Description
This healthy Chicken Alfredo is creamy, satisfying, and comes together in under 30 minutes. It’s high in protein, low in calories, and loaded with flavor—perfect for a light comfort-food dinner any night of the week.
Ingredients
8–10 ounces pasta, any shape
2 cups broccoli florets
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
Salt and pepper to taste
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
1. Cook pasta al dente in salted water. Add broccoli florets during the last minute. Drain and set aside.
2. Season chicken breasts with garlic powder, paprika, Italian seasoning, salt, and pepper.
3. In a large pan over medium heat, sear chicken in olive oil for 5–6 minutes per side. Remove and slice or dice.
4. In the same pan, sauté onion for 3–5 minutes. Add garlic and cook for 30 seconds.
5. Whisk in flour and cook until lightly golden. Gradually whisk in chicken stock and milk until smooth.
6. Simmer and whisk in cream cheese and Parmesan until the sauce is creamy and lump-free.
7. Return pasta and broccoli to the pan and mix well. Add chicken on top or stir to combine.
8. Season to taste and garnish with extra Parmesan or parsley, if desired.
Notes
Use whole wheat or high-protein pasta for added nutrients.
Add mushrooms, spinach, or sun-dried tomatoes for extra flavor.
Store leftovers in an airtight container in the fridge for up to 4 days.
Add a splash of milk when reheating to maintain creaminess.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 4g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg