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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!

Lightened Up One Pan Chicken and Broccoli Fettuccine Alfredo

Yield: 4 servings
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
This dish is cooked in one pan and lightened up to make it an easy yet satisfying meal for any day of the week!
5 from 2 votes

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
Course: Dinner
Cuisine: American, Italian
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.