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!
extra virgin olive oil
boneless skinless chicken breasts
cut into bite-sized pieces
salt and pepper
low sodium chicken broth
half and half
grated parmesan cheese
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.
, Fat: 20g
, Saturated Fat: 9g
, Cholesterol: 122mg
, Sodium: 423mg
, Potassium: 597mg
, Carbohydrates: 46g
, Fiber: 2g
, Sugar: 1g
, Protein: 31g
, Vitamin A: 570%
, Vitamin C: 21.9%
, Calcium: 311%
, Iron: 1.8%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.
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