Low Calorie Chicken Alfredo Recipe
This Low Calorie Chicken Alfredo recipe offers a lighter twist on the classic creamy pasta dish by using chicken breasts, broccoli, and a homemade sauce with cream cheese and Parmesan. It’s a balanced meal combining protein, vegetables, and comforting flavors without the heaviness typically associated with Alfredo sauces.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Calorie
Ingredients
Scale
Pasta and Vegetables
- 8–10 ounces pasta (any shape)
- 2 cups broccoli florets
Chicken
- 2 medium chicken breasts (pounded flat or cut in half)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Sauce
- 1 tablespoon olive oil (or butter)
- 1/2 onion (minced)
- 5–6 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 1 cup chicken stock (or water)
- 1 cup whole milk
- 2 oz cream cheese
- 1/2 cup freshly-grated Parmesan cheese
Instructions
- Cook Pasta and Broccoli: Cook the pasta al dente in generously salted boiling water according to package directions. Add the broccoli florets to the pasta during the last minute of cooking. Drain both and set aside.
- Cook the Chicken: While pasta cooks, heat a large pan over medium heat. Add 1 tablespoon olive oil. Season the chicken breasts with garlic powder, paprika, Italian seasoning, salt, and pepper. Cook the chicken breasts for 5-6 minutes per side, or until fully cooked through. Remove chicken from pan and let cool for 5 minutes, then slice or dice.
- Prepare the Alfredo Sauce: Using the same pan (do not rinse), add 1 tablespoon olive oil and the minced onion. Cook for 3-5 minutes until onion softens. Add minced garlic and sauté for about 30 seconds until fragrant and slightly golden. Whisk in the flour and toast lightly for about 30 seconds. Gradually whisk in the chicken stock and milk, stirring constantly until fully incorporated.
- Simmer and Finish Sauce: Bring the sauce mixture to a gentle simmer. Whisk in the cream cheese and Parmesan cheese until the sauce is smooth and lump-free. Season generously with salt and pepper to taste.
- Combine and Serve: Add the drained pasta and broccoli to the sauce, tossing to coat evenly. Plate the pasta and top with the sliced or diced cooked chicken breasts. Optionally garnish with extra Parmesan cheese or chopped parsley. Serve warm and enjoy.
Notes
- Use whole wheat or gluten-free pasta to modify for dietary needs.
- Substitute chicken stock with vegetable stock for a lighter flavor.
- For a lower fat version, use milk with reduced fat instead of whole milk and reduce the cream cheese amount.
- The dish can be made dairy-free by substituting cream cheese and Parmesan with vegan alternatives.
- Broccoli can be swapped with other vegetables like spinach or peas.
Keywords: Chicken Alfredo, Low Calorie Pasta, Healthy Alfredo, Chicken Broccoli Pasta, Creamy Pasta Sauce, Light Alfredo Recipe
Find it online: https://mjrecipe.com/low-calorie-chicken-alfredo-recipe/