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Skinny Chicken Broccoli Alfredo

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A lighter twist on classic Chicken Broccoli Alfredo with tender chicken, fresh broccoli, and creamy sauce, perfect for busy weeknights.

Ingredients

Scale
  • 8 oz pasta (any shape)
  • 2 cups broccoli florets
  • 2 medium chicken breasts (pounded flat or cut in half)
  • 1 tbsp olive oil (for chicken)
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika
  • 0.5 tsp Italian seasoning
  • 0.5 tsp salt (for chicken seasoning)
  • 0.5 tsp pepper (for chicken seasoning)
  • 1 tbsp olive oil or butter (for sauce)
  • 0.5 medium onion (minced)
  • 5 cloves garlic (minced)
  • 3 tbsp all-purpose flour
  • 1 cup chicken stock (or water)
  • 1 cup whole milk
  • 2 oz cream cheese
  • 0.5 cup freshly grated Parmesan cheese

Instructions

  1. Cook the pasta in generously salted water until al dente, adding broccoli florets during the last minute of cooking. Drain and set aside.
  2. In a large pan, heat 1 tablespoon of olive oil over medium heat. Season chicken with garlic powder, paprika, Italian seasoning, salt, and pepper. Cook for about 5-6 minutes per side until cooked through. Remove the chicken and let it rest before slicing.
  3. In the same pan, add another tablespoon of olive oil and the minced onion. Sauté for about 3-5 minutes until softened, then add minced garlic and cook for an additional 30 seconds.
  4. Whisk in the flour and cook until lightly toasted, about 30 seconds. Gradually whisk in chicken stock and milk, continuously whisking until smooth.
  5. Bring the mixture to a gentle simmer. Stir in cream cheese and grated Parmesan until lump-free. Season with salt and pepper to taste.
  6. Add the cooked pasta and broccoli to the sauce, tossing gently to coat. Top with sliced chicken and serve warm. Garnish with more Parmesan and fresh parsley if desired.

Notes

For variations, substitute whole wheat pasta or different proteins like shrimp or tofu. Serve alongside a crisp salad or garlic bread.

Find it online: https://www.mealbreeze.com/skinny-chicken-broccoli-alfredo/