Healthy Chicken Alfredo Pasta
A lighter take on classic Alfredo pasta with lean chicken and vibrant vegetables, satisfying your cravings while supporting wellness goals.
Ingredients
Main Ingredients
- 8 oz fettuccine pasta You can substitute with whole wheat or gluten-free pasta.
- 1 lb chicken breast, diced Use lean chicken for a healthier option.
- 2 cups broccoli florets Fresh broccoli preferred for better texture.
- 2 cups cauliflower florets Substitutable with other green vegetables.
- 1 cup low-fat milk For a creamier sauce, adjust the amount.
- 1 cup grated Parmesan cheese Shred from block for best melting.
- 2 cloves garlic, minced Provides flavor; can add red pepper flakes for heat.
- to taste Salt and pepper Adjust based on preference.
- 2 tbsp Olive oil For sautéing chicken.
Instructions
Preparation
- Cook the fettuccine according to package instructions. Drain and set aside.
Cooking
- In a large skillet, heat olive oil over medium heat. Add diced chicken and cook for 5-7 minutes until golden brown.
- Add minced garlic to the skillet and cook for an additional minute until fragrant.
- Introduce broccoli and cauliflower florets. Cook for 5 minutes until tender but still crunchy.
- Pour in low-fat milk and bring to a gentle simmer without boiling.
- Gradually add grated Parmesan cheese, stirring until melted and creamy.
- Combine cooked fettuccine with the sauce and toss to coat evenly. Season with salt and pepper to taste.
Notes
Serve in warm bowls garnished with parsley or additional Parmesan. Pair with a side salad and whole-grain bread for a complete meal. Leftovers can be stored in an airtight container for up to three days.