Lighter Chicken Alfredo Pasta (Printer-Friendly Version)
# What You'll Need:
→ Base
01 -
8-10 ounces pasta, any shape
02 -
2 cups fresh broccoli florets
→ Chicken
03 -
2 medium chicken breasts, pounded flat or halved
04 -
1 tablespoon olive oil
05 -
½ teaspoon each: garlic powder, paprika, Italian seasoning, salt, pepper
→ Lightened Alfredo Sauce
06 -
1 tablespoon olive oil or butter
07 -
½ onion, minced
08 -
5-6 cloves garlic, minced
09 -
3 tablespoons all-purpose flour
10 -
1 cup chicken stock or water
11 -
1 cup whole milk
12 -
2 ounces cream cheese
13 -
½ cup freshly-grated Parmesan cheese
# Let's Cook!:
01 -
Cook pasta in salted water until al dente. Add broccoli during last minute of cooking. Drain and set aside.
02 -
Heat oil in large pan. Season and cook chicken 5-6 minutes per side until done. Remove, rest 5 minutes, then slice.
03 -
In same pan, cook onion 3-5 minutes. Add garlic, cook 30 seconds. Whisk in flour, cook 30 seconds.
04 -
Gradually whisk in stock and milk until smooth. Simmer and add cream cheese and Parmesan until melted. Season well.
05 -
Add pasta and broccoli to sauce, top with sliced chicken. Garnish with extra Parmesan if desired.
# Recipe Notes:
01 -
A lighter version of classic chicken Alfredo that keeps the creamy texture while reducing calories to 496 per serving.