasionally, until tender-crisp.
- Pour in skim milk and bring to a simmer.
- Add cream cheese, Parmesan cheese, garlic powder, remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper. Stir until cream cheese is melted and the sauce is smooth.
- Return cooked chicken to the skillet with the sauce. Add the cooked and drained pasta. Toss to combine.
- Serve immediately.
Notes
- For extra flavor, you can add a pinch of nutmeg to the Alfredo sauce.
- If you prefer a thicker sauce, you can reduce the milk slightly or add a cornstarch slurry.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 550
- Sugar: 7g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 85mg