Lightened Up One Pan Chicken and Broccoli Fettuccine Alfredo
This dish is cooked in one pan and lightened up to make it an easy yet satisfying meal for any day of the week!
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.
Notes
- You can use 2% milk to lighten up the dish even more or use heavy cream for a thicker consistency.
Nutrition
Calories: 496kcal | Carbohydrates: 46g | Protein: 31g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 122mg | Sodium: 423mg | Potassium: 597mg | Fiber: 2g | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 21.9mg | Calcium: 311mg | Iron: 1.8mg