High Protein Chicken Broccoli Alfredo
Indulge in a comforting yet nutritious bowl of High Protein Chicken Broccoli Alfredo, a balanced recipe that combines rich, creamy flavors with wholesome ingredients. Tender slices of seasoned chicken breast, vibrant sautéed broccoli florets, and hearty whole wheat fettuccine are bathed in a silky low-fat Alfredo sauce made with cream cheese, Parmesan, and a touch of garlic for an irresistible depth of flavor. This protein-packed pasta dish is not only satisfying but also lighter on calories, thanks to the use of low-fat milk and broth. Perfect for busy weeknights or meal prepping, it comes together in just 45 minutes and serves 4. Garnish with fresh parsley and a sprinkle of red pepper flakes for a restaurant-quality finish right in your kitchen!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 3 cups broccoli florets
- 12 oz whole wheat fettuccine
- 2 tbsp butter
- 3 minced garlic cloves
- 4 oz low-fat cream cheese
- 1 cup grated Parmesan cheese
- 1.5 cups low-sodium chicken broth
- 1 cup low-fat milk
- 0.5 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the chicken breasts and cook for 5-6 minutes on each side, or until the chicken is cooked through and no longer pink in the center. Remove from skillet and set aside.
In the same skillet, add the remaining olive oil and add the broccoli florets. Sauté for 3-4 minutes until bright green and tender. Remove and set aside with the chicken.
Cook the whole wheat fettuccine according to the package instructions until al dente. Drain and set aside.
In the skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Add the cream cheese, stirring until it melts and combines with the butter and garlic.
Slowly whisk in the chicken broth and milk, stirring until smooth and slightly thickened, about 4-5 minutes.
Stir in the Parmesan cheese until melted and the sauce is creamy.
Slice the cooked chicken into thin strips and stir into the sauce along with the broccoli.
Add the cooked fettuccine to the skillet, tossing everything to coat with the sauce.
Season with additional salt and pepper to taste and red pepper flakes, if desired.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
3299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 5017 mg | 218% | |
| Total Carbohydrate | 289.6 g | 105% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 26.8 g | ||
| Protein | 253.6 g | 507% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 1626 mg | 125% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2337 mg | 50% | |
*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.
