Description
This Healthy Chicken Alfredo with Broccoli recipe offers a lighter take on the classic creamy pasta dish. Featuring tender, thinly sliced chicken breasts and vibrant broccoli florets tossed in a flavorful, low-fat Alfredo sauce made with Greek yogurt, Parmesan, and almond milk, it’s a nutritious and satisfying meal that’s perfect for weeknight dinners. Whole wheat fettuccine adds fiber and heartiness while keeping the dish balanced and wholesome.
Ingredients
Scale
Protein & Vegetables
- 2 boneless, skinless chicken breasts, sliced thinly
- 2 cups broccoli florets
Seasonings & Oils
- 1 tablespoon olive oil (for chicken)
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil (for sauce)
- 3 garlic cloves, minced
Alfredo Sauce
- 1 cup unsweetened almond milk (or skim milk)
- 1/2 cup low-sodium chicken broth
- 1/4 cup grated Parmesan cheese
- 1/4 cup Greek yogurt
- 1 tablespoon cornstarch
- Salt and pepper, to taste
- 1/4 teaspoon ground nutmeg (optional)
Pasta
- 8 oz whole wheat fettuccine (or any pasta of your choice)
Instructions
- Prepare the chicken: Season the sliced chicken breasts with salt, pepper, garlic powder, and onion powder. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken slices and cook until golden and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
- Cook the broccoli: In the same skillet, add broccoli florets and a splash of water. Cover and steam until tender but still crisp, about 4-5 minutes. Remove broccoli and set aside with the chicken.
- Cook the pasta: While cooking chicken and broccoli, bring a large pot of salted water to a boil. Cook the whole wheat fettuccine according to package instructions until al dente. Drain and set aside.
- Make the Alfredo sauce: In the same skillet, heat 1 tablespoon of olive oil over medium heat. Sauté minced garlic until fragrant, about 1 minute. In a bowl, whisk together almond milk, chicken broth, Greek yogurt, Parmesan cheese, cornstarch, salt, pepper, and nutmeg (if using). Add this mixture to the skillet and cook, stirring constantly, until the sauce thickens, about 4-5 minutes.
- Combine all components: Return the cooked chicken and broccoli to the skillet with the Alfredo sauce. Add the drained pasta as well. Toss everything together gently until evenly coated and heated through.
- Serve: Divide the Healthy Chicken Alfredo with Broccoli among plates and enjoy immediately for a warm, balanced meal.
Notes
- Using Greek yogurt instead of heavy cream significantly reduces the fat content while maintaining creaminess.
- For a dairy-free version, substitute Parmesan cheese with a vegan alternative and use almond milk as specified.
- Add freshly grated nutmeg sparingly for a subtle warm flavor that complements the sauce.
- Make sure to slice the chicken thinly so it cooks quickly and evenly.
- Broccoli can be substituted with other vegetables like spinach, asparagus, or peas.
- If you prefer a thicker sauce, increase the cornstarch slightly, but add it gradually to avoid lumps.
