No Fall or Winter season is complete without a hearty pasta recipe.  The best part about this recipe is that it cuts a few calories here and there.  We have to save some calories for lots and lots of mashed potatoes on Thanksgiving!  This a delicious and easy dinner for a chilly night at home!


Easy Lemon Chicken and Broccoli Alfredo

Prep time:  30 minutes

Serves:  6

Husband rating:  3.5 out of 5 Han SolosHan Solo Scale

12 oz dry pasta (Fettuccine, Spaghetti, Rotini… your choice!  Even better if it’s whole grain!)

1 lb boneless skinless chicken breasts, grilled and sliced into strips

4 cups broccoli florets

2 Tbsp butter

3 Tbsp garlic powder

3 Tbsp flour

1 ¾ cups skim or 1% milk

Salt and freshly ground pepper

4 oz. light cream cheese, diced into cubes

1 ½ cup (1.5 oz.) finely shredded parmesan, plus more for serving

3 Tbsp heavy whipping cream

3 Tbsp fresh lemon juice

  • Prepare pasta in salted water.  Unless you have frozen steam-in-bag broccoli (my favorite!), add broccoli to the boiling pasta in the last 5 minutes.  Drain together.
    • Note:  I used Vermicelli Spaghetti noodles because I had a bunch I needed to use up..  Fettuccine noodles would be more traditional, but use whatever you want!  
    • Another note:  If you haven’t already cooked your chicken, now would be a good time.  I usually fry the strips of chicken in a pan with a tablespoon of oil.
  • In a large and deep skillet or pot, melt butter over medium heat, then add garlic and flour and cook for 1 minute, stirring constantly.  While whisking slowly, pour milk into flour mixture.  Whisk vigorously to smooth any lumps.  Add in cream cheese and parmesan – whisk until melted.  Keep stirring until smooth.  Mix in heavy cream and lemon juice (I prefer more lemon in mine!).  Season with salt and pepper to taste.  
  • Once sauce is ready, stir in drained pasta, broccoli and chicken.  Add milk to create a thinner sauce, if desired.
  • Serve with a sprinkle of parmesan and enjoy!


Inspired by Cooking Classy, Light Fettuccine Alfredo


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