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Indulge in Chicken Alfredo without the guilt! This low-calorie version is just as creamy and satisfying as the classic, but without all the heavy cream and butter. Instead, a lightened-up garlic Alfredo sauce coats tender chicken and broccoli, creating a wholesome and delicious meal in under 30 minutes!
Ingredients
- For the Pasta & Broccoli
- 8–10 oz pasta (linguine, fettuccine, or your favorite)
- 2 cups broccoli florets
- For the Chicken
- 2 medium chicken breasts (pounded flat or cut in half)
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp Italian seasoning
- ½ tsp salt
- ½ tsp pepper
- For the Alfredo Sauce
- 1 tbsp olive oil or butter
- ½ onion, minced
- 5–6 cloves garlic, minced
- 3 tbsp all-purpose flour
- 1 cup chicken stock or water
- 1 cup whole milk
- 2 oz cream cheese
- ½ cup Parmesan cheese, freshly grated
- Salt & pepper, to taste
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How to Make Low-Calorie Chicken Alfredo
Serving Suggestions
This low-calorie chicken Alfredo is a complete meal on its own, but you can pair it with: Crusty Bread – A slice of garlic bread for extra indulgence. Roasted Vegetables – Try Brussels sprouts or asparagus. Fresh Salad – A Caesar, Italian, or simple green salad complements this dish perfectly.
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Storage & Reheating
Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat: Warm on the stovetop over medium-low heat, adding a splash of cream, broth, or water to refresh the sauce.
Now you can enjoy a creamy, satisfying pasta dish without all the extra calories! This lightened-up Chicken Alfredo keeps all the flavor, so you can indulge while staying on track with your health goals. Try it tonight and enjoy every bite! 🍝💚
Frequently Asked Questions
- → Can I use different vegetables in this recipe?
- Absolutely! While broccoli works wonderfully in this dish, you can substitute or add other vegetables like asparagus, peas, spinach, or bell peppers. For leafy greens like spinach, add them at the very end as they only need a minute or two to wilt. For firmer vegetables, you may want to steam them separately or add them to the pasta water a few minutes before the pasta is done.
- → How can I make this recipe even lower in calories?
- To further reduce the calories, you can use 2% or skim milk instead of whole milk, reduced-fat cream cheese, and increase the ratio of vegetables to pasta. Using whole wheat or protein pasta adds fiber which helps with satiety while keeping calories in check. You could also reduce the pasta portion and add more broccoli or chicken to maintain a filling meal.
- → Is there a dairy-free version of this recipe?
- Yes, you can make a dairy-free version by substituting the milk with unsweetened almond or oat milk, using dairy-free cream cheese, and nutritional yeast instead of Parmesan. The texture won't be identical to the original, but you'll still get a creamy, flavorful sauce. Adding a tablespoon of lemon juice can help give it that tangy flavor that Parmesan normally provides.
- → Can I make this recipe ahead of time?
- This recipe is best served fresh, as the pasta can absorb the sauce and become softer if stored too long. However, you can prepare components ahead of time: cook the chicken, chop the vegetables, and even prepare the sauce separately. Store these components in the refrigerator for 1-2 days, then quickly cook the pasta and assemble when ready to serve. If you do store leftovers, add a splash of milk when reheating to revive the creamy sauce.
- → What can I use instead of cream cheese if I don't have any?
- If you don't have cream cheese, you can substitute with Greek yogurt (for a tangy flavor), ricotta cheese (blend it first for smoothness), or a couple of tablespoons of heavy cream mixed with a bit more Parmesan. Each alternative will slightly alter the flavor profile, but they all contribute creaminess to the sauce while keeping it lighter than traditional Alfredo.