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Enjoy your favorite comfort food without any guilt by making this easy and simple Chicken Alfredo Brussels sprouts recipe. Skip the pasta for some added veggies for a low-carb option.
You may also like my chicken fettuccine alfredo or my baked chicken alfredo.
This homemade chicken alfredo is lightened up with healthier ingredients and made with loads of Brussels sprouts in place of pasta. Make enough of this healthy chicken alfredo recipe without the pasta, so you have some leftovers to pack for lunch the next day. My kids love this dish and sometimes serve it with some basmati rice.
Ingredients you will need
Below is a list of ingredients you will need to make this recipe. Full measurements are listed further down below in the recipe card.
- Boneless skinless chicken breast, cut into bite-sized pieces: you may use chicken thighs.
- Avocado Oil or olive oil
- Brussels Sprouts, trimmed and halved if too big
- Milk of choice (dairy or non-dairy)
- Fresh Garlic Cloves, minced
- Freshly Squeezed Lemon Juice
- Cornstarch
- Shredded Cheese
- Chopped Parsley
- Salt and pepper, to taste
How to make it
You will be blown away at how easy it is to make this one-pot chicken alfredo recipe. Here are some simple steps to follow:
Heat 1 tablespoon of oil in a large skillet over medium heat.
Add chicken and cook until golden brown. About 5-6 minutes. Season with a pinch of salt and pepper, remove and then set aside on a plate.
Add remaining oil and sauté the Brussels sprouts until it starts to brown. This should take about 3-4 minutes.
Meanwhile in a small bowl, whisk milk, garlic, lemon juice, a pinch of salt & pepper, and cornstarch, until well combined. Pour milk mixture over the Brussels sprouts and stir to deglaze the pan.
Lower the heat and simmer until sauce thickens and sprouts are tender. About 3-4 minutes. Return the chicken back to the pan and stir in the shredded cheese.
Continue to cook until everything is hot and melty for about 4-5 minutes.
Take off the heat and sprinkle with freshly chopped parsley and ground pepper if desired. Enjoy!
Recipe Notes
- If you prefer using chicken thighs, you can. I like chicken breasts because they are leaner and less fatty. My kids do not like chicken thighs.
- You can swap the Brussels sprouts with other veggies like broccoli or green beans.
- Do not overcook the chicken so it doesn’t come out dry.
- I like using 2% milk in most of my recipes. But feel free to use whatever milk you prefer.
Frequently asked questions
The chicken used for this alfredo doesn’t need a whole lot of seasoning. Most times, I only season chicken with salt and pepper since most of the flavors will be in the alfredo sauce. If you do want to season the chicken you may use salt and pepper, lemon pepper, rosemary, thyme, and/or some onion or garlic powder.
Yes. You can swap the chicken with any other protein of your choice. shrimp would be a great option.
Yes. If you do not like Brussels sprouts, you can swap them with any other veggies of your choice.
If you have leftovers, store them in a sealed container and place them in the fridge for up to 3 days. Reheat in the microwave when ready to serve.
You may also like
- Easy Harvest Chicken Casserole
- Lemon Garlic Chicken Skillet With Asparagus
- Baked BBQ Chicken Breast
- Shrimp Fettuccine alfredo
- Easy Chicken Chili
- Chicken Alfredo Zoodles
- Healthy Chicken Salad Stuffed Avocados
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Easy Chicken Alfredo Brussel Sprouts
Ingredients
- 1 pound Boneless skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons Avocado Oil, divided
- 2 pounds Brussels Sprouts, trimmed and halved if too big
- 1 Cup Milk of choice, (dairy or non-dairy)
- 2-3 Garlic Cloves, minced
- 1 tablespoon Freshly Squeezed Lemon Juice
- 1 tablespoon Cornstarch
- ¼ Cup Shredded Cheese
- 1 tablespoon Chopped Parsley
- Salt and pepper, to taste
Instructions
- Heat one tablespoon of the 2 tablespoons Avocado Oil in a large skillet over medium heat.
- Add 1 pound Boneless skinless chicken breast (cut into bite-sized pieces) and cook until golden brown. Season with a pinch of Salt and pepper, to taste, then set aside on a plate.
- Add remaining oil and sauté the 2 pounds Brussels Sprouts until it starts to brown.
- Meanwhile in a small bowl, whisk 1 Cup Milk of choice, 2-3 Garlic Cloves (minced), 1 tablespoon Freshly Squeezed Lemon Juice, a pinch of salt & pepper, and 1 tablespoon Cornstarch, until well combined.
- Pour the milk mixture over the Brussels sprouts and stir to deglaze the pan. Lower the heat and simmer until sauce thickens and sprouts are tender.
- Return the chicken back to the pan and stir in the ¼ Cup Shredded Cheese. Continue to cook until everything is hot and melty.
- Take off the heat and sprinkle with 1 tablespoon Chopped Parsley and ground pepper if desired. Enjoy!
Video
Notes
- Use any other veggies like broccoli or green beans in place of Brussels sprouts if you like.
- Do not overcook the chicken, or they will be dry and rubbery.
- Any other oil would work instead of avocado oil.
- Store leftovers in a container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The wife and I really enjoyed this recipe. I followed it as directed except, I cut my chicken pieces very small compared to the picture in the article. Next time I will make them larger as I overcooked the chicken a little bit trying to get a brown edge on it. My fault.
Thanks for the fine recipe. It will certainly fit well in a much needed expanded rotation.
Thank you Ozark. So glad you guys loved it.
I just made this recipe tonight it was delicious!!! Thank you!!
Glad you loved it
Glad you loved it. Yay
Delicious! I had rotisserie chicken which I cut up and reheated. I didn’t have fresh garlic, I used 1/2 tablespoon of garlic powder. I left out the shredded cheese. But, I did top it with Parmesan.
Perfect!
Thanks for the tip!
This was really good! I used the rest of our broccoli since the Brussels sprouts I had purchased were bad (reminder to myself to not get them in a bag next time as they had gone bad in the produce department ). I also used a mix of mozzarella and other white cheeses (the bag says pizza mix lol). For the milk I used nonfat! Husband was a fan!
Nice.. Thanks for the feedback Stephanie
Love it thank you
Thanks Nancy
Can you use thawed frozen brussels?
yes you can
Sounds Delicious! Do you think this would freeze well?
Yes. It does for up to 1 month
what if i dont have cornstarch?
You can use flour instead for this recipe
Would you be able to use almond milk ?
Yes you can use almond milk
Are the calories per serving?
Hello there. Yes it is.
This came out amazing! I made it for my roommates for dinner and I’m normally not a huge fan of Brussels sprouts but I cleaned my plate! I used mozzarella and low fat milk it came out perfect.
Thanks so much for the feedback, Amber. Glad everyone enjoyed it.
So good. I highly recommend this!
Thanks so much Kari!
Looks yummy
I’m definitely trying this out for dinner Friday night
Thanks. I hope you like it.
Hi there! This looks wonderful! What kind of shredded cheese did you use?
Hi Blair. I used cheddar cheese