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Amazing 30-Minute Skinny Chicken Alfredo with Broccoli

Skinny Chicken Alfredo with Broccoli
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Enjoy a lighter version of the comforting classic, Skinny Chicken Alfredo with Broccoli. You get all the creamy flavor you crave without the heavy load. This recipe brings that Sunday feeling to your weeknight table.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 2 cups broccoli florets
  • 8 ounces fettuccine pasta (whole wheat or regular)
  • 2 cloves garlic, minced
  • 1 cup skim milk or unsweetened almond milk
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup reduced-fat cream cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg (optional)

Instructions

  1. Cook pasta according to package directions. Add broccoli to the boiling water for the last 3 minutes of cooking. Drain well.
  2. While pasta cooks, season chicken pieces with salt and pepper.
  3. Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
  4. Add minced garlic to the same skillet and cook for 30 seconds until fragrant.
  5. Whisk in the milk, Parmesan cheese, and cream cheese until the sauce is smooth and slightly thickened.
  6. Stir in salt, pepper, and nutmeg, if using.
  7. Return the cooked chicken and the drained pasta and broccoli mixture to the skillet. Toss to coat everything evenly in the sauce.
  8. Serve immediately with extra Parmesan cheese.

Notes

  • For an extra bright flavor, add a squeeze of fresh lemon juice to the finished sauce.
  • You can substitute chicken thighs for breasts if you prefer, though the fat content will increase slightly.
  • To keep this dish lower in carbohydrates, use zucchini noodles (zoodles) instead of traditional pasta.

Nutrition

Find it online: https://sundayflavor.com/skinny-chicken-alfredo-with-broccoli/