Low Calorie Chicken Alfredo Recipe

I am absolutely in love with this Low Calorie Chicken Alfredo Recipe because it brings all the comfort of a rich, creamy Alfredo without the heaviness or guilt. The blend of tender chicken, fresh broccoli, and al dente pasta swimming in a velvety sauce makes it one of my favorite go-to meals when I want something delicious but lighter. It’s simple, satisfying, and perfect for a quick weeknight dinner that still feels indulgent.

Why You'll Love This Low Calorie Chicken Alfredo Recipe

What really makes this Low Calorie Chicken Alfredo Recipe stand out to me is the way it balances indulgence and healthfulness so effortlessly. The sauce is creamy and full-flavored with Parmesan and cream cheese, but it feels lighter because I swapped heavy cream for milk and chicken stock. Plus, the garlic and Italian seasoning give it that irresistible depth of flavor that keeps me coming back for more.

I also love how easy it is to prepare. The recipe uses a one-pan sauce technique after cooking the chicken, which means less cleanup and less stress in the kitchen. I can have a wholesome, restaurant-worthy meal ready in under 30 minutes, even on days when time is tight.

This dish is perfect for almost any occasion. Whether I’m cooking a cozy family dinner, entertaining friends, or just treating myself to a comforting meal after a busy day, this Low Calorie Chicken Alfredo Recipe always feels special without requiring special effort. I find that everyone appreciates a creamy pasta that doesn’t weigh you down.

Ingredients You'll Need

The beauty of this recipe is in its simple but thoughtfully chosen ingredients, each bringing something essential to the table. From the tender chicken breasts that add protein, to the vibrant broccoli for a fresh crunch, and the creamy blend of cheeses and milk for that luscious sauce—each component plays a crucial role in the final dish.

• Pasta (8-10 ounces): I prefer any shape you love; it cooks quickly and holds the sauce beautifully.
• Broccoli florets (2 cups): Adds vibrant color, crunch, and a boost of nutrients to balance the richness.
• Chicken breasts (2 medium): Pounded flat or halved for quick, even cooking and tender bites.
• Olive oil (1 tablespoon + 1 tablespoon): For sautéing both chicken and aromatics, adding subtle fruitiness and healthy fat.
• Seasonings (garlic powder, paprika, Italian seasoning, salt, pepper – ½ teaspoon each): These give the chicken a flavorful crust that makes every bite memorable.
• Onion (½, minced): Builds a savory sweetness that melts perfectly into the sauce.
• Garlic (5-6 cloves, minced): A little garlic goes a long way for that mouthwatering aroma and zing.
• All-purpose flour (3 tablespoons): Helps thicken the sauce for a smooth, creamy texture without heaviness.
• Chicken stock or water (1 cup): Adds body and depth, making the sauce hearty yet light.
• Whole milk (1 cup): I use milk instead of heavy cream to keep calories lower without sacrificing creaminess.
• Cream cheese (2 ounces): Brings a rich, tangy note that rounds out the sauce beautifully.
• Freshly grated Parmesan cheese (½ cup): For that signature Alfredo flavor and a salty, savory finish.

Directions

Step 1: Start by cooking the pasta in a large pot of generously salted water according to the package instructions until al dente. During the last minute of cooking, I toss in the broccoli florets so they steam tender but still crisp. Drain everything and set aside—this mix will soak up the sauce perfectly.

Step 2: While the pasta cooks, heat a large pan over medium heat and add 1 tablespoon of olive oil. I season the chicken breasts evenly with garlic powder, paprika, Italian seasoning, salt, and pepper, then add them to the pan. Cook each side for about 5 to 6 minutes until the chicken is golden and cooked through. Once done, remove from heat and let the chicken rest for 5 minutes before slicing or dicing—it helps keep the meat juicy.

Step 3: Using the same pan (no need to clean it; those flavorful bits are gold!), add another tablespoon of olive oil and the minced onion. I cook the onion over medium heat for 3 to 5 minutes until it softens, then add minced garlic and sauté for about 30 seconds until fragrant and just turning golden.

Step 4: Whisk in the flour to the onions and garlic, cooking briefly for about 30 seconds, which takes out any raw flour taste and starts thickening the sauce. Gradually whisk in the chicken stock and milk, stirring constantly to keep the sauce smooth and lump-free.

Step 5: Bring the sauce to a gentle simmer. At this point, I stir in the cream cheese and Parmesan cheese until everything melts and forms a luscious, creamy sauce. Taste and season with salt and pepper as needed to get the flavor just right.

Step 6: Add the cooked pasta and broccoli back into the pan, tossing gently to coat everything evenly in the sauce. You can either mix in the sliced chicken or serve it on top. Finally, I like to sprinkle a little extra Parmesan and fresh parsley for a pretty finish. Then, dig in and enjoy!

Servings and Timing

This recipe comfortably serves 4 people, making it ideal for a family dinner or small gathering. The prep time is around 10 minutes, especially if you multitask chopping while the pasta boils. Cooking takes about 15 minutes, bringing your total time to roughly 25 minutes, which is fantastic for a satisfying meal that’s ready quickly. There’s no resting or cooling time required, so you can serve it hot and fresh right off the stove.

How to Serve This Low Calorie Chicken Alfredo Recipe

I love serving this dish warm and fresh because that’s when the sauce is at its creamiest and the flavors really shine. For sides, a crisp green salad with a light vinaigrette or some garlic roasted vegetables pair beautifully, balancing the richness with freshness and crunch.

When plating, I like to mound the pasta and broccoli in the center of the plate, add the sliced chicken elegantly on top, and finish with a sprinkling of extra Parmesan and freshly chopped parsley or basil. It looks inviting and vibrant, perfect for impressing guests or making an everyday meal feel special.

For drinks, I often reach for a chilled glass of crisp white wine like Pinot Grigio or Sauvignon Blanc, which cuts through the creamy sauce wonderfully. If I’m avoiding alcohol, sparkling water with a squeeze of lemon or a light herbal iced tea works beautifully. This recipe is versatile enough for casual weeknight dinners and also shines on holiday tables or weekend gatherings.

Variations

One of the best things about this Low Calorie Chicken Alfredo Recipe is how easy it is to customize. For example, you can swap the broccoli for asparagus or peas if you want a slightly different veggie texture and flavor. For added protein variety, shrimp or turkey breast work wonderfully as alternatives to chicken.

If you’re looking for dietary modifications, gluten-free pasta works perfectly here, and using a gluten-free flour blend replaces all-purpose flour without losing that creamy thickness. For a vegan take, I’ve experimented using plant-based cream cheese and unsweetened almond milk, though the sauce texture will be a bit lighter and you may want to add nutritional yeast for a cheesy punch.

For a twist on flavor, try adding a pinch of red pepper flakes for heat or fresh herbs like thyme and oregano in the sauce. If you prefer a quicker method, cooking diced chicken directly in the sauce saves time and infuses even more flavor, though you’ll want to adjust cooking times to ensure the chicken is fully done.

Storage and Reheating

Storing Leftovers

I like to store any leftovers in an airtight container in the refrigerator. It keeps well for up to 3 days. Using glass containers helps maintain freshness and prevents the sauce from absorbing any fridge odors. Make sure the chicken and pasta are cooled completely before sealing the container to maintain texture and flavor.

Freezing

While I usually recommend enjoying this dish fresh, you can freeze leftovers if needed. Place the cooled pasta with sauce and chicken in a freezer-safe container or heavy-duty zipper bag. It will keep well for about 1 to 2 months. When freezing, I avoid adding extra cheese garnish, as it doesn’t thaw well.

Reheating

The best way to reheat is on the stovetop over low heat with a splash of milk or chicken stock to loosen the sauce and prevent it from drying out. Stir gently and heat until warmed through. Avoid the microwave if possible, as it can make the sauce separate and chicken rubbery. If using a microwave, heat in short bursts and stir frequently.

FAQs

Can I use a different type of pasta in this Low Calorie Chicken Alfredo Recipe?

Absolutely! This recipe is very versatile. I’ve used penne, fusilli, and even whole wheat pasta with great results. Just be sure to cook the pasta al dente so it doesn’t get mushy when tossed with the sauce.

Is there a low-calorie alternative to cream cheese that still works?

You can substitute with light cream cheese or even a tablespoon of Greek yogurt added at the end to keep the sauce creamy but reduce calories. Just be careful not to overheat Greek yogurt, as it can curdle.

Can I prepare this recipe ahead of time?

Yes! You can prep the chicken and chop the veggies the day before. Keep them refrigerated separately. The sauce is best made fresh, but you can reheat leftovers as described above. This helps cut down total cooking time on busy days.

What can I add to make this recipe more filling?

If you want an even heartier meal, adding mushrooms or sautéed spinach is a great way to boost volume and nutrition without too many extra calories. Adding a handful of toasted pine nuts on top also adds nice texture and richness.

Is this recipe suitable for kids?

Definitely! The mild flavors and creamy texture are usually a hit with kids. You can reduce the garlic and seasoning slightly if you have picky eaters. Plus, the added broccoli sneaks in a little extra veggie goodness.

Conclusion

If you’re craving a comforting, creamy pasta that won’t derail your healthy eating goals, you have to try this Low Calorie Chicken Alfredo Recipe. It’s one of my favorite recipes to whip up when I want something rich and satisfying without feeling heavy. Trust me, once you make it your own, it will become a staple in your kitchen just like it has in mine. Enjoy every bite!

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