Creamy Pasta with Chicken Broccoli and Basil Low Fat Version
Indulge in the comforting flavors of this Creamy Pasta with Chicken, Broccoli, and Basil—reimagined in a low-fat version that doesn’t compromise on taste. Featuring whole wheat penne for a hearty, fiber-rich base, this dish combines tender, seared chicken breast and crisp broccoli florets in a luxuriously creamy sauce made with low-fat milk and cream cheese. A touch of Parmesan cheese and fresh basil leaves elevate the dish with aromatic depth and a hint of indulgence. Perfect for a balanced weeknight dinner, this lighter pasta recipe is quick to prepare in just 40 minutes and offers a satisfying, guilt-free way to enjoy creamy comfort food.
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Recipe Information
Ingredients
- 300 grams whole wheat penne pasta
- 2 pieces boneless, skinless chicken breast
- 200 grams broccoli florets
- 1.5 cups low-fat milk (1%)
- 120 grams low-fat cream cheese
- 20 grams Parmesan cheese, grated
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 10 leaves fresh basil leaves
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Cook the whole wheat penne pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Season the chicken breasts with a pinch of salt and pepper on both sides. Cook for 6-8 minutes per side until golden brown and fully cooked. Remove from the skillet and let rest for 5 minutes before slicing into bite-sized pieces.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant, but not browned.
Add the broccoli florets to the skillet and cook for 5-6 minutes, stirring occasionally, until tender-crisp. Set aside with the chicken.
In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to make a slurry. Set aside.
In the skillet, lower the heat to medium-low and pour in the low-fat milk. Gradually whisk in the cream cheese until smooth.
Add the cornstarch slurry to the sauce and whisk continuously for 1-2 minutes until the sauce thickens slightly.
Stir in the grated Parmesan cheese, salt, and black pepper. Adjust seasoning as needed.
Return the cooked chicken and broccoli to the skillet, stirring to coat in the creamy sauce.
Toss the cooked pasta into the skillet and gently combine until evenly coated in the sauce.
Remove the skillet from the heat and stir in the fresh basil leaves.
Serve immediately, garnished with additional basil or Parmesan if desired.
Nutrition Facts
Calories |
2395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2513 mg | 109% | |
| Total Carbohydrate | 260.4 g | 95% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 35.7 g | ||
| Protein | 182.0 g | 364% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1113 mg | 86% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2992 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
