Low Fat Chicken Broccoli Alfredo
Indulge in the creamy comfort of this Low Fat Chicken Broccoli Alfredo, a guilt-free twist on a classic favorite. Packed with tender bites of seasoned chicken, vibrant broccoli florets, and hearty whole wheat fettuccine, this dish delivers rich, satisfying flavors without the extra calories. The luscious, homemade Alfredo sauce is made with low-fat milk, cream cheese, and a touch of grated Parmesan, creating a smooth and velvety texture that's full of flavor. Seasoned with garlic and onion powder, and finished with a sprinkle of fresh parsley, this recipe is both wholesome and delicious. Ready in just 40 minutes, it’s an easy, family-friendly meal that doesn’t skimp on taste. Perfect for a weeknight dinner, this low-fat pasta dish makes healthy eating feel indulgent! Keywords: low-fat chicken alfredo, healthy broccoli Alfredo, whole wheat pasta recipe, light chicken pasta dinner.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 cups broccoli florets
- 12 ounces whole wheat fettuccine
- 1 cup low-fat milk
- 4 ounces low-fat cream cheese
- 0.5 cup parmesan cheese, grated
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 0.25 cup water
Instructions
Bring a large pot of water to boil, add a pinch of salt, and cook the whole wheat fettuccine according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, cut the chicken breasts into bite-sized pieces.
In a large skillet, heat olive oil over medium heat. Add the chicken pieces, season them with half of the salt and black pepper, and cook until browned and cooked through, about 6-8 minutes.
Remove the chicken from the skillet and set aside.
In the same skillet, add the broccoli florets and 1/4 cup of water. Cover and steam the broccoli over medium heat until tender, about 5 minutes. Uncover and allow any remaining water to evaporate.
Lower the heat to medium-low. Add the low-fat milk and low-fat cream cheese to the skillet. Stir until the cream cheese is melted and well incorporated.
Add the garlic powder, onion powder, the remaining salt, and black pepper to the sauce. Stir well to combine.
Mix in the parmesan cheese and continue to stir until the sauce becomes smooth and slightly thickened.
Return the cooked chicken pieces to the skillet and toss to coat in the sauce.
Add the cooked fettuccine to the skillet, tossing until the pasta is evenly coated with the sauce.
Garnish with chopped fresh parsley before serving.
Serve immediately while hot, accompanied by a side of salad or crusty bread if desired.
Nutrition Facts
Calories |
2782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 4087 mg | 178% | |
| Total Carbohydrate | 288.1 g | 105% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 25.3 g | ||
| Protein | 234.4 g | 469% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1184 mg | 91% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2336 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.
