Lightened Up One Pan Chicken and Broccoli Fettuccine Alfredo is a healthier twist on classic chicken Alfredo pasta. It is cooked in one pan and lightened up to make it an easy yet satisfying meal for any day!
Why order take out or wait for a table at a restaurant when you can have a restaurant quality meal at home? Best of all, it’s ready in less than 30 minutes and is a lightened up version of a classic favorite. Lightened Up One Pan Chicken and Broccoli Fettuccine Alfredo is made with basic ingredients that you probably already have in your pantry and fridge. In addition to this incredible recipe, I’m participating in the 2018 Good Cookies Food Bloggers’ Valentine Event. Last year I made these tasty Chocolate Covered Strawberry Macaroons. This year I jumped at the chance to team up with bloggers from around the country to support Cookies for Kids Cancer. Be sure to scroll down to read the full details about how you can help battle pediatric cancer!
This is the second year for our Valentine’s event! We want to make a difference in the fight against pediatric cancer!
Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved.
Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign up to $3000!!!
Thanks to many of you, we have reached our goal. You can still donate and help us make an even bigger difference!
Lightened Up One Pan Chicken and Broccoli Fettuccine Alfredo
Yield: 4 servings
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Lightened Up One Pan Chicken and Broccoli Fettuccine Alfredo is a healthier twist on classic chicken Alfredo pasta. It is cooked in one pan and lightened up to make it an easy yet satisfying meal for any day of the week!
- 1 tablespoon extra virgin olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- salt and pepper, to taste
- 2 cloves garlic, minced
- 1 1/2 cups low sodium chicken broth
- 1 cup half and half*
- 8 ounces fettuccine pasta
- 1 cup broccoli florets
- 3/4 cup grated parmesan cheese
- fresh parsley, for garnish
- Heat olive oil in a large skillet over medium-high heat. The skillet should be large enough to fit the pasta.
- Add chicken and cook until brown on both sides. Add garlic and cook for one additional minute. Season with salt and pepper.
- Add chicken broth and half and half. Bring to a simmer then add pasta. Stir occasionally, for 6 to 7 minutes until the pasta starts to soften. Add the broccoli, cover and cook until pasta is al dente (about an additional 7 minutes).
- Add the cheese and stir until melted. Serve immediately or let sit to thicken sauce.
- Garnish with parsley and additional Parmesan cheese, as desired.
*You can use 2% milk to lighten up the dish even more or use heavy cream for a thicker consistency.
NUTRITIONAL INFORMATION Yield: 4 servings
Amount per serving: Calories: 478, Total Fat: 19g, Saturated Fat: 9g, Cholesterol: 71mg, Sodium: 400mg. Carbohydrates: 47g, Fiber: 2.7g, Sugar: 4g, Protein: 30g
Source: Spoonful of Flavor// All images and text ©
Check out all of the other recipes from bloggers who participated:
Peanut Butter Cookie Cake from Julie of Julie Blanner
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Cherry Coconut Macaroons from Miranda of Cookie Dough and Oven Mitt
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Double Dark Chocolate Chery Black Forest Cookies from Jamie of Southern Revivals
White Chocolate Valentine Madeleine Cookies from Marlynn of Urban Bliss Life
Pillowy Soft Sugar Cookies from Stephie of Stephie Cooks
Steak with Pink Peppercorn Sauce from Sonja of Ginger & Toasted Sesame
Creamy Beet Risotto from Rachel of Copper & Verdigris
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Red Velvet Donuts from Gwynn of Swirls of Flavor
S’mores Brown Butter Panbanging Cookies from Marybeth of babysavers
Gluten-Free Chocolate Kiss Cookies from Audrey of Mama Knows Gluten Free
Gluten-Free Red Velvet Crinkle Cookies from Brianna of Flippin’ Delicious
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Cream Wafer Cookies from Kelly of Live Laugh Rowe
White Chocolate and Raspberry Cookies from Wanda of My Sweet Zepol
Raspberry Fudge Cookies from Jessica of A Kitchen Addiction
Raspberry Cookies from Courtney of Know Your Produce
Syltkakor Raspberry Jam Cookies from Megan of Stetted
No-Bake Chocolate Tart from Rachel of Rachel Cooks
Heart-Shaped Chocolate Chip Cookies from Angela of About a Mom
Mexican Hot Chocolate Cookies from Lisa of TasteCookSip
Chai Latte Shortbread Hearts from Sue of It’s Okay to Eat the Cupcake
Soft and Sweet Sugar Cookie Bars from Carlee of Cooking With Carlee
Strawberry and Cream Cookies from Ashley of A Cup of Charming
Cherry Cream Cheese Cookies from Lisa of Blogghetti
Galete Waffle Cookies from Shaina of Food for My Family
Almond Shortbread Cookies from Denise of addicted 2 recipes
Easy Strawberry Fudge from Chrysa of Thrifty Jinxy
Valentine’s Day Mug Hug Cookies from Aimee of Southern From Scratch
Doughnut Sandwich Cookies from Bree of Baked Bree
Chocolate Nutella Cookies from Melissa of Modern Honey
Easy Crinkle Cookies from Amy of The Nifty Foodie
Chocolate Sugar Cookies from Becca of The Salted Cookie
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Rose White Hot Chocolate from Susannah of Feast + West
Gluten Free Lavendar Shortbread Cookies from Carolann of Apron Warrior
Fruit Filled Chocolate Waffle Cones from Nicole of For the Love of Food
Chocolate and Vanilla Sweetheart Cookies from Sheila of Life, Love, and Good Food
Raspberry Chocolate Thumbprint Cookies from Nancy of The Bitter Side of Sweet
Chai Spiced Snickerdoodle Cookies from Ashley of Big Flavors from a Tiny Kitchen
Heart Happy Valentine Cookie Chocolate Cheesecake from TammyJo of The Chocolate Cult
Persian rice cookies from Caroline of Caroline’s Cooking
Chocolate Dipped Espresso Shortbread Cookies from Julianne of Beyond Frosting
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