Guiltless Chicken Alfredo with Broccoli is a tasty and healthy dinner recipe that uses a lighter version of the classic sauce. There is no butter, heavy cream or cream cheese in this yummy sauce, but it is still creamy, thick and super flavorful!
Y’all they are still talking about this one!! It has been at least a month since I made this and I have been wanting to get it up on the blog and just haven’t gotten to it…I am so sorry guys because this is one that you are going to want to put in your back pocket.
I made this Guiltless Chicken Alfredo with Broccoli one evening that I was craving Fettuccine Alfredo but didn’t want the fat, calories and guilt that would certainly come if I made a tradional version. I had already laid out chicken for dinner (I certainly could be perfectly happy with a meatless meal but the rest of the gang would not. The added protein doesn’t hurt either & I do stay fuller a while longer when I include it) and I had a bag of broccoli florets in the frig that needed to get used up.
I found this recipe from a blog that I love! I know I can always trust Ali’s recipes, Gimme Some Oven and decided to use her alfredo sauce along with my chicken breasts, broccoli and whole grain rotini pasta to create my Guiltless Chicken Alfredo with Broccoli.
I really had to pat myself on the back with this one 😉 I didn’t tell anyone that the sauce was a “healthier” alfredo until after dinner…he…he 😉 In fact my fiancé gave me this “you’ve got to be kidding me” look when I told him what was for dinner. Of course, I left of “guiltless” and just said, “oh we are having Chicken Alfredo with Broccoli.”
The alfredo sauce comes together just using olive oil, fresh garlic, flour, chicken broth, milk and parmesan cheese. No butter, no cream of any kind and no cream cheese! Just add a little salt, pepper and crushed red pepper at the end for seasoning and you’ve got it!! You’re probably thinking that it couldn’t possibly have all the yummy flavor of a more traditional alfredo but I promise you that it does!!
Are you convinced to give it a shot yet? I promise you won’t be disappointed and in fact you just might be the dinnertime hero 🙂 Okay, let’s get to the recipe…
Here is your recipe for Guiltless Chicken Alfredo with Broccoli:
- 1 box (14 oz.) whole grain rotini pasta (or any other shape)
- 1 lb. fresh broccoli florets, chopped into bite-size pieces
- 2 tbsp. extra virgin olive oil (divided)
- 1 large, sweet, yellow onion; chopped
- 4-5 cloves of garlic; minced or pressed (divided)
- 1 lb. boneless, skinless chicken breasts; chopped into bite-sized pieces
- 3 tbsp. flour
- 1 cup reduced-sodium chicken broth
- 1 cup 1% lowfat milk
- ¾ cup parmesan cheese
- 1 tsp. crushed red pepper flake (more or less or none depending on preference)
- sea salt and fresh ground pepper to taste
- Cook pasta to al-dente according to package instructions in a large pot. Add the broccoli to the boiling water for the last 2 minutes of cooking. Reserve 1 cup starchy cooking water right before draining pasta and broccoli. Turn off heat. Drain pasta and broccoli and return to hot pot. Set aside, cover to keep warm.
- While the pasta is cooking, heat a large skillet over medium-high heat. Add 1 tbsp. of the olive oil to the pan and chopped onion and half of the garlic. Sauté the onion and garlic for 2-3 minutes or until the onion is turning translucent and soft.
- Add the chopped chicken to the pan and sauté the chicken for 5 minutes or until cooked through and slightly browned on all sides. Turn off heat and set aside.
- Heat a medium sauce pan over medium heat. Add remaining olive oil and garlic to the pan. Sauté garlic for about one minute, stirring constantly. Sprinkle the flour into the pot and stir to combine, cooking the flour for an additional minute.
- Slowly pour the chicken broth into the pan and whisk until combined and no flour lumps remain. Add the milk and whisk to combine. Bring the mixture to a slow boil, whisking continuously until thickened, 1-2 minutes. Turn off heat.
- Add parmesan cheese, crushed red pepper flake (if using), salt and pepper. Stir to combine and melt the parmesan.
- Add chicken, alfredo sauce and starchy cooking water to the pot that contains the pasta and broccoli. Stir to combine and check seasonings to see if any additional is needed.
- Serve immediately with additional parmesan cheese for garnish, a simple green salad and crusty whole grain bread.
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