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This creamy chicken and broccoli Alfredo delivers classic Italian comfort with a healthy twist. The velvety sauce coats each strand of pasta perfectly, while tender chicken and fresh broccoli add protein and nutrients. Best of all, this lighter version has all the rich flavor you crave with significantly fewer calories than traditional recipes.
The real achievement of this recipe is creating an Alfredo sauce that tastes indulgent while being much lighter than classic versions. The combination of reduced-fat dairy and proper cooking technique yields a sauce so creamy and flavorful, most people can't tell it's a healthier adaptation.
Key Ingredients
- Chicken: Use lean boneless, skinless breasts cut to uniform thickness
- Pasta: Regular or whole wheat linguine works best for sauce adherence
- Broccoli: Fresh florets provide optimal texture and nutrition
- Dairy: Reduced-fat milk and light cream cheese create the base
- Seasonings: Fresh garlic and Parmesan cheese provide robust flavor
Preparation Steps
- Cook Pasta:
- Boil pasta in salted water until almost al dente. Add broccoli for final minute of cooking.
- Cook Chicken:
- Sear seasoned chicken breasts in olive oil until golden and cooked through.
- Make Sauce:
- Sauté garlic, add flour to make roux, then whisk in milk and broth gradually.
- Finish Sauce:
- Simmer until thickened, incorporate cream cheese and Parmesan in stages.
- Combine:
- Toss pasta and broccoli with sauce, using reserved pasta water to adjust consistency.
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Serving Ideas
Complete the meal with a crisp arugula salad and roasted grape tomatoes. Add whole grain garlic bread for a more substantial dinner.
Recipe Variations
- Use shrimp instead of chicken
- Add Mediterranean vegetables
- Include sautéed mushrooms
- Substitute vegetable noodles
Storage
Store in airtight containers up to three days. Reheat gently with added liquid to maintain creaminess.
This lighter Alfredo proves that classic Italian comfort food can be adapted for modern healthy eating without sacrificing the creamy, satisfying qualities that make it a favorite.
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Frequently Asked Questions
- → How does this recipe end up with fewer calories than usual Alfredo?
- It swaps heavy ingredients like cream and lots of butter for chicken stock, a smaller amount of whole milk, and cream cheese, which keeps it rich but lighter.
- → Can I just use frozen broccoli instead of fresh?
- Totally. Just thaw it before cooking and toss it into the boiling pasta water when there’s about 30 seconds left.
- → Is there a gluten-free way to make this?
- Yep! Use gluten-free pasta and replace the flour with either cornstarch (use half the amount) or a gluten-free substitute.
- → Can I prep this meal ahead?
- Definitely. Once cooked, store it in airtight containers for up to three days in the fridge. If the sauce thickens when reheating, just stir in a splash of milk.
- → What other veggies could work in this?
- Try adding mushrooms, baby spinach, asparagus, or peas. Greens like spinach should go in last, but firmer veggies can cook with the pasta like the broccoli.