Step 1

Start by boiling a large pot of salted water. Add the pasta and cook according to package instructions until al dente. About 2 minutes before the pasta is done, toss in the broccoli florets to let them soften slightly while retaining their vibrant green color. Drain and set aside.

Step 2

While the pasta is cooking, heat a large skillet over medium heat. Add olive oil, then place the sliced chicken in the pan. Sprinkle with salt, pepper, and garlic powder. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove from the pan and set aside.

Step 3

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Sprinkle in the flour and whisk continuously for 1 minute to create a roux.

Step 4

Slowly pour in the low-fat milk, whisking constantly to prevent lumps. Continue stirring as the sauce thickens, about 2-3 minutes. Stir in the Parmesan cheese, salt, black pepper, and Italian seasoning. Let the sauce simmer until smooth and creamy.

Step 5

Return the cooked chicken to the skillet and toss to coat it in the Alfredo sauce. Add the drained pasta and broccoli, gently mixing everything together until well combined. If needed, add a splash of milk to loosen up the sauce.

Step 6

Plate the pasta while it’s hot, garnishing with extra Parmesan cheese and a sprinkle of black pepper. Serve immediately and enjoy a comforting, yet lighter take on classic Alfredo!