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Looking for some tasty comfort food that won’t weigh you down? This skinny chicken Alfredo brings together super juicy chicken and crisp-tender broccoli in a dreamy, garlicky sauce that’ll have you licking your plate clean. All the flavors you crave without the heaviness! Each serving is under 500 calories, cooks up in one pan, and dinner’s ready in just about 25 minutes. It’s been my weekday hero meal for ages.
Creamy Ingredients List
- Freshly grated parmesan cheese: around half a cup gives it tang and sharp cheesy kick; grate your own if you can
- Cream cheese: toss in 2 ounces for a silky, thick sauce; choose good, plain, full-fat cream cheese
- Whole milk: whatever milk you like, but whole brings the best creaminess with a light touch
- Chicken stock or water: gives body and depth to your sauce; choose low-salt broth if you want to control the seasoning
- All purpose flour: grab a few tablespoons to thicken everything; unbleached keeps it simple
- Fresh garlic: 5 or 6 big cloves—mince for a bold, unforgettable aroma
- Onion: half a chunky yellow onion, minced, sweet and perfect when cooked down
- Seasonings: salt, black pepper, Italian blend, paprika, garlic powder—keep it handy for big flavor
- Olive oil: use it for sautéing and the sauce base; if you’ve got extra virgin, even better
- Chicken breasts: two medium, flatten or slice thin so they’re quick to cook—look for nice, gently pink chicken
- Broccoli florets: use about 2 cups for crunch and pop; deep green, tight heads mean fresh and sweet
- Pasta you like: 8 to 10 oz—your favorite shapes work! Choose whole wheat or protein pasta for added goodness
Simple Cooking Steps
- Put it All Together:
- Toss the hot pasta and broccoli into the pan with your finished sauce. Chuck in your just-sliced chicken, then take some tongs and mix until every bite is smothered in sauce. Add another shake of parmesan or the freshest parsley you can find. Serve up while it’s piping hot and dig in!
- Blend in the Cheeses:
- Toss the cream cheese and parmesan into your sauce, whisk till there’s nothing but smooth, melting goodness. Taste and sprinkle in extra salt and pepper if you want.
- Make the Creamy Base:
- While whisking, slowly pour in the milk and your chicken stock. Don’t stop moving the whisk so you get a nice silky texture. Let it bubble a minute or two until it thickens up just right.
- Thicken it Up:
- Sprinkle your flour over the garlic and onions. Stir the whole thing for about half a minute to get rid of any flour taste—it’ll turn into a nice roux base.
- Start the Garlic Alfredo Sauce:
- Without swapping the pan, lower the heat and add a splash of olive oil. Toss in the onions and let them sweat gently for a few minutes. Next, stir in the fresh garlic until it smells amazing—about 30 seconds is perfect.
- Cook the Chicken & Let it Rest:
- Blot the chicken dry, season all sides with everything: garlic powder, paprika, Italian seasoning, salt, and pepper. Heat olive oil on medium, lay in the chicken, and fry each side 5 or 6 minutes until done. Take it out, let it chill for 5 minutes, then slice into bite-sized bits.
- Boil Pasta & Broccoli:
- Get a big pot of water salty and boiling. Drop in the pasta and cook it till it’s almost ready—check your box for timing. In the last minute, add the broccoli so it turns bright and snappy. Drain together and keep them close by.
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Saving Leftovers
Let your leftovers cool all the way before popping them into a tight container in the fridge. They’ll stay good for about three days. Warm them up gently in a nonstick pan with just a splash of water or milk to keep the sauce smooth. The microwave works too—just stir halfway through so the creaminess stays on point.
Easy Ingredient Swaps
Try boneless chicken thighs, rotisserie chicken, or even skip the meat and toss in mushrooms or zucchini if you want it veggie. Cauliflower or snap peas stand in for broccoli in a pinch. For even less fat, swap in 2% milk and light cream cheese—still creamy, just lighter.
Serving Ideas
This Alfredo is awesome just as it is, but squeeze some lemon on top for brightness if you want. Sprinkle with parsley or lots of parmesan. Got some garlic bread? Even better. It’s great with a crisp green salad or a cold glass of white wine too.
Background Info
The Alfredo style started in Rome with just butter and parmesan. This spin keeps that Italian creaminess but makes it lighter so you can eat it any night of the week—no restaurant needed. You’ll get all that silky sauce and flavor, just easier on the stomach!
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Common Recipe Questions
- → How can I keep my Alfredo sauce creamy without heavy cream?
Mix milk, reduced-fat cream cheese, chicken broth, and a little parmesan to get a smooth and creamy sauce, minus the extra fat.
- → What’s the simplest way to cook the chicken for this?
Give your chicken breasts a good sprinkle of seasoning, pan-cook them till they're golden brown and fully cooked, then let them sit for a bit so the slices stay juicy.
- → Can I swap broccoli for something else?
Absolutely! Steam up some asparagus, toss in peas, or stir in a bunch of spinach if that sounds good—switch it up without making it heavy.
- → How do I make this gluten-free?
Grab gluten-free pasta, and for thickening the sauce, use a gluten-free alternative instead of regular flour.
- → Which types of pasta are good to use here?
Try penne, rotini, or fettuccine. Just go with whatever you like or you’ve got hanging out in the pantry.