This creamy Chicken Broccoli Alfredo is a comforting dish that hits the spot! It’s rich and delicious, yet so easy to put together, making it perfect for busy weeknights. The tender chicken pairs wonderfully with fresh broccoli and pasta, all enveloped in a smooth, cheesy sauce. Your family will love this cozy meal that feels special but is simple enough for everyday cooking.
Why You Will Love This Skinny Chicken Broccoli Alfredo
This recipe is great for a busy family! It combines everyday ingredients that you likely have on hand. The steps are straightforward, making it easy to prepare. Plus, it’s delicious; everyone will enjoy the creamy flavor. It’s a wonderful way to sneak in some vegetables with the broccoli. Quick to make and satisfying, it’s sure to become a family favorite.
How to Make Skinny Chicken Broccoli Alfredo
Making this dish is a breeze. You’ll start by cooking the pasta and broccoli together, saving time on a separate pot. While that’s cooking, the chicken is seasoned and sautéed in a pan. A creamy sauce comes together in the same pan, bringing all those yummy flavors together. Just toss in the cooked pasta and broccoli, and you’re ready to serve!
What You Need
Here’s what you’ll need to whip up this tasty meal:
- 8 oz pasta (any shape)
- 2 cups broccoli florets
- 2 medium chicken breasts (pounded flat or cut in half)
- 1 tbsp olive oil (for chicken)
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- 0.5 tsp Italian seasoning
- 0.5 tsp salt (for chicken seasoning)
- 0.5 tsp pepper (for chicken seasoning)
- 1 tbsp olive oil or butter (for sauce)
- 0.5 medium onion (minced)
- 5 cloves garlic (minced)
- 3 tbsp all-purpose flour
- 1 cup chicken stock (or water)
- 1 cup whole milk
- 2 oz cream cheese
- 0.5 cup freshly-grated Parmesan cheese
Step-by-Step
- Cook pasta al dente in generously salted water according to package directions. Add the broccoli florets to the pasta during the last minute of cooking. Drain and set aside.
- While the pasta is cooking, heat a large pan on medium heat. Add the olive oil to the pan. Season chicken breasts with garlic powder, paprika, Italian seasoning, salt, and pepper. Add to the pan and cook for 5-6 minutes per side or until cooked through. Remove from the pan, cool for 5 minutes, then slice or dice.
- In the same pan (do not rinse), add 1 tablespoon olive oil and minced onion. Cook the onion down for 3-5 minutes then add in the garlic and sauté for about 30 seconds or until garlic begins to turn golden.
- Whisk in the flour until lightly toasted, about 30 seconds then gradually whisk in chicken stock and milk, whisking constantly until incorporated.
- Bring the mixture to a simmer and whisk in the cream cheese and parmesan until lump-free. Season generously with salt and pepper as desired.
- Add cooked pasta and broccoli to the sauce. Top with cooked chicken breasts. Toss to combine or serve chicken on top. Top with more parmesan cheese or parsley if desired.
How to Serve Skinny Chicken Broccoli Alfredo
This dish is delicious on its own, but you can make it even special with a few sides. A fresh garden salad complements the creamy pasta well. You might also serve it with crusty bread for a delightful bread-and-butter experience. For cheesy lovers, sprinkle extra parmesan on top. It’s perfect for family dinners, a cozy night in, or even meal prep for the week!
How to Store Skinny Chicken Broccoli Alfredo
Storing this dish is simple. Place any leftovers in an airtight container in the fridge for up to 3 days. If you want to save it longer, you can freeze it. Just be sure to let it cool completely before transferring it to a freezer-safe container. To reheat, simply warm it in the microwave or on the stovetop, adding a splash of milk or cream if it needs a little moisture.
Recipe Tips
- Use leftover rotisserie chicken to save time.
- Choose whole grain or gluten-free pasta for a healthier option.
- Add more veggies like spinach or peas for extra nutrition.
- For a spicy kick, add red pepper flakes to the sauce.
- Make sure not to overcook the chicken to keep it juicy.
Variations & Swaps
- Try turkey or shrimp instead of chicken for a different protein.
- Swap the broccoli for asparagus or zucchini based on what you have.
- Use almond milk or cashew cream for a lighter, dairy-free version.
FAQs
Can I make this meal ahead of time?
Yes! You can cook everything and store it in the fridge for up to 3 days. When you’re ready to eat, heat it gently on the stovetop or in the microwave.
Can I freeze the leftovers?
Absolutely! Cool completely before transferring to a freezer-safe container. It can be frozen for up to 2 months.
How do I reheat the pasta?
For best results, reheat in a pan on low heat with a splash of milk or water to keep it creamy. You can also use a microwave.
What can I substitute for chicken?
Feel free to use leftover turkey, shrimp, or even a plant-based protein like tofu for a vegetarian option.
What are some good side dishes to pair with this?
A simple green salad or some garlic bread pairs nicely. You could even serve it with steamed veggies for a balanced meal.
Chicken Broccoli Alfredo
Ingredients
Main Ingredients
- 8 oz pasta (any shape)
- 2 cups broccoli florets
- 2 medium chicken breasts (pounded flat or cut in half)
- 1 tbsp olive oil (for chicken)
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- 0.5 tsp Italian seasoning
- 0.5 tsp salt (for chicken seasoning)
- 0.5 tsp pepper (for chicken seasoning)
- 1 tbsp olive oil or butter (for sauce)
- 0.5 medium onion (minced)
- 5 cloves garlic (minced)
- 3 tbsp all-purpose flour
- 1 cup chicken stock (or water)
- 1 cup whole milk
- 2 oz cream cheese
- 0.5 cup freshly-grated Parmesan cheese
Instructions
Cooking
- Cook pasta al dente in generously salted water according to package directions.
- Add the broccoli florets to the pasta during the last minute of cooking.
- Drain and set aside.
- While the pasta is cooking, heat a large pan on medium heat.
- Add the olive oil to the pan. Season chicken breasts with garlic powder, paprika, Italian seasoning, salt, and pepper.
- Add to the pan and cook for 5-6 minutes per side or until cooked through.
- Remove from the pan, cool for 5 minutes, then slice or dice.
- In the same pan (do not rinse), add 1 tablespoon olive oil and minced onion.
- Cook the onion down for 3-5 minutes then add in the garlic and sauté for about 30 seconds or until garlic begins to turn golden.
- Whisk in the flour until lightly toasted, about 30 seconds then gradually whisk in chicken stock and milk, whisking constantly until incorporated.
- Bring the mixture to a simmer and whisk in the cream cheese and parmesan until lump-free.
- Season generously with salt and pepper as desired.
- Add cooked pasta and broccoli to the sauce. Top with cooked chicken breasts.
- Toss to combine or serve chicken on top. Top with more parmesan cheese or parsley if desired.
