The perfect healthy chicken alfredo
Craving Italian but don’t want to put your health goals on the back burner? You don’t have to choose between comfort food and a meal that fits your plan. This lighter take on classic Chicken Alfredo swaps traditional pasta for roasted spaghetti squash while keeping the creamy, savory flavors you love. With tender chicken, broccoli, and a Parmesan-rich sauce, it’s proof that a satisfying Italian-inspired dinner can still fit into your Lean & Green meal.
What is Chicken Alfredo?
Chicken Alfredo is a classic Italian-American comfort food that pairs tender chicken and pasta with a rich, creamy Alfredo sauce. Traditionally, the sauce is made with butter, heavy cream, and Parmesan cheese, creating the smooth, savory flavor that makes this dish a longtime favorite. While the classic version is undeniably comforting, there are plenty of ways to put a lighter spin on Chicken Alfredo — like using spaghetti squash in place of traditional pasta and adding broccoli for an extra serving of veggies.
Why you'll love Trilivy's Lean & Green version.
54 grams of protein per serving to help make your meal satisfying.
A veggie-forward twist with roasted spaghetti squash and broccoli.
Creamy Alfredo flavor without the heaviness of the traditional version.
Simple ingredients that come together for an easy, comforting meal.
A Lean & Green recipe that makes it easy to enjoy an Italian-inspired favorite while staying on plan.
Ingredients
1 medium spaghetti squash
Cooking spray
1 clove garlic, minced
4 tbsp low fat cream cheese
1 cup unsweetened almond milk
4 tbsp reduced fat grated parmesan, divided
1 cup broccoli florets
12 oz. rotisserie chicken breast, shredded
¼ tsp ground black pepper (optional)
Directions
Preheat oven to 400º F.
Slice spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Spray the cut sides of the squash with cooking spray.
Place the squash cut side down on a foil lined sheet tray. Roast until fork tender, 40 to 50 minutes.
Remove from oven, flip squash over and let cool. Using a fork, scrape the flesh into strands to make 2 cups total (save extras for another meal!).
Heat a large non-stick pan over medium-low heat. Spray pan with cooking spray and add garlic. Stir for about 30 seconds.
Add the cream cheese and melt until smooth.
Whisk in the almond milk until smooth and bring to a simmer. Add in 2 tablespoons of parmesan cheese, and whisk until melted.
Add the broccoli florets and simmer for 5 minutes until broccoli is tender. If your sauce is a little thick, add a dash of almond milk.
Stir in the shredded chicken and simmer until heated through.
Plate 1 cup of spaghetti squash and top with half of the chicken alfredo; repeat for second serving. Garnish with remaining 2 tablespoons parmesan cheese and ground black pepper if desired.
Chicken Alfredo nutrition.
This recipe makes 2 servings.
370 calories
14g fat
7g carbohydrate
1g fiber
54g protein
The perfect weeknight dinner.
This healthy chicken Alfredo is an easy weeknight dinner that delivers creamy, savory flavor with plenty of protein and veggies. Save this recipe for the next time you’re craving a comforting chicken pasta recipe — you may just find a new favorite for your Lean & Green lineup.
Looking for more chicken inspired Lean & Green dishes?
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