Light Chicken Alfredo (Printable Version)
# What You'll Need:
→ Pasta and Veggies
01 -
2 cups broccoli florets
02 -
250 grams of your favorite pasta
→ Chicken
03 -
2 boneless chicken breasts, either butterflied or smashed flat
04 -
1 tablespoon olive oil
05 -
0.5 teaspoon garlic powder
06 -
0.5 teaspoon paprika
07 -
0.5 teaspoon Italian blend herbs
08 -
0.5 teaspoon salt
09 -
0.5 teaspoon ground black pepper
→ Alfredo Sauce
10 -
1 tablespoon butter or olive oil
11 -
Half an onion, finely chopped
12 -
5 garlic cloves, smashed and chopped
13 -
3 tablespoons plain flour
14 -
240 millilitres chicken broth or just water
15 -
240 millilitres whole milk
16 -
60 grams soft cream cheese
17 -
0.5 cup Parmesan, freshly grated
# Steps to Follow:
01 -
Drop your pasta into a big pot of well-salted boiling water. When the pasta's about a minute away from done, toss in the broccoli florets. Drain both together and set them nearby.
02 -
While that's going, pour a tablespoon of olive oil into a large skillet, medium heat. Rub the chicken with paprika, Italian herbs, garlic powder, salt, and pepper. Sear each side for about 5–6 minutes till fully cooked. Let it cool off for 5 minutes, then slice or chop it up.
03 -
With that same pan (don't bother cleaning it), add another tablespoon of butter or oil. Soften your chopped onion on medium for 3–5 minutes. Stir in garlic for about 30 seconds till you smell it. Sprinkle the flour and cook just a bit to lose that raw taste, about half a minute. Slowly add chicken broth and milk, whisk the whole time so it blends nicely.
04 -
Let that bubble gently. Now, toss in the cream cheese and Parmesan. Whisk until it's all smooth and creamy. Taste and see if you want more salt or pepper.
05 -
Pop the drained broccoli and pasta into your sauce. Pile on the chicken pieces, or mix everything up. Sprinkle extra Parmesan or chopped parsley on top if you're feeling fancy, then dig in.
# Additional Tips:
01 -
Cream cheese makes the sauce extra silky but keeps things lighter than using loads of heavy cream.