Lighter Creamy Chicken Alfredo Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lighter Creamy Chicken Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Lighter Creamy Chicken Alfredo Pasta

Enjoy a lighter twist on a classic Italian favorite with tender chicken breast, whole wheat pasta, and a creamy, tangy Alfredo sauce made with low‐fat milk and nonfat Greek yogurt. Balanced with a pop of al dente broccoli, this dish delivers satisfying flavor while keeping it clean and nourishing.

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NUTRITION

329kcal
Protein
42.1g
Fat
6.1g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1/3 cup Low-Fat Milk

1/4 cup Nonfat Greek Yogurt

1 tbsp Grated Parmesan Cheese

1/2 cup Steamed Broccoli

1/2 tsp Garlic Powder

1/4 tsp Black Pepper

Pinch of Salt

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PREPARATION

  • 1

    Preheat a skillet over medium heat and season the chicken breast with a pinch of salt, garlic powder, and black pepper.

  • 2

    Cook the chicken breast for about 5-6 minutes per side or until fully cooked and no longer pink in the center. Once done, slice it into bite-sized strips.

  • 3

    In a small saucepan, combine the low-fat milk and nonfat Greek yogurt. Warm over low heat, stirring continuously until the mixture is smooth. Avoid boiling to prevent curdling.

  • 4

    Stir in the grated Parmesan cheese and adjust seasoning with salt, garlic powder, and black pepper, creating a light Alfredo sauce.

  • 5

    Meanwhile, cook the whole wheat pasta according to package instructions until al dente, then drain.

  • 6

    Toss the pasta and steamed broccoli with the warm Alfredo sauce in a large bowl.

  • 7

    Gently fold in the sliced chicken breast and serve immediately, enjoying a balanced, lighter twist on classic creamy pasta.

Lighter Creamy Chicken Alfredo Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lighter Creamy Chicken Alfredo Pasta

YOUR SOLIN GENERATED RECIPE

Lighter Creamy Chicken Alfredo Pasta

Enjoy a lighter twist on a classic Italian favorite with tender chicken breast, whole wheat pasta, and a creamy, tangy Alfredo sauce made with low‐fat milk and nonfat Greek yogurt. Balanced with a pop of al dente broccoli, this dish delivers satisfying flavor while keeping it clean and nourishing.

NUTRITION

329kcal
Protein
42.1g
Fat
6.1g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1/3 cup Low-Fat Milk

1/4 cup Nonfat Greek Yogurt

1 tbsp Grated Parmesan Cheese

1/2 cup Steamed Broccoli

1/2 tsp Garlic Powder

1/4 tsp Black Pepper

Pinch of Salt

PREPARATION

  • 1

    Preheat a skillet over medium heat and season the chicken breast with a pinch of salt, garlic powder, and black pepper.

  • 2

    Cook the chicken breast for about 5-6 minutes per side or until fully cooked and no longer pink in the center. Once done, slice it into bite-sized strips.

  • 3

    In a small saucepan, combine the low-fat milk and nonfat Greek yogurt. Warm over low heat, stirring continuously until the mixture is smooth. Avoid boiling to prevent curdling.

  • 4

    Stir in the grated Parmesan cheese and adjust seasoning with salt, garlic powder, and black pepper, creating a light Alfredo sauce.

  • 5

    Meanwhile, cook the whole wheat pasta according to package instructions until al dente, then drain.

  • 6

    Toss the pasta and steamed broccoli with the warm Alfredo sauce in a large bowl.

  • 7

    Gently fold in the sliced chicken breast and serve immediately, enjoying a balanced, lighter twist on classic creamy pasta.