If you’re craving something comforting yet nourishing, you’ll love this Healthy Chicken Alfredo with Broccoli Recipe. It perfectly balances creamy, flavorful sauce with wholesome ingredients, making it a go-to for anyone wanting a dish that’s indulgent without guilt. Tender strips of chicken, fresh broccoli, and a lightened-up Alfredo sauce come together with whole wheat pasta to create a meal that’s both satisfying and packed with nutrients, ideal for a weeknight dinner or anytime you want a delicious, health-conscious option.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and thoughtful choices. Each ingredient is essential to building the layers of flavor, texture, and color that make the Healthy Chicken Alfredo with Broccoli Recipe a standout.
- 2 boneless, skinless chicken breasts: Provides lean protein to keep the dish hearty and satisfying.
- 8 ounces fettuccine or whole wheat pasta: Whole wheat adds fiber and a nutty flavor while offering a wholesome base.
- 2 cups fresh broccoli florets: Adds vibrant green color and a fresh, crisp bite full of vitamins.
- 1 tablespoon olive oil: A healthy fat that helps brown the chicken beautifully.
- 3 cloves garlic, minced: Brings aromatic warmth and depth to the sauce.
- 1 tablespoon flour: Acts as a thickening agent to give the sauce its creamy consistency.
- 1 ½ cups low-fat milk: Keeps the sauce creamy while keeping calories in check.
- ½ cup low-sodium chicken broth: Adds savory notes and thins the sauce to just the right texture.
- ½ cup grated Parmesan cheese: Delivers that traditional cheesy Alfredo tang and richness.
- ¼ teaspoon salt: Enhances all the other flavors without overpowering.
- ¼ teaspoon black pepper: Adds mild heat and a peppery finish.
- Pinch of nutmeg (optional): A subtle warm spice that complements creamy sauces perfectly.
- Chopped parsley for garnish (optional): A fresh, colorful touch to brighten the presentation.
How to Make Healthy Chicken Alfredo with Broccoli Recipe
Step 1: Cook the Pasta and Broccoli
Begin by boiling a large pot of salted water. Cook the fettuccine according to the package instructions for al dente texture. When there are about 2 to 3 minutes left on the pasta, toss in the fresh broccoli florets to blanch them just enough to stay crisp-tender. Once done, drain them together and set aside. This technique ensures your broccoli stays bright green and perfectly cooked to complement the rest of the dish.
Step 2: Sauté the Chicken
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chicken strips and cook for 5 to 6 minutes until golden and cooked through. Cooking the chicken first allows it to develop a lovely sear and locks in the juices. Once done, remove the chicken to a plate—you’ll return it to the pan later to soak up all that creamy sauce.
Step 3: Create the Alfredo Sauce
Using the same skillet, add the minced garlic and sauté for about 30 seconds. Be careful not to burn it; you want its aroma to infuse the sauce foundation. Sprinkle in the flour and whisk constantly for 1 minute to cook out the raw flour taste and create a roux. Gradually whisk in the low-fat milk and chicken broth to avoid lumps, then simmer for 3 to 4 minutes until the sauce thickens slightly. This step is the heart of the Healthy Chicken Alfredo with Broccoli Recipe, delivering creamy texture without heavy cream.
Step 4: Add Cheese and Seasonings
Stir in the grated Parmesan cheese, salt, black pepper, and if you like, a pinch of nutmeg. The cheese melts into the sauce, providing that classic cheesy flavor, while the nutmeg offers a subtle warmth that elevates the overall dish. Give the sauce a good stir to combine everything smoothly.
Step 5: Combine and Heat Through
Return the cooked chicken, pasta, and broccoli to the skillet. Toss everything gently to coat all ingredients evenly in the luscious sauce. Let it cook for an additional 1 to 2 minutes to ensure the mixture is heated through and flavors meld beautifully. Then, it’s ready to serve!
How to Serve Healthy Chicken Alfredo with Broccoli Recipe
Garnishes
A sprinkle of fresh chopped parsley not only adds a pop of bright color but also lends a fresh, herbaceous note that complements the rich sauce. You can also add extra Parmesan for cheesy fans wanting more depth in every bite.
Side Dishes
This dish pairs wonderfully with a simple green salad tossed in a light vinaigrette to balance the creaminess. Garlic bread or a crusty whole grain loaf are also fantastic to sop up any leftover sauce. For a low-carb option, steamed asparagus or roasted Brussels sprouts work well alongside.
Creative Ways to Present
Serve the pasta in a wide, shallow bowl so each forkful showcases the vibrant broccoli and chicken against the creamy sauce backdrop. Alternatively, portion it into pretty ramekins for a dinner party presentation, garnished with a sprig of parsley or a lemon wedge to brighten flavors.
Make Ahead and Storage
Storing Leftovers
Store any leftover Healthy Chicken Alfredo with Broccoli Recipe in an airtight container in the fridge for up to 3 days. The sauce and chicken hold up well, though the broccoli may soften slightly. Give it a gentle stir before reheating to recombine everything.
Freezing
This recipe can be frozen, but it’s best to freeze separate components if possible. Freeze cooked chicken and broccoli in one container and the pasta with Alfredo sauce in another to prevent the broccoli from becoming mushy. Use freezer-safe containers and consume within 2 months for optimal flavor.
Reheating
When you’re ready to eat leftovers, reheat gently on the stovetop over medium-low heat. Add a splash of milk or chicken broth to loosen the sauce as it warms, stirring often to keep the sauce silky. Avoid microwaving for long periods, which can dry out the chicken and pasta.
FAQs
Can I use a different vegetable instead of broccoli?
Absolutely! Spinach, peas, or asparagus are excellent substitutes if broccoli isn’t on hand. Just add them during the last few minutes of pasta cooking or sauté separately to maintain their texture.
Is there a gluten-free version of this recipe?
Yes, you can swap the fettuccine for gluten-free pasta and use gluten-free flour to make the roux. This keeps the dish accessible while preserving the creamy, comforting qualities you love.
How can I make the sauce creamier without adding heavy cream?
Adding a spoonful of Greek yogurt at the end of cooking is a fantastic trick for extra creaminess with fewer calories and extra protein. Just stir it in off the heat to prevent curdling.
What if I don’t have low-fat milk or chicken broth?
You can use whole milk or even unsweetened plant-based milk to adjust richness according to your preference. For broth, vegetable broth or water with a pinch of salt works in a pinch.
Can this recipe be made in advance for a meal prep plan?
Yes, it reheats very well and makes a fantastic meal prep option. Just keep pasta and sauce separate if possible for best texture, and combine them fresh before serving each day.
Final Thoughts
There’s something truly special about a dish that feels indulgent yet supports your health goals, and this Healthy Chicken Alfredo with Broccoli Recipe hits that sweet spot perfectly. It’s my go-to when I want comfort and nutrition wrapped into one satisfying meal. I can’t recommend it enough—give it a try, and you might just find your new favorite weeknight dinner!
Print
Healthy Chicken Alfredo with Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American-Italian
Description
A healthy twist on classic chicken Alfredo featuring tender chicken breast, fresh broccoli, and a light Parmesan-based sauce served over fettuccine or whole wheat pasta. This recipe balances creamy flavors with wholesome ingredients for a nutritious and satisfying meal perfect for weeknight dinners.
Ingredients
Protein & Pasta
- 2 boneless, skinless chicken breasts, sliced into strips
- 8 ounces fettuccine or whole wheat pasta
Vegetables
- 2 cups fresh broccoli florets
Sauce & Seasonings
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon flour
- 1 ½ cups low-fat milk
- ½ cup low-sodium chicken broth
- ½ cup grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of nutmeg (optional)
- Chopped parsley for garnish (optional)
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil and cook the fettuccine according to package directions. Add the broccoli florets during the last 2–3 minutes of cooking to blanch them. Drain both pasta and broccoli together and set aside.
- Sauté Chicken: Heat olive oil in a large skillet over medium heat. Add the sliced chicken breasts and cook for 5–6 minutes or until they’re golden brown and cooked through. Remove the chicken from the skillet and keep aside.
- Make the Sauce: In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Sprinkle in the flour and whisk continuously for 1 minute to form a roux. Slowly pour in the low-fat milk and chicken broth while whisking, then simmer for 3–4 minutes, stirring constantly, until the sauce thickens slightly.
- Add Flavor: Stir in the grated Parmesan cheese, salt, black pepper, and nutmeg if using. Mix well until the cheese melts and the sauce is smooth.
- Combine and Heat Through: Return the cooked chicken, pasta, and broccoli to the skillet. Toss gently to coat everything evenly with the sauce. Cook for an additional 1–2 minutes until everything is heated through.
- Garnish and Serve: Sprinkle chopped parsley on top for a fresh finish and serve the dish warm for the best flavor.
Notes
- Use whole wheat or gluten-free pasta to suit dietary needs.
- Substitute broccoli with spinach or peas as preferred.
- For added creaminess without extra fat, stir in a spoonful of Greek yogurt.
