A quick, easy and skinny weeknight meal, this chicken and broccoli Alfredo entree will become a staple in your home.

Imagine coming home after a long day, craving something warm, comforting, and delicious, yet not wanting to spend hours in the kitchen. That’s where this Chicken and Broccoli Alfredo steps in. It’s a quick, easy, and skinny weeknight meal that delivers all the creamy goodness you love without the guilt. This dish is sure to become a staple in your home, saving you time while satisfying your taste buds.

Why You’ll Love This Recipe

This Chicken and Broccoli Alfredo is not only delicious, but it’s also incredibly convenient. Using leftover rotisserie chicken cuts the preparation time in half, making it perfect for busy weeknights. Plus, it’s versatile enough to accommodate personal preferences, like adding more broccoli for an extra crunch or switching up the cream soup base. It’s a delightful dish that rivals more time-intensive alfredo recipes.

Kitchen Equipment You’ll Need

• Large pot for boiling pasta
• Medium saucepan
• Whisk
• Colander for draining pasta
• Wooden spoon or spatula for stirring

Ingredients

• 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)
• 2 cups roasted broccoli florets
• 8 ounces fettuccine
• 2 tablespoons extra virgin olive oil
• 2 teaspoons minced garlic
• 2 tablespoons flour
• 1 cup fat-free, low sodium chicken broth
• 1/4 cup plain FAGE Total 0% Greek yogurt
• 1/4 cup skim milk
• 1/4 teaspoon pepper
• 1 pinch ground nutmeg
• 3/4 cup freshly grated Parmesan cheese

Step-by-Step Instructions

1. In a pot of boiling, salted water, cook the fettuccine according to package directions. Drain and set aside.
2. In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.
3. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper, and nutmeg. Bring to a low boil, stirring constantly.
4. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup Parmesan cheese.
5. Add the cooked chicken and broccoli to the sauce mixture, followed by the cooked pasta. Toss to combine thoroughly and serve with more Parmesan if desired.

Tips for Success

• Use fresh, high-quality Parmesan cheese for the best flavor.
• If the sauce is too thick, add a splash of pasta water to reach the desired consistency.
• Roast the broccoli until it’s bright green and slightly crunchy for added texture.

Additional Tips or Variations

• Feel free to substitute the cream of mushroom soup with any other cream soup of your choice.
• For a vegetarian version, omit the chicken and increase the broccoli or add other vegetables like bell peppers or mushrooms.

Nutritional Highlights (Per Serving)

• Calories: 400
• Protein: 30g
• Carbohydrates: 45g
• Fat: 12g
• Fiber: 4g

Frequently Asked Questions (FAQ)

Can I use a different type of pasta?

Absolutely! While fettuccine is traditional, you can use any pasta you have on hand, such as penne or linguine.

How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Can I freeze this dish?

Yes, you can freeze this dish. Let it cool completely, then store it in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.

Conclusion

This Chicken and Broccoli Alfredo is a delightful dish that’s both quick to make and satisfying to eat. It’s perfect for those nights when you want something comforting without spending hours in the kitchen. Give this recipe a try and let us know how it turns out for you. We love hearing about your culinary adventures, so feel free to share your experiences and any tweaks you might have made!