Description
A lightened-up chicken broccoli Alfredo with low-fat milk, broth, and Parmesan. Creamy, comforting, and ready in 30 minutes for a guilt-free dinner.
Ingredients
8 oz fettuccine or linguine (whole wheat or low-carb optional)
2 cups broccoli florets
1 lb boneless, skinless chicken breast, sliced
1 tbsp olive oil
3 cloves garlic, minced
1 tbsp flour (or cornstarch for gluten-free)
1 cup low-fat milk
½ cup chicken broth
½ cup grated Parmesan cheese
Salt and black pepper, to taste
¼ tsp crushed red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Instructions
Cook pasta according to package directions. Add broccoli to boiling pasta during the last 2–3 minutes. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add chicken, season with salt and pepper, and sauté 5–7 minutes until cooked through. Remove from skillet.
In the same pan, sauté garlic for 1 minute.
Whisk in flour and cook for 30 seconds. Slowly add milk and broth while whisking to prevent lumps.
Simmer 3–4 minutes until slightly thickened. Stir in Parmesan and red pepper flakes (if using).
Return chicken to the skillet along with pasta and broccoli. Toss to combine and heat through.
Garnish with fresh parsley and serve warm.
Notes
Use gluten-free pasta and cornstarch to make it gluten-free.
Add shrimp, turkey, or mushrooms for variation.
A splash of lemon juice or white wine adds brightness.
Reheat gently with a splash of milk or broth to restore creaminess.
Avoid freezing—sauce may separate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
