Low Sodium Chicken Broccoli Alfredo
Elevate your dinner menu with this delectable Low Sodium Chicken Broccoli Alfredo, a healthier spin on the classic creamy pasta dish. Tender chicken breast strips, crisp broccoli florets, and perfectly cooked fettuccine come together in a rich, homemade Alfredo sauce crafted with unsalted butter, low-sodium chicken broth, and low-fat milk—making it ideal for those watching their sodium intake. A touch of garlic powder and freshly grated Parmesan cheese infuse the sauce with robust flavor, while fresh parsley adds a burst of color and freshness. Ready in under 45 minutes and packed with wholesome goodness, this dish strikes the perfect balance between indulgence and nourishment. Perfect for busy weeknights or cozy gatherings, this low-sodium pasta recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cups fresh broccoli florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup low-fat milk
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 0.75 cup Parmesan cheese, grated
- 12 ounces fettuccine pasta
- 2 tablespoons fresh parsley, chopped
Instructions
Start by slicing the chicken breasts into thin strips.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the chicken strips and cook until golden brown on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Add the broccoli florets and cook until tender yet crisp, about 5 minutes. Remove the broccoli from the skillet and set aside.
In the same skillet, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook for about 1 minute, stirring constantly, until the mixture is smooth and bubbly.
Gradually whisk in the low-sodium chicken broth and low-fat milk, making sure there are no lumps. Bring the mixture to a simmer and let it cook for 2 minutes until slightly thickened.
Reduce the heat to low and stir in the garlic powder, black pepper, and grated Parmesan cheese. Mix until the cheese is melted and the sauce is creamy and smooth.
In a separate pot, cook the fettuccine pasta according to the package instructions until al dente. Drain the pasta and set aside.
Add the cooked chicken, broccoli, and cooked fettuccine pasta to the skillet with the Alfredo sauce. Toss everything together until well coated with the sauce.
Garnish the Chicken Broccoli Alfredo with chopped fresh parsley before serving.
Serve the dish hot and enjoy your delicious and healthy low sodium Chicken Broccoli Alfredo!
Nutrition Facts
Calories |
2777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 1568 mg | 68% | |
| Total Carbohydrate | 292.5 g | 106% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 28.8 g | ||
| Protein | 194.2 g | 388% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1158 mg | 89% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1867 mg | 40% | |
*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.
