Creamy Dreamy Low-Cal Chicken Alfredo: The Guilt-Free Hug You Need

Name: Low Calorie Chicken Alfredo
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 ounces pasta (any shape); 2 cups broccoli florets; 2 medium chicken breasts (pounded flat or cut in half); 2 tablespoons olive oil; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; 1/2 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 onion (minced); 5 cloves garlic (minced); 3 tablespoons all-purpose flour; 1 cup chicken stock; 1 cup whole milk; 2 ounces cream cheese; 1/2 cup freshly-grated Parmesan cheese

Okay, so have you ever craved comfort food but didn’t wanna go all-in on calories? Like, there’s that moment when you see pasta and your brain goes, “YES!” but your body whispers, “Um, maybe not…” 🙄 Well, my friend, this low-cal chicken Alfredo is the answer! Trust me, your taste buds will thank you, and your waistband won’t even notice.

Main dish photo — *The finished dish — looks amazing, right?*

Create a hyper-realistic photo of the finished Low Calorie Chicken Alfredo. Include: clear subject, a crucial imperfection (like a bite taken out or a crumb), natural lighting, slightly messy background, and professional photography terms (“candid food photo,” “50mm f/1.8 lens,” “shallow depth of field”).

Okay, Let’s Talk Ingredients

Alright, so here’s the deal. You’re gonna need some stuff. Like, nothing crazy, just the good stuff! Grab:

– 8-10 ounces of pasta (whatever shape you fancy)
– 2 cups broccoli florets (honestly, the green makes it look fancy)
– 2 medium chicken breasts (pounded flat or just cut in half, whatever’s easier)
– 1 tablespoon olive oil (and maybe a little extra for drizzling later)
– Garlic powder, paprika, Italian seasoning, salt, pepper (like, half a teaspoon of each)
– 1 tablespoon olive oil (or butter, we love options)
– 1/2 onion, minced (don’t cry, I promise it’s worth it!)
– 5-6 cloves garlic, minced (because who doesn’t love garlic?)
– 3 tablespoons all-purpose flour (for that creamy goodness)
– 1 cup chicken stock (or water, if you’re feeling wild)
– 1 cup whole milk (the creamier the better)
– 2 oz cream cheese (this is the “wow” factor)
– 1/2 cup freshly-grated Parmesan cheese (like sprinkle magic)

So Here’s Why I Make This Constantly

Okay, so this recipe is kinda my go-to when I’m feeling fancy but I’m also in my pajamas (no shame!). It’s like I’m serving a Michelin star dish, but in my sweats. 😅 A few weeks ago, I had some friends over for a movie night, and I decided to whip this up. There was pasta everywhere (literally), and I may have spilled half the Parmesan on the floor. Oops. Anyway, everyone was like, “OMG THIS IS SO GOOD!” and I was like, “Right?! It’s totally healthy too!” They didn’t even believe me, and I love that.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Here’s the real MVP moment: whisking in the cream cheese *just* before the Parmesan. Like, you want that super creamy texture, right? It makes everything come together in this magical way. Just keep whisking until it’s all lump-free. You don’t wanna bite into a chunk of cream cheese, trust me on this!

Don’t Mess This Up (My Top Tips)

Okay, listen up. Here’s what I learned the hard way so you don’t have to:

1. Don’t overcook the pasta. Seriously, you want it al dente, not mush. Set a timer for 8 minutes and keep checking.

2. Season the chicken! Like, go wild with the salt and pepper. Don’t be shy! It’s all about flavor, baby.

3. Use fresh garlic! I mean, you could use the jar stuff, but fresh is where the magic is. Your kitchen will smell like a dream.

4. Check the sauce. If it’s too thick, just add a splash of chicken stock or water until it’s creamy perfection.

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you actually have leftovers (LOL good luck with that), just pop it in a Tupperware and stick it in the fridge. It should last for about 3 days. Just reheat on the stove with a splash of milk to bring it back to life. But let’s be real, it probably won’t last that long.

If You Liked This, You’ll Probably Like These Too

If you’re vibing with the creamy goodness, you’d probably love my:

– Garlic Butter Shrimp Pasta (seriously, it’s a game changer)
– Healthy Chicken Piccata (like, bright and lemony!)
– Mushroom Risotto (it’s a labor of love, but worth every minute)

Alright, so tell me — what’s your favorite comfort food? Do you have a go-to recipe that makes you feel all warm and fuzzy inside? Can’t wait to hear! 🥰

Low Calorie Chicken Alfredo

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Indulge in this creamy, low-calorie Chicken Alfredo that’s packed with flavor and ready in just 25 minutes! This lighter version of the classic dish features tender chicken and vibrant broccoli enveloped in a silky garlic Alfredo sauce, all for only 496 calories per serving. Perfect for a quick weeknight dinner without sacrificing taste!

Author: XXXXX
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: Serves 4
Category: Dinner, low calorie
Method: N/A
Cuisine: Italian

Ingredients

Scale

8 ounces pasta (any shape)
2 cups broccoli florets
2 medium chicken breasts (pounded flat or cut in half)
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 onion (minced)
5 cloves garlic (minced)
3 tablespoons all-purpose flour
1 cup chicken stock
1 cup whole milk
2 ounces cream cheese
1/2 cup freshly-grated Parmesan cheese

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Instructions

Cook the pasta al dente in salted water according to package directions. Add the broccoli florets during the last minute of cooking. Drain and set aside.
In a large pan over medium heat, add 1 tablespoon of olive oil. Season chicken breasts with garlic powder, paprika, Italian seasoning, salt, and pepper. Cook for 5-6 minutes on each side until fully cooked. Remove from the pan, cool for 5 minutes, then slice or dice.
In the same pan, add another tablespoon of olive oil and sauté the minced onion for 3-5 minutes. Add garlic and cook until golden, about 30 seconds. Whisk in flour until lightly toasted, then gradually whisk in chicken stock and milk until smooth.
Bring to a simmer, then stir in cream cheese and Parmesan until melted and lump-free. Season with additional salt and pepper to taste.
Combine the drained pasta and broccoli with the sauce, adding sliced chicken on top. Toss gently or serve with chicken on top. Garnish with extra Parmesan or parsley if desired.