There’s something incredibly comforting about a warm, creamy bowl of pasta, especially when it’s rich in flavor but still light enough to enjoy guilt-free. This Light & Creamy Chicken Broccoli Alfredo is the perfect balance of indulgence and nutrition. It takes everything you love about a classic Alfredo—tender chicken, crisp-tender broccoli, and a luxuriously creamy sauce—and gives it a healthier twist without sacrificing taste.

Perfect for a cozy weeknight dinner or even a meal-prep option, this dish is a great way to satisfy those creamy pasta cravings while keeping things fresh and light. The best part? It comes together in under 30 minutes, making it an excellent go-to for busy days.

Why You’ll Love This Recipe

• Lighter, but still creamy – This version skips the heavy cream and uses lighter ingredients to create a silky, rich sauce without all the extra fat.
• Quick & easy – With just a few simple steps, you’ll have a delicious homemade Alfredo on the table in no time.
• Nutritious & satisfying – Packed with lean protein from the chicken and fiber-rich broccoli, this dish will keep you full and energized.
• Customizable – Swap out the pasta for whole wheat, gluten-free, or even zucchini noodles to suit your preferences.

Ingredients You’ll Need

For the Chicken & Broccoli:

• 2 cups broccoli florets
• 2 boneless, skinless chicken breasts, sliced into thin strips
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder

For the Alfredo Sauce:

• 1 cup low-fat milk
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 2 garlic cloves, minced
• ½ cup grated Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon Italian seasoning

For the Pasta:

• 8 ounces fettuccine or pasta of choice

How to Make Light & Creamy Chicken Broccoli Alfredo

Step 1: Cook the Pasta & Broccoli

Start by boiling a large pot of salted water. Add the pasta and cook according to package instructions until al dente. About 2 minutes before the pasta is done, toss in the broccoli florets to let them soften slightly while retaining their vibrant green color. Drain and set aside.

Step 2: Cook the Chicken

While the pasta is cooking, heat a large skillet over medium heat. Add olive oil, then place the sliced chicken in the pan. Sprinkle with salt, pepper, and garlic powder. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove from the pan and set aside.

Step 3: Make the Lighter Alfredo Sauce

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Sprinkle in the flour and whisk continuously for 1 minute to create a roux.

Slowly pour in the low-fat milk, whisking constantly to prevent lumps. Continue stirring as the sauce thickens, about 2-3 minutes. Stir in the Parmesan cheese, salt, black pepper, and Italian seasoning. Let the sauce simmer until smooth and creamy.

Step 4: Combine Everything

Return the cooked chicken to the skillet and toss to coat it in the Alfredo sauce. Add the drained pasta and broccoli, gently mixing everything together until well combined. If needed, add a splash of milk to loosen up the sauce.

Step 5: Serve & Enjoy

Plate the pasta while it’s hot, garnishing with extra Parmesan cheese and a sprinkle of black pepper. Serve immediately and enjoy a comforting, yet lighter take on classic Alfredo!

Helpful Tips

• Use freshly grated Parmesan – It melts better and gives the sauce a smoother texture compared to pre-shredded cheese.
• Don’t overcook the broccoli – Adding it in the last two minutes of boiling the pasta keeps it bright and slightly crisp.
• Adjust the sauce consistency – If the sauce gets too thick, add a bit more milk to make it creamier.
• Meal prep friendly – Store leftovers in an airtight container for easy meals throughout the week.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Lightened-Up

Notes

• For an extra protein boost, swap regular pasta for chickpea or lentil-based pasta.
• If you like a bit of spice, add a pinch of red pepper flakes to the sauce.
• To make this gluten-free, use cornstarch instead of flour for thickening, and pair it with gluten-free pasta.

Nutritional Information (Per Serving)

• Calories: ~350
• Protein: 30g
• Carbohydrates: 40g
• Fat: 10g
• Fiber: 4g

Frequently Asked Questions

Can I make this dairy-free?

Yes! Substitute the butter with olive oil, use unsweetened almond or oat milk, and swap Parmesan cheese for a dairy-free alternative.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore the creamy texture.

Can I use a different vegetable?

Absolutely! Instead of broccoli, try spinach, asparagus, or mushrooms for a delicious variation.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Not recommended, as the sauce can separate when thawed.
• Reheating: Warm on the stovetop over low heat with a splash of milk to maintain creaminess.

Related Recipes

If you enjoyed this light and creamy dish, you might also love:

• Cowboy Butter Chicken Linguine – Bold, Buttery, and Bursting with Flavor
• Creamy Chicken and Spinach Casserole
• Chicken Alfredo: A Comforting Classic for Every Occasion
• Creamy Steak Alfredo Pasta

Conclusion

This Light & Creamy Chicken Broccoli Alfredo is proof that you don’t have to give up comfort food to eat healthier. With its velvety sauce, tender chicken, and perfectly cooked pasta, it’s a dish you’ll want to make again and again. Whether you’re cooking for family, meal-prepping for the week, or just treating yourself to a cozy dinner, this recipe delivers on flavor without the heaviness of traditional Alfredo.

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