Healthy chicken Alfredo with broccoli is a quick and easy dinner with a lightened up but delicious creamy sauce coating every bite. Sure to be a new family favorite!

{Be sure to check out my video for this recipe!}

Did you all have a fun Valentine’s Day?

The kiddos had parties at school and brought home ALL the candy, which of course just made their day! We played Valentine’s bingo, decorated hearts and made some peanut butter chocolate chip snack bars. Because, chocolate.

And last night, my husband and I had a rare weeknight out.

We went to see a live performance of a music trio with an amazing guitarist. Charlie Hunter plays this custom-made guitar that has extra strings and allows him to do bass and guitar. It’s pretty cool and we had a great time!

Today I’m back to it and I’m bringing you another quick and easy chicken dinner.

Yes, I’m so predictable and I’m so OK with that.

My healthy chicken Alfredo with broccoli is ready in about 20 minutes and you’ll go crazy for the luxurious sauce.

Trust me, you won’t know this is lightened up. It tastes so rich and creamy! (But there’s NO heavy cream needed!)

It’s easy enough for any weeknight dinner and it’s perfect for a comfort food meal that’ll give you all the cozy feels without permanently attaching itself to your thighs. 😉

(If you love saucy chicken dishes like I do, also check out this quick chicken cacciatore. Simple and scrumptious!)

Now, I’ve got some notes, tips and substitutions coming up below on how to make healthy chicken Alfredo. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on this healthy chicken Alfredo with broccoli:

• I use and recommend whole what fettuccine if you can find it, but you can substitute regular or even use spaghetti. Just pay attention to the cooking time on the box and adjust accordingly.
• To make this recipe so quickly, I cook the pasta and broccoli in one pot and have the chicken going in a skillet at the same time.
• You need to cut the broccoli into small florets so that it will cook along with the pasta.
• I use skim milk and reduced fat cream cheese, but you can substitute your milk of choice and full fat or fat free cream cheese, if you prefer.

Also, if you have any leftovers, they keep great.

Simply store, covered, in the refrigerator, for up to 4-5 days. Reheat in individual servings in the microwave. It makes a fantastic lunch another day!

If you are ready for comfort food but still want to stick to your healthy eating goals, this is the dinner for you!

Have a wonderful weekend!

XO,

Kathryn

P.S. Looking for other quick and easy chicken dinners?

• One-pot creamy chicken and mushroom pasta with peas (Family Food on the Table)
• 15-minute honey ginger chicken (Family Food on the Table)
• Easy chicken Parmesan (Crazy for Crust)
• Easy chicken and black bean burritos (She Wears Many Hats)
• Quick chicken curry (Family Food on the Table)

And be sure to check out my VIDEO for this recipe!

Yield: 4 servings

Healthy chicken Alfredo with broccoli

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Healthy chicken Alfredo with broccoli is a quick + easy dinner with a lightened up but delicious creamy sauce!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 3/4 pound whole wheat fettuccine
• 1 small head broccoli, cut into small florets
• 1 tablespoon extra-virgin olive oil, divided
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper, divided
• 3 tablespoons flour of choice
• 1 cup low-sodium chicken broth
• 1 cup skim milk
• 1/4 cup cream cheese (I use 1/3 less fat)
• 1/4 cup grated Parmesan cheese (plus extra for serving)

Instructions

1. Bring a large pot of water to a boil. Add a good dose of salt and then then fettuccine. When two minutes remain in the pasta cooking time, add the broccoli to the pot with the pasta. Then drain the pasta and broccoli.
2. Meanwhile, heat 1 teaspoon of the olive oil in a large sauté pan over medium heat.
3. Season chicken with half of the salt and pepper and add to skillet. Saute chicken for 6-7 minutes, until well browned. Add garlic and cook another 1-2 minutes, until chicken is cooked through. Remove chicken pieces to a plate and cover with foil to keep warm.
4. Add remaining 2 teaspoons olive oil to the pan. Add flour and cook for 1 minute - it will be clumpy. Just push it around the pan to cook some of the raw flour taste out.
5. Slowly add the chicken broth and then the milk, whisking constantly to get all the clumps out and make a smooth sauce.
6. Bring the sauce to a simmer than add then cream cheese, Parmesan and remaining salt and pepper.
7. Add chicken and stir to combine.
8. Serve the chicken and sauce over the cooked pasta and broccoli. (Or you can mix the pasta and broccoli into the skillet and stir to combine there.)
9. Season to taste with salt and pepper, add extra Parmesan if desired and enjoy!

Notes

I use and recommend whole what fettuccine if you can find it, but you can substitute regular fettuccine or even use spaghetti. Just pay attention to the cooking time on the box and adjust accordingly.

You need to cut the broccoli into small florets so that it will cook along with the pasta.

I use skim milk and reduced fat cream cheese, but you can substitute your milk of choice and full fat or fat free cream cheese, if you prefer.

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 693Total Fat: 15gSaturated Fat: 5gCholesterol: 141mgSodium: 458mgFiber: 6gSugar: 8gProtein: 57g