Creamy Chicken and Broccoli Alfredo

This lighter Alfredo features lean chicken breast and nutrient-rich broccoli, offering a high-protein, satisfying meal with a boost of vitamins.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (5 servings), not per serving.

• 8 ounces fettuccine noodles · 655 kcal in the whole recipe
• 1 cup fresh or frozen broccoli, chopped · 36 kcal in the whole recipe
• 2 tablespoons butter · 209 kcal in the whole recipe
• 16 ounces boneless chicken breast, cubed · 781 kcal in the whole recipe
• 1/3 cup dry white sauce mix · 115 kcal in the whole recipe
• 1 1/4 cups water
• 1/2 cup non-fat milk · 49 kcal in the whole recipe
• 1/2 cup grated Parmesan cheese · 220 kcal in the whole recipe
• 1/4 teaspoon pepper (optional)

Method

1. Cook the fettuccine according to the package directions, adding the chopped broccoli during the last 4 minutes of boiling. Drain and set aside.

   

2. Melt the butter in a large skillet over medium-high heat. Add the cubed chicken breast and cook, stirring often, until browned and cooked through.

   

3. In a separate saucepan, combine the dry sauce mix and water. Bring to a boil and cook, stirring constantly, until the sauce thickens.

   

4. Stir the milk, Parmesan cheese, pepper, cooked chicken, and the drained pasta-broccoli mixture into the sauce. Heat everything through and serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.