If you’ve ever craved creamy, comforting pasta but wanted a lighter, nourishing option, you’re going to fall in love with this Healthy Chicken Alfredo with Broccoli Recipe. It perfectly balances rich, velvety sauce with lean chicken and crisp-tender broccoli, delivering all the indulgence without the heaviness. This dish not only satisfies your comfort food cravings but also sneaks in wholesome ingredients that make every bite feel guilt-free. Trust me, once you try this Healthy Chicken Alfredo with Broccoli Recipe, it will become your go-to for busy weeknights and special dinners alike.
Ingredients You’ll Need
The beauty of the Healthy Chicken Alfredo with Broccoli Recipe lies in its simplicity and fresh ingredients, each playing an essential role in building layers of flavor, texture, and color. From the tender chicken that brings protein to the vibrant green broccoli adding a pop of nutrients and crunch, every element works in harmony to create a satisfying meal.
- 2 boneless, skinless chicken breasts, sliced thinly: This ensures quick cooking and tender bites throughout the dish.
- 2 cups broccoli florets: Adds a vibrant green color and a fresh, slightly crunchy texture.
- 1 tablespoon olive oil: Used for sautéing chicken, it imparts a subtle richness and helps brown the meat beautifully.
- Salt and pepper, to taste: Essential for seasoning and balancing the flavors at every stage.
- 1/2 teaspoon garlic powder: Lends a gentle, savory depth to the chicken seasoning.
- 1/2 teaspoon onion powder: Enhances the savory profile without overpowering the dish.
- 1 tablespoon olive oil: Added freshly for sautéing garlic, creating a fragrant base for the sauce.
- 3 garlic cloves, minced: Fresh garlic makes all the difference in sauce richness and aroma.
- 1 cup unsweetened almond milk (or skim milk): Keeps the sauce creamy but light, making it a healthier alternative to heavy cream.
- 1/2 cup low-sodium chicken broth: Adds savory depth and helps create a smooth sauce.
- 1/4 cup grated Parmesan cheese: Brings signature cheesy flavor and richness that feels indulgent without overdoing it.
- 1/4 cup Greek yogurt: The secret to a creamy texture with a subtle tang, boosting protein and cutting calories.
- 1 tablespoon cornstarch: Acts as a natural thickener to get that perfect Alfredo sauce consistency.
- 1/4 teaspoon ground nutmeg (optional): Adds warm, delicate complexity to the sauce that’s classic in Alfredo recipes.
- 8 oz whole wheat fettuccine (or any pasta of your choice): Whole wheat pasta provides fiber and a nuttier flavor to complement the sauce.
How to Make Healthy Chicken Alfredo with Broccoli Recipe
Step 1: Prepare the Pasta and Broccoli
First, bring a large pot of salted water to a boil. Add the whole wheat fettuccine and cook according to package directions until al dente, usually around 8 to 10 minutes. In the last 3 minutes of cooking, toss the broccoli florets directly into the boiling pasta water. This method ensures the broccoli steams just right—crisp, vibrant, and ready to mix in without losing its color or nutrients. Drain together, reserving about 1/2 cup of the pasta water for the sauce.
Step 2: Cook the Chicken
While the pasta cooks, season the thinly sliced chicken breasts with salt, pepper, garlic powder, and onion powder. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken slices in a single layer, letting them cook undisturbed for about 2-3 minutes on each side, until golden and cooked through. Remove the chicken and set aside; you’ll add it back in later to soak up all that creamy sauce flavor.
Step 3: Make the Alfredo Sauce
In the same skillet, lower the heat to medium, add the remaining tablespoon of olive oil, and toss in the minced garlic. Sauté until fragrant, about 30 seconds, being careful not to burn it. In a small bowl, whisk together the almond milk, chicken broth, Greek yogurt, cornstarch, and nutmeg until smooth. Pour this mixture into the skillet, stirring continuously. Bring the sauce to a gentle simmer, allowing it to thicken and become lush and creamy. Stir in the Parmesan cheese until melted and silky. If the sauce feels too thick, add a splash of reserved pasta water to loosen it.
Step 4: Combine Everything
Return the cooked chicken to the skillet with the sauce, along with the drained pasta and broccoli. Toss everything gently but thoroughly to ensure every strand of pasta and chunk of chicken is coated in the creamy Alfredo goodness. Adjust salt and pepper to taste, and if desired, add more Parmesan for an extra cheesy touch. Your Healthy Chicken Alfredo with Broccoli Recipe is now ready to delight.
How to Serve Healthy Chicken Alfredo with Broccoli Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil adds a vibrant green freshness that complements the creamy sauce beautifully. For a touch of indulgence, a light dusting of extra Parmesan cheese right before serving makes the dish feel restaurant-worthy in seconds.
Side Dishes
Serve this meal alongside a crisp mixed green salad dressed with a tangy vinaigrette or a simple garlic bread made with whole grain baguette. These sides balance the rich Alfredo flavors with refreshing textures and additional nutrient variety.
Creative Ways to Present
For a fun twist, try serving the Healthy Chicken Alfredo with Broccoli Recipe in individual ramekins baked briefly under the broiler with a Parmesan crust on top. Alternatively, spiralize zucchini noodles for a lower-carb base and toss them with the sauce and chicken, making the dish feel fresh and playful.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Healthy Chicken Alfredo with Broccoli Recipe in an airtight container in the refrigerator. It will stay fresh for up to three days, making it perfect for easy lunches or quick dinners right out of the fridge.
Freezing
While the sauce is best enjoyed fresh, you can freeze portions of the chicken and broccoli mixture separately without pasta for up to two months. Thaw in the refrigerator overnight and reheat gently to avoid curdling the sauce or drying out the chicken.
Reheating
Reheat leftovers gently over low heat on the stovetop, adding a splash of milk or chicken broth to restore creaminess and prevent drying. Stir frequently until heated through. Microwaving works too, but add liquid and cover tightly to retain moisture.
FAQs
Can I use another type of milk instead of almond milk?
Absolutely! Unsweetened almond milk is a great low-calorie choice, but skim milk, soy milk, or even oat milk work well too. Just be sure they are unsweetened to avoid altering the savory flavor.
Is it okay to use frozen broccoli?
Yes, frozen broccoli can be a convenient option. Just thaw and drain it well before adding to avoid excess moisture that might dilute your sauce.
Can I make this recipe vegetarian?
Of course! Simply omit the chicken and consider adding sautéed mushrooms or extra broccoli for a satisfying vegetarian version of the Healthy Chicken Alfredo with Broccoli Recipe.
How can I make this dish gluten-free?
Swap the whole wheat fettuccine for your favorite gluten-free pasta, such as rice or chickpea-based noodles. The sauce and other ingredients are naturally gluten-free.
Is Greek yogurt okay to use, or will it curdle?
Greek yogurt is a fantastic addition for creaminess and protein, but add it slowly off the heat and stir continuously to prevent curdling. The cornstarch also helps stabilize the sauce texture.
Final Thoughts
This Healthy Chicken Alfredo with Broccoli Recipe is a delicious way to enjoy all the creamy comfort of traditional Alfredo without feeling weighed down. Its nourishing ingredients, quick preparation, and beautiful balance of flavors make it an absolute favorite to cook again and again. Once you try it, I bet it’ll become a staple in your kitchen as it has in mine!
Print
Healthy Chicken Alfredo with Broccoli Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Fat
Description
This Healthy Chicken Alfredo with Broccoli recipe offers a lighter take on the classic Italian favorite, combining tender chicken breast, nutritious broccoli, and a creamy sauce made with Greek yogurt and almond milk. Perfect for a wholesome and satisfying weeknight dinner that doesn’t compromise on flavor.
Ingredients
Chicken and Vegetables
- 2 boneless, skinless chicken breasts, sliced thinly
- 2 cups broccoli florets
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Sauce
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 cup unsweetened almond milk (or skim milk)
- 1/2 cup low-sodium chicken broth
- 1/4 cup grated Parmesan cheese
- 1/4 cup Greek yogurt
- 1 tablespoon cornstarch
- Salt and pepper, to taste
- 1/4 teaspoon ground nutmeg (optional)
Pasta
- 8 oz whole wheat fettuccine (or any pasta of your choice)
Instructions
- Prepare the chicken: Season the thinly sliced chicken breasts with salt, pepper, garlic powder, and onion powder. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook until golden and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Cook the broccoli: In the same skillet, add the broccoli florets and a splash of water. Cook for about 4-5 minutes until the broccoli is tender-crisp. Remove and set aside with the chicken.
- Cook the pasta: While cooking chicken and broccoli, bring a large pot of salted water to a boil. Cook the whole wheat fettuccine according to package instructions until al dente. Drain and set aside.
- Prepare the Alfredo sauce: In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. In a small bowl, whisk together the almond milk, chicken broth, Greek yogurt, Parmesan cheese, cornstarch, nutmeg, salt, and pepper until smooth. Pour this mixture into the skillet and cook, stirring continuously, until it thickens slightly, about 3-5 minutes. Adjust seasoning to taste.
- Combine everything: Return the cooked chicken and broccoli to the skillet with the sauce. Toss to coat well and heat through for 2-3 minutes. Then add the cooked pasta and gently mix until everything is evenly coated with the creamy Alfredo sauce.
- Serve: Divide the pasta among plates, garnish with extra Parmesan if desired, and serve immediately.
Notes
- Using Greek yogurt instead of heavy cream significantly reduces fat and calories while adding protein.
- For a dairy-free option, omit Parmesan cheese and replace Greek yogurt with a dairy-free yogurt alternative.
- To make this recipe gluten-free, substitute whole wheat fettuccine with gluten-free pasta.
- Be careful not to overcook the broccoli to maintain its bright color and crunch.
