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
Scale
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.
