Ricotta Fettuccine Alfredo with Chicken and Broccoli

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 584.3
  • Total Fat: 17.5 g
  • Cholesterol: 112.1 mg
  • Sodium: 602.1 mg
  • Total Carbs: 56.1 g
  • Dietary Fiber: 3.6 g
  • Protein: 48.6 g

View full nutritional breakdown of Ricotta Fettuccine Alfredo with Chicken and Broccoli calories by ingredient


A low-fat alternative to a traditional Alfredo sauce. A low-fat alternative to a traditional Alfredo sauce.
Number of Servings: 4


    8 ounces fettuccini pasta
    2 cups fresh broccoli florets
    1lb chicken breast, diced
    2 garlic cloves, minced or pressed
    2 tablespoons butter
    2 tablespoons all-purpose flour
    2 cups skim milk
    2/3 cup part-skim ricotta cheese
    1/2 cup grated Parmesan cheese
    1/4 teaspoon salt
    1/4 teaspoon coarsely ground black pepper
    2 tablespoons chopped fresh parsley


1. saute chicken breast with one garlic clove pressed or minced.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
4. Melt the butter in a saucepan over medium heat. Add flour and cook for 1 minute, stirring constantly. Gradually add milk, stirring with a whisk until blended. Cook 15 minutes or until thick, stirring constantly. Stir in ricotta cheese, Parmesan cheese, salt, and pepper. Cook 5 minutes or until cheese melts. Stir in chicken, steamed broccoli and cooked pasta. Sprinkle with parsley.

Number of Servings: 4

Recipe submitted by SparkPeople user JEEP_GIRL.