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To make this dish, you need fresh and healthy items. Here’s what you will use: - 2 boneless, skinless chicken breasts, sliced - 4 cups broccoli florets - 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 - 1 tablespoon olive oil - Salt and pepper to taste - 1/4 cup grated Parmesan cheese (optional) - Fresh parsley, chopped for garnish These ingredients work together to create a creamy and tasty meal. Whole wheat fettuccine adds fiber, while broccoli gives it a nice crunch. You can swap out some ingredients for healthier options. For a lighter sauce, try using: - Greek yogurt instead of light cream cheese - Vegetable broth instead of chicken broth - Zucchini noodles instead of fettuccine These swaps can make the meal even more nutritious while still tasting great! Adding some extra items can boost the flavor of your dish. Here are a few ideas: - Red pepper flakes for a spicy kick - Lemon zest for a fresh taste - Fresh basil or spinach for added greens Feel free to mix and match these flavors to suit your taste. You can create a dish that is both healthy and full of flavor! {{ingredient_image_1}} Start by boiling a large pot of salted water. Once the water is boiling, add the whole wheat fettuccine. Cook the pasta according to the package instructions until it is al dente. With three minutes left, add the broccoli florets to the pot. This keeps the broccoli bright and tender. Once done, drain the pasta and broccoli, and set them aside. Next, take a big skillet and heat olive oil over medium heat. Season the sliced chicken breasts with salt, pepper, and Italian seasoning. When the oil is hot, add the chicken to the skillet. Cook the chicken for about five to seven minutes. Make sure it is cooked through and no longer pink. Once ready, remove the chicken and set it aside. In the same skillet, add minced garlic and sauté it for about 30 seconds. You want it fragrant but not burnt. Then, pour in the chicken broth and almond milk. Bring this mixture to a gentle simmer. This will be the base of your sauce. Now, stir in the light cream cheese while whisking until the sauce is smooth. Let the sauce simmer for about five minutes to thicken it slightly. After thickening, add the cooked pasta and broccoli back into the skillet. Also, include the cooked chicken. Toss everything together until well coated in the creamy sauce. If you like, sprinkle in grated Parmesan cheese for extra flavor. Taste the dish and adjust the salt and pepper to your liking. Serve it right away, garnished with fresh parsley. This not only adds color but also a fresh taste. Enjoy your healthy and tasty Skinny Chicken Broccoli Alfredo! You can swap the whole wheat pasta for zucchini noodles. This adds more veggies and cuts carbs. Use low-fat cream cheese for a lighter sauce. You can also reduce the Parmesan cheese or skip it for fewer calories. Adding extra broccoli boosts nutrients and fiber without many calories. Always cook pasta in a big pot of salted water. This helps the pasta stay flavorful. When you add broccoli, do it in the last few minutes. This keeps the broccoli bright and crisp. Make sure to season your chicken well. Good seasoning makes all the difference in flavor. To get a smooth sauce, whisk the cream cheese well with the broth and almond milk. If the sauce is too thick, add a splash of chicken broth or almond milk. Keep it simmering gently for a few minutes. This helps flavors meld and the sauce thicken just right. Remember to taste and adjust salt and pepper before serving. Pro Tips Use Fresh Ingredients: Fresh broccoli and high-quality chicken will enhance the flavor and nutrition of your dish. Adjust the Creaminess: Feel free to adjust the amount of cream cheese and Parmesan cheese to achieve your desired level of creaminess in the sauce. Leftover Transformation: Use leftover chicken and broccoli from this dish to make a delicious wrap or salad for lunch the next day. Spice It Up: Add a pinch of red pepper flakes or a splash of lemon juice for an extra kick of flavor and brightness. {{image_2}} You can switch the chicken for different proteins. Shrimp works great in this dish. It cooks fast and adds a nice taste. For a vegetarian option, try chickpeas. They give protein and a good texture. Tofu is another choice. It soaks up flavors well and is filling. If you want to mix up the veggies, you have options. Spinach is a tasty swap. It wilts down and blends into the sauce. Peas add a sweet touch and pair well with the creamy sauce. Zucchini is another great choice. You can spiralize it for a fun twist. Whole wheat fettuccine is a healthy base, but you can explore other pastas. Brown rice pasta is gluten-free and works well. Quinoa pasta adds protein and a nutty flavor. You can even try zucchini noodles for a low-carb option. Each choice brings a new taste to the dish. To store leftovers, let the dish cool to room temperature. Place it in an airtight container. Cover it tightly to keep out moisture and air. This helps maintain freshness. Store the container in the fridge. Leftovers are best eaten within 3 to 4 days. To reheat, scoop the desired portion into a microwave-safe dish. Cover it with a damp paper towel. Heat on medium power for 1 to 2 minutes. Stir halfway through to ensure even heating. You can also reheat on the stove. Add a splash of chicken broth or almond milk to help it stay creamy. If you want to freeze some, use a freezer-safe container. Leave some space at the top for expansion. You can freeze it for up to 3 months. To thaw, move it to the fridge overnight. Reheat it as described above when you’re ready to enjoy it again. Yes, you can use regular pasta. Whole wheat adds more fiber and nutrients. It also has a slightly nutty flavor. Regular pasta will work, but it may not be as healthy. To make this recipe lactose-free, use lactose-free cream cheese. You can also swap almond milk for regular milk. Check labels for lactose-free options when buying ingredients. You can use Greek yogurt as a substitute for light cream cheese. It adds creaminess and protein. Silken tofu also works well for a creamy texture. This dish will last about 3 to 4 days in the refrigerator. Store it in an airtight container. Reheat it gently to keep the sauce smooth. Yes, feel free to add more vegetables! Great choices are bell peppers, spinach, or zucchini. Just cook them with the chicken or steam them ahead of time. This adds more flavor and nutrition. In this blog post, I covered how to make a healthy Skinny Chicken Broccoli Alfredo. We looked at the key ingredients, healthier swaps, and optional items for extra flavor. I shared simple steps for cooking pasta and chicken, plus tips for a perfect sauce. Remember, you can vary proteins and veggies to suit your taste. Make it your own! With the right storage, this dish stays fresh and tasty. Enjoy this delicious meal and feel great serving it to family and friends!

Skinny Chicken Broccoli Alfredo

A lighter version of the classic Alfredo pasta dish, featuring chicken and broccoli in a creamy sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, sliced
  • 4 cups broccoli florets
  • 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
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 0.25 cup grated Parmesan cheese (optional)
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot of boiling salted water, cook the whole wheat fettuccine according to package instructions until al dente. Add the broccoli florets into the boiling water during the last 3 minutes of cooking. Drain and set aside.
  • In a large skillet, heat olive oil over medium heat. Season the sliced chicken breasts with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook for about 5-7 minutes, or until cooked through and no longer pink. Remove the chicken from the skillet and set aside.
  • In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth and almond milk, bringing the mixture to a simmer.
  • Stir in the light cream cheese, continuously whisking until smooth. Let the sauce simmer for about 5 minutes, allowing it to thicken slightly.
  • Add the cooked pasta and broccoli back into the skillet, along with the cooked chicken. Toss everything together until well coated in the Alfredo sauce. If desired, add grated Parmesan cheese for extra creaminess.
  • Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with fresh parsley.

Notes

For extra creaminess, add grated Parmesan cheese.
Keyword Alfredo, broccoli, chicken, healthy, pasta