If you’ve been craving that rich, comforting pasta dish but want to keep things on the lighter side, this Low Calorie Chicken Alfredo Recipe is an absolute game changer. It balances indulgence and healthiness perfectly, swapping out heavy creams and butter for a flavorful, creamy sauce that won’t leave you feeling weighed down. The tender chicken, vibrant broccoli, and silky homemade Alfredo sauce come together to create a meal that’s satisfying without the guilt. Trust me, once you try this version, you’ll wonder how Alfredo could ever be anything else.

Ingredients You’ll Need

The image shows two raw pink chicken pieces placed in the center of a white round bowl with ridged edges. To the top left, there is a pile of long yellow uncooked spaghetti on a white marbled surface. Below the spaghetti, a white pepper grinder stands next to a round white bowl filled with a large block of white cheese. To the left of the chicken bowl, there is a white bowl filled with fresh green broccoli florets. At the bottom left, a small white jug holds a light beige liquid, possibly cream or milk. Below this, a round beige plate contains small piles of dried green herbs, red powder, and golden crumbs with two vintage silver spoons laying across the herbs. Nearby, a smaller beige bowl is filled with white salt. To the right of the chicken bowl, there is a small beige bowl with grated cheese, a smaller dish with golden oil, a white bowl with chopped white onions, a small blue bowl with minced garlic, and a round gray bowl with white flour, all placed on a wooden cutting board partially covered by a gray cloth. photo taken with an iphone --ar 4:5 --v 7

Simple, fresh ingredients are the heart of this Low Calorie Chicken Alfredo Recipe. Each one plays a vital role, from building layers of flavor in the sauce to adding texture and nutrition to the dish.

8-10 ounces pasta: Any shape works, so pick your favorite to make the dish your own.
2 cups broccoli florets: Adds a pop of green and a healthy crunch that complements the creamy sauce.
2 medium chicken breasts: Pounded flat or sliced for even cooking and tender bites.
1 tablespoon olive oil: For searing the chicken to golden perfection.
Garlic powder, paprika, Italian seasoning, salt, pepper (1/2 teaspoon each): A blend that seasons the chicken with depth and a little zing.
1 tablespoon olive oil or butter: Begins the base of the Alfredo sauce, carrying the flavors beautifully.
1/2 onion, minced: Provides a subtle sweetness and savory foundation.
5-6 cloves garlic, minced: Garlic lovers rejoice — this punches the sauce up with awesome aroma and taste.
3 tablespoons all-purpose flour: Thickens the sauce naturally without any heavy cream.
1 cup chicken stock or water: Keeps the sauce light yet flavorful.
1 cup whole milk: Delivers creaminess with less fat than heavy cream.
2 oz cream cheese: Adds richness and a silky texture without overwhelming calories.
1/2 cup freshly-grated Parmesan cheese: The signature nutty flavor that defines Alfredo sauce.

How to Make Low Calorie Chicken Alfredo Recipe

Step 1: Prepare the Chicken

Season those chicken breasts generously with garlic powder, paprika, Italian seasoning, salt, and pepper. Heat olive oil in a skillet over medium heat and sear the chicken until it’s golden and cooked through, about 5-7 minutes per side depending on thickness. Let it rest before slicing so it stays juicy and tender.

Step 2: Cook the Pasta and Broccoli

While the chicken cooks, boil your pasta according to package instructions. In the last 3 minutes of cooking, toss in the broccoli florets so they soften just enough without losing their vibrant crunch. Drain and set aside.

Step 3: Make the Alfredo Sauce

In the same skillet (no need to dirty another pan!), add olive oil or butter and sauté the minced onion until translucent. Then add garlic and cook until fragrant, about 1 minute. Sprinkle in the flour, stirring constantly to avoid lumps and cook the flour taste out for about 2 minutes.

Slowly whisk in the chicken stock (or water), followed by the whole milk. Let the sauce gently bubble until thickened. Stir in cream cheese until melted and smooth, then fold in the Parmesan cheese for that perfect cheesy finish.

Step 4: Combine and Heat Through

Slice the rested chicken and return it to the skillet along with the drained pasta and broccoli. Toss everything carefully so the sauce coats every bite evenly. Warm through on low heat for a couple of minutes and you’re ready to serve.

How to Serve Low Calorie Chicken Alfredo Recipe

The image shows four stages of making broccoli pasta. The first layer is uncooked yellow spaghetti placed in a silver pot. The second layer has green broccoli florets added on top of the spaghetti in simmering water inside the pot. The third stage shows the cooked spaghetti and bright broccoli mixed together in a silver colander with a white marbled surface underneath. The final layer is the spaghetti and broccoli placed in a pan, mixed with a creamy white sauce, with some broccoli pieces on top. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of extra Parmesan and freshly cracked black pepper add a simple touch of elegance. A few torn fresh basil or parsley leaves can bring in a fresh herbal aroma and a pop of color that brightens the bowl beautifully.

Side Dishes

This dish is satisfying on its own, but a crisp side salad with a light vinaigrette or some garlic roasted asparagus pairs perfectly, offering refreshing contrasts to the creamy main.

Creative Ways to Present

Serve in warm shallow bowls with a drizzle of good quality olive oil for a glossy finish. Alternatively, plate the pasta nest-style with chicken slices artistically fanned on top, turning a simple dinner into a restaurant-quality experience that’s sure to impress your family or guests.

Make Ahead and Storage

Storing Leftovers

Place any leftover Low Calorie Chicken Alfredo Recipe in an airtight container and refrigerate. It keeps well for up to 3 days, making it a perfect weekday meal to reheat and enjoy.

Freezing

While pasta dishes with creamy sauces can separate when frozen, you can freeze the chicken and the sauce separately to maintain texture. Freeze them in individual containers for up to 2 months.

Reheating

Reheat gently in a skillet over low heat, adding a splash of milk or water to revive the sauce’s creaminess. Avoid microwaving at high heat, which can cause the sauce to become grainy or separate.

FAQs

Can I use other types of pasta for this Low Calorie Chicken Alfredo Recipe?

Absolutely! Penne, fettuccine, or even whole grain pasta works wonderfully. Choose whichever you prefer, as the sauce will cling beautifully to all shapes.

Is it possible to make this dish dairy-free?

Yes, you can substitute dairy milk with unsweetened almond or oat milk and use dairy-free cream cheese and vegan Parmesan alternatives to keep it creamy without dairy.

Can I use leftover cooked chicken?

Definitely! Just warm the cooked chicken in the sauce during the final step. It’s a great way to reduce prep time without sacrificing flavor.

How can I make the sauce thicker?

If your sauce feels too thin, simply allow it to simmer a bit longer to reduce, or add a little more flour mixed with a touch of water to thicken it up.

What’s the best way to get tender broccoli in this recipe?

Adding the broccoli towards the end of the pasta cooking time lets it steam just enough to be tender but still crisp and vibrant green, which balances the creamy pasta beautifully.

Final Thoughts

This Low Calorie Chicken Alfredo Recipe proves you don’t need to sacrifice flavor or comfort to eat healthily. With simple ingredients and straightforward steps, you can serve up a creamy, satisfying dish that feels indulgent but stays light. I’m so excited for you to make it your own and enjoy every bite guilt-free!

Low Calorie Chicken Alfredo Recipe