Lightened-Up Easy Weeknight Chicken Broccoli Alfredo

Is it just me, or some nights, do you just not want to spend a ton of time in the kitchen? I'm always looking for simple, easy weeknight dinner recipes. This lighter low-calorie and low-point easy weeknight chicken broccoli alfredo takes no time to put together, and is a lighter version of a classic favorite.

What makes this recipe so easy?

Most chicken broccoli alfredo recipes include homemade alfredo sauce. Personally, I'm a huge fan of no-recipe recipes. I'd so much rather use easy ingredients that I can grab from the store and spend less time in the kitchen on a weeknight when I'm exhausted from the day. So, I used my favorite brand of pasta sauce (Rao's) to create this lighter easy weeknight chicken broccoli alfredo.

I know every WW plan is different these days, but this was only 10 points on my plan! Chicken is zero points on my plan, which definitely makes a difference.

What you'll need to make this lightened-up easy weeknight chicken broccoli alfredo

This is the best part: you don't need many ingredients. All you'll need to make this lightened-up easy weeknight chicken broccoli alfredo is:

• Chicken breast (you could use chicken thighs if you prefer, but I like chicken breast with this recipe!)
• Salt
• Pepper
• Paprika
• Oregano
• Pasta
• Frozen broccoli
• Store-bought alfredo sauce (I recommend Raos!)
• Nutmeg (sounds weird but I swear it makes this dish)

How to make this lightened-up easy weeknight chicken broccoli alfredo

Start off by preheating the oven to 425 degrees. Then, line a baking dish with aluminum foil and spray with nonstick cooking spray. Mix together the salt, pepper, oregano and paprika (don't mix in the nutmeg!) and rub both sides of the chicken breasts with seasoning.

While the chicken is breaking, boil your water on the stove and cook your pasta according to the directions on the package, making sure to salt the water. When the chicken is done, you can take it out and let it rest for a few minutes before cutting it. While it's resting, cook the frozen broccoli in the microwave. If you prefer to buy fresh broccoli, of course that's okay, too!

Once the broccoli is done cooking, mix together the pasta, chicken, and broccoli. Add in the alfredo sauce and nutmeg, and season with salt and pepper to taste!

Lightened-Up Easy Weeknight Chicken Broccoli Alfredo

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★★★★★

5 from 2 reviews

• Author: Bailey
• Total Time: 25
• Yield: 4 1x

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Description

Is it just me, or some nights, do you just not want to spend a ton of time in the kitchen? I'm always looking for simple, easy weeknight dinner recipes. This lightened-up low-calorie and low-point easy weeknight chicken broccoli alfredo takes no time to put together, and is a lighter version of a classic favorite.

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Ingredients

Scale 1x2x3x

• 3 large chicken breasts (about 1.65 pounds)
• ½ tsp salt
• ½ tsp pepper
• 1 tsp paprika
• 1 tsp oregano
• 8oz pasta (I used Casarecce, my favorite!)
• 12oz steam-ready frozen bag of broccoli
• 1 cup store-bought alfredo sauce (I love Rao's)
• ⅛ tsp nutmeg (just trust me!)

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Instructions

1. Preheat oven to 425 degrees F.
2. Line baking dish with foil and spray with nonstick cooking spray.
3. Mix together all seasonings aside from nutmeg.
4. Rub both sides of chicken breasts with seasoning.
5. Place chicken in the oven for 18-20 minutes. Thermometer should register at least 165 degrees when cooked!
6. While chicken is baking, boil water and cook pasta according to package directions (make sure you salt the water!)
7. Take the chicken out and let it rest 5 minutes before cutting.
8. While chicken is resting, cook frozen broccoli in microwave according to package directions.
9. Once broccoli is done cooking, mix together pasta, chicken, and broccoli. Add alfredo sauce and nutmeg, stir together.

• Category: Dinner

Keywords: Easy Weeknight Chicken Broccoli Alfredo