Alfredo Pasta With Broccoli & Chicken

Alfredo Pasta with Broccoli & Chicken is a creamy, satisfying dish that combines tender chicken pieces and fresh broccoli florets tossed in a rich Alfredo sauce. The sauce, made with a blend of milk, Parmesan cheese, and garlic, coats each bite of perfectly cooked pasta for a comforting yet balanced meal. Packed with protein, fiber, and flavor, this recipe offers a wholesome twist on a classic Italian favorite.

Ingredients

• 2 Boneless, Skinless Chicken Breasts
• 2 Cloves Garlic, Minced
• 1½ Cups Low-Fat (1%) Milk
• ¼ Cup Grated Parmesan (~1 Oz)
• ¼ Tsp Each Black Pepper, Salt
• 6 Oz Whole Wheat Fettuccine/Penne
• 2 Cups Broccoli Florets
• 2 Tsp Olive Oil (Divided)
• 1½ Tbsp All-Purpose Flour
• ¼ Tsp Nutmeg (Optional)

Directions

1. Cook Pasta And Broccoli: Bring A Large Pot Of Lightly Salted Water To A Boil. Add The Whole Wheat Pasta And Cook According To Package Directions (About 8–10 Minutes) Until Al Dente. About 3 Minutes Before The Pasta Is Done, Add The Broccoli Florets To The Boiling Pasta Water. They Will Cook Together For The Remaining Time (This Saves A Pot And Ensures The Broccoli Is Crisp-tender). Drain The Pasta And Broccoli Together And Set Aside.
2. Cook Chicken: While The Pasta Is Cooking, Heat 1 Teaspoon Of Olive Oil In A Non-stick Skillet Over Medium-high Heat. Add The Chicken Pieces And Sauté For About 5–6 Minutes Until Cooked Through And Lightly Browned. (Stir Occasionally For Even Cooking.) Season The Chicken Lightly With A Pinch Of Salt And Pepper. Remove The Cooked Chicken To A Plate And Set Aside.
3. Make Lighter Alfredo Sauce: In The Same Skillet, Lower The Heat To Medium. Add The Remaining 1 Teaspoon Of Olive Oil And The Minced Garlic. Sauté Garlic For~30 Seconds Until Fragrant (Do Not Burn). Stir In The Flour To Make A Roux, Cooking And Stirring For Another 30 Seconds. Slowly Whisk In The Low-fat Milk, Breaking Up Any Flour Lumps. Continue To Cook, Stirring Frequently, Until The Sauce Begins To Simmer And Thicken, About 3–5 Minutes. Once It Has Thickened Slightly (It Should Coat The Back Of A Spoon), Turn Off The Heat And Stir In The Grated Parmesan Cheese. Add The Ground Black Pepper, A Tiny Pinch Of Salt, And Nutmeg (If Using). Stir Until The Cheese Melts Into The Sauce.
4. Assemble Eggs Benedict: Add The Cooked Chicken And The Drained Pasta And Broccoli To The Skillet With The Alfredo Sauce. Toss Gently Over Low Heat For 1 Minute To Combine And Reheat Everything. The Sauce Should Lightly Coat All The Pieces. If The Sauce Is Too Thick, You Can Add A Splash More Milk; If It’s Too Thin, Cook A Bit Longer. Adjust Seasoning If Needed.