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Low Calorie Chicken Alfredo

Delicious Low Calorie Chicken Alfredo in Under 30 Minutes

Enjoy a guilt-free Low Calorie Chicken Alfredo that’s creamy, flavorful, and ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 plates
Course: Dinner
Cuisine: Italian
Calories: 496
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Pasta Any shape; whole wheat or zucchini noodles are fantastic, low-calorie alternatives.
For the Chicken
  • 2 pounds Chicken Breasts Pound them flat for even cooking or opt for pre-cooked varieties.
For the Vegetables
  • 2 cups Broccoli Florets Feel free to replace with spinach or peas for a different twist.
  • 1 medium Onion Sauté until translucent; shallots can also work well.
  • 3 cloves Garlic Use less if you prefer a milder flavor.
For the Sauce
  • 2 tablespoons Olive Oil Swap with butter if you prefer a richer taste.
  • 2 tablespoons All-Purpose Flour Cornstarch is a gluten-free alternative.
  • 1 cup Chicken Stock Vegetable stock or water makes a suitable substitute.
  • 1 cup Whole Milk Low-fat or plant-based milk are excellent options.
  • 2 ounces Cream Cheese For a lighter version, use a dairy-free option.
  • 1/4 cup Parmesan Cheese Nutritional yeast is a great vegan alternative.

Equipment

  • large pot
  • Skillet
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Cook the pasta according to the package instructions until al dente, about 8-10 minutes. In the final minute, add broccoli florets. Drain and set aside.
  2. In a skillet, heat olive oil over medium heat. Season chicken with salt, pepper, and paprika. Cook for 5-6 minutes on each side until golden brown. Rest, then slice.
  3. In the same skillet, add minced onion and sauté until translucent, about 3-4 minutes. Then add minced garlic and cook for an additional 1-2 minutes.
  4. Sprinkle flour over the onion and garlic, stirring for one minute. Gradually whisk in chicken stock and milk. Bring to a simmer, then add cream cheese and Parmesan, whisking until smooth.
  5. Add the drained pasta and broccoli to the sauce, tossing gently to coat. Adjust sauce consistency with reserved pasta water if needed.
  6. Serve on plates with sliced chicken on top and an extra sprinkle of Parmesan. Garnish with fresh herbs if desired.

Nutrition

Serving: 1plateCalories: 496kcalCarbohydrates: 32gProtein: 30gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 10IUVitamin C: 50mgCalcium: 20mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently and add a splash of milk to restore creaminess.

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