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Light Creamy Chicken Broccoli Alfredo - Low Calorie Dinner Recipes

Some dinners just hug you back, and this one does it with a creamy swirl of pasta, tender chicken, and broccoli that actually makes you feel like you’re making a smart choice. I’ve always believed comfort food doesn’t have to weigh you down, and this proves it. We get the creamy Alfredo feel without the heavy cream, which means seconds aren’t a guilty thought but a likely outcome. I love meals that don’t make me pick between flavor and balance. This dish lands right in that sweet spot of creamy, cozy, and still something I can enjoy midweek without regret. You’ll notice the sauce clings to the pasta just enough, the broccoli brings that bright bite, and the chicken adds a little comfort protein. If that isn’t balance, I don’t know what is. When we talk about low calorie dinner recipes, this is exactly the kind of plate I imagine—warm, filling, and made with real ingredients you probably already have. Low Calorie Dinners don’t need to be bland or boring. Low calorie recipes can actually be exciting when they bring comfort food into the conversation. I’ve tried many Low Calorie Chicken Recipes, and this is one I keep coming back to. Sure, I’ve played with Low Calorie Breakfast Recipes and even some Low Calorie Soup Recipes, but when I crave dinner that satisfies, this chicken broccoli Alfredo is the answer.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Keywords: broccoli pasta, healthy chicken alfredo, low calorie breakfast recipes, Low Calorie Chicken Recipes, low calorie dinner recipes, Low Calorie Dinners, Low Calorie Soup Recipes, low-calorie recipes, pasta
Servings: 4 servings
Author: Elena

Ingredients

  • 8 oz fettuccine pasta
  • 2 cups broccoli florets
  • 2 boneless skinless chicken breasts, cooked and sliced
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cup low fat milk
  • 1/2 cup low sodium chicken broth
  • 2 tablespoons flour
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Cook pasta according to package instructions until al dente. Drain and set aside.
  2. Steam or lightly boil broccoli until tender-crisp. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant.
  4. Whisk in flour to form a roux, then slowly pour in milk and chicken broth, whisking until smooth.
  5. Cook sauce until it thickens slightly, then stir in Parmesan cheese.
  6. Add sliced chicken and broccoli to the sauce, then toss in cooked pasta.
  7. Season with salt and pepper, garnish with parsley, and serve warm.