Creamy Pasta With Chicken, Broccoli and Basil - Low Fat Version

"This comes from a Pam Anderson recipe. I love creamy pastas like alfredos, etc... but don't like all the fat. This recipe is a great solution. By using 2 percent evaporated milk, instead of heavy cream, the fat content is cut considerably. The flavor and consistency is still wonderful, in my opinion. I love this recipe because: it's lower in fat; you can use left-over chicken (or cooked rotisserie chicken); cooking the broccoli in the same pot as the pasta saves an extra pot to wash, it's an easy one-dish meal! There are many variations you could try with this recipe, too. Notes: 1.this recipe calls for diced tomatoes - if you'd prefer a more traditional alfredo-type sauce, I think you could probably omit the tomatoes and it would be just fine. 2. Also, if you like your pasta spicier you could add more red pepper flakes than the amount called for. 3. I find it very helpful to have all my ingredients prepped/chopped and ready before I start cooking - especially for this recipe. 4. Make sure you reserve about a cup of the pasta cooking water - it helps to thin out the finished product, if necessary. Have fun and enjoy!"
photo by lazyme photo by lazyme
photo by lazyme
photo by Karen Elizabeth photo by Karen Elizabeth
photo by I'mPat photo by I'mPat
photo by Tisme photo by Tisme
photo by Annacia photo by Annacia
Ready In:




  • Bring about 2 quarts of water to a boil - add a tablespoon of salt to the boiling water.
  • Add pasta and use the cooking time given on the package to cook your pasta al dente. Stir frequently at first to prevent pasta from sticking.
  • Add the broccoli to the boiling pasta water during the last 5 minutes of cooking.
  • Meanwhile, microwave broth, milk and garlic in a microwave-safe bowl until steamy hot (approx. 3 to 4 minutes). Then let it stand for a few minutes.
  • Put butter in a saucepan over low heat.
  • After butter melts, whisk in flour, then hot milk mixture. Whisk constantly over medium-low to medium heat until sauce thickens. This should take about 1 to 2 minutes. You judge as to when the sauce thickens up.
  • Stir in parmesan, cooked chicken, tomatoes, basil and red pepper flakes.
  • Salt and pepper to taste and let simmer for about 5 minutes to blend flavors.
  • Drain pasta and broccoli, *reserving 1 cup pasta cooking liquid* and return to pasta pot.
  • Pour cream sauce over pasta, adding enough reserved cooking liquid to moisten.
  • Toss and serve immediately with a light sprinkling of parmesan.
  • Enjoy!

Questions & Replies

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  1. This was really good. The only thing I changed was adding more garlic and used fresh tomatoes. I used spaghetti noodles. IMO, I think you need to use a smaller noodle such rigatoni or farfalle. It was hard to mix the dish. I did not add the parmesan cheese into the mix. I thought the noodles were too sticky even with adding the pasta water. I used the parmesan cheese on top. We are a saucy family so next time I will add in a little tomato sauce. I also recommend adding your broccoli in the last 2-3 minutes instead of 5. I would recommend this recipe.
  2. Definitely a 5 star recipe. I took your advice and skipped out on the tomatoes and used the low fat condensed milk. The reason for a rave review mainly is my hubby who really does not like any alfredo as he finds it too "goopy" (his words). This one he did not - he loved the lightness of the sauce and that it was not so thick. Saving the pasta water is such a great tip too! Thanks for the extra time to share those tips with us all. Will make this one again for sure!
  3. Yum. I really enjoyed this dish. I used spinach fettuccine and really liked the red pepper flakes to add a little more flavor and bite. Thanks for sharing this nice keeper, Kathy.
  4. Oh wow! This was fantastic. The only suggestion I'd make is to not only drain, but maybe pat dry or rinse the tomatoes - I didn't and the extra juice colored the dish. Taste was still great, but definitely not a photo op :D Everyone gave it 5 stars! It will definitely be made again. Thanks LifeIsGood!
  5. You would never have known that this recipe is low in fat! The taste.....delicious! I agree there were a lot of steps to follow, but it was really easy to make and also quick! I used light and creamy evaporated milk and followed everything else as per recipe, and this was just superb. This family really enjoyed this pasta, there is a fight for who will take the leftovers for tomorrow's lunch already! Thank you LifeIsGood for another great chicken recipe.


  1. We loved this chicken and pasta meal a lot. I used fettucini noodles because DH love fettucini alfredo. Instead of shredded chicken I used chicken breast tenderloins cut into bite size pieces that I browned earlier, dried basil, and a pinch of red pepper flakes. Easy to make and so tasty! Thank you LifeIsGood for another great recipe. Made and reviewed for the Australian/NewZealand Forum's Recipe Swap #27,


Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!
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