Skinny Chicken Alfredo Pasta (Print Version)
Chicken and broccoli in a creamy garlic sauce that's light, flavorful, and ready in under 30 minutes.
# Ingredients:
→ Pasta and Vegetables
01 -
8-10 ounces pasta, any shape
02 -
2 cups broccoli florets
→ Chicken
03 -
2 medium chicken breasts, pounded flat or cut in half
04 -
1 tablespoon olive oil
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon paprika
07 -
1/2 teaspoon Italian seasoning
08 -
1/2 teaspoon salt
09 -
1/2 teaspoon pepper
→ Alfredo Sauce
10 -
1 tablespoon olive oil or butter
11 -
1/2 onion, minced
12 -
5-6 cloves garlic, minced
13 -
3 tablespoons all-purpose flour
14 -
1 cup chicken stock or water
15 -
1 cup whole milk
16 -
2 ounces cream cheese
17 -
1/2 cup freshly grated Parmesan cheese
# Steps to Follow:
01 -
Cook pasta al dente in generously salted water according to package directions. Add broccoli florets to the pasta during the last minute of cooking. Drain and set aside.
02 -
Heat a large pan over medium heat. Add olive oil. Season chicken breasts with garlic powder, paprika, Italian seasoning, salt, and pepper. Cook chicken breasts for 5-6 minutes per side, or until cooked through. Remove from pan, let cool for 5 minutes, and slice or dice.
03 -
Using the same pan, add olive oil and cook minced onion for 3-5 minutes. Add minced garlic and saute for 30 seconds until golden. Whisk in flour and toast lightly for 30 seconds. Gradually whisk in chicken stock and milk, stirring constantly until combined.
04 -
Bring the sauce mixture to a simmer. Whisk in cream cheese and Parmesan until smooth and lump-free. Season generously with salt and pepper to taste.
05 -
Add cooked pasta and broccoli to the sauce. Top with cooked chicken (diced or sliced). Toss to combine or serve chicken on top. Garnish with extra Parmesan or parsley, if desired.
# Additional Notes:
01 -
For a lighter version, use low-fat cream cheese and skim milk without compromising flavor.